Podcasts about Federal Donuts

On this episode of the SeventySix Capital Sports Leadership Show, Wayne Kimmel interviewed the COO & Co-Founder of Vetri Restaurant Group, Jeff Benjamin.After graduating from The University of Massachusetts Amherst, Benjamin met Marc Vetri in New York City while working in the food industry. When Marc decided to return to his native Philadelphia to open Vetri Cucina, he tapped Benjamin to be his business partner and general manager—and the rest is history.Today, Benjamin serves as co-founder of Vetri Cucina, and has worked alongside Marc to open many restaurants in the past 25 years including Fiorella, Fiore Rosso and MVP located in the Philadelphia area, and Osteria Fiorella and Vetri Cucina in Las Vegas. Benjamin is the co-founder and a board member of the Vetri Community Partnership. In 2015, he published his first book, Front of the House: Restaurant Manners, Misbehaviors & Secrets, a behind-the-scenes look at the details that go into an evening out. In addition to operating restaurants, Benjamin enjoys helping entrepreneurs in the food and beverage industry through angel investing and consultation. Benjamin recently released, "Extra Innings: A Memoir of Fathers, Sons, Fandom, and Fate" which explores the relationships between generations and the passion of being a sports fan, and the bond between a father and son through their shared love for the Chicago Cubs. Benjamin intertwines themes of family, faith, social justice, and personal growth.Currently he is an investor and sits on the boards of Federal Donuts, a quick serve restaurant company, and Simply Good Jars, a CPG salad product for the foodservice and grocery industry.Benjamin lives in Philadelphia with his wife, Melissa, and has two daughters. When not working, he can be found spending time with his family and rooting for his beloved sports teams, the Cubs and 76ers.Jeff Benjamin:LinkedIn: https://www.linkedin.com/in/jeff-benjamin-57472a132/X: @RkBenji

I interview Felicia D'Ambrosio, one of the partners of Federal Donuts who supplied all the donuts for Phish's Baker's Dozen shows July and August 2017. We learn about stairwells, Neil Young, and that holes are a flavor. Originally released in 2018. Please support our work by visiting OsirisPod.com/Premium.

In this episode of CHEF Radio, we're thrilled to feature none other than Mike Solomonov of Zahav and the CooknSolo empire. Join us as we dive into Mike's Israeli roots, his courageous battle with addiction, and the challenging beginnings of Zahav. Discover how he built a unique company, blending accessible, scalable concepts like Federal Donuts and Goldie alongside his boundary-pushing experiences at Zahav and Laser Wolf. Mike Solomonov is truly one of a kind, and we can't wait to share his incredible story with you all.  (00:00:46) Intro (00:06:45) Trip to Israel (00:09:14) Falling In Love with Baking in Israel (00:20:04) Mike Arrives in Philadelphia (00:24:10) How Getting Fired Helped Mike (00:28:15) Mike's Meal Made by Eli (00:29:34) Eli's Move from New York to Philadelphia (00:31:30) Marigold and Xochitl Restaurants (00:37:44) Refined Cooking vs Grandma's cooking (00:46:00) The Passing of Mike's brother, David and the Beginning of Addiction (00:53:05) Inside the Mind of addiction (01:06:29) From Struggling to Thriving at Zahav (01:15:30) The Zahav Umbrella (01:26:02) Steve and Mike's Partnership (01:29:40) How Mike Sets the Bar for the Culture at His Company (01:39:00) Wrap Up Questions A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani. Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from. My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week's guest. Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!

On this week's trip through the Mind of the Meanie, The Blue Meanie and Adam Barnard talk Federal Donuts, the Shohei Ohtani scandal, and the Jake Paul/Mike Tyson fight - PLUS #AskMeanie!Mind of the Meanie is an official Brand Partner of WWE Shop! Click this link here to shop WWE Shop and support your favorite WWE Superstar today: https://wwe-shop.sjv.io/eK26drGet 20% OFF @manscaped + Free Shipping with promo code MINDMEANIE at MANSCAPED.com! #ad #manscapedpodGet 25% OFF your entire order using promo code MEANIE at GreenRoads.com - Own The Day with Green Roads CBD and Wellness Products!Pick up the brand new Mind of the Meanie 2 Pack Meanie and Adam Wrestle Buddies now by going to Brothers Gaddor! Single wrestling buddies of Meanie and Adam can be found at the links.It's Collar and Elbow - The WRESTLING brand! Use #COLLARxELBOW coupon code MIND to get 10% off these awesome @COLLARxELBOW shirts!Take control of your physical AND mental health well-being today by signing up for The Feinberg Method - consultations are free! Use promo code GOOBER and get 20% off your order when you sign up for a program with Brad Feinberg.For more information and exclusive updates, follow Mind of the Meanie on Social Media.Website | Facebook | Twitter | InstagramBECOME AN OFFICIAL POD SQUAD MEMBER: www.Patreon.com/mindofthemeanie YouTubeMeanie ToonsAbout The Blue Meanie:Since 1994, Brian Heffron, known to wrestling fans as "The Blue Meanie", has been one of the most fun loving and mischievous characters in wrestling. He's been in ECW, WWE, various independent wrestling promotions and several independent films. He is perhaps best known for his comedy and wrestling parodies with the bWo, KISS, Col. DeMeanie, Sir Meanie, The Fabulous Ones and BlueDust. Now, he meaniesaults into the world of streaming audio, sharing his experiences in and out of the ring as well as his views on the world of professional wrestling and anything else he is passionate about.About Adam Barnard:Adam Barnard is a photographer, podcaster, and an award winning writer from Downingtown, PA. Since 2019, he has hosted Foundation Radio, a weekly podcast series with new episodes every Tuesday, focusing on in depth conversations and interviews. Now, Adam brings his unique...

