Podcasts about Deli

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

Thursday, May 29: Girls Beer Sports: Deli Deep by FiredUp Network

Varun ‘Vaz’ Khetarpal, co-owner of Happy Larry Deli, joins Kaz and Tubes live in the studio (with sandwiches) to discuss their first birthday celebrations, and how locals named Larry can score a free lunch.See omnystudio.com/listener for privacy information.

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:

We spent our Fat Tuesday in the attic of one Glambert Grudio, for longtime listeners. While there, we talked over our movies of 2025's first quarter, and also did a little March/Munch Madness. S/o Stein's Deli for the bracket.

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.

MPORTANTE: SI NOS ESCUCHAS EN SPOTIFY, LOS PROGRAMAS BORRADOS ESTÁN DISPONIBLES EN EL RESTO DE PLATAFORMAS. Pues con una semana de retraso, pero ya están de vuelta MIRIAM, LEO Y PJ con mucho de lo que hablar, cosas que contar y criticar (crónica de la compra de entradas de la COMICON incluida). PJ venía convaleciente y parece que está más tonto de lo habitual, no se lo toméis a mal..jejejeje. ANIMAOS A ENTRAR AL NUEVO GRUPO DE TELEGRAM!! Gracias por estar ahí un programa más!!! Y recordad: TENEMOS LISTA DE SPOTIFY CON TODA LA MÚSICA QUE HA SONADO EN EL PODCAST A LO LARGO DE ESTAS 9 TEMPORADAS (HASTA EL DÍA QUE NOS PROHIBIERON PONER MÚSICA). Esperamos que lo disfrutéis. ♥️ GRACIAS POR VUESTRO APOYO Y POR ESTAR SIEMPRE AHÍ!!! 00:00 Presentación 20:08 Zona de Series Y Cine 1. #SMILE2 #HAPPYFAMILYUSA #ETOILE #OTROPEQUEÑOFAVOR #CÂREMECHEF #MARILIENDRES #KUNPORAGÜERO #DESPUESDELPARAISO #CLASICOSMODERNOS #OASIS y Más #Estrenos #Cine #Series #Recomendaciones #Noticias #Documentales. Sin Spoilers. 1:30:08 Zona de Series Y Cine 2. #LONGBRIGHTRIVER #ESCAPE #ESELENEMIGO #MUSEDRONESWORLDTOUR #CARLOSALCARAZ #ASTERIXOBELIXCOMBATE #AMERICANASSASIN #EXTRATERRITORIAL #SWLAVENGANZADELOSITH y Más #Estrenos #Cine #Series #Recomendaciones #Noticias #Documentales #RENOVACIONESYCANCELACIONES. Sin Spoilers. 2:55:37 Despedida. Noticias. Recomendaciones. Comentarios De Los Oyentes. Concurso. Únete a nuestro grupo de Telegram (ES GRATIS!!!!): https://t.me/seriesreality Déjanos tus comentarios y likes en IVOOX, Apple Podcast, Spreaker, Podimo, Castbox, TuneIn, PocketCast, Spotify, Amazon Music y en nuestra web: www.seriesrealitypodcast.com. Aceptamos café virtual en https://ko-fi.com/seriesreality1 Twitter: @seriesreality1 Instagram: Seriesreality1 YouTube: Series Reality Podcast email: seriesreality1@gmail.com

