Podcasts about balaboosta

Lent is upon us, and that means seafood specials at restaurants across the country, both for Catholics who refrain from eating meat on Fridays during the six-week period, and for those for whom it has become a seasonal lifestyle for other reasons.Pat Cobe, senior menu editor of Restaurant Business, noticed some relatively unusual fish, such as Alaska cod and flounder, rather than the more typical pollock gracing menus, particularly at quick-service restaurants. Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, pointed out that the rather debauched holiday of St. Patrick's Day always falls during Lent, which is intended to be a time of abstinence. The contrast means that green menu items and corned beef share menu space with seafood at this time of year.Bret noted that there are other, smaller, less formal holidays at this time of year, too. Mar. 10 is Mario Day, important to a certain subset of young video gamers. It's followed by Pi Day on Mar. 14, celebrating the universal constant that starts with 3.14. Restaurants reinterpret it as Pie Day, and offer a variety of specials around pizza and dessert. Pat observed that BJ's is offering specials in its skillet cookies, called Pizookies. Mar. 16 is Steve Austin Day, which holds some importance for professional wrestling fans. This year it's also part of St. Practice Day, which some people celebrate on the weekend before St. Patrick's Day (which is on a Monday this year), ostensibly to build up their alcohol tolerance for the annual celebration of Irish culture. Then there's April Fool's Day on April 1, International Cannabis Day on April 20, Earth Day on April 22, and Star Wars day on May the 4th. Pat pointed out that March 9 was National Meatball Day, and Bret expressed his disdain for that and other food holidays, but he acknowledged that they can be a great and relatively easy way to bring in more customers. In other F&B trends, Pat observed the rollout of several new sandwiches this week, including Potbelly's Barnyard, and Bret noted new sauces from Buffalo Wild Wings and Hardee's. Of particular interest, he said, was the fact that Hardee's called out Duke's mayonnaise specifically as an ingredient in its new Carolina Gold BBQ Sauce, and Bojangles also mentioned that it is serving its annual Lenten fish special, the Bojangler, made with Duke's tartar sauce. The guest on this week's podcast is Einat Admony, the chef and owner of Balaboosta restaurant in New York City and the recently opened Moondog, a listening bar that serves Admony's version of Mexican food, among other things. The Israeli chef and restaurateur shared insights into how Middle Eastern and Mexican cuisines are related, and also discussed the unique nature of Israeli cuisine.

