Podcast appearances and mentions of erica berger

This month’s Your Hometown series brings us to Palatine, a great town located about 25 miles northwest of Downtown Chicago. This month brings us Erica Berger, the General Manager of the student run college radio station WHCM. On the second half of the show, Martha Lemke, the Medical and Operations Manager for Second City Canine […]

Join us this week with Erica Berger. She's been a long time Casting Director and been an integral part of casting on such shows as Mayor of Kingstown, Hart of Dixie, Revenge, and the upcoming HBO show Love and Death and films such as Hocus Pocus 2, Clifford the Big Red Dog, Organ Trail. From her first casting gig on That's So Raven to Wu Assassins Erica has worked on Comedy, Drama, and everything in between. ▬▬▬▬▬▬▬▬ Erica Berger ⌲ IMDb: https://www.imdb.com/name/nm1497024/ ▬▬▬▬▬▬▬▬ The Moving Spotlight Podcast ⌲ iTunes: https://podcasts.apple.com/us/podcast/the-moving-spotlight/id1597207264 ⌲ Spotify: https://open.spotify.com/show/7cjqYAWSFXz2hgCHiAjy27 ⌲ Patreon: https://www.patreon.com/themovingspotlight ⌲ ALL: https://linktr.ee/themovingspotlight ▬▬▬▬▬▬▬▬ #MayorOfKingstown #ThatsSoRaven #HBO #LoveAndDeath #CSA #Casting #HartOfDixie #HocusPocus #HocusPocus2 #Clifford #RedDog #CliffordTheBigRedDog #OrganTrail #Agents #Mangers #CastingDirectors #WuAssassins #Emmys #TVTime #iTunes #Actor #ActorsLife #Believe #Success #Inspiration #Netflix #Hulu #Amazon #HBO #AppleTV #Showtime #Acting #Artist #Theatre #Film #YourBestBadActing #Content #CorbinCoyle #JohnRuby #RealFIREacting #TMS_Pod --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/the-moving-spotlight/support

Erica Berger is an award-winning LA based writer, host, strategist, angel investor, comedian, and yoga teacher active in the journalism, media, and social good spaces. In this interview conducted at the LINE LA - she dispels some Los Angeles myths, explains what makes the city a great place to create, and shares the inspiration behind her first human-scale art installation that explores food waste and dietary decisions.

Stephanie and Erica Berger explore the relationship between consumers and media through Erica’s journalism experience and her experimental media project called The Avocado Rush.

The 2018 Farm Bill was signed into effect in an unheard of (for this era!) bipartisan manner. Passage of the Farm Bill marks a watershed event for hemp, a crop planted centuries ago by America’s founding fathers - making it once again legal to grow and sell. Quoting Hemp is Now Legal. That's Huge for CBD Industry. a Vox piece states: "[This] Farm Bill opportunity isn’t just for farmers. The Drug Enforcement Administration’s lackadaisical approach to CBD has helped the CBD industry sell about $350 million worth of products last year, and experts believe it will easily hit $1 billion in sales by 2020.” Why do you think there’s such a craving for CBD-infused products? What benefits do you see hemp having across product lines? How does this reversal in policy affect new business strategies? On this episode we sit down with Erica Berger, award-winning journalist, speaker, and strategist to take a birds-eye view of the hemp and CBD industries to answer those questions posed.

Published in 1973, Susan Cooper's The Dark Is Rising feels in many ways like the OG Harry Potter — in it, a young, seemingly average British boy learns on the eve of his eleventh birthday that his fate is much bigger than he ever could have imagined. In Episode 25, Alli (a total newbie to this series!) and guest Erica Berger discuss everything from spiritual energetic centers and childhood nostalgia to Star Wars and modern politics. Are the lines between dark and light really so clear? Is it more important for kid protagonists to learn by making mistakes or by beating impossible odds? Tune in to hear what they think! Hear more from journalist, host, strategist, and investor Erica on the TBD Podcast. Follow her on Twitter (@GoodBerger).

Guru Jagat and RA MA Foundation present a special panel on Global Wellness featuring Paula Miley- a healer, trauma therapist, and teacher at @yogaforyouth and RA MA East; Erica Berger- an award-winning journalist, who's currently making a documentary that intersects storytelling and social good; and Mikal Vega, a former US Navy Seal, founder of non-profit organization Vital Warrior, Kundalini Yoga teacher, and incredible film maker. These teachers, storytellers, and forward-thinkers tackle obstacles of 'New Age' rhetoric and spiritual materialism, and how to make real change in wellness- in our communities, in our society, and within ourselves.

This week's guest emailed 700 people asking to be set up on a date, and followed up with everyone a year later detailing what happened. The most interesting part of her results are that the people she knew the least were the ones who set her up with someone.Our friends know our best and yet why do we under utilize our friends in the search for fulfilling romantic relationships? Should friends set each other up more? And why is it likelier that people we know less well are the ones who may actually introduce us to someone who could change our lives?Guest:Erica Berger, journalist, host of the TBD podcast https://www.livetbd.com/Host and producer:Nas aka Nastaran Tavakoli-FarCo-host:Jonathan FreemanCo-producers:Sam Baker and Jonathan Blackwell Sponsor:Beer52 – head to www.beer52.com/gender Additional links:Erica Berger's piece: “Swiped out: I emailed 700 friends asking to get set up after deleting dating apps. Here's what I learned about love in America” https://bit.ly/2w7PQGMInterview with Erica Berger: “What one woman learned after asking 700 people to set her up on a date” https://go.brit.co/2XAE0Pp The Gender Knot podcast and Facebook Grouphttps://www.thegenderknot.com/https://www.facebook.com/groups/182851532302085/Music: Government Funded Weed by Black Ant (used under Creative Commons)5 Pieces by Black Ant (used under Creative Commons)

A preview of the exciting new show from founder and journalist Erica Berger. She gets out of the studio and meets guests where they're at--where they live or work--to discover how they lived through uncertainty and created a life that's always "to be determined."