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.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Amy Dell, founder of Sababa Foods, which produces authentic Middle Eastern foods with a modern-day flair.     Dell's first product, Saturday Sauce, is her take on matbucha. It is a slightly spicy tomato-based sauce, like the base of shakshuka. It's like the Jewish version of Sunday sauce.   “Sunday sauce generally refers to [what] an Italian family's grandma is making [on] Sunday,” Dell explains. “Tomato sauce, stewing for hours … [that] you use it in so many different ways and formats.”   Both are good, simple red sauces that go with just about everything. Dell uses it for Moroccan fish, sheet pan chicken, so many different things.   Dell grew up in the restaurant industry and is still deli-adjacent. Her father, who is from Israel, owned Mr. Broadway kosher restaurant in New York City. Her husband, Jake, is the third-generation owner of Katz's Deli.     “The first date that I went on with my husband, I was like, ‘Oh, you smell like pastrami, that's a familiar smell,'” says Dell, who is “Team Pastrami” all the way.   “Pastrami just melts in your mouth,” she says. “But I will say my favorite thing at Katz's, which might be controversial, is the turkey; the turkey is underrated and it's delightful.”   Amy Dell talks about growing up in a deli, marrying into one, and creating Sababa foods. She also shares some of her favorite ways to use Saturday Sauce, including her recipe for Tunisian tuna toast, which you can find at JewishJournal.com/podcasts.    Learn more about Amy Dell and Saturday Sauce at Sababa-foods.com and follow @Sababa_foods on Instagram, TikTok and YouTube. Saturday Sauce is now available in Erewhon stores.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Shamus Toomey, Editor in Chief and co-founder of Block Club Chicago, joins Wendy Snyder (in for Bob Sirott) to share the latest Chicago neighborhood stories. Shamus has details on: New DuSable Park Plans Would Bring A Boardwalk, Lush Greenery To The Lakefront: The park's design pays homage to Chicago's founder and first non-Indigenous Black settler, Jean […]

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

My guest this episode is one of the co-owners of Cruzita's Deli & Cafe, Celina Lopez. I had a great time chopping it up with Celina, reflecting on Cruzita's 10 year anniversary, their plans to expand the space, and learning about their journey to bring healthy and delicious food options to the Huntington Park community. Follow Cruzita's on Instagram at @cruzitasdeliandcafe and stop by for a sandwich next time you are in the neighborhood. Visit their website to check out their full menu.  

Brendan's kids respond to a heartfelt email. Tony and Chris gang up on Brendan for his deli meat preferences. What is your favorite Sitcom!? Thanks for listening

Prečo sa profesor zo špičkovej európskej univerzity zaoberá tým, ako učiť matematiku od prvej triedy až po maturitu? A prečo to považuje za dôležitejšie, než svoju vedeckú prácu? Hosť: - Juraj Hromkovič, profesor informatiky na ETH Zürich

While discussing the headlines:Abhinandan: I added this headline myself…In good news, Urvashi Rautela's reels are appearing on my Instagram feed endlessly. And I am so entertained by whatever she says. I've seen so much of Urvashi in the last few days, and I didn't even know who she was…In bad news, she claimed that a temple was made for her in Badrinath. Rajyasree: One kilometer from Badrinath. She's even given directions in the video. In worse news, the priest there wants the police to take action because the goddess Urvashi has nothing to do with actor Urvashi. Abhinandan: But you know who she reminds me of? Saif. Rajyasree: What nonsense. This and a whole lot of awful and awesome as Abhinandan Sekhri and Rajyasree Sen discuss the TV series Your Friends & Neighbours, Deli Boys, and the movie Kill. Have something to say? Write to us at newslaundry.com/podcast-letters.Timecodes00:00 - Introduction02:43 - Headlines 08:32 - Letters11:28 - Deli Boys20:05 - Kill27:59 - Letters30:30 - Your Friends & Neighbours40:52 - LettersReferences & RecommendationsDeli BoysKillYour Friends & NeighboursClick here to download the Newslaundry app on Android. And here for iOS.Produced and recorded by Priyali Dhingra. Hosted on Acast. See acast.com/privacy for more information.

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.