“I never thought there's antisemitism. It's something from the past, for my grandparents, for my mom a little, but it's not something in my generation, or my kids' generation. It's done . . . apparently, not.” Einat Admony is a chef, cookbook author, comedian, and social media star who grew up in Bnei Brak, Israel. With parents from Iran and Yemen, Einat spent her childhood in the kitchens of Mizrahi, Sephardi, and Ashkenazi neighbors. Learn about her family's deep-rooted Jewish heritage in Iran and the broader Middle East. Along with her mother Ziona's journey from Iran to Israel in 1948, Einat discusses the antisemitism she's dealt with online and on the streets in the past year. Hear her stories of Jewish-Muslim coexistence in Iran and memories of spices and perfumes that inspire Einat's dishes. Her cookbooks Balaboosta and Shuk, along with her Manhattan restaurant Balaboosta, reflect a blend of tradition and innovation. “You could not have Judaism today, if it were not for the Jews of Iran,” says Houman Sarshar, an independent scholar and director of publications at the Center for Iranian Jewish Oral History in Los Angeles. Sarshar highlights the historical relationship between Iran and Israel, noting that Iran was the second Muslim-majority country to recognize Israel post-1948.  The conversation also touches on the challenges faced by Jews in Iran, their cultural integration, and the impact of the 1979 Islamic Revolution.  —- Show notes: How much do you know about Jewish history in the Middle East? Take our quiz. Sign up to receive podcast updates. Learn more about the series. Song credits:  Pond5:  “Desert Caravans”: Publisher: Pond5 Publishing Beta (BMI), Composer: Tiemur Zarobov (BMI), IPI#1098108837 “Suspense Middle East” Publisher: Victor Romanov, Composer: Victor Romanov; Item ID: 196056047 ___ Episode Transcript: EINAT ADMONY: I've been in Israel a few months ago. It's like you always feel loved, you always feel supported. It's still home. It's always going to be my home. MANYA BRACHEAR PASHMAN: The world has overlooked an important episode in modern history: the 800,000 Jews who left or were driven from their homes in the Middle East and North Africa in the mid-20th century. Welcome to the second season of The Forgotten Exodus, brought to you by American Jewish Committee. This series explores that pivotal moment in history and the little-known Jewish heritage of Iran and Arab nations. As Jews around the world confront violent antisemitism and Israelis face daily attacks by terrorists on multiple fronts, our second season explores how Jews have lived throughout the region for generations despite hardship, hostility, and hatred, then sought safety and new possibilities in their ancestral homeland. I'm your host, Manya Brachear Pashman. Join us as we explore untold family histories and personal stories of courage, perseverance, and resilience from this transformative and tumultuous period of history for the Jewish people and the Middle East.  The world has ignored these voices. We will not.  This is The Forgotten Exodus. Today's episode: Leaving Iran. MANYA: Whether she's deviling eggs soaked in beet juice, simmering Oxtail in shawarma spices, or sprinkling za'atar on pastry dough, chef Einat Admony is honoring her family's Middle Eastern heritage. Both the places where they have lived for generations, as well as the place they have and will always call home: Israel.   EINAT/Clip: Start with brushing the puff pastry with olive oil and za'atar. Have some feta all around and shredded mozzarella. Take the other sheet and just cut it to one inch strips. Now we're going to twist. Need to be careful. Now we're just gonna brush the top with the mix of oil and za'atar. Get it some shiny and glazy. This is ready for the oven. Bake at 400 until it's golden. That's it super easy, just sprinkle some za'atar and eat. MANYA: For the chef, author, reality TV star, and comedian, food reflects the Zionist roots that have been a constant for Einat, the self-made balaboosta, who is largely credited with introducing Israeli cuisine to the U.S. That love for Israel goes back generations, long before the modern state existed, when her maternal ancestors lived in the land, that until 1935 was known as Persia, but is now known as Iran. Her own mother Ziona, the third of seven siblings, was even named for the destination where Einat's grandparents aspired to one day raise their family. Returning home to the land of Zion from which Jews had been exiled centuries earlier was always the goal. When you ask her why, Einat laughs in disbelief.  EINAT: Why? Why? That's homeland. I think a lot of Jewish people for hundreds of years was, that's in every prayer, it's in every Shabbat dinner evening. MANYA: The hatred directed toward Israel by Iran's regime in the form of the deadly attacks on Israel by Iran-backed terrorist groups and the Islamic Republic of Iran itself make it hard to believe that Iran was once a place where Jews and the Zionist movement thrived. But in fact, Iran's history includes periods when the wide-open roads between Iran and Israel ran two ways and the countries not only lived in harmony but worked in close partnership.  Iran was the second Muslim-majority country after Turkey to recognize the modern state of Israel after its formation in 1948, and the two established diplomatic ties. Regular flights ran between Tehran's Mehrabad International Airport and Tel Aviv's Ben Gurion airport.  SARSHAR: We cannot overlook the fact that since October 29, 539 BCE the Jewish community of Iran remains to this day the largest community of Jews anywhere in the Middle East outside the state of Israel. To this day. You could not have Judaism today, if it were not for the Jews of Iran.  MANYA: Houman Sarshar is an independent scholar and director of publications at the Center for Iranian Jewish Oral History in Los Angeles. He has edited a number of books, including Esther's Children: A Portrait of Iranian Jews.  SARSHAR: The history of the Jews in Iran begins about 2,700 years ago, when the first community of known Jews was taken to Iran. They are commonly believed to be one of the 10 Lost Tribes. And then when we fast forward to when Nebuchadnezzar came and destroyed the temple in Jerusalem and took Jews into captivity. Some years after that at 539 BCE on October 29, 539 BCE, to be exact, Cyrus the Great, the founder of the Achaemenid dynasty, liberated Babylon and gave Jews the permission to go back to Israel and rebuild the Second Temple. MANYA: Cyrus the Great – a Persian emperor particularly renowned among contemporary scholars for the respect he showed toward peoples' customs and religions in the lands that he conquered. According to the Book of Ezra in the Hebrew Bible, Cyrus even paid for the restoration of the Jewish temple in Jerusalem. SARSHAR: This is known as the Second Temple period in Jewish history, and under the Achaemenid dynasty, Jews participated in every level of society. And a few centuries forward, around the 5th Century, we know the Jews continue to live with many freedoms, because that is the era when the Babylonian Talmud was originally produced in Iran by Rav Ashi. So, you know, there was a thriving rabbanut (rabbanite) in Iran who had the freedom and the luxury and the time to be able to produce such an important document as the Talmud, which has become the cornerstone of all jurisprudence that we know, Western law, and everything. MANYA: The advent and arrival of Islam in Iran in the 7th Century CE changed circumstances somewhat. As was the case across the Middle East, all non-Muslims became dhimmis – residents who paid a special tax and lived under certain restrictions. The situation for Jews worsened in the 16th Century when the Safavid dynasty made the Shiite creed the dominant form of Islam in Iran. Fatwas made life for all non-Shiites quite difficult. SARSHAR: And for reasons that are still open to discussion, all of these restrictions were most vehemently imposed on the Jews of Iran. And because of these restrictions, all non-Shiites were considered religiously impure. And this religious impurity, kind of like the concept of the untouchable sect in India, they were considered pollutive. MANYA: Jews could not look Muslims in the eye. They were placed in ghettos called mahaleh where they could not leave on rainy days for fear the water that splattered on them could contaminate the water supply. They wore yellow stars and special shoes to distinguish them from the rest of the population. They were not allowed to purchase property from Muslims or build homes with walls that were higher than those of their Muslim neighbors. SARSHAR: They could not, for example, participate in the trade of edible goods because, you know, fruits and vegetables and meats carried this pollution. So Muslims could no longer consume the foods that were touched by Jews. And as a result, this created a certain path forward in history for the Jews of Iran.  They went into antique trades. They went into carpet trades. They went into work of textiles. They became musicians. And for the following 500 years, these restrictions kind of guided the way the Jews of Iran lived in that country, even though they had been there for thousands of years previously. MANYA: Houman said the 1895 arrival of the Alliance Israélite Universelle, a Paris-based network of schools for Jewish children throughout the Middle East and North Africa, including within the mahalehs in Persia, was the first step in a series of improvements for Jews there. SARSHAR: Previous to that, Jews were not allowed to get any kind of an education whatsoever. The only teachers were the Muslim clergy, and they refused to teach anything to Jewish students. So this allowed for the Jewish community to finally start to get a Western-style education, which was very important at that time, given all of the dynamics that were going on in society with modernity. MANYA: As educational opportunities increased in the middle of the 19th Century, so did opportunities for the courtiers and elite to travel and see the Western world as it industrialized and modernized, expanding international trade and sharing wealth more widely. SARSHAR: Often they would be sent by their families to go and try to see if they can, you know, find a way to expand the family's businesses and lives as merchants, and they would come back shocked. I mean, Iran was a place where you know of mostly mud brick homes and dirt roads and people riding around on donkeys. And imagine this is all you've known. You never see women walking around the street. The only women you have ever seen with your own eyes in your life are your mom, your sister, your daughter or your wife, and occasionally, sex workers. And that's it. So all of a sudden, you know, you travel a couple of months by boat and train, and you get to Paris, and it's impossible to try to even conceive of the experience. It must have been something like the Hegelian experience of the sublime. What can the world look like? And where is it that I live in, and why isn't my country the same as this? MANYA: By the early 20th Century, the Persian people concluded the answer to that question was in the rule of law. The reason the European nations provided such opportunity for the community at-large had to do with the fact that the law of the land was not arbitrary or enforced by religion or royalty. It was embedded in a constitution – a set of laws that define the structure of a government and the rights of its citizens – a Western tenet that reduced the power of the clergy and created a parliament called the Majles. SARSHAR: They were starting to read travel journals. They were starting to understand the perspective that Westerners had on Iranians, and those perspectives were often awful. You know, the Western world believed, for example –the country was corrupt to the bone in every respect.  So all of these things gradually led to a call for a constitution, the major pivot of which was the establishment of a legislature of law that would start to create a community where everyone can feel like they're equal in the eyes of the law and have something to gain by trying to improve the country as a whole. Iran became the first constitutional monarchy in the Middle East in 1906 when that revolution happened, it was a momentous event. And really, things really, really did, in fact, start to change. MANYA: In 1925, Reza Shah Pahlavi – an arch nationalist who wanted to propel Iran forward into the industrial age – took over the crown of Iran. He welcomed any Iranian citizen to participate in that agenda. SARSHAR: By now, we had a good two generations of Jews who had been French-educated by the Allianz Society.  They had all gone to France at some point in their lives, so they were able to participate in this industrialization of the country, given the language skills that they had and some of the connections they had built in the Western world. MANYA: Both World Wars in Europe took a massive toll on Iran. Despite declaring neutrality, Iran was occupied by European nations that took over the nation's agriculture, treating Iran as a pantry to feed the armies. Droughts and disease worsened the toll. SARSHAR: One of the lesser-known factoids about history is that during World War I, the nation that lost the most individuals as a result of the war was Iran. Above and beyond all European nations who were at war, because of a famine that had started in Iran. The same dynamic started to happen in World War II. MANYA: With nationalist fever sweeping Europe and Iran, the Allies feared the arch-nationalist Shah would go the way of Franco in Spain, Mussolini in Italy, and Hitler in Germany. They also feared the Shah would collaborate with Hitler's Germany to provide oil for the German oil machine and cease being the pantry the Allies needed it to be. In 1941, the Western powers convinced him to abdicate the throne to his son Shah Mohammad Reza Pahlavi. And when the war ended, Iran was able to enjoy the same economic benefits as the rest of the world at peace time. Most importantly, it was able to profit from its own oil reserves, significantly boosting Iran's national income. SARSHAR: In 1941, it was really the beginning of what is commonly referred to by the scholars of Jewish Iranian history as the Golden Age of Iranian Jewry. From 1941 until the revolution in 1978, the Jewish community of Iran saw a meteoric rise to power and social wealth. Industries such as pharmaceuticals, banking, insurance, real estate development, and other major industries, the aluminum plastics industries in Iran, all were either directly owned by the Jews of Iran or managed under their management.  And during this period, really, we can say that for the first time, after 2,500 years, the Jews of Iran really started to experience the kinds of freedoms that they had not seen since the Achaemenid dynasty. And it is during this time that, you know, we see, really, that life started to change for the Jews of Iran, even though some of the age-old social dynamics were still there.  The institutionalized antisemitism had not been completely wiped out. But for the most part, things had changed because Iranian society in general was also being Westernized, light speed. And many educated people had realized that antisemitism was really looked down upon, you know, that kind of prejudice was really no longer acceptable in the world at large. So many, many sections of the community really had shifted, genuinely shifted. And some, even though maybe their feelings had not changed, knew that their antisemitism was something that they needed to keep private. MANYA: At that time, Iran also became a refuge for Jews fleeing Europe and other parts of the Middle East. On June 1, 1941, a brutal pogrom in Iraq known as the Farhud, incited by Nazi propaganda, targeted Jews celebrating the holiday of Shavuot. Nearly 200 Jews were murdered in the streets. The violence became a turning point for Iraqi Jews. Thousands fled, many stopping in Iran, which became a way station for those headed to Palestine.  In 1942, thousands of Jewish refugees from Poland who had fled across the border into the Soviet Union during the German invasion traveled on trains and ships to Iran. Among the refugees – 1,000 orphaned children.  As Zionist leaders worked to negotiate the young Jews' immigration to Palestine, the Jewish Agency established the “Tehran Home for Jewish Children” – a complex of tents on the grounds of a former Iranian Air Force barracks outside Tehran. More than 800 orphans, escorted by adults, most of them also refugees, moved from Tehran to kibbutzim in Palestine the following year. Later, in 1948, when most Arab League states forbade the emigration of their Jews after the creation of Israel, the Zionist underground continued to smuggle Jews to Iran at about a rate of 1,000 a month, before they were flown to Israel. SARSHAR: The Zionist movement was fairly strong in Iran. It was a very lively movement. The Balfour Declaration was celebrated in all of the Allianz schools in Iran, and very soon thereafter, the first Zionist organization of Iran was established. And truly many of its founding fathers were some of the leading industrialists and intellectuals in Iranian society, in the Jewish Iranian community for the years to come. It was not unlike the kind of Zionism we see today in the United States, for example. You know, the wealthy families of the Jewish communities in New York and Los Angeles, all are very passionate about Israel, but you don't see very many of them selling their homes and packing up and moving to Israel because they just don't want to do it. They feel like they're very comfortable here. And what matters is that a state of Israel should exist, and they are political advocates of that state and of that policy and of its continued existence, but not necessarily diehard participants in the experiment itself. Iranians, after the establishment of the State of Israel, were being encouraged to move to Israel, and the Israeli government was having a lot of difficulty with that, because a lot of Iranians were seeing that life had become better for them, and they weren't as willing to leave, despite the fact that the Kourosh Project provided airplanes to get Jews out of Iran. My own great-grandmother was one of those passengers. She is buried in Mount of Olives in Jerusalem. She was one of the early citizens of Israel who went to live out the Zionist dream. MANYA: Both sides of Einat's family – her mother and father's ancestors – were among those early Israeli citizens. Einat's father was born in Tel Aviv. His parents and grandparents had come from Yemen in the late 19th Century. Einat's mother Ziona was 10 years old when in 1948, the family left Kerman, a city in southeastern Iran known for its carpet weaving and woolen shawls. They arrived in Israel with their suitcases ready to fulfill their dream. But living the dream in the new Jewish nation was not easy. After all, the day after Israel declared its independence, Arab nations attacked the Jewish state, launching the first of a series of Arab-Israeli Wars. EINAT: The story of my mom, it's a very interesting story. The family didn't have much money. There wasn't like, rich family that left, very different story. No, both of my parents come from very, I would say, very poor family. My grandpa was, like, dealing with textile. He was like, traveling from town to town with fabric. And that's what they did. They put them in what's called ma'aborot, which was like a very kind of small villages, tin houses. My mom always said there were seven kids, so all of them in one room. In the winter it's freezing; in the summer, it's super hot. But it was also close to the border, so the one window they have, they always had to cover it so at night, the enemy cannot see the light inside that room and shoot there. Also in the ma'aabarot, nobody speaks the same language. So, it was Moroccan and Iraqi and nobody speak the same dialect or the same language. So, they cannot even communicate quite yet. MANYA: Most of Ziona's six siblings did not go to school. To make it possible for Ziona, her parents placed her in a foster home with an Iraqi family in Ramat Gan, east of Tel Aviv. EINAT: My mom's family decided that for her, she should get education, because most of the siblings didn't went to school or anything, So they put her in a foster home. In an Iraqi home, and she didn't speak a word there. So my mom, as a 10 years old, became a kid for foster parents that live in a center in Ramat Gan, where I basically grew up. And she got education, which was great. She learned also Iraqi, which is Arabic. So she speaks fluent Arabic, but she had not an easy life in coming to Israel from a different country. MANYA: Ziona has shared many of these stories with her daughter in the kitchen and dining room as they prepare and enjoy dishes that remind them of home. When she visited her daughter at her home in upstate New York at the end of the summer, Einat collected as many stories as she could over cutting boards, steaming pots, and sizzling pans. EINAT: There's a lot of story coming up, some old story that I know, some new stories. And it's really nice, because my mom is 84, 85. So, it's really nice to capture all of it, all of it. There is a lot of interesting stuff that happened during the first 10 years when she came to Israel.  That's the main, I think, I always talk about, like, how I grew up and how much food was a very substantial part of our life, if not the biggest part. You know, it's like, family can fight and this, but when it's come to the dinner, it's just change everything, the dynamic. For us, it was a big, significant part of everything. So obviously, most of these stories and memories come in while we're cooking or eating. A lot of time she used to talk about, and still talking about the smells, the smells of the flowers, the smells of the zafar (perfume). She still have the nostalgia from that time and talking very highly about what Iran used to be, and how great, and the relationship between the Muslims and the Jews back then. My grandpa's best friend was crying when he left, and he said: ‘Please don't go. Stay with us.' And he said: ‘I want to go to homeland.' So, they have a really great relationship. She's always talking, actually, about how they come for Shabbat dinner, the friends if they put the cigarettes outside of the door in Shabbat because they were observant. So cigarettes, lighter, everything, they keep it outside, in the garden, not coming inside the house. So a lot of mutual respect for the religion to each other. And I love that stories. It just showed what's happened when people take it extreme. MANYA: Einat's cookbooks and restaurant menus are filled with recipes from her own childhood and her parents' upbringing. To satisfy the appetite of her father, a former Israeli athlete, her house always had hummus and every weekend, the family made a hilbeh sauce --  a traditional Yemenite fenugreek dip made with cardamom, caraway seeds and chili flakes. Other recipes reflect her mother's Persian roots. And then there are recipes that, at first blush, seem to come out of left field, but are inspired by the Iraqi Jewish foster family that raised her mother, and the Mizrahi, Sephardi, and Ashkenazi neighbors that passed through the dining room and kitchen where Einat was raised in Bnei Brak.  Now a Haredi town east of Tel Aviv, it was then a diverse population of Jews from, well, everywhere. Einat still remembers standing on a stool next to the Moroccan neighbor in her building learning how to roll couscous. EINAT: One neighbor that was my second mom, her name was Tova, and she was Moroccan, so it was like, I have another Moroccan mom. But all the building was all Holocaust survivors. None of them had kids, and they were all speaking in Yiddish, mostly. So I grew up with a lot of mix. I wouldn't say, you know, in my time, it's not like our neighborhood. I grew up in Bnei Brak, and our neighborhood was very, it was before Bnei Brak became so religious like today. It was still religious, if you go really in, but we're close to Ramat Gan, and I have to say that it's, I would say, I didn't grow up with, it's very mixed, very mixed.  Wouldn't say I grew up just with Moroccan or Mizrahi, I say that it's very, very mixed. And my mom same. I think a lot of her friend is like, It's my mom would speak some Yiddish. She would do Kugel on Shabbat next to the jachnun and all the Mizrahi food. You know, this is the multi-pot and one things I love in Israel. You can see in one table so many different cultures. And that's something that would have happened in my house a lot. MANYA: That amalgam of Jewish cultures is reflected in her cookbooks Balaboosta and Shuk. It also shows up in her menu at the brick-and-mortar Balaboosta, a quaint Middle Eastern trattoria on Mulberry Street in Manhattan.  The name Balaboosta is borrowed from Yiddish meaning “a perfect housewife” – a twist on ba'al habayit, Hebrew for master of the house, or boss. But Einat insists that the term is no longer exclusively Ashkenazi, nor does it refer exclusively to a woman's domestic role. EINAT: An old friend, chef, asked me when I went to open Balaboosta, and I said, ‘I don't have a name.' She said: ‘What do you call a badass woman in Hebrew?' I'm like, ‘balaboosta.' She said, ‘It's a perfect name. We done.' Took five minutes to find this name, and I love it. It's really connected because for me it's so so much different things. You know, I always talk about the 20th century balaboosta. The balaboosta that outside going to work, the balaboosta that asking a man for a date. The balaboosta that it's not just like she's the housewife and the homekeeper. It's much more than that. Today, she's a multitask badass.  It's much more spiritual than what it is. I think it's the one that can bond the people together and bring them together and make peace between two parties clashing. So for me, it's much more than somebody that can cook and clean. So, much, much more than that. MANYA: Einat's parents became more religious when she was 12, which of course had the opposite effect on their daughter: she rebelled. When her time came to do her mandatory service in the Israel Defense Force, she was determined not to serve in a role typically assigned to women. She requested a post as a firing instructor. But after reviewing the high school transcript shaped by her rebellious adolescence, the IDF assigned her to the Nevatim Air Base where she served as a chauffeur for fighter pilots. EINAT: Back then most women would be secretaries giving coffee to some assholes. I was trying not to do that, and somehow I got very lucky, and I was in the same division, I was in the Air Force. I had amazing time for two years. I start the military a very different person, and left a very different person. I used to hang with a lot of bad people before, really bad people. And when I get to the military, I was a driver of pilots, it's the top of the top of the top in the hierarchy in the military in all IDF. So now I'm hanging with people that have the biggest ambition ever, and I'm learning new stuff, and everything opened up, even my language changed completely. Everything. I was want to travel more than I ever want before, and I have like, crazy dreams. MANYA: To make sure the elite pilots were well-fed, the IDF bused in a group of Yemenite grandmothers to provide ochel bayit, or home-cooked meals. Einat befriended the kitchen staff and helped out from time to time. Then in January 1991, she was tapped to cook a meal that probably launched her career. The IDF chiefs of staff had convened at Nevatim base to discuss the U.S. plan to bomb Iraq during the Gulf War and what Israel would do if Saddam Hussein retaliated with an attack on the Jewish state. But they needed to plot that strategy on full stomachs. A couple of pilots served as her sous chefs. That night, the Israeli generals dined on Chinese chicken with garlic, honey, and soy. And a rice salad. EINAT: It was definitely the turning point, the military.  I would say there is some values of relationship and working ethics that I wouldn't see anywhere else, and that's coming, I think because the military. They're waking up in the morning, the friendship, they're no snitching or none of this. It's to stand up for each other. There is so many other values that I grabbed from that. So when I start my culinary career, and I was in a fine dining kitchen, it was very helpful, very helpful. MANYA: After spending five years in a van driving around Germany – an extended celebration of freedom after IDF service --  it was time to get serious about a career. A culinary career made as good a sense as any. Einat worked as a waitress in Eilat and enrolled in culinary school. At the end, she marched into the kitchen of Keren, one of the first restaurants in Israel to offer haute cuisine. She got an internship, then a job. The former restaurant, run by Israeli Chef and television host Haim Cohen, is credited for reinventing Israeli cuisine. Now, as a restaurant owner and TV personality herself, Einat is largely credited for introducing Israeli cuisine to the U.S. But before she became the self-made Balaboosta of fine Israeli dining, Einat was America's Falafel Queen, made famous by two victories on the Food Network's show Chopped and her first restaurant – now a fast food chain called Ta'im Falafel. But her fame and influence when it comes to Israeli cooking has exposed her to a fair bit of criticism. She has become a target on social media by those who accuse Israelis of appropriating Palestinian foods – an argument she calls petty and ridiculous. So ridiculous, she has found the best platform to address it is on the stage of her new hobby: stand-up comedy. Cooking has always been her Zen. But so is dark humor. EINAT: I like comedy more than anything, not more than food, but close enough. EINAT/Clip: Yeah, this year was great here on Instagram, lot of hate comments, though. A lot about food appropriation, me making Arabic dishes. So let me clarify something here. I check my DNA through ancestry.com and I am 97% Middle Eastern, so I fucking bleed hummus. EINAT: It's very petty. Food, supposed always to share. Food supposed to moving forward.  It's tiring and life is much more complex than to even argue and have a debate about stupid things. I'm done. OK, yes, we're indigenous.I have connection to the land. My parents, my grandparents and great grandparents have connection to that land. Okay, I get it. Now we need to solve what's going on, because there was Palestinian that lived there before, and how we can, for me, how we change the ideology, which I don't see how we can, but how we can change the ideology, convince them that they want peace. And they want…I don't know. MANYA: Needless to say, in the year that has followed the attacks of October 7, stand-up comedy has not been the balm it once was. The attacks that unfolded that day by Iran-backed terrorists that killed more than 1,200 Israelis and kidnapped more than 250 more was simply too devastating. EINAT: I was broken there, my husband was with me, I was every day on a bed crying, and then going to work, and it was like I couldn't hear music, because every music thinking about Nova and my friends and then I couldn't see babies with a mom. Everything was a trigger. It was bad. We had a disaster of October 7 and then October 8 to see the world reaction was another. It's not just enough that we going through so much grief and need to kind of contain all that emotion and crazy and anger and rage and now we need to see the world's. Like, ok. I never thought there is antisemitism. It's something from the past, for my grandparents, for my mom a little, but it's not something in my generation, or my kids' generation. It's done, apparently, not. MANYA: The lack of sympathy around the world and among her culinary peers only amplified Einat's grief. As a way to push for a cease-fire and end U.S. support for Israel, nearly 900 chefs, farmers and others in the food industry signed a pledge to boycott Israel-based food businesses and culinary events that promote Israel. EINAT: I felt very, very alone, very alone. The first few months, I felt like, wow, not one call from anyone to check on me. It was pretty sad. At the same time, I'm in the best company ever Jewish community. There is nothing like that, nothing. MANYA: Her team at Balaboosta also checked in on their Israeli boss. But they too were scared. Soon after she posted pictures of the hostages on the window of her restaurant, she confronted a group of teenagers who tried to tear them down. EINAT: I stand in front of them and I said, ‘You better move fast'. MANYA: It's no secret that Iran helped plan Oct. 7. What is not as well known is how many Jews still live and thrive in Iran. Before the 1979 Islamic Revolution, there were nearly 100,000 Jews in Iran. Today, Israeli sources say the population numbers less than 10,000, while the regime and Iran's Jewish leaders say it's closer to 20,000. Regardless, Iran's Jewish community remains the largest in the Middle East outside Israel.  To be sure, the constitution adopted in 1906 is still in place nominally, and it still includes Jews as a protected religious minority. Jews in Iran have synagogues, access to kosher meat, and permission to consume wine for Shabbat, despite a national ban on alcohol. There's also a Jewish representative in Iran's parliament or Majlis. But all women and girls regardless of religion are required to wear a veil, according to the Islamist dress code, and Jews are pressured to vote in elections at Jewish-specific ballot stations so the regime can monitor their participation. Zionism is punishable by death and after Oct. 7, the regime warned its Jewish citizens to sever contact with family and friends in Israel or risk arrest. They also can't leave. Iranian law forbids an entire Jewish nuclear family from traveling abroad at the same time. At least one family member, usually the father, must remain behind to prevent emigration. But Houman points out that many Iranian Jews, including himself, are deeply attached to Iranian culture. As a resident of Los Angeles, he reads Persian literature, cooks Persian herb stew for his children and speaks in Persian to his pets. He would return to Iran in an instant if given the opportunity to do so safely. For Jews living in Iran it may be no different. They've become accustomed to living under Islamist laws. They may not want to leave, even if they could. SARSHAR: The concept of living and thriving in Iran, for anyone who is not related to the ruling clergy and the Revolutionary Guard, is a dream that feels unattainable by anyone in Iran, let alone the Jews. In a world where there is really no fairness for anyone, the fact that you're treated even less fairly almost fades. MANYA: Scholars say since the Islamic Revolution, most Jews who have left Iran have landed in Los Angeles or Long Island, New York. Still, more Jews of Iranian descent live in Israel – possibly more than all other countries combined. The reason why? Because so many like Einat's family made aliyah–up until the mid-20th Century.  It's hard to say where another exodus might lead Iranian Jews to call home. Einat will be forever grateful that her family left when they still could and landed in a beautiful and beloved place. Though she lives in the U.S. now, she travels back to Israel at least twice a year. EINAT: It's a dream for every Jew, it's not just me. It's the safe zone for every Jew. It's the one place that, even if we have, it's not safe because there is people around us that want to kill us. It's still emotionally. You know, I've been in Israel a few months ago, it's like, you always feel loved, you always feel supported. It's incredible. And it's still home. It's always going to be my home. MANYA: Persian Jews are just one of the many Jewish communities who, in the last century, left Middle Eastern and North African countries to forge new lives for themselves and future generations.  Many thanks to Einat for sharing her family's story. You can enjoy some of her family's favorite recipes in her cookbooks Balaboosta and Shuk. Her memoir Taste of Love was recently released in  an audio and digital format.  Too many times during my reporting, I encountered children and grandchildren who didn't have the answers to my questions because they'd never asked. That's why one of the goals of this project is to encourage you to ask those questions. Find your stories. Atara Lakritz is our producer. T.K. Broderick is our sound engineer. Special thanks to Jon Schweitzer, Nicole Mazur, Sean Savage, and Madeleine Stern, and so many of our colleagues, too many to name really, for making this series possible. You can subscribe to The Forgotten Exodus on Apple Podcasts, Spotify, or wherever you listen to podcasts, and you can learn more at AJC.org/theforgottenexodus.  The views and opinions of our guests don't necessarily reflect the positions of AJC. You can reach us at theforgottenexodus@ajc.org. If you've enjoyed this episode, please be sure to spread the word, and hop onto Apple Podcasts or Spotify to rate us and write a review to help more listeners find us.