Prepare to have your mind blown! CD Erica Berger joins us this week for her side of the casting table. She shares with us how much she LOVES actors (what!), what CD's think of your reel, why she doesn't want your gift (ha!) and lots more! Do you have some questions for a CD? Send them to me via the link below! Find Erica Here: www.imdb.com/name/nm1497024/?ref_=nv_sr_2 And of course find 1BA Sam here! www.1brokeactress.com/ --- Support this podcast: https://anchor.fm/one-broke-actress-podcast/support

Erica Berger-- Founder of Mileage Media and new media platform, Catchpool Summary:  Erica Berger, writer, reporter and founder of social media curation tool Catchpool talks about her path to the startup world. Special Catchpool membership offer for our listeners: http://www.catchpool.com/numbersandnarrative.

Look, let’s be honest: Some of us are not ready to get into canning. We might live in Brooklyn, obsess about pickles, and splurge on artisanal cheese, but the prospect of mason jars and hot water baths is just too much, okay? Great. Now that’s out of the way, let’s talk about a method of preserving that’s easier than canning. Garden writer Margaret Roach suggests making tomato junk. Basically, tomato junk involves sauteing up a base of tomatoes with onions and garlic, and then adding any other vegetables that are on their way out. Stick the end result into your freezer, and it’s ready to go as a base for soups, stews, and more. “It’s very, very easy,” said Roach, author of the book Backyard Parables and the website A Way to Garden. “You take from one teaspoon to one ton of anything edible left in your garden… including herbs.” Unlike the vegetables used in canning, tomato junk can be comprised of any “last chance” produce that’s weathered, soft in spots, battered or bruised. “It’s literally the last ditch effort to harvest the garden — even some things that maybe are a little not perfect, maybe you have to cut out a little bit here and there,” Roach said. “[You can make] these wonderful, colorful blocks of frozen goodness that you’re going to be so happy to have in February and March… to pull down and make a minestrone or use to be the base for your vegetarian chili, or you name it.” (Photo: Margaret Roach/Erica Berger) Roach hosts a gardening show, which airs Monday and Saturday mornings at 8:30, on the nation’s smallest NPR affiliate, Robin Hood Radio, in Sharon, Conn. She explained that she likes to save the best of her garden for canning purposes, since anything not perfect may deteriorate faster in a self-stable situation. For tomato junk, Roach just cuts vegetables up into roughly equal sizes and adds them in depending on how long they take to cook. Carrots go in before zucchini or greens, for instance. Almost anything goes. She just advises to take it easy on things like chard, beet greens, or strongly flavored root vegetables like turnips. “Those can have strong flavors that can not work well in certain kinds of recipes, but if you stick to the basics, you’re okay,” Roach said. Stack blocks of frozen tomato junk in the freezer and use within about three months. “I like to have a batch [of tomato junk] every year that’s sort of the base for minestrone,” Roach said. “So into that, I want to make sure that I have some green beans, plenty of onion and garlic, some summer squash… and some other greens. I love some of the leaf broccolis and kales and so forth.” She also has batches that include chili peppers that she uses to make chili. The trick, of course, is to label them clearly. Below, find her directions for assembling tomato junk. And, if that seems too involved, here’s some last-minute, end-of-season advice from Roach: “Is even this informal recipe too much to manage, and the last tomatoes coming at you much too fast? Simply freeze whole ones in tightly sealed freezer bags with the air expressed for later use.” Tomato Junkby Margaret Roach Transform the mad-stash last haul from garden or farmer’s market into colorful bricks of frozen goodness. Use them in the off-season as a base for soups (such as minestrone); chili; stews, or in any other recipe that calls for the usual can of tomatoes, assorted vegetables and water. I’ve even made curries and an improvised tikka masala-style dish with Tomato Junk as the starter. olive oil garlic onion 1 teaspoon to 1 ton anything edible left in your garden or at the farmer’s market, including herbs such as parsley and basil tomatoes, equal to at least one-third the total volume of ingredients water salt and pepper to taste Especially good vegetable choices include: summer squash such as zucchini; green beans; brassicas such as kale or broccoli; chard. Celery and carrots work well in batches that will become soup. Include spicier peppers in one batch and label its container with a Sharpie as such, for use in Mexican or Indian recipes later. Trickier choices: cabbage, or beet or mustard greens, and other distinctive-tasting vegetables, including roots such as turnip; hot peppers; or eggplant, that might overtake the flavor or texture of the Junk. Note: As with wine, each vintage is a little different. In a soup pot, sauté plenty of chopped garlic and onion in olive oil. When the pieces are soft and the onions clear, dump in cut-up tomatoes, either halved (for average plum types) or in wedges. Start chopping again while those simmer, covered. When you have cut everything else you’ve scavenged into bite-sized pieces, and the tomatoes have begun to go moist and bubbly, start adding the vegetables in the order of their cooking requirements — so leafy greens would go last, for instance. Cover. Juice released from the tomatoes should provide moisture to get other things softening. Add water, between one-third the total volume and just enough to cover the mix. (Remember: If freezer space is at a premium, you can always dilute more later, when defrosting for use, plus some recipes are better with a more concentrated Junk.) Cool and freeze in containers that are roughly the size of large cans of tomatoes, or about a quart.