Sure, we could talk about the oldest restaurants in St. Louis—but let’s be honest, age doesn’t always mean excellence. In this episode of Arch Eats co-hosts George Mahe and Cheryl Baehr spotlight over a dozen iconic eateries continue to deliver with character and consistency. The youngest is 50 years old; the oldest is 127. Let your cravings guide you back in time—and maybe back to the table—at one of these beloved culinary institutions. Listen and follow Arch Eats on Apple Podcasts, Spotify, YouTube, or wherever podcasts are available. This episode of Arch Eats is sponsored by Westport Plaza and supported by South Grand. The Porter Apartments are Westport Plaza’s first luxury apartment complex. This modern community offers studio, one-, and two-bedroom residences and premium amenities, including a resort-style pool, gaming lounge, fitness center, a pet park, and more. Explore leasing options. New to podcasts? Follow these instructions to start listening to our shows, and hear what you’ve been missing! Have an idea for a future Arch Eats episode? Send your thoughts or feedback by emailing podcasts@stlmag.com. Hungry for more? Subscribe to our Dining newsletters for the freshest coverage on the local restaurant and culinary scene. And follow George (@georgemahe) and SLM on Instagram (@stlouismag). Interested in being a podcast sponsor? Contact Lauren Leppert at lleppert@stlmag.com. Mentioned in this episode: Bartolino’s: Multiple locations Faraci Pizza: Multiple locations Crown Candy Kitchen: 1401 St Louis, Old North, 314-621-9650 Beffa’s: 2700 Olive, Midtown, 314-571-9367 Failoni’s: 6715 Manchester, Franz Park, 314-781-5221 The Piccadilly at Manhattan: 7201 Piccadilly, Ellendale, 314-646-0016 Gioia’s Deli: Multiple locations Farotto’s Pasta & Pizzeria: 9525 Manchester, Rock Hill, 314-962-0048 Yen Ching: 1012 S Brentwood, Richmond Heights, 314-721-7507 Spencer’s Grill: 223 S Kirkwood, Kirkwood, 314-287-6275 O’Connell’s Pub: 4652 Shaw, Southwest Garden, 314-773-6600 Carl’s Drive-In: 9033 Manchester, Brentwood, 314-961-9652 Amighetti’s: Multiple locations Sportsman’s Park: 9901 Clayton, Ladue, 314-991-3381 Blueberry Hill: 6504 Delmar, The Loop, 314-727-4444 Grassi’s Ristorante & Deli: 10450 German, Frontenac, 314-994-1111 Dominic’s on the Hill: 5101 Wilson, The Hill, 314-771-1632 You may also enjoy these SLM articles: Ask George: What are the oldest restaurants in St. Louis? Arch Eats: Remembering St. Louis’ Favorite Lost Restaurants More episode of Arch Eats See omnystudio.com/listener for privacy information.

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.”

What if your next dream home could find you — using just your words? In this episode of the Real Estate Excellence Podcast, Tracy Hayes welcomes Lyman Starmer, the CEO and founder of Deli, a revolutionary AI-powered real estate search tool. Lyman dives deep into how natural language processing is transforming the home-buying experience for both agents and consumers. No more rigid dropdown menus — now, users can simply tell the AI what they're looking for and receive intelligent, hyper-personalized listings. From his early work with digital infrastructure in 55+ communities to creating a widget that reimagines how buyers and renters search online, Lyman takes us behind the scenes on how Deli evolved. He also unpacks how AI-generated property summaries and real-time lead capture can level up agent workflows and site engagement. Deli isn't just enhancing search — it's changing the game entirely. Ready to bring AI to your real estate site in just 5 minutes?   Highlights 00:00 - 06:40 Origins of Peer Life and Digital Infrastructure Launching Peer Life Inspired by Disney's tech Filling digital gaps in communities Data sharing with real estate portals APIs for real estate insights 06:39 - 13:20 Creating the Unify Score Widget Widget concept explained Prioritizing lifestyle needs Integration with search sites Data-driven property matching Agent reactions to the tool 13:19 - 21:40 How DELI Was Born Brainstorming over coffee Rise of natural language search IDX vs AI-based tools Teaching AI to understand intent Handling messy MLS data 21:41 - 31:20 Deli Sense and Smart Listings AI-ready data platform Custom listing pages Matching photos to features Personalized content for SEO Using AI to write better listings 31:21 - 42:20 Real-World Agent Use and Feedback Broker feedback Lead tracking and drip campaigns Feature requests from users Promoting listings with Deli Instant integration setup 42:21 – 1:03:35 Deli's Vision and the Future of Search AI-first search experiences Competing with portals Learning from user behavior Teaching local real estate terms Expansion into more MLS areas Conclusion   Quotes: “People want to describe their dream home, not just pick from checkboxes.” - Lyman Starmer “AI understands when you say ‘near the beach'—but only after you teach it what that means.” - Lyman Starmer “The future of real estate search is one-click. You ask, and the right home appears.” - Lyman Starmer “We're training AI to not just find homes, but to make sense of your context and lifestyle.” - Lyman Starmer   To contact Lyman Starmer, learn more about his business, and make them a part of your network, make sure to follow him on Website, Twitter (X), Instagram, YouTube, and LinkedIn.   Connect with Lyman Starmer! Website: https://usedeli.com Twitter (X): https://x.com/ls_writes1 Instagram: https://www.instagram.com/deli.re YouTube: https://www.youtube.com/@usedeli LinkedIn: https://www.linkedin.com/in/lymanstarmer/   Connect with me! Website: toprealtorjacksonville.com   Website: toprealtorstaugustine.com    If you want to build your business and become more discoverable online, Streamlined Media has you covered. Check out how they can help you build an evergreen revenue generator all powered by content creation!   SUBSCRIBE & LEAVE A 5-STAR REVIEW as we discuss real estate excellence with the best of the best.   #RealEstateExcellence #AIInRealEstate #NaturalLanguageSearch #HomeBuyingTech #RealtorTools #RealEstateInnovation #DigitalTransformation #ChatGPTForRealEstate #MLSData #RealtorMarketing #RealEstateWidget #IDXAlternative #AIDrivenSearch #LeadCapture #AIListingDescriptions #HomeSearchSimplified #RealtorSEO #PerplexityAI #FutureOfSearch #DeliRealEstate  