How many times have you scrambled to make dinner after a stressful workday followed by chauffeuring kids around to miscellaneous afterschool activities? You go to the trouble because sitting down for a family meal, even just once a week, is important to you. But instead of feeling appreaciated and being rewarded with a pleasant time at the table, everyone sits around in silence, shooting down your attempts at conversation with 1 word answers. If this sounds at all familiar, today's guest, Linda Lederman is here to help us  --- Linda's cooking skills were so bad, her own family banned her from cooking when she was a teen. Happily, her skills have dramatically improved. She's a lawyer who reinvented herself as a kitchen confidence coach.She has over 1000 cookbooks, is a graduate of Rouxbe Cooking School and the Institute of Integrative Nutrition and has countless cooking courses from the International Culinary Center and Natural Gourmet Institute under her belt. As owner of Balaboosta's Secret she helps busy women with meal planning, prep and cooking lessons as well as coaches them on how to serve dinner with side dishes of clever conversations with their family.  Whether you're a beginner cook or a well-seasoned pro, Linda's got your back.  Check Linda out on:Website: https://balaboostassecret.com/ FB Group: https://www.facebook.com/groups/easyweeknightdinnerforbusymoms FB Page: https://www.facebook.com/BalaboostasSecret LinkedIn: https://www.linkedin.com/in/linda-lederman-1411b27/ IG: https://www.instagram.com/balaboostas.secret/ Freebie: https://balaboostassecret.com/easy-one-dish-dinners/.How to Cook Everything Cookbook: https://a.co/d/3UHctb0 Hedbandz game: https://a.co/d/3UHctb0  Subscribe, rate, and review this podcast and get a copy of our Weekend Survival Guide as a thank you! Just email a screenshot of your review to admin@estheravant.com and we'll send it over ASAP! Thanks for your support! Get your Weight Loss That Lasts Cheat Sheet at: https://www.go.estheravant.com/cheatsheet Learn about our 12-week Gone For Good coaching program:** www.estheravant.com/**coaching Join the Live Diet-Free FB group:http://www.facebook.com/groups/livedietfree Connect with Esther on Instagram (shoot me a DM and let me know you listen to the podcast!):** **www.instagram.com/esther.avant

