Podcasts about Deli

Our baddest B.I.T.C.H (Baby In Total Control of Herself) Jackie and her Special Little Boy MJ are back with Second Helpings, including remembering Hulk Hogan should Rest In Piss, and the unearthed Daddy's Deli audio is servin' up memories @ 7:36.591 ! The 15 year anniversary of Snooki's iconic "WHERE'S THE BEACH!?" moment is upon us, and it's been 10 years since MJ proposed to Gideon on stage and they caused a nerd to grit his teeth when asked 'WHO'S THE BADDIES?' when it came to symbols on "Star Wars" rings. MJ and Jackie reveal that the Goop's new book is a big ole sloppy mess, Jackie started into the HAWT world of "Hunting Wives" to fill her craving for WOMEN and MJ and Jackie both make a pledge to fix their faces via Skim's new sculpting face mask. The fallout from the new Sydney Sweeney/American Eagle Jeans ad campaign continues as either haven't made a comment about the possibly racist messaging and also the CGI baby from Fantastic Four looks like straight ass. The great internet battle of if Pedro Pascal is too touchy rages on, and it seems like no one has bothered to ask who is being touched, because they all seem fine with it! Jackie and MJ decide the 4 year old who reenacted the Lady Gaga "Abracadabra" video and Jojo Siwa naming her bfs nuts is TOO MUCH, then Jackie puts out a plea for 'chup sanity after Obama seems to call for a culling for all users, but Holden coats all foods in at least 6 inches of it. Fans call for Chipotle to add Ozzy's order as a menu item, Cheers has us all wanting to go where everybody knows our names, and SO MUCH MORE!Want even more Page 7? Support us on Patreon! Patreon.com/Page7Podcast  Subscribe to SiriusXM Podcasts+ to listen to new episodes of Page 7 ad-free.Start a free trial now on Apple Podcasts or by visiting siriusxm.com/podcastsplus.

Does Padma Lakshmi really need an introduction? The Emmy-nominated producer, television host, food expert, and New York Times best-selling author is in a league of her own, and she recently joined us for a live conversation at the Bell House in Brooklyn. She shared her take on how Top Chef has impacted food culture, shooting Taste the Nation, and writing her new cookbook, Padma's All American—plus her memories of '90s New York, her epic cookbook collection, and the rush of doing stand-up comedy.And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: It's corn ice cream season at Malai, Campo Grande is selling exceptional Ibérico pork, a Canadian pizza pop-up at F&F in Brooklyn, Fungi Decoded by Britt A. Bunyard is the mushroom book for us. Also: Leggio's Deli in Bayshore, Long Island makes the perfect beach sandwich, and America's Sweethearts Dallas Cowboys Cheerleaders is so much more than we expected. Preorder: Padma's All American See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Piše Anja Radaljac, bere Eva Longyka Marušič. Najboljše šele pride je romaneskni prvenec Petre Julie Ujawe, izdan pri Cankarjevi založbi, v knjižni zbirki Razmerja, ki skuša v slovenski kulturni prostor uvajati žanr, ki je doslej ostajal na založniški margini; ljubezenski roman. Če zapišemo, da je obstajal na margini, mislimo s tem zelo dobesedno; v slovenskem literarnem prostoru je namreč dolgo obstajala vzporedna »literarna scena« samozaložniških izdaj, nezaupnica slovenskim založniškim hišam (ki za ta žanr niso imele interesa). A predano bralstvo je rado posegalo po teh v samozaložbah izdanih romanih, ki so na obrobju bržkone pristali prav zaradi svoje žanrske strukture, ki je skladna s tem, kar družba povezuje z »ženskimi« interesi, to je z ljubeznijo in odnosi. Pomenljivo pri tem je, da je bila kriminalka kot žanr, ki ga temeljno določajo kriminal, policijska država in/ali druge oblike nadzora, v kulturnem prostoru, ki je seveda tudi del establishmenta, legitimirana veliko prej. Najboljše šele pride je dokaj pravoveren urbani sodobni ljubezenski roman, ki ne meša žanrov in vsebine ne podlaga s težjimi tematikami; ostaja lahkotno branje, ki je – podobno kot kriminalka, ki si prizadeva za razrešitev kriminalnega primera – osredotočeno na ključno žanrsko premiso: pripeljati junakinjo Kristino in junaka Janusa do izpolnjujoče ljubezenske zveze. Pri tem se jima na pot postavljajo različne ovire, pretežno psihološke narave in izhajajoče predvsem iz njunih individualnih notranjih dinamik. Besedilo romana ne ponuja zunanjih preprek, ki bi ljubimca ohranjala narazen, niti ne predpostavlja kakšnih ovir, ki bi bile objektivne, četudi notranje narave, kot je denimo bolezen. Psihologija likinje in lika v romanu Najboljše šele pride je sicer izrazito ploska, konflikt pa je zaradi tega toliko šibkejši. Deli besedila se spočetka dogajajo v preteklosti, kasneje preskakujejo po več dni, včasih celo tednov – ali cel mesec, leto. S tem nastaja ohlapna struktura, v kateri se zdi, da se avtorica trudi povedati samo »najbolj pomembno«, s čimer pa ne pride do dinamičnega odnosa med likinjo in likom (druge literarne osebe so zastavljene še bolj površinsko) kakršen je za ljubezenski roman ključen, ne pride do romantične napetosti med njima, ampak se roman razpoloženjsko nekako vleče skozi situacije, ki bi bile zelo preprosto rešljive že z drobcem odprte komunikacije. Redki so tudi pogovori med likinjo in likom, ki bi lahko dali romanu nekaj več specifičnosti, morda kaj značilne, individualne medosebne dinamike. Pogosto avtorica denimo opisuje, da sta se junak in junakinja sprehajala v tišini, ali pa napiše, da sta govorila po telefonu, a pogovora ne poda. Zgodba tako teče z velikimi preskoki, med katerimi ni razdelane pripovedi, junak in junakinja sta, v nasprotju z eno od zakonitosti žanra ljubezenskega romana, večinoma ločena in tako se odnos med njima ne razvije pred bralstvom – bralstvo dobi predvsem nekakšno pojasnilo, obvestilo, ko se premakne kaj večjega. Praznine, kjer naj bi se razvijal odnos med likom in likinjo, so napolnjene z relativno nezanimivim dogajanjem okoli junakinjine poklicne poti, čeprav je tudi na tem mestu smiselno zapisati, da se roman trudi slediti žanrski konvenciji, da junakinja počne nekaj, kar je v podporo ženskam (odpre avtomehanično delavnico za ženske, ki zaposluje samo ženske). Tudi v njeni precej generični družini ni nobenih resnih trenj ali česarkoli, kar bi ustvarjalo napetost; vsi se imajo radi, se podpirajo, vse je ena sama skladnost ali, bolj v slogu romana, praznovanje, saj z velikimi dogodki praznujejo vse mogoče, med drugim vsak god vsakogar v družini. Toda morda najbolj nevarna avtoričina odločitev je, da za zbližanje junakinje in junaka uporabi komo nekega drugega lika v romanu; vse skupaj izpade nerealistično, posebej pa ni v skladu z emocionalnim lokom odnosa, ki ga (ne) zgradita do tiste točke. Najboljše šele pride Petre Julie Ujawe je torej roman, ki poskuša v eni od osrednjih založb vnesti v slovenski prostor žanr sodobnega urbanega ljubezenskega romana in vidno sledi večini vodil žanra, a odpove prav na mestih, kjer jim ne sledi, in naposled ne zgradi dinamične, atmosferično močne ljubezenske zgodbe.

KMOX host Scott Jagow visits Ninth Street Deli in Soulard and chats with owner John Been about the menu, live music and the neighborhood.

This week, we are heading to Montreal as we are back with another episode in our special series More Than Maple, which focuses on Canadian foodways. You will get a taste of two icons steeped in the history of the Montreal food landscape: smoked meat and bagels. Meet Schwartz's Deli general manager Frank Silva and Nicolo Morena, co-owner of St-Viateur Bagel.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, Kelsey branched out to Pennsylvania, where she found some balls. We're trying a snack from My Girls Deli & Catering. Located at 542 Berlin Plank Rd. Somerset, PA. Open Tue-Thur 11:00 AM-4:00 PM, Fri 11:00 AM-2:00 PM, and Sat 11:00 AM-3:00 PM, Closed Sun-Mon.Here's what we tried:Sauerkraut Sausage Balls, a sort of Deep fried not quite croquette-like balls, full of cream cheese, sausage, and a mild sauerkraut; Chicken salad with green olives and walnutsThen, Matt covers one of many stories about Al Davis former coach, manager, and owner of the Oakland (Now Las Vegas) Raiders football team. As it relates to true crime, Matt goes into Al's long standing feud with former NFL commissioner Pete Rozelle, which resulted in multiple legal disputes and lawsuits.Also, the Creeps talk about a very wild sandwich, Kelsey dying for the clicks, her love of NFL training camps, and a last will and testimony.