President Trump is not backing down from imposing tariffs on all countries doing business with the U.S., including 100% or more on China. China has threatened tariffs against U.S. exports too, which could begin Thursday. Dire predictions about the future of artificial intelligence are in a recent report by a Berkeley-based group called the AI Futures Project. “Deli Boys” creator Abdullah Saeed and actor Saagar Shaikh discuss the personal stories that shaped Hulu's dark comedy about family, crime, and identity. Palm Springs’ economy has heavily relied on Canadian tourists, and now officials are worried about losing that revenue due to increasing political tensions between the U.S. and Canada. 

Hasan sits down with 3 friends - Poorna Jagannathan, Asif Ali, and Saagar Shaikh - to talk about their new Hulu show Deli Boys, iconic moments in Brown Cinema, and what it was like to face off against one of the most intimidating villains in television history: Tan France. Co-Creator & Executive Producer: Hasan Minhaj Co-Creator & Executive Producer: Prashanth Venkataramanujam Executive Producer/Director: Tyler Babin Executive Producer/Showrunner: Scott Vrooman Cinematographer: Austin Morales Producer: Kayla Feng Editor: N/V Moore Editor: Will Feinstein Talent Coordinator: Tanya Somanader Audio Engineer: Gunnar Nagle Camera Operator: Riede Dervay Executive Assistant: Samuel PilandSee omnystudio.com/listener for privacy information.

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

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

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

Deli kelimesini günlük hayatımızda ne kadar sık kullanıyoruz öyle değil mi? Herkese bol keseden dağıttığımız bir sıfat bu. Ama deliliğin ne demek olduğunu tam olarak biliyor muyuz acaba? Kime, neden deli diyoruz ve buna kim karar veriyor hiç düşündünüz mü? 111 Hz bu bölümünde deliliğin tarihine bakıyor, normal ve anormalin neye göre belirlendiğini anlamaya çalışıyor, Don Kişot ve Oğuz Atay'a da selam verdikten sonra farklı olmanın çekinmesi gereken bir şey olup olmadığını sorguluyoruz. Sunan: Barış ÖzcanHazırlayan: Kevser Yağcı BiçiciSes Tasarım ve Kurgu: Metin BozkurtYapımcı: Podbee Media------- Podbee Sunar -------Bu podcast, Hiwell hakkında reklam içerir.50podbee koduyla Hiwell'de ilk seansınızda geçerli %50 indirimi kullanmak için Hiwell'i şimdi indirin..1750'den fazla uzman arasından ücretsiz ön görüşmelerle size en uygun uzmanı seçebilir, yolculuğunuza kolaylıkla başlayabilirsiniz. Buradan indirin.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Izzy and Rocka are back with a review of "Deli Boys"; now streaming on Hulu.  This witty crime/comedy is well done and a nice quick binge.  It straddles the line from a crime show to a funny comedy.  What did you think of the first season? Let us know in the comments below and please like and subscribe to our podcast and YouTube channel!  Thanks for listening!Please follow our socials for more!