In this episode of Fit Girl Magic, your host Kim sits down with Linda, a former lawyer who has reinvented herself as a passionate cooking enthusiast and the founder of Balaboosta's Secret. Linda takes us on a captivating journey as she shares her personal transformation from an amateur cook to a culinary expert.  Throughout the episode, Linda underscores the significance of turning dinnertime into a comprehensive and unforgettable family experience. From recounting comical cooking mishaps to offering invaluable advice and mouthwatering recipes, Linda's fervor for cooking radiates as she underscores the extraordinary power of building positive memories and nurturing strong family bonds through food. In this episode you'll walk about with priceless insights into meal planning, efficient grocery shopping, and maximizing your time spent in the kitchen. Key Takeaways: Food as an All-Encompassing Experience Embracing the Learning Journey Meal Planning and Grocery Shopping Streamlining Meal Preparation What the heck is a Balaboosta Join Kim and Linda as they delve into the transformative potential of meal preparation and uncover practical strategies upgrade your current dinner experience. Subscribe now to Fit Girl Magic and unlock the secrets of fashioning a splendid home and treasured mealtime recollections. Be sure to join me for an upcoming mini-master class 3 Days To Managing Your Menopause Mayhem by clicking the link below. Click the link to reserve your FREE spot in my upcoming live mini course 3 Days To Manage Menopause Mayhem. It's time to embrace this new chapter and thrive together as we rewrite the story of menopause and wellness. 

Today I am speaking with Linda of Balaboosta's Secret where she is sharing tips to help you get dinner on the table quick without all the Martha Stewart fuss. Her goal is to help your family enjoy this time with food they will love and family time that will keep everyone laughing and looking forward to dinner. Enjoy our conversation.Grab the one dish guide: https://balaboostassecret.com/easy-one-dish-dinners/The joy of cooking and how she got started.2:37How to make dinner more fun.5:22How to repurpose recipes.9:40Pantry staples for moms.12:12Meal planning and meal prepping.17:24Equipment to make cooking easier20:14How to make dinner time a more fun experience?23:04Game nights at the dinner table.28:17Where to find Linda on social media?31:13Linda's cooking skills were so bad, her own family banned her from cooking when she was a teen. Happily, her skills have dramatically improved. She now has over 1000 cookbooks, is a graduate of Rouxbe Cooking School and the Institute of Integrative Nutrition and has countless cooking courses from the International Culinary Center and Natural Gourmet Institute under her belt. She is a kitchen confidence coach and owner of Balaboosta's Secret where she helps busy women with meal planning, prep and cooking lessons as well as coaches them on how to serve dinner with side dishes of clever conversations with their family.  Stress free cooking tips for maximum flavor, fun and yum. Whether you're a beginner cook or a well-seasoned pro, Linda's got your back. Hook up with her for some 1:1 virtual coaching. Your inner dinner demons will thank you. You can find Linda at the links below:HOME - Balaboosta's Secret (balaboostassecret.com)Balaboosta's Secret | FacebookBalaboosta's Secret (@balaboostas.secret) • Instagram photos and videosHead to www.raisinghealthyhumans. com to learn moreJoin our Free FB Community:Moms Raising Healthy HumansJoin our Community events:Healthy Mom CommunityLearn about our Movement Snack Podcast:5 Minute Mornings (buzzsprout.com)or follow me on IG or Tik Tokcourtney_formfitVoiceover Intro: SJ RockiEditing: SJ Rocki

Chef Einat Admony, founder of the beloved falafel chain Taïm, as well as the acclaimed Israeli restaurant Balaboosta, talks to The Lambert Center's Jason Blitman about where her love of cooking comes from, tricks to feed picky eaters, and her newfound passion for performing stand-up. Einat Admony is author of the cookbooks Balaboosta and Shuk and chef/owner of New York City's popular Balaboosta and Taïm restaurants, which have been featured in The New Yorker, The New York Times, and New York Magazine, among many other outlets. When Einat is not at her restaurants, she can be found at her home in Brooklyn, cooking for the crowd of family and friends who regularly gather around her dining table.

My name is Alexis Sicklick, and I am the founder and chef of Syncopated, where I offer you the chance to dine to the 'beet' of my culinary rhythm through playful, vegetable-forward pop-up dinners. With over 10 years of professional experience in some of New York's top restaurants, I am grounded in a strong foundation from which I love to break away whenever possible. Along with graduating at the top of my class from both The Culinary Institute of America and Cornell University's School of Hotel Administration, I spent time in the kitchens of Balaboosta – where I am currently the Executive Chef. I had the privilege of competing on Food Network's first-ever plant-based cooking competition hosted by Tabitha Brown. Not only was the show focused on satisfying those with vegan diets, but we also had to incorporate various food preferences and restrictions in each round. Feel free to follow my culinary adventures at www.syncopatednyc.com or on Instagram (@chefleci).