In today's episode of Karma Stories, a unionized bartender in a Canadian casino finally has enough of being overworked, underappreciated, and under-tipped so they take their frustrations straight to the collective agreement and dish out some deliciously cold Malicious Compliance. From forcing useless managers to run the bar during breaks to making entitled coworkers wait for their drinks, this is a workplace rebellion with real impact. We also hear about a CEO who couldn't handle an employee having a better chair than him, a spicy deli encounter with a demanding customer, and a corporate solar company destroyed by its own obsession with meetings.Submit your own stories to KarmaStoriesPod@gmail.com.Karma Stories is available on all major Podcasting Platforms and on YouTube under the @KarmaStoriesPodcast handle. We cover stories from popular Reddit Subreddits like Entitled Parents, Tales From Tech Support, Pro Revenge and Malicious Compliance. You can find new uploads here every single day of the week!Rob's 3D Printing Site: https://Dangly3D.comGet your Custom Hand Turned Pen by Rob at https://CanadianRob.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/karma-stories--5098578/support.

Cornelia Poletto ist Deutschlands prominenteste Spitzenköchin, außerdem Unternehmerin und Buchautorin – in Hamburg hat sie ihr eigenes Restaurant „Cornelia Poletto“ und das „Paolas“, einen Mix aus Bar und Deli. Außerdem gibt sie exklusive Kochkurse und organisiert eine Vielzahl von kulinarischen Events. Eine ihrer großen Leidenschaften: Pasta – deshalb hat sie ihrem Lieblingsgericht auch gleich ein ganzes Buch gewidmet: „Pasta Passione“. Cornelia liebt das Kochen einfach, sowohl beruflich als auch privat. Auf gute Zutaten achtet sie nicht nur dann, wenn es um Gerichte für Menschen geht, sondern auch beim Futter für unsere vierbeinigen Freunde. Zusammen mit dem Hundefutter-Hersteller „Hardys“ hat sie eine eigene Hundefutter-Linie entwickelt. Darüber freuen sich sicher auch ihre beiden Vierbeiner Sissi und Franz. In dieser Folge erzählt sie, woher die Namen kommen, wer von beiden mehr Futter klaut und wer im Hause Poletto besonders streng ist. Autoren: Jule Gölsdorf Christine Langner Instagram: @aufdieschnauze @julegoelsdorf @christine_langner @corneliapoletto

Top Two: LIliana. North Star Deli, Bootlegger & Loring Park Art Festival and GLP1 drugs are changing how restaurants market, interesting update from Stephanie H. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Title: Languaging in Hampton RoadsEpisode 18: Williamsburg Poet Laureate talks character, community and spitting barsHosts: Jill Winkowski and Prue SalaskyDate: July 18, 2025Length: 36 minutesPublication Frequency: Fourth Friday (approx) of each monthIn this episode, a follow to Ep. 6 (June 2024) we catch up with Lacroy “Atlas” Nixon, a spoken word artist, slam performer and founder of the nonprofit Slam Connection. He's the newly named inaugural poet laureate of Williamsburg, Va. In Ep. 6: Creative Community: Spoken Word in Hampton Roads, published a year ago in June 2024, we featured interviews with three of the region's spoken word performers, Tanya Cunningham, George Mendez, and Nixon to showcase the genre and the local community.Since then, Nixon has been named poet laureate for the City of Williamsburg. In this interview, (recorded on June 29, 2025, and lightly edited) we spoke to him about his new role which officially started this month. In it, he explains the process of becoming a poet laureate and says that the emphasis of his two-year post will be on engaging the area's youth. Much of his work will involve pursuing partnerships with existing organizations, such as:Slam Connection, (https://slamconnection.my.canva.site)established by Nixon in 2022, has a mission of encouraging self-expression, healthy discourse and spitting bars (a term explained in Nixon's interview), and empowering youth through spoken word poetry. It hosts open mic nights, slam contests, and writing events. It also involves a strong service component. 2. The Ampersand International Arts Festival, www.ampersandfestival.com, an annual arts festival held in Williamsburg in March, “is part of the CIty of Williamsburg's initiatives to support town and gown collaboration between the City, the College of William and Mary, Colonial Williamsburg, and partners.” 3. 2nd Sundays, Williamsburg's Art & Music Festival, https://2ndsundayswilliamsburg.com4. The Poetry Society of Virginia, https://poetrysocietyofvirginia.org; a 100-year-old nonprofit dedicated to cultivating the writing and enjoyment of poetry.5. Writers Guild of Virginia, https://www.writersguildva.com; Nixon is a board member of the nonprofit that offers classes, workshops and events for writers.In the interview, Nixon references first Friday open mic nights at Column15 Cafe and Roastery, 701 Merrimac Trail R, Williamsburg; www.column15.com; and slam competitions at the Kimball Theatre, Duke of Gloucester Street, www.colonialwilliamsburg.org.He also credits the location Bazaaro's Deli in the Williamsburg Premium Outlets,  63A 5715 Richmond Rd, Williamsburg, www.bazaaros.com for hosting slam contests.He also talks about competing in Southern Fried,www.southernfriedpoetryslam.com, one of the largest spoken word and performance poetry tournaments in the world. The event is held annually in a southern US city in the first week of June. Nixon's team placed sixth in the 2025 competition in Knoxville, Tenn. Send your feedback, comments and questions to languaginghr@gmail.com. Also, check out our newly updated website, languaginghr.wordpress.com and engage with us on Facebook and Instagram. Thanks to our summer interns, Kaitlyn Asato of Christopher Newport University and Sarah Phillips of Old Dominion University, for their work on the website and social media respectively. 