Tan France (Queer Eye) and Poorna Jagannathan (Never Have I Ever, The Night Of, Ramy) join host Reshma Gopaldas to talk all about their new hit comedy, Deli Boys, also starring Asif Ali and Saagar Shaikh.Deli Boys marks Tan's acting debut and Poorna confesses that she recommended him for a different role. Tan reveals how many times he had to audition to get his role! The duo, who play enemies in the show, open up about why being on a brown set is a much different experience than other sets they've been on.Poorna and Tan reveal the shows they used to watch when they were younger, from ER to Benny Hill. They also cast what they think White Lotus: Mumbai could look like. Deli Boys is airing now on Hulu. Created by Abdullah Saeed, it also stars Brian George, Alfie Fuller, Alexandra Ruddy, Amita Rao, Tim Baltz and Iqbal Theba. Jenni Konner serves as an executive producer and Michelle Nader is the showrunner.Son of a Binge production credits:Hosted by: Reshma Gopaldas (TW: @reshingbull, IG @reshmago)Producer: Emily Collins (IG @emilem124)Artwork by: Laura Valencia (IG @iamlauravalencia)Music by: Kevin Calaba (IG @airlandsmusic)Send us a text, let us know what shows and guests you want us to cover.

(00:00-40:16) Somebody's gotta be held accountable for Nolan Gorman not hitting in the 10th. Monitoring Tiger Board since 2002. Chime ins might dwindle. Dougie Appleseed. Winn & Contreras still struggling. Smallest crowd in ballpark history last night. Welcome Cheesemaster Funk. Bam Bam Bigelow. Mom's Deli. The People's Rules. We got some good stuff: Tune In. (40:24-58:16) April Fool's Day is radio's waterloo. Attendance issues. The Savanna Bananas in town this weekend. The Oli extension. McKnight is too far east. (58:26-1:06:20) Feelin' the vibes out. It don't make no nevermind what these other fellas are doing. Blues in the driver's seat for a playoff spot. Jimmy Snipes debut. Doug wants picture in picture on his TV. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

(00:00-40:16) Somebody's gotta be held accountable for Nolan Gorman not hitting in the 10th. Monitoring Tiger Board since 2002. Chime ins might dwindle. Dougie Appleseed. Winn & Contreras still struggling. Smallest crowd in ballpark history last night. Welcome Cheesemaster Funk. Bam Bam Bigelow. Mom's Deli. The People's Rules. We got some good stuff: Tune In. (40:24-58:16) April Fool's Day is radio's waterloo. Attendance issues. The Savanna Bananas in town this weekend. The Oli extension. McKnight is too far east. (58:26-1:06:20) Feelin' the vibes out. It don't make no nevermind what these other fellas are doing. Blues in the driver's seat for a playoff spot. Jimmy Snipes debut. Doug wants picture in picture on his TV. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week Anthony is talking with Jack Steward from the popular YouTube channel; Tiny Cabin Life!! Jack and Anthony talk everything from camping, family life, doing what makes you happy, mental health, and a lot more!!Subscribe Tiny Cabin LifeFollow Jack on InstagramKeep Moving Forward Podcast Episode 363Instagram: ⁠⁠⁠⁠@ComicAnthonyD⁠⁠⁠⁠ ⁠⁠⁠⁠@KMFPodcast⁠⁠⁠⁠Twitter: ⁠⁠⁠⁠@ComicAnthonyD⁠⁠⁠⁠⁠⁠⁠⁠Intro / Outro music by DemonScar⁠⁠⁠⁠⁠⁠⁠⁠Long Island, for the best sandwiches go to Finn's Deli www.finnsdeli.com⁠⁠⁠⁠Sail Away Coffee use code WWBro10 ⁠⁠⁠⁠www.sailawaycoffee.com⁠⁠⁠⁠Built Bars use code WWBroPodcast ⁠⁠⁠⁠www.builtbar.com⁠⁠⁠⁠⁠⁠⁠⁠Keep Moving Forward Merch teechip.com/stores/kmfpodcast