Here are the things to expect in the episode:How can you create a cozy and welcoming family home?Why is it important to make visitors feel welcome?How can you make family meals enjoyable?How can you make your guest feel welcome and comfortable?And much more! About Linda:Linda's cooking skills were so bad her own family banned her from cooking when she was a teen. Happily, her skills have dramatically improved. She now has over 1000 cookbooks, is a graduate of Rouxbe Cooking School and the Institute of Integrative Nutrition, and has countless cooking courses from the International Culinary Center and Natural Gourmet Institute under her belt.She is a kitchen confidence coach and owner of Balaboosta's Secret, where she helps busy women with meal planning, prep, and cooking lessons, as well as coaches them on how to serve dinner with side dishes of clever conversations with their family. Stress-free cooking tips for maximum flavor, fun, and yum.She can be found at BalaboostasSecret.com, on Facebook at Easy Weeknight Dinners for Busy Moms, as well as on Instagram @balaboostas.secret. Hook up with her for some 1:1 virtual coaching. Your inner dinner demons will thank you. Connect with Linda Lederman!Website: https://balaboostassecret.com/Facebook: https://www.facebook.com/BalaboostasSecretFacebook Group: https://www.facebook.com/groups/easyweeknightdinnerforbusymoms/Instagram: https://www.instagram.com/balaboostas.secret/?hl=enEasy One-Dish Recipe Guide Freebie: https://balaboostassecret.com/easy-one-dish-dinners/ Connect with Wendi Bergin!Website: https://joyfullyprepared.com/Facebook Group: https://www.facebook.com/groups/joyfulprepInstagram: https://www.instagram.com/joyfulprepper/Facebook: https://www.facebook.com/selfreliantmoms/Container Gardening Course: https://www.joyfulprepcontainergarden.com

The pandemic brought with it a home cooking boom of sorts. In recent years, amateur chefs found joy in everything from baking bread to meal prepping for the week ahead. But as time goes by, plenty of us are experiencing a bit of fatigue. If you've ever felt uninspired or dreaded the process of preparing the next meal, this episode is for you. We hear tips and techniques from dietitian and cookbook author Maya Feller and chef, cookbook author and owner of Balaboosta, Einat Admony as they share how to power through the burnout of cooking at home and bring the fun back to our kitchens.HOST: Ella Dove, Sr. Director of Creative Development at Well+GoodGUESTS:Einat Admony, Chef, Author, owner of Balaboosta and Founder of Taim Falafel Maya Feller, Dietician and Cookbook AuthorWHAT WE TALKED ABOUT:Chef and author Einat Admony talks balancing her life as a professional chef and an at home cook for her family, while giving us tips on how we can find passion in cooking again. You can find more from Einat here and purchase her cookbooks hereDietitian and cookbook author Maya Feller chats with us about cooking fatigue and burnout, how we can combat it, and what kind of foods, recipes and techniques can help reinspire us in the kitchen. You can find more from Maya here and purchase her cookbook hereABOUT THIS PODCASTAt Well+Good HQ, we spend our days talking to and learning from the most interesting people in wellness—experts, thought-leaders and celebrities. On The Well+Good Podcast we're inviting you to join the conversation. With each episode, our hosts will dig into our most clicked on topics in order to reimagine what it means for you to live well. Tune in weekly to find the wellness that fits your frequency.You can also find us on our website on YouTube or social in between shows.Got thoughts? Shoot us a line at podcast@wellandgood.com See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Linda's cooking skills were so bad, her own family banned her from cooking when she was a teen. Happily, her skills have dramatically improved. She now has over 1000 cookbooks, is a graduate of Rouxbe Cooking School and the Institute of Integrative Nutrition and has countless cooking courses from the International Culinary Center and Natural Gourmet Institute under her belt. She's a kitchen confidence coach and owner of Balaboosta's Secret where she helps busy moms with meal planning, prep and cooking lessons as well as coaches them on how to serve dinners with side dishes of games and clever conversations. Whether you're a novice cook or looking to add some oomph to your dinner routine, Linda's all about making ordinary weeknight meals extraordinary with speed, ease, yum and lots of fun. https://balaboostassecret.com/ https://www.facebook.com/groups/easyweeknightdinnerforbusymoms https://www.facebook.com/BalaboostasSecret https://www.instagram.com/balaboostas.secret/ --- Send in a voice message: https://anchor.fm/livinghealthylist/message Support this podcast: https://anchor.fm/livinghealthylist/support

Ali's son has type 1 diabetes and is preparing to live abraod. Show notes for people who are Bold with Insulin Get your supplies from US MED with the link or 888-721-1514 Learn about the Dexcom CGM You may be eligible for a free 30 day supply of the Omnipod DASH  InPen from Medtronic Diabetes Get Gvoke Glucagon  CONTOUR NEXT ONE smart meter and CONTOUR DIABETES app Learn about Touched By Type 1 Tak the T1DExchange survey A full list of our sponsors  How to listen, disclaimer and more Apple Podcasts> Subscribe to the podcast today! The podcast is available on Spotify, Google Play, iHeartRadio, Radio Public, Amazon Music and all Android devices The show is now available as an Alexa skill. My type 1 diabetes parenting blog Arden's Day Listen to the Juicebox Podcast online Read my award winning memoir: Life Is Short, Laundry Is Eternal: Confessions of a Stay-At-Home Dad The Juicebox Podcast is a free show, but if you'd like to support the podcast directly, you can make a gift here or buy me a coffee. Thank you! Follow Scott on Social Media @ArdensDay @JuiceboxPodcast Disclaimer - Nothing you hear on the Juicebox Podcast or read on Arden's Day is intended as medical advice. You should always consult a physician before making changes to your health plan.  If the podcast has helped you to live better with type 1 please tell someone else how to find the show and consider leaving a rating and review on iTunes. Thank you! Arden's Day and The Juicebox Podcast are not charitable organizations.

  Welcome to the MOMpreneur Success Podcast with Denise Fernander. In this episode, let's welcome our guest, Linda Lederman. As a teen, Linda's cooking skills were so bad, that her own family banned her from cooking. Joyfully, her skills have dramatically improved. With over 1000 Cookbooks, Linda is a graduate of Rouxbe Cooking School and the Institute of Integrative Nutrition and has countless cooking courses confidence coach, and owner of Balaboosta's Secret where she helps busy moms with meal planning, prep, and cooking lessons as well as coaches them on how to serve dinners with side dishes of games Whether you're a novice cook or looking to add some oomph to your dinner routine, Linda's all about making ordinary weeknight meals extraordinary with speed, ease, yum and lots Let's hear from Linda on how she brings the family together with her food and care, with no further ado here is The Kitchen Confidence Coach!  [00:00 - 05:44] Opening Segment Who is Linda Lederman Owner is Balaboosta's Secret An old Yiddish term for a woman who makes a fine home. Making your house welcoming for family and friends She was inspired and created her business after having her children's friends visit their house asking to teach their moms how to cook.     [06:45 - 13:09] Don't Lose Your Confidence When Learning Something New Linda shares tips  It is essential to believe in yourself and have the ability to do it. Don't be afraid of failure, because it stops you from doing your best work. This does not only apply in business but also in your personal life. Linda shares that she is not good at baking and she's happy to have someone do it for her. When making a dish ask for feedback from your family. Encourage your kids to give feedback constantly Even if they don't like how it goes, take a moment to tweak it the next time Such as asking what seasoning to put the next time This will help them build a good palette Batch cooking, making an excess quantity of something but also putting it in use later to repurpose it, so your not cooking from scratch the second time. [13:10 - 16:30] Closing words.   Connect with Linda: links below! Check us out on our website, YouTube, and Instagram! links below!   Key Quotes   “Your Failure is just a little bit of a ladder to get you to the next stop.” - Linda Lederman Connect with Linda Lederman Through Facebook, and Instagram You may also visit her website at BalaboostasSecret.com  Connect With Us! Follow us on Instagram @mompreneursuccessacademy and Youtube at the MOMpreneur Success Podcast channel Visit our website www.mompreneursuccessacademy.com and check us out on Patreon https://www.patreon.com/momprenuersuccesspodcast If you're a MOMpreneur coach or health practitioner and are ready to leave behind the frustration and overwhelm and get to success and profits, schedule a complimentary Business Strategy call with Denise at https://mompreneursuccessacademyllc.hbportal.co/schedule/613991b6f6d56f4b272d0430 If you'd like to be a guest on the MOMpreneur Success Podcast, schedule a touchpoint call at https://mompreneursuccesspodcast.hbportal.co/schedule/616f96e4480af144c71a743a Check out some business tools I swear by!  Canva  PLR.me  Eztree.me  Streamlined Podcast   *The links above are affiliate links to tools I use all the time and genuinely love  Follow us to get notifications for upcoming episodes. If you're enjoying our content, please leave us a review and let us know how we're doing!

Not enough time? Did you know by working strategically in your kitchen you can save a ton of time so you can spend more hours doing things you enjoy most whether its working on your SVG business having fun with kids give yourself some pampering Join Linda and me as we chat about some amazing ways you can save time in the kitchen and make dinner time fun!

Do you feel like you live in a world of fast food and scheduled chaos? Overwhelmed with meal planning and grocery shopping? Today on Holly's Highlights podcast we have special guest Balaboosta, Linda Lederman, with us to help us make ordinary weeknight meals extraordinary with speed, ease, yum and lots of fun!From meal planning and easy meal plan and time save hacks, to learning how to become a grocery shopping ninja and actually create an atmosphere at dinner where our family doesn't want to speed eat and leave - Linda is going to help us learn how to serve dinners with side dishes of games and clever conversations. Don't miss out on Linda's FREE gift to listeners: Easy One Dish Recipe GuideConnect with Linda at:email: Linda@BalaboostasSecret.comwebsite: BalaboostasSecret.comfacebook: @BalaboostasSecretfacebook group: @easyweeknightsdinnerforbusymomsinstagram: @balaboostas.secretThis episode sponsored by: Pampered Chef's Independent Consultant, Tina Martinphone: 801.703.1081website: pamperedchef.com/pws/tinam33Purchase your Pampered Chef items or schedule a virtual or in-person party today!Related Episodes on Holly's Highlights Podcast:Season 1, Episode 7 - Losing Those Covid PoundsSupport the show

My fine home is the anti-Martha Stewart home. It's not, don't put your feet on the couch, put a coaster down with your glasses, you're gonna make rings. My kind of home is the one where everybody wants to go. It's where your friends want to hang out. It's where your kids friends want to hang out. And that's really key because you need to know what's happening in your family's life. And if you're the go to Home, you've got all the eyes and ears that you need. Get to Know Linda: When Linda was a teen her cooking skills were so bad, her own family banned her from cooking. Happily, Linda's skills have dramatically improved. She now has over 1000 cookbooks, is a graduate of Rouxbe Cooking School and the Institute of Integrative Nutrition and has countless cooking courses from the International Culinary Center and Natural Gourmet Institute under her belt. Linda is a kitchen confidence coach and owner of Balaboosta's Secret where she helps busy moms with meal planning, prep and cooking lessons as well as coaching them on how to serve dinners with side dishes of games and clever conversations with their family …yes, with your kids, really! https://balaboostassecret.com/; @balaboostas.secret https://www.facebook.com/groups/easyweeknightdinnerforbusymoms https://www.facebook.com/BalaboostasSecret Freebie: https://balaboostassecret.com/dinner-time-sanity-saving-tips/ --- Support this podcast: https://anchor.fm/alysia-lyons/support