www.patreon.com/dopeypodcastThis week on Dopey! It's ChrisMiss Time Again - and we remember Chris and think about what we've lost in our latest ChrisMiss episode. We are joined by Ted and Colin—two of Chris's closest friends—for a long, emotional, laugh filled but ultimately tragic journey through grief, memory, relapse, recovery and death. They recount wild and deeply human stories of Chris: his powerful magnetism,  his “whatevs” persona, and the time he hugged a drunk driver who had just killed someone. Then, we go deep into Chris's relapse, the shame that may have surrounded it, and the fear of losing connection.From Mountainside to Katz's Deli, from a poetry slam to the drunk tank, from legacy to myth to bionic legs traded for heroin—this episode is everything that made Chris unforgettable. PLUS: a classic Dopey voicemail from Tim in Philly involving coke, Cookie, and crackhouse head, and a replay of Episode 71 with Chris. It all ends with the classic version of “Bad Card” and a full-circle Dave and Chris musical outro. Stay strong Dopey Nation, and fucking toodles for Chris.Opening:Dave recalls Dave Marshall, the first Dopey community member to die. Dave, Chris, and Dave Marshall once recorded a now-lost episode that ended in a bizarre fight—possibly because Chris was trying to impress Marshall.Talking Grief:Dave asks Colin and Ted how they grieve Chris. Colin mentions laughing at dumb things and feeling like Chris is still there. Ted recalls vivid dreams where Chris walks him through his relationship with his wife, like a ghostly Scrooge-style guide. The dream was so powerful he woke up crying.Dreams of Chris:Dave shares that Chris is always dead in his dreams, and that he recently had one with both Chris and his mother (also deceased). Chris always knows he's gone in the dream—making them painful but powerful.Trend of Death:The conversation shifts to the changing trends of death in recovery: less overdoses, more suicides, including people they knew.Settlers of Catan:Chris's obsession with the Settlers board game—cheating newbies, logging fake wins on a wooden log, and playing alone while stacking stats. The actual Settlers Log might be lost.Connection & Community:Colin reflects on connection as the heart of Dopey and recovery. Chris embodied that connection for many.Why Did Chris Relapse?They dive into theories around Chris's relapse:He was doing well—finished his master's, in a stable relationship, BTN job picking up.Dave wonders if Chris thought the promises of recovery would be better high.Colin and Ted say Chris might've feared losing relationships if he admitted he was using.Shame and stigma—not about being an addict, but about breaking the recovery identity—were likely massive.Chris's Persona:“Whatevs” was Chris's favorite line, but everyone agrees—he actually cared a lot. He just didn't want people to know.Origin Story:Chris and Dave met at Mountainside, where Chris became Dave's “Eskimo”, showing him that 12-step worked.Chris used to visit Katz's Deli to impress Dave and his girlfriends.They texted or talked every single day from 2015 to the day Chris died.The Fatal Crash Story:Ted and Chris are en route to a poetry slam when they stumble on a deadly car crash—they are first on scene.Ted goes into shock.Chris takes action—calls 911, finds a guy with smashed legs, then chases the drunk driver into the woods.The driver is blackout drunk, crying, and doesn't know what happened.Chris hugs the man, tells him he killed someone, and holds him as he cries.Later, Chris keeps in touch with the man, who is sentenced to 30 years in prison. It was his seventh DUI.Synchronicity:A year later, Chris relapsed. Ted and Colin had to call the cops on him.The same officer from the crash scene showed up to arrest Chris and put him in the drunk tank.Chris's Duality:Dave sums it up: “We're the same people who kill people. We're the same people who help people. And we can turn up totally wasted again at the drop of a dime.”Recovery Today:Ted no longer goes to meetings. He stays clean through fatherhood, meditation, self-help, spirituality, and service.Colin is still active in both 12-step and Dharma recovery, running meetings and staying connected.The Island & The Source:They call the Berkshires “The Source” (or “the island from Lost”) and reflect that Chris might have needed to stay there.Dopey Origins:Ted recalls Chris calling Dave from their house, excited about starting something.They joke about Ted's long resistance to appearing on Dopey, and how his job working with kids made him hesitant to be publicly associated with drug stories. He recently shared his full story with his students.Legacy of Chris & Dopey Growth:Dave reflects on how Chris's death helped grow the show in ways that feel bittersweet.Ted and Colin say they thought Dopey was “so dumb” when it started but now are blown away by what Dave's done with it.Robot Legs Story:Ted shares a picture of Chris's titanium leg braces, used to treat ankle issues from drinking.Chris once tried to trade the $5,000 robotic legs for heroin—the dealer said no.Cookie & Classic Dopey Returns:Dave plays a classic voicemail from Tim in Philly:Shoots coke in KensingtonReggie and Cookie join himReggie says Cookie gives “the best head”Tim says no, but once the coke hits—he caves instantlyThey do the drugs in Reggie's mom's house, possiblyClassic filthy, funny, dark Dopey stuffThrowback to Dopey Episode 71:Dave plays a full classic Chris segment:Shooting cokeEuphoric recallLego hot dog standsMeeting speakers“Built-in forgetters”Chris's obsession with scale, smell, and push“Favorite part was waiting for the rush before it hit”Final Thoughts:Dave shares how much he misses Chris.Notes the podcast would not exist without him.Chris is still part of it every week.Reflects on his old sponsor telling him “you have to step over bodies,” which he rejected.Chris's death has saved lives.Dopey grew because of him—but Dave would trade it all to have him back. 

Mike Shirinian and Nick Marziliano from Sam’s Deli are back at the table discussing Sunday gravy and private chefs. On the plate: From the Elbow Room we get a squid ink seafood pasta that was inspired from Shaw’s Crab House in Chicago. The meal is paired with a couple of bottles from Nick’s stash. Please Like, Comment and Follow 'The Restaurateurs' on all platforms: --- The Restaurateurs Podcast is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- The Restaurateurs | Website | Email | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

The Big Apple will turn into the Baked Apple today as real feel temperatures soar to 105... Trump says Cuomo has a good shot at winning mayoral race.... 16-year-old girl stabbed to death inside a deli in the Bronx... full 548 Wed, 16 Jul 2025 09:51:31 +0000 HWGdPYvNLbvc0vBXfzCMDbnaEb1A4jTd news 1010 WINS ALL LOCAL news The Big Apple will turn into the Baked Apple today as real feel temperatures soar to 105... Trump says Cuomo has a good shot at winning mayoral race.... 16-year-old girl stabbed to death inside a deli in the Bronx... The podcast is hyper-focused on local news, issues and events in the New York City area. This podcast's purpose is to give New Yorkers New York news about their neighborhoods and shine a light on the issues happening in their backyard. 2024 © 2021 Audacy, Inc.

Podcast of Inside New Orleans with Eric Asher presented by Katie's Restaurant & Francesca by Katie's Deli 4-6pm on 106.7 The Ticket Listen live IHeart Radio or TuneIn Radio App or www.theticket1067.com Podcast of the show is available on all podcasting platforms Topics Saints, Pelicans, NBA & moreGuests Bob Rose of SaintsWire & Anthlon Sports Celebrity Chef Scot Craig

Let's eat on the Kenny & JT Show! DioGuardi's Italian Market and Deli owner Jeff Labowitz stops by and drops off some delicious food Check them out at 3116 Market Avenue North in Canton or on line at dioguardis.com.

Nasıl bir dünyada yaşadığımızı bilemeden her gün yeni bir kaosa uyanıp dijital cehenneme doğru hızla ilerliyoruz. Ne ki dijitalleşmenin ekonomik, ekolojik, ahlaki sorunlarını konuşmamızı engellemek üzere, dünyanın dört bir tarafında savaş çıkarılıyor. Yakılan savaş ateşleri yüzünden kalbi olanlar, katledilenler ve katledilenlerin yakınlarıyla kurdukları empatinin yükü ile hayat yorgunu, umut yorgunu olarak nefes almaya çalışırken; teknolojik ilerlemeyi çöpsüz üzüm olarak kabul edenler “haydi eller havaya” modunda sağdan sola, soldan sağa salınıyor.

Bryan Phelan of Kerry Pike's beloved Village Deli opens up To PJ about the outages crippling his business—and why no one in power seems to care. Hosted on Acast. See acast.com/privacy for more information.

Welcome to a special episode of Two Coffees and an Argument with Hannah Vale and Jeff Vale! This week, we're taking you inside the unforgettable grand opening weekend of Substructure Jiu Jitsu, where technique meets community, and adventure meets the mat.To make this celebration truly epic, we curated the BEST itinerary for visitors to Northeast Ohio, blending iconic local experiences with world-class jiu-jitsu. Here's how we rolled out the red carpet for our guests with a heart-felt itinerary: Joe's Deli in Rocky RiverStart your day with the legendary sandwiches and warm hospitality that make Joe's Deli a must-visit for any foodie.Rock & Roll Hall of FameExperience Cleveland's musical legacy at this world-famous museum—a pilgrimage for any music lover!West Side MarketWander through a century-old marketplace, sampling local flavors and soaking up the vibrant culture of Cleveland.On the MatsWe hit the mats with visitors from Springfield BJJ, training under the expert guidance of Brian Steubner, and enjoyed a special rolling session with Tim Michaux of Gracie Barra Pennsylvania.A Meaningful OpeningOur grand opening was blessed by Pastor Derek Boivin, grounding our journey in gratitude, unity, and purpose.Lakeview Park Cedar PointNo trip to Northeast Ohio is complete without a thrill ride at America's Roller Coast—Cedar Point!From food and music to jiu-jitsu and roller coasters, our grand opening weekend was about more than just launching a gym—it was about building memories, forging friendships, and showcasing the very best of Northeast Ohio.Whether you're a jiu-jitsu enthusiast or just love a good local adventure, you won't want to miss this episode!