In Keep Canada Weird Jordan and Aaron Airport explore the weird and offbeat Canadian news stories from the past week. In this episode your hosts discuss; the library on the front lines of the trade war Gretzky defaced (with feces) the deli meat portrait artist providing cold cut criticism the beautiful smelling bandits of Eastern Ontario Series Links Keep Canada Weird Series: https://www.nighttimepodcast.com/keep-canada-weird Send a voice memo: https://www.nighttimepodcast.com/contact Join the Keep Canada Weird Discussion Group: https://www.facebook.com/groups/keepcanadaweird Provide feedback and comments on the episode: nighttimepodcast.com/contact Subscribe to the show: nighttimepodcast.com/subscribe Contact: Website: https://www.nighttimepodcast.com Facebook: https://www.facebook.com/NightTimePod Instagram: https://www.instagram.com/nighttimepod Support the show: https://www.patreon.com/nighttimepodcast Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week's episode, we look at the ultimate song and dance man, Andy Kaufman, and the new documentary about him, Thank You Very Much, directed by this week's guest, Alex Braverman. We discussed Alex's parents working on the filming of Andy Kaufman's Carnegie Hall stage show and how Alex discovered Andy through that VHS sitting on his parent's shelf, how most of Andy's comedy was infused with music, Tony Clifton, Andy's skill at wasting valuable network TV time, the incredible footage of Andy with the Maharishi and asking him about comedy, how Andy was happiest when the audience was against him, his congo playing skills, what shaped Andy's humor, his comedy partner Bob Zmuda, his appearance on The Midnight Special and Fridays, the has-been corner, Andy busing tables at Jerry's Deli at the height of his career, Andy taking everyone out for milk and cookies after the Carnegie Hall show, the scoring of the documentary by Chris Bear of Grizzly Bear & Alessandro Cortini of Nine Inch Nails, his turn as a wrestling villain, Andy's devotion to Transcendental Meditation, Laurie Anderson's friendship & stage partnership with Andy, our favorite Andy Kaufman moments, how Andy was a great fake crier and more!So, in honor of Andy, let's beat on the congas two more times on this week's episode of Revolutions Per Movie.ALEX BRAVERMAN:www.instagram.com/alexbravermanWHERE TO WATCH THANK YOU VERY MUCH:https://drafthousefilms.com/thankyouverymuchREVOLUTIONS PER MOVIE:Host Chris Slusarenko (Eyelids, Guided By Voices, owner of Clinton Street Video rental store) is joined by actors, musicians, comedians, writers & directors who each week pick out their favorite music documentary, musical, music-themed fiction film or music videos to discuss. Fun, weird, and insightful, Revolutions Per Movie is your deep dive into our life-long obsessions where music and film collide.The show is also a completely independent affair, so the best way to support it is through our Patreon at patreon.com/revolutionspermovie. By joining, you can get weekly bonus episodes, physical goods such as Flexidiscs, and other exclusive goods.Revolutions Per Movies releases new episodes every Thursday on any podcast app, and additional, exclusive bonus episodes every Sunday on our Patreon. If you like the show, please consider subscribing, rating, and reviewing it on your favorite podcast app. Thanks!SOCIALS:@revolutionspermovieBlueSky: @revpermovieTHEME by Eyelids 'My Caved In Mind'www.musicofeyelids.bandcamp.comARTWORK by Jeff T. Owenshttps://linktr.ee/mymetalhand Click here to get EXCLUSIVE BONUS WEEKLY Revolutions Per Movie content on our Patreon Hosted on Acast. See acast.com/privacy for more information.