Today Kylie sits down with chef Einat Admony, owner of Balaboosta and Taim, to find out how she stays focused and motivated in the high-stress world of dining and hospitality, and what it took to keep her restaurants open during the pandemic.  In this 7-week series, Kylie Unell invites you on her daily journey to make meaning out of this age-old tradition. Each week of the Omer corresponds to a different attribute of God. On each episode, airing weekdays, Kylie explores these various attributes by talking, reading, doing, speaking, and reflecting.  49 Days to Stretch My Soul is a production of Tablet Studios. The show is hosted by Kylie Unell, and is produced and edited by Darone Ruskay, Josh Kross, Quinn Waller, Robert Scaramuccia and Sara Fredman Aeder. Our team includes Stephanie Butnick, Liel Leibovitz, Mark Oppenheimer, and Tanya Singer.  Please rate us on Apple Podcasts or wherever you get your podcasts. It really helps other people discover the show.   You can follow @kylieunell on Instagram. Write to us at podcasts@tabletmag.com. Read more of Tablet's Omer coverage here.  For more information about all of Tablet's podcasts, visit Tabletmag.com/podcasts. 

We've long admired the work of chef and author Einat Admony, who is behind one of America's best falafels (New York's Taïm) and the cookbooks Balaboosta and Shuk. In this lively conversation, we talk about Einat's life growing up in Israel and the fine-dining career that led her to working at some heavy institutions in New York City. We also discuss her frequent television appearances and why she is the ultimate balaboosta, which is the Yiddish word that translates to “perfect housewife.” What a great talk.More from Einat Admony and Israeli food on TASTE:Chef Einat Admony Cooks From Home – and the Heart – in Kerhonkson [HV Mag]A Pita Is Born in New Jersey [TASTE]The Israel Issue [TASTE]

I had a wonderful conversation with Linda, a kitchen confidence coach who assists busy moms with kitchen organization, meal planning, cooking lessons, and serving dinner with side dishes of games and clever conversations with their families.For women who want to improve their nightly dinner routine, she offers virtual 1:1 or group cooking and/or meal planning/prep lessons. Cooking classes that are stress-free and full of flavor, fun, and yum. Let us welcome Balaboosta's Secret: Keys to Living a Luscious Life's owner and founder, Linda Lederman!Link to Linda's website: https://balaboostassecret.com

Today's Lunch Therapy patient, Ben Rimalower, is the author and star of two off-Broadway one-man shows, Patti Issues (a NYT Critic's Pick) and Bad with Money, as well as the host of Cast Offs, a weekly event every Monday at Club Cumming in New York. (You may also recognize Ben as Countess LuAnn's cabaret director on The Real Housewives of New York City.) In today's session, we cover Ben's hatred of mayonnaise, his mother's dry brisket, eating Patti Lupone's veal meatballs, being a Balaboosta, and how the only meal he craved at Berkeley was one at Sardi's in New York.  This is a public episode. Get access to private episodes at amateurgourmet.substack.com/subscribe

In this episode, Nellie and Linda go beyond the meal planning and mundane feeling so many parents get with dinner time and find the magic in it.  Linda Lederman is a genius when it comes to how to bring a family together, and actually looks forward to meals together each night, with loads of laughing, conversation, and good food! About the Guest:  Linda's cooking skills were so bad, her own family banned her from cooking when she was a teen. Happily, her skills have dramatically improved. She now has over 1000 cookbooks, is a graduate of Rouxbe Cooking School and the Institute of Integrative Nutrition, and has countless cooking courses from the International Culinary Center and Natural Gourmet Institute under her belt. She is a kitchen confidence coach and owner of Balaboosta's Secret where she helps busy moms with meal planning, prep, and cooking lessons as well as coaches them on how to serve their delicious dinners with side dishes of games and clever conversations with their family. Stress-free cooking tips for maximum flavor, fun, and yum. She can be found at BalaboostasSecret.com, on Facebook at Easy Weeknight Dinners for Busy Moms as well as on Instagram @balaboostas.secret. About the Host:  Nellie Harden is a wife of 20+ years, mom to 4 teen/tween daughters, dreamer, adventurer, servant, multipreneur, forever student, and a devoted teacher, but her ride-or-die passion is her work as a Family Life Coach & Mentor.   Coming from a career background in marine mammal sciences, behavioral work, and a host of big life experiences, both great and not some not so great, she decided that designing a life of purpose and freedom was how she and her husband, along with their 4 daughters, wanted to live.   Her work and passions exist in the realms of family and parent mentorship because she believes that a family filled with creativity, fun, laughter, challenge, adventure, problem-solving, hugs, good food, and learning can not only change a person's life but is the best chance at positively changing the world.   She helps families build Self-Led Discipline™ & Leadership Into their homes, sets their children up for a wildly successful life on their terms, and elevates the family experience with big joy, palpable peace, and everyday growth! With a lifelong passion and curiosity in thought, choice, behavior, and growth she has found incredible joy in helping families shift perspective, find answers, and a path forward. (Nellie has been coaching families for over 10 years and has degrees in Biology, Animal Behavior, and Psychology. )     LINKS: 6570 Family Challenge- https://www,nellieharden.com/challenge (https://www,nellieharden.com/challenge) Website- https://www.nellieharden.com/ (https://www.nellieharden.com) Online Community- https://www.facebook.com/groups/the6570project (https://www.facebook.com/groups/the6570project) Instagram- https://www.instagram.com/nellieharden/ (https://www.instagram.com/nellieharden/)     Facebook- https://www.facebook.com/nellie.harden/ (https://www.facebook.com/nellie.harden/) Thanks for listening! Thanks so much for listening to our podcast! If you enjoyed this episode and think that others could benefit from listening, please share it using the social media buttons on this page. Do you have some feedback or questions about this episode? Leave a comment in the section below! Subscribe to the podcast If you would like to get automatic updates of new podcast episodes, you can subscribe to the podcast on Apple Podcasts or Stitcher. You can also subscribe to your favorite podcast app. Leave us an Apple Podcasts review Ratings and reviews from our listeners are extremely valuable to us and greatly appreciated. They help our podcast rank higher on Apple Podcasts, which exposes our show to more awesome listeners like you. If you have a minute, please leave an honest...

Linda's cooking skills were so bad, her own family banned her from cooking when she was a teen. Happily, her skills have dramatically improved. She now has over 1000 cookbooks, is a graduate of Rouxbe Cooking School and the Institute of Integrative Nutrition, and has countless cooking courses from the International Culinary Center and Natural Gourmet Institute under her belt. She is a kitchen confidence coach and owner of Balaboosta's Secret where she teaches busy moms how to meal plan, prep, and cook with speed, ease, yum, and lots of fun. Hook up with her for some 1:1 or group virtual coaching. Your inner dinner demons will thank you. FREEBIE: https://balaboostassecret.com/dinner-...

Kalamata olives are a classic Mediterranean flavor that are commonly served as table olives, in a Greek-style salad or featured in tapenades that can be spread on warm pita bread. Chef Einat Admony is the ultimate balaboosta ("perfect housewife" in Yiddish) behind the famed fried olives with labne dish at her Middle Eastern restaurant Balaboosta in New York, and the beloved falafel chain, Taim. She shares how her Israeli roots compliment her cooking today and some interesting ways to bring kalamata olives into any home. Siouras is among the premier Greek olive producers for nearly a century. As the third-generation owner, Harry Siouras explains the history of exporting their products, as well as the fermentation and harvesting processes. Follow @chefeinat @TaimFalafel @BalaboostaNYC @siouras_sa @wherechefesshop @ingredientinsiders @truffledawg @theprosciuttoqueenhttps://siouras.gr/In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshophttps://www.chefswarehouse.com/Produced by HayNow Media @haynowmediahttp://haynowmedia.com/

Linda Lederman is a kitchen confidence coach helping busy moms with kitchen organization, meal planning, cooking lessons and serving weekday dinners with side dishes of games and clever conversations with their family. The importance of family mealtime has been extensively documented in terms of personal well-being as well as for one's family's health, communication, school and social skills.  Sadly, in these over scheduled times, the value of family dinners is too often being ignored or discarded due to the mistaken belief it is too time consuming or too complex to do. It doesn't have to be that way.Linda speaks about meal planning and all things dinner time as a guest expert on many podcasts, discussing how to turn ordinary dinners into extraordinary, memorable meals with speed, ease, yum and fun. Click below to get a free copy of dinner tips: https://balaboostassecret.com/dinner-time-sanity-saving-tips/;Join Linda's Facebook Group below:  https://www.facebook.com/groups/easyweeknightdinnerforbusymoms; Balaboosta's Secret Website:https://balaboostassecret.com/; Facebook Page:https://www.facebook.com/BalaboostasSecret; Instagram:Linda Lederman (@balaboostas.secret) • Instagram photos and videosOther Speaking Engagement: https://www.youtube.com/watch?v=2fNob5GgiFgSupport the show (https://www.buymeacoffee.com/JasmineCastillo)

How can you have a stress free cooking with a maximum flavor? If you are a busy mom or someone who needs guidance on cooking and meal planning, this episode is for you! Meet my guest - > Linda Letterman who is the owner of Balaboosta's Secret and also the creator and director of Deliciousness. Linda is a kitchen confidence coach helping busy moms with kitchen organization, meal planning, cooking lessons and serving dinner with side dishes of games and clever conversations with their family.  Connect with Linda: https://balaboostassecret.com

We are in for a treat today ;-). Linda's cooking skills were so bad, her own family banned her from cooking when she was a teen. Happily, her skills have dramatically improved. She now has over 1000 cookbooks, is a graduate of Rouxbe Cooking School and the Institute of Integrative Nutrition and has countless cooking courses from the International Culinary Center and Natural Gourmet Institute under her belt. She is a kitchen confidence coach and owner of Balaboosta's Secret where she teaches busy moms how to meal plan, prep and cook with speed, ease, yum and lots of fun. Hook up with her for some 1:1 or group virtual coaching. Your inner dinner demons will thank you.