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Lisa Schroeder, chef/owner at Mother's Bistro, now in its 25th year in Portland, joins us on the podcast to discuss the state of the industry and what she's doing to keep moving forward at the restaurant.  That includes a new New York Deli menu.  Lisa explains that while there used to be real Jewish deli food in Portland, there's a vacuum for a real pastrami sandwich and other great dishes that needed to be filled, and she's doing it.  From homemade rye bread to artisan latkes and rugelach, she's doing what she does so well.   Also discussed, service in restaurants and how that affects the industry as a whole. Why service may be lacking, and whether it's fixable, or whether customers even care.   It's always a pleasure to have Lisa on the podcast and this episode is no exception.  With her experience and hard work, her insights are always interesting to absorb.   https://www.mothersbistro.com/   Right at the Fork is supported by:  Zupan's Markets: www.zupans.com  RingSide SteakHouse: www.RingSideSteakhouse.com  Portland Food Adventures: www.PortlandFoodAdventures.com 

The ghost of garlic and oregano haunted Rossi's Deli. For three generations, the Rossi family served classic, quality sandwiches. But in a world of kale smoothies and quinoa bowls, quality wasn't paying the bills. With the family business bleeding red ink, Maria Rossi, in a moment of desperate inspiration, concocts a sandwich so audacious, so chaotic, it could only be called "The Chimera." This wild creation—featuring fig jam, habanero goat cheese, prosciutto, and pistachios—becomes an overnight local sensation thanks to a glowing review. But just as hope returns, the deli is visited by Rex "The Gastro-Goon" Reynolds, a ruthless influencer whose brand is built on performative evisceration. He calls The Chimera a "culinary car crash," and his video unleashes an army of online trolls that threatens to destroy everything Maria has built. Faced with an extinction-level event, the Rossi family must decide: do they pivot and apologize, clinging to a bland, safe strategy for survival? Or do they double down on the very thing they're being attacked for? This story is a masterclass in modern marketing, exploring how to filter signal from noise, why a niche audience is more powerful than the masses, and how to take control of your own narrative by turning an insult into a badge of honor. To unlock full access to all our episodes, consider becoming a premium subscriber on Apple Podcasts or Patreon. And don't forget to visit englishpluspodcast.com for even more content, including articles, in-depth studies, and our brand-new audio series and courses now available in our Patreon Shop!

Boiling briskets for five hours, escorting obnoxious customers to the door, and preserving the ritual of saying "hello" with Steven Peljovich, who runs Michael's Deli in Boston. What makes a deli different from a sandwich shop? And, until recently, why did he resist taking orders online?Read The Boston Globe story that Steven mentioned about longtime customer Rita Manor.IF YOU LIKE THIS EPISODE: Check out what it's like to be a stadium beer vendor, a barman, or an ice cream truck driver.GOT A COMMENT OR SUGGESTION? Email us at jobs@whatitslike.com WANT TO BE ON THE SHOW? Leave us a voicemail at (919) 213-0456. We'll ask you to answer two questions: 1. What's a word or phrase that only someone from your profession would be likely to know and what does it mean? 2. What's a specific story you tell your friends that happened on the job? It could be funny, sad, anxiety-making, pride-inducing or otherwise. We can't respond to every message, but we do listen to all of them! We'll follow up if it's a good fit.

Zac and Jay sit down with Dave Manheim – creator of Dopey, the darkly hilarious and deeply moving podcast about “drugs, addiction, and dumb sh*t,” or as he now calls it, “the dark comedy of drug addiction.” What began as two friends swapping war stories has grown into a full-blown cultural force, with a diehard community, celebrity guests, and an archive of the funniest, most heartbreaking, and most brutally honest stories in the recovery world.Dave talks about launching Dopey just four months into sobriety with his late co-host Chris, the tragedy that reshaped the show, and why humor – especially the twisted kind – is a lifeline. He opens up about chasing guests like Marc Maron, Boy George, and Jason Biggs (and getting ghosted), his complicated feelings about being called “Dopey Dave,” and how working at Katz's Deli taught him more about recovery than any rehab ever did.They get into podcast beefs, the sad reality of grief that often shadows recovery, the great weed debate, and what happens when someone who never set out to “help people” accidentally does just that – over and over again. Dave's smart, incredibly earnest and very, very funny.If you've ever been told “once a junkie, always a junkie,” if you've experienced unexpected loss in recovery, or if you believe this addiction stuff is heavy enough and that humor is an essential ingredient in getting through it – please give this episode a watch or listen.Link to Dave's podcast: Dopey: On the Dark Comedy of Drug AddictionConnect with Zachttps://www.instagram.com/zwclark/https://www.linkedin.com/in/zac-c-746b96254/https://www.tiktok.com/@zacwclarkhttps://www.strava.com/athletes/55697553https://twitter.com/zacwclarkIf you or anyone you know is struggling, please do not hesitate to contact Release:(914) 588-6564releaserecovery.com@releaserecovery

George McLaughlin had been a successful McAlister's Deli franchisee prior to selling his interest in 2007. "Being out of the business was tough on me," he recalls. "I really missed the guest interaction and working with the staff.” So, 10 years later, McLaughlin opened his first Vicious Biscuit unit in Mount Pleasant, South Carolina. Open seven days a week from 7 a.m. to 2:30 p.m., the counter-service breakfast and brunch concept offers fresh-baked "plate-sized" biscuits, sandwiches, and bowls. McLaughlin explains the importance of a concept's "points of difference". At Vicious Biscuit, they include a self-service jam and jelly bar and “touch-point” system of service. Vicious Biscuit staff are trained to execute five steps of guest service, including greeting and taking the guest's order, suggestive selling, meal delivery and pre-bussing, and a sincere “thank you”.  They are cross-trained in various roles and they all share in the tip pool. Expansion of the concept has been steady since 2019 with nine locations operating in the Carolinas, Florida, Louisiana, and Ohio. "Growth through franchising has become our preferred choice, says McLaughlin, adding, “our Vicious Benefits program of good work-life balance, relative ease of operation, proper investment to sales ratio, and excellent support system is really attractive to potential franchisees." Four new franchised locations are scheduled to open within the next year. Selecting the right franchisees remains a top priority for McLaughlin. "Having a well-developed qualification process is essential in order to be certain we select brand ambassadors that fit our culture and commitment to service and community,” he explains. On average, it takes 18 months to open a new Vicious Biscuit location. However, growth has been slowed recently by real estate market challenges. Nevertheless, says McLaughlin, selecting the right place and choosing the right people is much more important than unit count to the concept's success.

Send us a textWhat happens when passion collides with profession? When the daily grind transforms into something you genuinely love doing? This episode answers those questions through the compelling stories of two food industry veterans who took dramatically different paths to find their calling.Meet Danny Saccullo – a journalism major who started washing dishes in Tallahassee to pay rent and eventually worked his way through hotels, hospitals, and banquets before opening his own deli. With Cuban and Italian heritage influencing his menu, Danny shares the unexpected journey that led him to create some of Tampa's most beloved sandwiches, including a controversial take on the Cuban that even this Miami native had to admit was superior. His reflection on self-reliance and the transition from corporate kitchens to entrepreneurship offers valuable insights for anyone considering a career pivot.Alongside him sits Lucas Peters, bar manager at Propagation Whiskey Bar and Kitchen, whose passion for mixology shines through in every pour. From his flaming "Kentucky Burner" bourbon cocktail to his tequila-based "Loco Luca," Lucas breaks down the art and science behind crafting memorable drinking experiences. Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. Elevate your dining experience with RAK Porcelain USA! As the exclusive tableware brand for the Walk-In Talk Podcast, RAK combines exceptional craftsmanship with innovative design. Whether you're a chef, a restaurant owner, or a food enthusiast, RAK's high-quality porcelain products will enhance every meal. Discover the artistry of food presentation and make every dining occasion special. Visit rakporcelain.com today and see how RAK can transform your table The following brands and companies help us continue supporting the food industry - have a look below! Support the showWalk-In Talk Podcast Where kitchen culture meets raw storytelling. Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time. We're the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open. Brand Partners: RAK Porcelain USA Metro Foodservice SupraCut Systems Aussie Select Crab Island Seafood Pass the Honey The Burnt Chef Project Citrus America Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

WBZ NewsRadio's Emma Friedman has more.

What do Led Zeppelin, blues clubs in the UK, and pastrami sandwiches have in common? They all helped shape the life and passions of Michael Feldman—musician, storyteller, and owner of Salt Lake's beloved Feldman's Deli. In this soulful episode of Utah Stories, Michael sits down with Richard Markosian to reflect on his lifelong love for music, the Utah music scene, and how his travels in Europe and deep love for the blues still influence his life and community today.

Developing new products that attract consumer attention is a goal for all food manufacturing companies, and Land O'Frost, a manufacturer of specialty meats and packaged deli meats is no exception. Julie Lubash, director of research and development and innovation at Lansing, Ill.-based Land O'Frost provides insights on how the family-owned company developed one of its newest innovations: a line of premium chicken breast and ham deli products featuring hot honey flavors. She describes how consumer interest in protein-rich snacking is inspiring meat companies to keep an eye on the types of new products that will boost consumer attention along with sales.

In this episode, we're joined by the multi-talented Shahjehan Khan, an actor, writer, musician, and host of the acclaimed podcast King of the World. We dive into his roles playing a character in Mortal Kombat, the new Hulu series Deli Boys, and his journey as a founding member of the trailblazing Muslim punk band The Kominas.