To get the details for our July Mastermind Meeting with Zingerman's Founder Ari Weinzweig, email Tom@vincegabriele.com. In this episode of The Business Secrets for Gym Owners podcast, Uncle Vinny shares game-changing insights from his longtime mentor and friend, Ari Weinzweig, the founder of Zingerman's Deli. Ari took a small Jewish deli in Ann Arbor, Michigan, and grew it into an $80 million empire spanning multiple businesses — and his lessons are directly applicable to running a successful gym. Vinny dives deep into three of the most valuable business lessons he learned from Ari: the four stages of business growth, the recipe for outstanding customer service, and the power of creating a clear vision for your business. This episode is packed with actionable insights that will help you take your gym to the next level.Key Points Covered:The Four Stages of Business Growth – Vinny outlines the four stages that every business goes through: Creating, Building, Prime, and Scale. He explains the challenges and opportunities at each stage and what it takes to level up.The Recipe for Great Customer Service – Learn Zingerman's simple but powerful three-step system for providing exceptional customer service: Find out what the customer wants, get it for them, and exceed their expectations.How to Write a Powerful Vision – Discover the difference between a mission and a vision, and why creating a clear, compelling vision for your gym's future is crucial for long-term success.The Importance of Leadership and Delegation – Transitioning from working in your business to working on your business requires building a strong team and elevating leaders within your organization.Lessons from a Multi-Million Dollar Business – Vinny explains how the principles that built Zingerman's into an $80 million business can be applied to growing and scaling your gym.To get the details for our July Mastermind Meeting with Zingerman's Founder Ari Weinzweig, email Tom@vincegabriele.com. If you're a gym owner seeking answers on how you can grow your gym, make more money, and have more freedom to do what you love, visit www.vincegabriele.com or book a call by CLICKING HERE!

This week Anthony is talking about a different view on what regrets are, calorie counting being added to Weight Watchers, starting a new streak, and more!! Keep Moving Forward Podcast Episode 362Instagram: ⁠⁠⁠⁠@ComicAnthonyD⁠⁠⁠⁠ ⁠⁠⁠⁠@KMFPodcast⁠⁠⁠⁠Twitter: ⁠⁠⁠⁠@ComicAnthonyD⁠⁠⁠⁠⁠⁠⁠⁠Intro / Outro music by DemonScar⁠⁠⁠⁠⁠⁠⁠⁠Long Island, for the best sandwiches go to Finn's Deli www.finnsdeli.com⁠⁠⁠⁠Sail Away Coffee use code WWBro10 ⁠⁠⁠⁠www.sailawaycoffee.com⁠⁠⁠⁠Built Bars use code WWBroPodcast ⁠⁠⁠⁠www.builtbar.com⁠⁠⁠⁠⁠⁠⁠⁠Keep Moving Forward Merch teechip.com/stores/kmfpodcast

Abdullah Saeed (creator, Deli Boys) discusses diligence versus talent, his favorite part of the television-making process, the most important part of your sample script, embracing chaos, and more.THE WRITERS PANEL IS A COMPLETELY INDEPENDENT PRODUCTION.Follow and support the show by subscribing to Ben Blacker's newsletter, Re:Writing, where you'll also get weekly advice from the thousands of writers he's interviewed over the years, as well as access to exclusive live Q&As, meet-ups, and more: benblacker.substack.comCome see Paul F. Tompkins, Paget Brewster, Busy Philipps, Joshua Malina, Janet Varney, and more in The Thrilling Adventure Hour live in a city near you! https://thrillingadventure.live for details.SOCIALS:Bluesky: https://bsky.app/profile/benblacker.bsky.socialInstagram: https://www.instagram.com/bablacker/ Hosted on Acast. See acast.com/privacy for more information.

Have you heard of Molly Bloom's fantastic deli at Brains On HQ? It's got the tastiest food in town! The only problem is that the delivery person, Rosie duPont, is having trouble figuring out who gets which order. Grab your smarty pass to hear how she manages some of the strangest orders in the animal kingdom!