Linda's cooking skills were so bad, her own family banned her from cooking when she was a teen. Happily, her skills have dramatically improved.  She is now a kitchen confidence coach and owner of Balaboostas Secret; where she helps busy moms with meal planning, prep & cooking lessons, as well as coaches them on how to serve their delicious dinners with side dishes of games and clever conversations with their family. Her mission is to bring back meaningful and memorable weeknight family dinners with stress free cooking tips for maximum flavor, fun and yum.  On this episode we discuss ways to simplify dinner & make dinnertime fun, tips to organize your kitchen, batch cooking to save time, the services she provides, her motherhood journey and so much more!  Linda can be found at Balaboostas Secret, Facebook and on Instagram . Connect with her for some 1:1 or group virtual coaching. And download her Dinnertime Sanity Saving Tips ...Your inner dinner demons will thank you.

Linda's cooking skills were so bad, her own family banned her from cooking when she was a teen. Happily, her skills have dramatically improved. She now has over 1000 cookbooks, is a graduate of Rouxbe Cooking School and the Institute of Integrative Nutrition and has countless cooking courses from the International Culinary Center and Natural Gourmet Institute under her belt. She is a kitchen confidence coach and owner of Balaboosta's Secret where she teaches busy moms how to meal plan, prep and cook with speed, ease, fun and lots of yum. Hook up with her for some 1:1 or group virtual coaching. Your inner dinner demons will thank you. Connect with Linda: https://www.facebook.com/groups/easyweeknightdinnerforbusymoms https://www.instagram.com/balaboostas.secret/ Free Quick Dinner Time Sanity Saving Tips: https://balaboostassecret.com/dinner-time-sanity-saving-tips/ Snag the Daily C.E.O. Workflow & Mini-Kit to grow your business and sign PAID clients when you have less than an hour per day! https://www.lindseybadillo.com/dailyceoworkflow/ Editor: Irene Gadingan Music: Happy Excited Intro 04 by TaigaSoundProd Link: https://filmmusic.io/song/6802-happy-excited-intro-04 License: https://filmmusic.io/standard-license --- Send in a voice message: https://anchor.fm/alignedandwealthy/message

Join me as I chat with Linda Lederman (pronounced Letterman), whose mission is to teach us how to make meal preparation easy, and mealtimes FUN!! Sounds like a recipe for a joyful household. Join me for the upcoming *free* Playshop: https://relationalparents.mykajabi.com/playshop

Hi everyone! Welcome back to another episode of Podcast! Linda Lederma and Nikki Curry are our new guests today. Linda Lederman graduated from the Institute of Initiative Nutrition's cooking school and has taken numerous courses at the international culinary center and national gourmet. She is the kitchen confidence coach at Balaboosta's Secret: Keys to Living a Luscious Life. Nikki Curry is an entrepreneur who started off as a business owner and talent manager. She is the founder of the Brand Underdog Community. The information contained in this episode was very actionable and insightful. Here are some key highlights: Have you ever faced the 3F (fear, fault, failure) and how did you deal with it? What is the best way to handle failure? What is the purpose of support? What are the signs it is your purpose calling? Key Takeaway: "Do whatever you want to do, no matter how clouded it may be or how many obstacles may stand in its way, but at the end of the day, you must always be yourself." Linda Lederman "If you don't brand yourself then someone else may, and you might not like it." Nikki Curry Resources: Linda Lederman Instagram: balaboostas.secret Facebook: https://www.facebook.com/linda.lederman Nikki Curry Website: http://nikkicurrymedia.com Website: https://pamelamstone.com/ Connect with me on Social Media: Facebook: https://www.facebook.com/visionmademagazine/ Instagram: https://www.instagram.com/whats_next_podcast_for_women MAKE SURE YOUR SHARE, RATE THE EPISODE 5 STARS & LEAVE A REVIEW! --- Support this podcast: https://anchor.fm/whatsnextforwomen/support

Linda Lederman stops in to talk about her website Balaboostassecret.com and FB page Easy Weeknight Dinners for Busy Moms and Instagram page Balaboosta.secret to explain abiut making family dinners fun again! She also has power BALLS ideas for Demo Derby updates from Kelby Dean!--- Send in a voice message: https://anchor.fm/therandomkristianshow/messageSupport this podcast: https://anchor.fm/therandomkristianshow/support

We chat about Erin running late, Jill’s hot office, and Easy Weeknight Lemon Chicken with Garlic and Herbs with our guest, Linda, who is a kitchen confidence coach and owner of Balaboosta’s Secret where she teaches busy moms how meal plan, prep, and cook with speed, ease, fun, and lots of yum. She can be found at BalaboostasSecret.com, on Facebook at Easy Weeknight Dinners for Busy Moms as well as on Instagram @balaboostas.secret. Hook up with her for some 1:1 or group virtual coaching. Your inner dinner demons will thank you.   If you’d like to cook with us, all recipes used in the podcast can be found at tinyurl.com/y5whdasv   Facebook at https://www.facebook.com/banteranddishpodcast  Instagram @banteranddishpodcast YouTube

This week, we welcome Linda Ledermen to the show to help us slay our "what's for dinner" demons, and make mealtimes fun and enjoyable (yes, really) for our family. Linda is the founder of Balaboosta's Secret and a kitchen confidence coach. When she isn’t helping busy moms rid themselves of their dinner demons, she can be found hiking, seeking out new adventures both near and far, or staying close to home creating memorable meals for her family and friends. For full links and resources from this episode, please visit the shownotes on our website. https://episode101 Get the Spring Capsule Wardrobe Guide now, and use code PODCAST to take 20% off at checkout. https://youreverydaystyle.com/capsule-wardrobe-guides/

MJ’s guest this week is Bruno Almeida. Born and raised in Lisbon, Portugal, this rock drummer turned sommelier has worked at legendary NYC restaurants such as Gusto Ristorante, Pao, Inoteca, Corsino, Balaboosta, Locanda Verde and Dirty French. Until the pandemic, he was the Wine Director and Sommelier at iconic Tocqueville. MJ and Bruno discuss the history of colonization and its effect on Portuguese wine over the centuries. He brings in two delicious Portuguese bottles that blow MJ away. And before the show is over they get deep into another of Bruno’s favorites = Georgian wine. Get ready, there is a lot to geek out on in this episode. A huge thank you to Bruno Almeida!Follow and learn a ton from him on IG @drummelierThis episode’s in studio wines:NV Vadio Espumante Brut, Bairrada2018 Azores Wine Company Branco Vulcanico, Azores Islands _____________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don’t forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Wine Spies! Get a discount for being a listener of the show by going to: www.winespies.com/blackwineguy Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_From our supporter: The Conaway Fund (a component fund of The Prosperity Foundation) supports cultural and heritage events, scholarships, mentoring programs and more. Go to https://www.theconawayfund.org/ and see how you can donate and make a difference in underserved communities. See acast.com/privacy for privacy and opt-out information.

From a childhood in Israel, to life as a street seller in Germany, to jobs in top New York City kitchens to success as chef-owner of Taim, Balaboosta, and Kish Kash, chef Einat Admony is an open book. On this episode, she opens up to Andrew about how being a middle child set the tone for her life; why she loves cooking; what it was like to serve in the Israeli military; and the twist of fate that led her to her husband and business partner. Oh, and she's also an amateur stand-up comic. All that and more in this action-packed hour.Einat is also participating in S.Pellegrino’s (our promotional partner) inaugural Destination Dining series, in which pairs of restaurants on the East and West Coasts exchange dishes for one week each. For more about Destination Dining, see the recent article about the program on Fine Dining Lovers.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.(photo of Einat Admony by Evan Sung; courtesy S.Pellegrino)

Long before we closed our dining rooms, many chefs had opened Fast Casual concepts as a way to increase their revenue stream and ease growth expansion vs the weighing costs associated with full service casual and traditional fine dining. There are obvious drawbacks to Fast Casual, like the need for a dialed down menu, different style of service experience, and piles on piles of togo containers. So how do the numbers really stack up? Should it be a part of every chef/entrepreneurs journey to operate a fast casual restaurant in addition to a fine dining concept? And if the numbers are so great, why do we have anything else?Those answers, plus lots more questions ahead with today’s guest. Our friend, chef Einat Admony joins us today to tell us how to get rich in restaurants! If only it were that easy! Einat is the chef and owner of Balaboosta and Taim, the latter has 6 outlets. We’ve been enjoying Einat’s food for years and it’s easy for us to see why her food has grown from a small spot in The West Village to Nolita to a full fledged restaurant group.Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

This week, we're excited to welcome Einat Admony to Salt + Spine, the podcast on stories behind cookbooks.Einat is the author of, most recently, Shuk: From Market to Table, the Heart of Israeli Home Cooking, with Janna Gur. Called an "edifying deep dive into Israeli food market culture and cuisine" by Publisher's Weekly, Shuk features more than 140 recipes from stews to salads to shakshukas.A former cook in the Israeli army, Einat is now the chef/owner of several New York City restaurants, including the popular Balaboosta, Kish-Kash, and Taïm. Her first cookbook, Balaboosta, includes recipes she cooks for her family.Recipes from this week's show:Spicy Fish in Cherry Tomato and Harissa SauceGreen Shakshuka with Chard, Kale, Spinach, and Feta See acast.com/privacy for privacy and opt-out information.