Rebecca Firkser is a writer, recipe developer, and food stylist based in Brooklyn. Her debut cookbook, Galette!, celebrates the highly riffable, always buttery pleasures of free-form tarts. In this episode, Rebecca and Aliza go deep on developing foolproof pastry recipes for nervous bakers like me, making a debut cookbook after years of working on others, and more. Also on the show, Matt catches up with Mitchell Davis to talk about the Great Nosh, a Jewish food and culture festival taking place on June 22 in New York City. They talk about the incredible lineup of chef collaborations, including Thai Diner x Katz's Deli, Caroline Schiff x Junior's Cheesecake, JP Park of Atoboy x Apollo Bagels, and Zahav x Ed Szymanski of Dame.While The Great Nosh is sold out, the festival has opened up additional tickets for the 2pm entry. Use the code TASTE to access the tickets at: thegreatnosh.comDo you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The buffoonery is back. Cheese has a brand new Dad joke that he believes he made up. Chafe is the world's worst side seat driver and then the boys eat some soft scrambled eggs on an even softer brioche from EGG TUCK which is sweeping southern california. But, is it good? We shall see! MORE CHAFE 'N' CHEESEIG: https://www.instagram.com/chafencheese/TikTok: https://www.tiktok.com/@UCPDqzZqWgSd8QctwKoDsSuQ SUBSCRIBE FOR YOUR EYES ONLY https://www.youtube.com/@chafeNcheese

Adam Roberts is a writer from New York whose debut novel, Food Person, just arrived. He's an OG food blogger, podcaster, and former neighbor of Jason's, so they have plenty to catch up about. We chat about Marc Maron's retirement announcement, Reneé R*pp hates the straights, Chris's beef with a United States postal worker, where to find a bagel in Atlanta, Katz's Deli erotica, the early days of Gay.com and Manhunter chatrooms, the new Pee Wee Herman documentary, where he's eating in Los Angeles this week, coconut kale smoothies, the notorious gay poker night, he got the idea for his book while ghostwriting a cookbook for a celebrity, who will play his book's characters in the inevetable screen adaptation, what it would take Zendaya, and Chris Black, to gain 30 lbs for a role, and Adam throws his therapist hat on to deduce Chris' emotional trauma based soley on his Sweetgreen order. instagram.com/amateurgourmet twitter.com/donetodeath twitter.com/themjeans howlonggone.com Learn more about your ad choices. Visit megaphone.fm/adchoices

What a time to be alive. The fellas head to Ggiata to get a taste of the east coast. A DELI NEWS! Chicken caesar wraps, Spicy P vodka sauce parm. WOWZERS TROWSERS!Of course they also discuss the insanity for Smash Burgers and why we need a new movement to regain momentum for thick burgers!CHAPTERS:00:00 SMASH BURGERS VS. THICK BURGERS2:52 DELI NEWS MORE CHAFE 'N' CHEESEIG: https://www.instagram.com/chafencheese/TikTok: https://www.tiktok.com/@UCPDqzZqWgSd8QctwKoDsSuQ SUBSCRIBE FOR YOUR EYES!https://www.youtube.com/channel/UCPDqzZqWgSd8QctwKoDsSuQ

In this episode we talk drunken flea market finds and what happens when someone says they know you but you have no idea who they are.  The weenie500 needs to be a thing all over the country, suing a baseball team cause they suck, an all PED competition and the NFL in the Olympics.  Please don't bring a rotisserie chicken on a plane, what does burning cash smell like, who needs 80lbs of sausage, new shoes that look old but then look new and much more!

This week on Second Helpings, Jackie and MJ reminisce about the classic "Daddy's Deli", MJ has a brief "Who's the Bitch?" in regards to Hilaria Baldwin, then it's on to the new season of  "Secret Lives of Mormon Wives" and the embarrassment and sadness that's surely in store for the children in the series as they grow. Jackie gets into Season 2 of "Andor" to MJ's delight, Jackie breaks down how slippy sloppy the new "Dune" films are, HBO Max is HBO Max...again, TLC's new show on poly relationships is baaaaad, and Jackie encourages MJ to get onto "The Rehearsal" train. Tim Robinson delights with "Friendship", and MJ gives a breakdown of "Four Seasons" to Jackie who's throwin' out the totally not insane "Final Destination: Bloodlines" plus even more in this week's Second Helpings!Want even more Page 7? Support us on Patreon! Patreon.com/Page7Podcast  Subscribe to SiriusXM Podcasts+ to listen to new episodes of Page 7 ad-free.Start a free trial now on Apple Podcasts or by visiting siriusxm.com/podcastsplus.

This week, I was the the NBC Upfronts with a gaggle of Bravolebs, and put to bed the rumors of RHONY's demise. And for all who were still losing sleep over it...I found my lost ring at the Beach House!Then, I talked about a Mother's Day deli spread gone wrong and Ev calls in to give her side of the story. Plus John's thinking of moving back to NYC and we ponder how far he would go to get that brokerage fee covered.For more interviews and behind-the-scenes tea, tune in to Andy Cohen Live weekdays on Radio Andy by subscribing to SiriusXM. Use my link https://sxm.app.link/AndyCohen for a free trial! Subscribe to SiriusXM Podcasts+ to listen to new episodes of Daddy Diaries ad-free and a whole week early. Start a free trial now on Apple Podcasts or by visiting siriusxm.com/podcastsplus.

This week on The LA Food Podcast, we dive into one of the wildest chef vs. critic stories in recent memory: Thomas Keller of The French Laundry allegedly asked SF Chronicle critic Mackenzie Chung Fegan to leave the restaurant. Was it a momentary lapse or a sign of a chef in crisis?Then: Chef Ari Kolender of LA seafood hotspot Found Oyster and Eagle Rock's Queen's Raw Bar & Grill joins us to talk about his gorgeous new cookbook How to Cook the Finest Things in the Sea, the rebrand of Queen's, and his journey from Kosher kid in South Carolina to one of LA's most celebrated chefs.We also get into:

Do you pay attention to information printed on food labels? From eye-catching designs companies use to entice you to buy a product to nutrition facts panels to the tiny dates printed on packages. There's a lot going on to be sure. For policymakers, they hope that refining date labels on food packaging will help reduce the amount of uneaten food ending up in landfills. Food Waste is a major contributor to greenhouse gas emissions. The Food and Drug Administration and the Food Safety and Inspection Service recently asked for public input on food date labels. So, we decided to gather some experts together to talk about this important policy tool. Roni Neff is a professor in the Johns Hopkins Bloomberg School of Public Health and Senior Advisor at the School's Center for a Livable Future. Her research looks at the intersection of food waste policy, climate change, and food system resilience. Brian Roe is a professor at the Ohio State University Department of Agricultural, Environmental and Developmental Economics. His work focuses on issues including agricultural marketing, information policy, behavioral economics, and product quality. Ruiqing Miao is an associate professor of agricultural economics and rural sociology at Auburn University's College of Agriculture. His research emphasizes sustainability, innovation, and decision making. Interview Summary Brian, let's begin with you and let's make sure everyone's on the same page. Can you talk to us a little bit about what date labels are and where they are on packaging. And what is industry required to include in terms of these date labels? Yes, so date labels, we see them anytime we pick up a food package. Most packages are going to have some type of date label on them. Oddly, federal law doesn't regulate these or really require these other than the exception of infant formula, which is the only federal requirement domain out there. But in the absence of federal regulation, states have kind of done their own thing. About 40 different states require date labels on at least some food products. And about 20 states prohibit or restrict the sale or donation of food past the label date. And even though states that require date labels, manufacturers can still choose the dates. There are no real regulations on them. So, recognizing that confusion over date labels can lead to unnecessary food waste, Government and industry actors have made, you know, some efforts to try to standardize date labeling language. But nothing terribly authoritative. Now, some states have introduced bills that seek to standardize date labels, with the motivation to try to get rid of and reduce food waste. California being perhaps the most recent of these. In 2024, they passed a bill that prohibits the use of any date label other than 'Best if Used By,' the phrase that goes along with foods where the date represents kind of a quality indicator. And then the phrase 'Use By,", if that date has some implications for product safety. The bill doesn't go into effect until July of '26, so we're going to see if this is going to create a domino effect across other states, across the food manufacturing center or even bubble up and be dealt with at the federal legislation level. Now, industries tried to do things before. Back in 2017, the Food Marketing Institute and the Grocers Manufacturers Association had a standardized date labeling suggestion that some firms bought into. FDA has given out some guidance about preferring 'Best if Used By' on certain food products to indicate quality. But again, we're all kind of waiting to see if there might be a federal legislation that kind of brings these state labels into check. Thanks, Brian. And it's really important to know about the policy landscape and the fact that there hasn't been a federal policy across all foods. And it's interesting to see the efforts of, say, in California. I think this begs the question; how do consumers actually process the information of date labels? This fascinated us too. A very clever person at Ohio State that I work with, Dr. Aishwarya Badiger, led a study I was part of. We enlisted consumers to come into the Consumer Evaluation Lab that we have here on campus and evaluate samples of milk. They were presented with the label of each milk. We gave them a little glass with a nose full of the milk that they could sniff. So, they're looking at the date label, they're given the sample they could smell, and then we kind of asked them, Hey, if this were in your fridge, would you keep it or toss it? But the entire time we actually had them fitted with special glasses that precisely track their eye movements so we could understand kind of which information they were looking at while they went through the whole process of evaluating and then making their decision. Consumers overwhelmingly looked at the date itself on the package and largely ignored the phrase or the words that go along with the date. In fact, for more than half of the evaluations, the consumer's eyes never went anywhere near the phrase. This is important. And actually, we'll talk about that a little bit more with some of our other guests. So, what are the implications of date label policies? So the eye tracking research really drove home to me that dates are much more salient than phrases. Although all the policies largely deal with the phrases. Dates give you actionable information. People can look at the date on the label, look at the calendar, and man, that's something they can do something about. They can act based upon that. The phrases are a little bit more ambiguous as Roni will talk about later. I think that people have a hard time interpreting what those phrases really mean. That doesn't mean we should not try to unify those phrases, but rather this is going to be a longer-term investment in educational infrastructure that until those phrases really become salient and actionable to consumers. And then become more of a critical component of the policies. But right now, policies are generally silent on dates. And dates seem to be the real action mover. Yeah. So why don't we just get rid of all of this? What would be the implications? Yes. We did this experiment too. Same kind of setup. Had people come in, they had the jug of the milk in front of them. They had a glass of milk that they could sniff. Same thing. And we had a bunch of different milks. We had some that were only like 15 days post pasteurization. Some that went out to like 40 days past pasteurization. So, the youngest or the freshest had about three days, quote unquote, left on its date label. The 40-day old milk was like two or three weeks past the date. And we did two things. We had them evaluate the milk with the dates on the jugs, and then we had ones where we took the dates and the labels off the milk. Not surprisingly, when they did not have the dates on the milk, they were much more likely to say that they would keep the milk. Even that 40-day old milk, about half of them said, yeah, I'd drink this. I'd keep this if it were in my fridge. But it wasn't a slam dunk. So, our youngest and freshest milk had an odd flavor note. You know, sometimes as the seasons change, feed sources change for cattle, you get an odd flavor note. It's not spoilage, it's just a slightly different note. And when people have the date label, they were much more willing to give that milk a second chance and say that they would keep it. But if the date label wasn't on there, they took that odd flavor note and said, I'm going to toss this milk. So, it's really kind of a nuanced thing. And if you would take those off, I think you're going to get some consumers who are going to kind of freak out without any guidance. And they might have kind of an itchy trigger finger when it comes to throwing away that milk or other products. So, it's compelling. We've seen England, the UK, do this; take dates off of certain products. But I would probably want to see a little more example of how consumers are responding to that before I fully endorse that as kind of a policy movement forward. Brian, thank you for that. And I have got to say, I was not expecting to have a conversation about the bouquet of a glass of milk. But this is really an interesting finding, and it does help us understand some other things that we're going to talk about. Roni, I want to turn our attention to you. And I know you are someone who's been involved in understanding date labels for a while. And I really appreciate it and I've said it before, but you're the reason I got into this work. I want to understand a little bit more about what are important things to understand about the misconceptions that consumers may have about food date labels? And why does it matter for policymakers? Well, I'll start with just saying that conceptions are what we know rationally. And it's not the whole picture because as Brian was alluding to a lot of our decision making is going on in our emotions. And like I can tell my son all day long the fact that that milk is okay, he's going to toss it because he doesn't trust it. There's a lot more going on than conceptions. But I want to talk about two misconceptions. The first one is that despite what Brian just said about the fact that these date labels other than infant formula aren't federally regulated, about two in five people think that they are. We just did a national consumer survey in January 2025, and this is one of the findings. And I did that along with Emily Broad Lieb from the Harvard Food Law and Policy Project and Akif Khan also from there, and then Dana Gunders from ReFED. And in addition to this idea that they're federally regulated, I'll say that these kinds of beliefs were most common among those who were 18 to 34, parents with children under age 18, and black and Hispanic consumers. Our earlier work also found that those who think that food date labels are federally regulated are more likely to discard food based on them. All this speaks to a real challenge. And, you know, it kind of makes sense, like if you see something and you trust it, that it's from the federal government. And of course, we all trust the federal government these days. If you trust it, then you're going to respond to it. So that's an implication for food policy. And then the next thing we did also is that we tested understanding of five different food date label phrases: a date with no text, and then two of those phrases accompanied by icon images. And since none of these actually have a federally recognized meaning the correct answer for all of them in terms of the meaning is like other. But we also accepted answers that were aligned with that voluntary industry standard, just to kind of see how people were perceiving it. And, across all of these labels, only an average of 53% of people answered correctly about what these labels meant. Now, consumers were pretty good at identifying 'Best if Used By' as a quality label. But the real challenge comes in with 'Use By' which under the voluntary industry standards should be a safety label. And more people thought it was a quality label than thought it was a safety label; 44% versus 49%. And so, we need to clear up these misconceptions in support of food safety, in support of food waste prevention. But in order to do that, we need to be able to tell people clearly what the labels mean. And we can't really do that if there's no standardized meaning of what they mean. So, we really need a national standard, and that is the policy implication. Thank you for that. And I know Ruiqing and I have done some work in this space and in part learning from what you all have done. I'm interested because you mentioned the 2025 survey, but of course you also mentioned the 2016 survey. Are there any big shifts or anything that you want to tell us about changes that you see from those two different surveys? We asked a number of the same or almost identical questions in those two surveys. And since that time, we've adopted a voluntary industry standard and there's been a lot of education and communication about wasted food. And yet in our survey we actually found that things were going in the wrong direction. Consumer misunderstandings of date labels increased. Those who quote always or usually discard food based on the label: in 2016, that was 37%, and this year it was 43%. And then in terms of belief that these are federally regulated: in 2016 it was 36% and now it's 44%. We're going in the wrong direction despite all these activities, and I don't know why. I think for those who are looking for future research questions, this would be a really interesting one. This is really disturbing because all of the information that's come out about date labels. I thought people would understand this. And that this is where we would be in a different place. So, this work is really important. So, how did people's response to date labels vary by food item? Did you see any differences? Because this is something that comes up often that people may be more responsive to some food products versus others? Yeah, indeed. We asked about five different foods, and we showed a bunch of different labels for each food. And the responses did vary both based on the item and based