Get Up Nation®! My name is Ben Biddick. I’m the Creator and Host of the Get Up Nation® Show and Co-Author of Get Up: The Art of Perseverance with former Major League Baseball player Adam Greenberg. Recently I had the honor and privilege of speaking with legendary Chef Einat Admony. The New York Times named her “a fiercely determined chef.” She grew up in Tel Aviv, worked as a cook in the Israeli Army, and has spent more than 20 years in New York City creating some of the finest restaurants the world has ever seen including Kish Kash, Taim, and Balaboosta. She’s also the author of two cookbooks called Balaboosta and Shuk which came out Fall 2019. She describes her cooking as “a way to express my love and compassion to those around me. It’s also a way to connect the past, present, and future. The flavors, the smells, the sounds…they flood me with memories and bring me instantly back to my childhood. They make me feel whole.” In this episode of the Get Up Nation Show, she shares her insights into resilience and inspires us all to go all in, when it comes to living the life you desire to live. Chef, thank you for joining me on the Get Up Nation® Show! The Get Up Nation® Show is brought to you in partnership with Veteran Owned Got Your Six Coffee! Learn more at www.gotyoursixcoffee.com! This episode edited and mixed at Liquid Studios by Daniel Thabet! Learn more at bit.ly/2G9EAvN Buy Shuk here: https://amzn.to/30GJlXb www.getupnation.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/get-up-nation-podcast/support

Einat Admony s a chef, restauranteur, and cookbook author who is based in New York City. She’s the force behind beloved places like Taim Falafel and Balaboosta and the author of two cookbooks, Balaboosta, and the newly published SHUK: From Market to Table, the Heart of Israeli Home Cooking. Lia Ronnen is the publisher of Artisan Books, who has published both of Einat’s books.Einat, Lia, and Julia sat down to talk about what exactly is Israeli food, who gets to define any particular cuisine, cultural appropriation versus appropriation, home cooking, and more.Follow-up links:Shuk (Cookbook)Einat's InstagramMisono 440 KnifeMisen KnifeGod's Love We Deliver Brownies!Great Jones (use the code 'CALM' for 15% off!!)

Einat Admony is exceptional in every way, and one of the country's most beloved chefs. Many know Einat from television, winning Chopped, becoming one of the most memorable and ultimately a judge. She's the author of two cookbooks. her newest being the recent Shuk: From Market to Table, the Heart of Israeli Home Cooking which she wrote with her friend, food writer Janna Gur. She is the owner of Balaboosta, Taim, and the new Kish-Kash restaurant in New York. She knows that to love someone is to cook for them. She is the ultimate balaboosta, which means many different things; to Einat, it means when someone is hungry, she must feed them. Einat joins author and chef Rozanne Gold to share her inspiring story.  

Einat Admony is exceptional in every way, and one of the country's most beloved chefs. Many know Einat from television, winning Chopped, becoming one of the most memorable and ultimately a judge. She's the author of two cookbooks. her newest being the recent Shuk: From Market to Table, the Heart of Israeli Home Cooking which she wrote with her friend, food writer Janna Gur. She is the owner of Balaboosta, Taim, and the new Kish-Kash restaurant in New York. She knows that to love someone is to cook for them. She is the ultimate balaboosta, which means many different things; to Einat, it means when someone is hungry, she must feed them. Einat joins author and chef Rozanne Gold to share her inspiring story.

Jordana and Shannon are on summer break, so we are going back to the beginning and resharing our first-ever episode. Celebrity chef Einat Admony, whose restaurants include Balaboosta and Taim, dishes (see what we did there?) about morning orgasms, likens kids to farts (“You just like your own”), and opines about guilt.Got a story to share? Email us at callyourmother@kveller.com. We’re waiting to hear from you. Or leave us a voicemail at 908-248-4273. Music: "Voicemail" by Khronos Beats "Libertad" by Eaters "Red Hot Mama" by Sophie Tucker "Best I Can" by Jasmine Jordan (ft. Habit Blcx)

Celebrity chef Einat Admony, whose restaurants include Balaboosta and Taim, dishes (see what we did there?) about morning orgasms, likens kids to farts (“You just like your own”), and opines about guilt. Plus, Jordana describes the ongoing battle with her “feral child” about actually stopping what she’s doing in order to pee.

Special Edition for Yom Ha’atzmaut Chef Einat Admony guest stars on Jay’s 4 Questions podcast this week. Admony, the trailblazer who first brought Israeli food to New York City, talks with podcast host Jay Sanderson about how each of her dishes tells her immigrant story and reveals the secret to making the world’s best falafel. Einat shared with us her infamous Kit Kat Candy Bar recipe, excerpted from her cookbook Balaboosta  (Artisan Books, Copyright © 2013).. This is one of Jay’s favorite recipes too! Enjoy! Check out  Balaboosta for more Mediterranean recipes!  Homemade Kit Kat Candy Bar Makes about 24 pieces 14 ounces 72% chocolate, broken into tiny pieces ¾ cup Nutella 1 tablespoon unsalted butter 2 cups crushed corn flakes (about 3 cups whole) 1¾ cup heavy cream Fill a medium saucepan three-quarters full with water and bring to a simmer. Combine 1 ounce of the chocolate with the butter in a large bowl. Place the bowl over the saucepan and slowly melt the chocolate and butter together, stirring occasionally with a rubber spatula. Remove from the heat, reserving the pan of hot water, and stir in the Nutella. Cool completely, then mix in the crushed cornflakes. Spread this mixture evenly in a 9-by-13-inch baking pan and reserve in the refrigerator until the coating is ready. Bring the saucepan of hot water back to a simmer. Combine the remaining 13 ounces chocolate and the heavy cream in a large bowl and place it over the saucepan. Stir the mixture occasionally with a rubber spatula to combine the melting chocolate with the heavy cream. Remove from the heat and slowly pour the ganache over the crispy Nutella mixture. Place the baking pan in the refrigerator until the chocolate is completely set and firm. Cut into finger-sized rectangles and watch them disappear in minutes.

Israeli-born chef Einat Admony is one of the few female chefs who is a wife, mother, cookbook author, and owner of not just one but three successful Israeli restaurants in New York City. She joins us in this episode to chat about what a balaboosta is (and how to be one), tasty falafel and tahini, and her relentless passion for cooking for people she loves. Plus, we chat about fearless cooking and a few Mediterranean-inspired recipes of our own.   Recipes: Baked falafel salad bowl | A Couple Cooks Falafel patties with harissa yogurt | A Couple Cooks   Books: Balaboosta by Einat Admony   Chef Einat on Instagram   Restaurants Taim (NYC) Balaboosta (NYC) Bar Bolonat (NYC)   A Couple Cooks on Instagram and Twitter

Gluten-free, dairy-free, soy-free, nut-free, vegan and vegetarian — has your Thanksgiving menu being undermined by food allergies and ethical objections? Tell us about what you don’t eat in the comments below. Or share the extraordinary lengths you’ve gone to in catering to the dietary restrictions of your friends and family. Here’s what three chefs and one caterer had to say about the subject. “I grew up in Maryland and on our way to the beach every year, we would see the poultry farms, or some of them, and they just really disgusted me,” confessed Jacques Gautier, the chef and owner of the Brooklyn restaurants Palo Santo and Fort Reno. “That was the one thing that led me as a teenager to become a vegetarian.” He’s no longer a vegetarian, but he still makes it a point to stay away from brands like Perdue or Tyson — all because of that childhood memory. This year, he’s hosting Thanksgiving at his restaurants, where he’ll serve heritage turkeys raised on small farms. When it comes to the sweet stuff, Chef Peter Berley, the author of The Flexitarian Table, draws the line at refined sugar. “I avoid white sugar because it has disastrous effects on the body,” he said. “Really — it’s something that I’m pretty adamant about. And so I replace it with natural sweeteners that are loaded with minerals and also are whole foods, such as maple syrup. I like maple syrup a lot and one of the reasons I why love it is because of the Maillard reaction, which creates a synergized form of umami, which is the fifth taste, which is the experience of something yummy.” Berley added that sweet potatoes are one of the few vegetables that have naturally occurring umami, so adding maple syrup to your sweet potato casserole will make it doubly delicious. For those who avoid dairy, Aliya Leekong, a chef at the restaurant Junoon and author of the cookbook Exotic Table, has several suggestions on how to replace the flavor of butter with other vegan ingredients. “I think you could easily replace flavors like butter in your cooking using just great market vegetables, aromatics like shallots and garlic,” she said. “Nuts add depth of flavor and fat to a dish. And just bright herbs like parsley and mint and cilantro can really sort of round out a dish, and you don’t really need a butter.” Leekong says the only thing she tries to avoid are processed foods. Liz Neumark, the CEO of the catering company Great Performances, has a longer list of foods she doesn’t eat. Neumark stays away from dairy, meat, and octopus. She took the octopus off of all of the menus at Great Performances after reading articles about how smart and sentient they are. This Thanksgiving, Neumark will be in Israel, where she’ll celebrate Hanukkah, too. The rare overlap of the two holidays won’t happen again until 2070. But there’s one vegan and vegetarian Hanukkah food that Neumark would like to see every Thanksgiving. “There’s no reason to think that latke couldn’t be a part of Thanksgiving tradition in general because it’s a great seasonal vegetable that really complements everything else that you’re eating,’ she said. “And you can really have fun with them because you can make them out of potatoes, you can make them out of sweet potatoes, you can make them with carrots, zucchini. You can do them so many different ways.” So sometimes it just takes a little creativity and merging of cultures to find foods that everyone can enjoy this Thanksgiving. And remember, if you have dietary restrictions, one great way to work around that is to bring a dish that everyone can eat. Who knows? You might just make a dairy-free, nut-free, gluten-free convert out of your friends. If you’re still scouting for a side dish for Thanksgiving, try chef Einat Admony’s award-winning latke recipe below. Or check out chef Peter Berley’s recipe for Roasted Pumpkin with Quinoa Stuffing. Potato, Yam & Carrot Latke with Honey, Preserved Lemons & Yogurt Sauceby Einat Admony, chef and owner of Balaboosta and Taïm 1 cup grated potato 1 cup grated yams 1 cup grated carrot 1 1/2 cup grated onion (after having the liquid squeezed out) 1/2 cup grated peeled granny smith apple 1 egg 1 tbs chopped thyme 4 tbs AP flour 1 tbs salt Pinch black pepper Pinch sugar Canola oil Method: Mix all in a mixing bowl. Heat up sauté pan with 1/2" oil. When the oil is hot, around 370 degrees, create a 2-inch patties and fried them on both sides until they are golden brown. For the yogurt sauce: Simply mix chopped preserved lemons with enough honey to balance out the bitterness. Gently fold in plain yogurt until you have a homogeneous mixture. You can add turmeric for color if you wish. Season with salt and pepper. Dollop on your lovely little latkes and let the holiday feasting begin!