on what label was on it. And I'll start with where caution is needed. Deli meats are one example of where we really want people to pay attention to that label. And while there's no federal standard that label's the best piece of information people has, so they should use it. And we found that only 65% would throw out the deli meat before, on, or just after the 'Use By' label. And the number of people that would respond to it reduced with other labels that were used, and older adults were most likely to disregard those labels. And they may be particularly vulnerable in terms of foodborne illness. So that's when lack of caution leads to risk. On the other hand, when caution leads to waste, we looked at raw chicken, pasteurized milk, lettuce, and breakfast cereal. And for all of those there, like the label is really only telling you about quality, and consumers should use their senses to decide, and knowledge of how that was, stored to decide whether to eat it. And so, the most common out of all five foods, including the deli, the one that they responded the strongest to was raw chicken. And that chicken can be contaminated as we know, but if you cook it, you're killing those bacteria, so it's okay. And averaging across all those different date labels, we found 54% would discard these four foods based on the date. And the piece that was most striking to me was that for breakfast cereal, 43% said they were discarded based on the date. So, we've got some education to do. Yeah. In the earlier paper I did with colleagues at Cornell, we used breakfast cereal and we were surprised to see how much people willing to throw away breakfast cereal if it were passed to date. There is confirmation and we see this happen in many other products. And we'll definitely talk about some of those product differences with Ruiqing. The last question I'd like to ask you is you found that many consumers thought they knew the meanings of the various food date labels, but they were incorrect. And in some of the work that you've done in the past, you found that many people answered incorrectly even after viewing information about the labels. So even when you educated folks or gave people information, they still made incorrect choices. Why do you think this is, and what should we do about it? And some people's responses do improve when you show them the information, but it was striking in that study that seconds after having read the definition, according to the voluntary industry standard, people were giving the wrong answer. Even though they had previously said that they thought they understood it. So, to me, this suggests that they already think they know the answer and so they're not tuning in. And this speaks to a real challenge that we're going to have when we do standardize these date labels. How are we going to reach people and capture their attention. Like, if we just change the policy, that does nothing. We've got to reach people and we've got to do it in a sophisticated and well-planned way. And I think the education should also emphasize that misunderstandings are common because that might be something that would help wake people up. But beyond that, we've got to capture their attention. So, you know, dancing clowns, whatever it is that wakes people up. I have a fear of clowns, so I'm not sure if I want that as a policy recommendation. However... For the deli meats we want you to be afraid, so it's okay. Yes, I agree. I agree. One of the things that this conversation has helped us see is that there's some real concerns around whether or not people are paying attention to the label. Or there may be paying more attention to the dates. And even when people are taught or encouraged to think about the dates, there seems to be a mismatch. And Ruiqing, I want to now turn to you because one of the things in the study that we were a part of, there's some questions about differences among people. So, in the paper that we recently published on the relationship between date labels and anticipated food waste, and people's individual orientation to risk and loss, can you tell us a little bit about what some of the key findings of that paper are? Right. So, the paper is published recently in Applied Economics Perspective Policy. It's one of the official journals of Agricultural and Applied Economics Association (AAEA). Norbert is the leading author. So, this paper built on the framework of prospect theory and is based on the data from a series of experiments we conducted in Alabama and also the state of New York. We find that consumers do adjust their anticipated food waste by date labels and by how much they tolerate risk and losses. In the experiment, we particularly measured their tolerance to risk and losses. We found that the 'Use By' date labels tend to lead to more anticipated food waste than 'Best Buy'. Maybe this echo what Roni has said. So, people may tend to link 'Use By' with quality and food safety. We also found that the consumers with low tolerance to losses and are associated with higher anticipated foot waste regardless of date labels and the products. So, we can see a heterogeneity of the responses of different consumers to date labels and food items based on their tolerance to losses and risks. Thank you for that. And I think this is a really important aspect of looking at this set of studies because we see that people are different. They respond differently. And they have different ideas about how they handle losses. This idea that it can be worse to lose a hundred dollars versus to gain a hundred dollars. Or the way we understand how we'll negatively respond versus how positively we respond. Using this economic framework of prospect theory, something that is drawn from actually the psychology literature to better understand how people react to food labels while shopping. What are some key features of this approach to explaining people's behaviors and why do you think it's a good choice? Why do you think it's important to do this? One of the key features of prospect theory is it divides the possible outcomes of a risky event into two domains. One is a gain domain and one is a loss domain. So, in terms of the food consumption, probably the most likely status quo is do not eat the food items. So, the gain domain might be gaining nutrition from the food item. The loss domain might be the loss of health if the food item is bad. So, I think this framework fits particularly well to describe the consumer's trade off in their mind when they face a food item with a date label that is maybe one day or two days past the expiration date. So, one possibility is you consume this food. If it is good, you get nutrition and if it is bad, you potentially get lost health or lose one day of work or so on. So, I think this model can capture the trade off or the decision-making procedure in a consumer's mind pretty well. And experiments data support the theoretical prediction that loss aversion may affect people's food waste decisions. Thank you for that. And I think what's one of the sort of take home messages that I've learned out of this process is this heterogeneity, the fact that people are different and may respond differently to these date labels, really does put the onus upon policymakers to think critically what date labels, if we were to use them, or if we think they have an effect, which are the right ones. And so I actually want to open up the question to all of you. In your view, what next steps make sense for date labels to help address the food waste challenges that we see in this country? Let's start with you, Brian. Ooh, yeah. So, to me a compelling issue that needs to be addressed is how do we get 'Use By' to really translate to be people to be about safety? Is it a different color? I know we don't want to mess with the phrases, but do we just call this safety date and put it in red or put a clown by it if that scares you. Something along those lines to make that stand out. And then on the relevance side, I think it might be out of policy, but perhaps, industry collaboration to really push printed dates to the end of that quality horizon. So that everybody has confidence that they're not going to get undercut by somebody else having an earlier date printed for cereals or for canned goods or something like that. To have a kind of a truce among commercial interests to say, okay, typically canned beans, has this type of 180 days or 360 days. Let's push it to the end of that acceptable horizon so that we don't have unwarranted waste happening as often. Those are two ideas that I've kind of chewed on a lot and think could be positive steps forward. But I'm fascinated to hear what others think. Thank you, Brian and I really don't like the idea of putting clowns anywhere near this. I want to go to you, Roni. All right, well first, I'll a thousand percent echo everything that Brian just said. And I'll note also in terms of the 'Use By' date, the label that was most commonly associated with food safety was 'Expires On' by consumers. But that isn't part of what has been under [policy] discussion. But anyway, in addition to echoing that, I'll just say we do need a standardized policy and it has to be accompanied by a well-designed education campaign. And this policy change, it's just a no-brainer. It's not controversial. It's fairly minimal cost. And given the high food prices and the struggles that consumers are having right now, they need every tool that they can to save money and food, and this is one of them. Great. Thank you, Roni. I'll give the last word to you, Ruiqing. Yeah. I will echo what Brian and Roni said. So, a well-designed policy and public education campaign. Particularly for the education campaign. I think regardless of if there is a policy change or not, I think it is time to do a public education campaign. Norbert, we have done the research on food waste for almost nine years, right? So, I learned a little bit about the date label's meaning. But still, I cannot change my wife's opinion. When she sees sell by yesterday for the milk, she would suggest we throw it away. But I said this is not for us, this is for sellers. But she wouldn't believe so because I cannot persuade her. But maybe an education campaign from more authoritative institutional federal government can change people's mind as a researcher or like even husband cannot change. Roni - And can I just add to that, just please. I think that the economics and psychology expertise that all of you have can really contribute to that. Because I think that's a really important point that you're making. And it's not just factual, it's emotional too. And so how do we, you know, get in there and change what people do beyond their knowledge? Bios Roni Neff is a Professor at the Johns Hopkins Bloomberg School of Public Health's Department of Environmental Health & Engineering and the Johns Hopkins Center for a Livable Future, an academic center focused on food systems and public health. Her research focuses on wasted food through the lens of equity and public health. She is a co-Director of the RECIPES national food waste research network, and she recently served on the National Academies of Science and Medicine consensus panel on consumer food waste. Brian Roe is the Van Buren Professor in the Department of Agricultural, Environmental and Development Economics at Ohio State University. Roe has worked broadly in the areas of agricultural and environmental economics focusing on issues including agricultural marketing, information policy, behavioral economics and product quality. He was recently named as a fellow of the Agricultural and Applied Economics Association and has previously served as an editor for the Association's flagship journal, the American Journal of Agricultural Economics. He currently leads the Ohio State Food Waste Collaborative, a collection of researchers, practitioners, and students working together to promote the reduction and redirection of food waste as an integral part of a healthy and sustainable food system, and co-leads the RECIPES Network, a National Science Foundation Sustainable Regional System's Research Network focused on increasing food system sustainability, resilience and equity by addressing the issue of food waste.  In addition to research on food waste, his other recent research includes a USDA funded project focused on local foods and school lunch programs and participation in an NSF-funded multidisciplinary team seeking to understand human-ecosystem feedbacks in the Western Lake Erie basin, including understanding how farms and agribusinesses respond to voluntary environmental programs and how Ohio residents respond to different options to manage Lake Erie water quality. Ruiqing Miao is an agricultural economist at Auburn University. Miao is interested in sustainability, innovation, and decision-making. His research focuses on the interaction between agricultural production and its environment, aiming to understand and quantify 1) agriculture's impact on land use, water use, water quality, and biodiversity, and 2) how agricultural production is affected by farmers' behaviors, public policies, agricultural innovation, technology adoption, and climate change.

In this episode of Crypted Creeps and Conspiracy, Natty and guest Tommy from the Let's Get Freaky Podcast delve into the enigmatic Monkey Man of New Delhi. They explore the mass hysteria, peculiar sightings, and possible supernatural explanations behind this urban legend. Accounts of the creature vary from a monkey-like appearance to details suggesting a metal helmet and roller skates. Natty discusses possible theories ranging from a government experiment to a spiritual or religious manifestation, all while navigating some eerie behind-the-scenes activity.Click here for merch sites, patreon site, website, to donate, and join me on social media!Guest Links:InstagramspotifySources:https://time.com/archive/6678140/monkey-man-attack/https://en.wikipedia.org/wiki/Monkey-man_of_Delhihttps://static.wikia.nocookie.net/villains/images/b/bd/The_monkey_man_of_delhi_by_spearhafoc_d7lnma1-414w-2x.jpg/revision/latest?cb=20250201234449https://cryptidz.fandom.com/wiki/Monkey-Man_of_New_DelhiBecome a supporter of this podcast: https://www.spreaker.com/podcast/cryptids-creeps-and-conspiracy-podcast--6041412/support.

On this week's show, we recap Matt and Jil's wedding drama, mothers mothering, flaunting your jewelry, our weirdest bodily insecurities, losing company property, the awkward reality of open-concept hotel bathrooms, hotel room afterparties, the misery of celebrity, when a plus one asks for a plus one, getting high with a cop, the logic behind “Price Is Right” rules, and major Montreal deli drama.

Knicks vs. Celtics playoff madnessDave vs. “New York City Dave”Shout out to Boston Dave G (but still, fuck Boston)Is The Last of Us now just lesbian Eat Pray Love?Getting recognized on the street (and overstaying the moment)Ray's Grindr adventures: “I clean toilets and give BJs”Anti-aging meds, eye lifts, and midlife crisis merch dropsMusic segment: “Good So Bad” live from the studioDopey Wood lineup updates: Darrell Hammond OUT, the rest still INCome to DopeyWOOD!— tickets are free!

News Whip: NBC hires Michael Jordan to cover NBA, A.I.  marketing scam, Imports of animals are on hold over a flesh-eating disease from Mexico, Poptart Ice-Cream coming soon, Mc Donalds is hiring! #MichaelJordan #NBC #Poptart #PoptartIceCream # Mexico #FleshEatingDisease #Hiring #NBA #WNBA //  Mort's Deli robbed. Deadly carjacking at ARCO gas station in Norco/ Thousands donated to online fundraiser after 16-year-old driver killed in Dana Point crash/ Boy killed in shooting at Compton Park #Crime  #DUI #CarChase #CarPursuit // Rollover Chase in Carson; suspect hits pedestrian and then hit big rig and continued driving/ Cher, activists fight for 2 beloved L.A. Zoo elephants -Billy & Tina #LosAngelesZoo #LAZoo #Elephants #Chase #Pursuit #Olympics2025 // Amazon Driver Poops, Pees in Front of at Least 2 L.A. Homes on Mother's Day #Amazon #AmazonDriver #Poop #Feces  

Diane and Andy share Met Gala red carpet reactions, the surprising Pope selection, and Diane goes over TV cancellations before next week's Upfront presentations. We also talk about why FOREVER (Netflix) is this week's Must-Watch, and the happiness of the return of POKER FACE (Peacock.) Diane also chats with DELI BOYS (Hulu/Disney+) Creator/Producer ABDULLAH SAEED about the hilarious series and his comedy influences.

Tired of the same old lunch routine or searching for the perfect crowd-pleasing dish to bring to your next potluck? This week we're sharing deli-style salad recipes that are anything but boring — think crisp, creamy, tangy, and deeply satisfying dishes that get even better with time. These recipes aren't just tasty; they're make-ahead winners designed to simplify your week or help you shine at your next potluck.By the end of this episode, you'll learn how to:Shake up your bean game with a fresh, crunchy chickpea salad with an unexpected spice blendBuild a hearty Greek salad-meets-fattoush salad, elegant enough to serve at a dinner party or bring to a casual potluckWhip up dishes that travel well, like a zippy roasted potato salad with avocado-lime dressingPress play now to start cooking up cool, crunchy, and crowd-pleasing deli salads that deliver on both convenience and taste! ***LinksSonya's herby potato salad from our Sunday Salad Substack! (the dressing for this recipe is the same one she uses for her coleslaw)Ina Garten's coleslaw salad (similar to what we discussed, but swap some of the mayo with yogurt!) Jalapeno, lime, coleslaw by Joshua Bousel from Serious EatsWhole Foods copycat cabbage crunch saladCarmen Wilken's deviled egg macaroni salad (and her TikTok of the recipe)Alison Roman's pasta with peas and parmesan saladEverything bagel chickpea + white bean salad by Sarah Bond from Live, Eat, LearnErewhon white bean kale salad by Kale JunkieHetty Lui McKinnon's roasted potato salad with jalapeno avocado dressing for NYT Cooking (unlocked) Lidey Heuk's Taverna salad for NYT Cooking (unlocked)Moroccan carrot salad by Suzy Karadsheh Check out our previous “deli salad” episode from season one!***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack

For Easter weekend — and the end of Passover! — stories of people struggling to follow the Ten Commandments. Visit thisamericanlife.org/lifepartners to sign up for our premium subscription.Host Ira Glass reads from the Ten Commandments. Not the original Ten Commandments, but some of the newer, lesser-known ones. There's the Miner's Ten Commandments of 1853, the Ten Commandments of Umpiring, and the Ten Commandments for Math Teachers — just to name a few. (4 minutes)Commandments One, Two and Three: As a boy in religious school, Shalom Auslander is informed that his name, Shalom, is one of the names of God, and so he must be very careful not to take his own name in vain. (9 minutes)Commandment Four: Six houses of worship in six different cities, each with its own way of honoring the Sabbath. (3 minutes)Commandment Five: When Jack Hitt was 11, he did the worst thing his father could have imagined. Neither Jack nor his four siblings will ever forget the punishment. (6 minutes)Commandment Six: Alex Blumberg talks to Lt. Col. Lyn Brown, an Army Reserve chaplain who served two tours in Iraq. Brown talks about what "thou shalt not kill" means to soldiers on the battlefield. (6 minutes)Commandment Seven: In the book of Matthew, Jesus says that looking lustfully at a woman is like committing adultery in your heart. Contributor David Dickerson was raised as an evangelical Christian, and for many years tried not to have a single lustful thought. (9 minutes)Commandment Eight: Ira talks to a waiter named Hassan at Liebman's Deli in the Bronx about some audacious thefts he's witnessed in his years in the restaurant business. (3 minutes)Commandment Nine: Chaya Lipschutz wanted to donate one of her kidneys to a stranger. But to save a stranger's life, she had to break the commandment against lying. And the person she had to lie to was her mother. Chaya talked to Sarah Koenig. (8 minutes)Commandment Ten: Ira talks to seventh-graders about the things they covet most. (4 minutes)Transcripts are available at thisamericanlife.orgThis American Life privacy policy.Learn more about sponsor message choices.

In this Patreon teaser, Dave shares a clip from his deeply honest and hilarious conversation with Martin Johnson, frontman of Boys Like Girls. Martin opens up about fear, fame, and the moment in a sauna that changed his life — when a stranger challenged him to define anxiety.Martin talks about:Why he hates the word "anxiety"Staging a self-intervention while still on medsHis crushing fear of not being good enough — as a person, as a singer, as a frontmanThe performative madness of early fameTaking 12–14 Xanax bars a day while chasing successLosing huge chunks of time in a benzo fogThe overwhelming desire to be seen — even if it meant eating ants or wearing crazy outfitsDave opens the teaser with some classic Dopey flavor — spring break parenting chaos, Katz's Deli updates (including a pastrami smoothie?), and a weirdly triggering doctor visit that brought back memories of detox.Also in this episode:Dopeywood news! Tickets available now — free for patrons!Upcoming music & wellness eventsThe Dopey Fitness Challenge returnsShoutouts to the $100-tier dopes and all our loyal patronsAnd, of course, “Fucking Toodles for Chris.”

This week on The Broski Report, Fearless Leader Brittany Broski dissects her writing experience on her first original song and explores coping mechanisms for the fear of death.

How is it possible that anyone hasn't ordered at the deli counter before? What does this National Championship mean for Geno Auriemma & Paige Bueckers? Also, who is the most accomplished coach of all-time? Plus, Alexander Ovechkin is now the NHL's all-time leading goal scorer. Is that record unbreakable? Learn more about your ad choices. Visit podcastchoices.com/adchoices

How is it possible that anyone hasn't ordered at the deli counter before? What does this National Championship mean for Geno Auriemma & Paige Bueckers? Also, who is the most accomplished coach of all-time? Plus, Alexander Ovechkin is now the NHL's all-time leading goal scorer. Is that record unbreakable? Learn more about your ad choices. Visit podcastchoices.com/adchoices