Philly skate legend and culutral ambassador Jimmy Gorecki joins the Pigeons at Federal Donuts on South Street to the shoot the shit and talk Pharrell, Iverson, Beanie and more.

On this week's trip through the Mind of the Meanie, ECW Original and former WWE Superstar The Blue Meanie and Adam Barnard talk the AEW video game, Federal Donuts, and their upcoming Thanksgiving plans! Get 20% OFF @manscaped + Free Shipping with promo code MEANIE20 at MANSCAPED.com! #ad #manscapedpod It's Collar and Elbow - The WRESTLING brand! Use #COLLARxELBOW coupon code MIND to get 10% off these awesome @COLLARxELBOW shirts! For more information and exclusive updates, follow Mind of the Meanie on Social Media. www.mindofthemeanie.com www.facebook.com/mindofthemeanie www.twitter.com/mindofthemeanie www.instagram.com/mindofthemeanie BECOME AN OFFICIAL POD SQUAD MEMBER: www.Patreon.com/mindofthemeanie  YouTube Meanie Toons About The Blue Meanie: Since 1994, Brian Heffron, known to wrestling fans as "The Blue Meanie", has been one of the most fun loving and mischievous characters in wrestling. He's been in ECW, WWE, various independent wrestling promotions and several independent films. He is perhaps best known for his comedy and wrestling parodies with the bWo, KISS, Col. DeMeanie, Sir Meanie, The Fabulous Ones and BlueDust. Now, he meaniesaults into the world of streaming audio, sharing his experiences in and out of the ring as well as his views on the world of professional wrestling and anything else he is passionate about. About Adam Barnard: Adam Barnard is a photographer, podcaster, and an award winning writer from Downingtown, PA. Since 2019, he has hosted Foundation Radio, a weekly podcast series with new episodes every Tuesday, focusing on in depth conversations and wrestling analysis. Now, Adam brings his unique perspective and incredibly dry sense of humor to Mind of the Meanie each week. Hosted by The Blue Meanie and Adam Barnard Executive Producers: Josh Shernoff, Adam Barnard, and The Blue Meanie Engineer: Carl Pannell Executive Voice: Sam Krepps Intro music: Swamp Candles Outro music: Chikara Original music: Enrichment A Butts Carlton Media production, in conjunction with MLW Radio Network.

Episode 51: Chef and restaurateur Mike Solomonov visits the AH"M table and talks Israeli cuisine, identity, and Shema Yisrael.  About our guest: Mike Solomonov is a beloved champion of Israel's extraordinarily diverse culinary landscape, the chef widely recognized for bringing the many cultures of Israeli cuisine to diners across the U.S., and around the world. He is co-owner of CookNSolo Restaurants with hospitality entrepreneur Steve Cook, and they own Philadelphia's Zahav — the trailblazing restaurant opened in 2008 where Solomonov is Chef — which is the twice recipient of the rare Four Bells: Superior rating from Philadelphia Inquirer restaurant critic, Craig LaBan.In addition to Zahav, Solomonov co-owns Philadelphia's Federal Donuts, Dizengoff, Abe Fisher, Goldie, Merkaz, and K'Far. In May 2022, Solomonov brought Laser Wolf, a grill house sensation with uninterrupted views of the Manhattan skyline, to Brooklyn on the rooftop of The Hoxton. Follow Mike Solomonov on Instagram @mikesolomonov.For information about upcoming shows visit www.modilive.com.Follow Modi on Instagram at @modi_live.

Federal Donuts is now serving special Bryce Krispy Treats donuts and they look amazing.

Tom Henneman (CEO, Federal Donuts) and Eric Fink (Fink's Hoagies) join Meech, Rock and Jesse to talk about food in Philly, Federal Donuts in Hustle, the time Fink's tweet got him in trouble with the Secret Service and much more.

For as long as Phish fans have gathered to discuss and debate the band, the band's setlists have been a consistent talking point. What songs are in the rotation, how do jams in typically non-jamming slots affect a show, why were there so many bustouts in a single show, what's the thematic arc of the show? These topics and more have been analyzed by fans for decades—and we know it's been thought about extensively by the band as well. By way of The Baker's Dozen, Phish coalesced nearly 40 years of setlisting experimentations into a single run.In Undermine S3E3 we dive into the evolution of Phish setlists. Beginning with 1993's expanding catalog and 1994's irreverent experimentation, we walk listeners through the band's approach to crafting setlists based on the muse of the time. We discuss the approach to setlisting that separated the 3.0 era by way of 2012, and how comfortable and confident the band felt playing 13 shows with zero repeats by 2017. Beginning with a snapshot of Federal Donuts, we dive into one of the most unique aspects of The Baker's Dozen—the songs Phish played.Undermine is brought to you by Osiris Media. Executive Producers are Tom Marshall, RJ Bee, Brain Brinkman, Matt Dwyer, and Benjy Eisen. Produced and edited by Brian Brinkman. Mixed and Mastered by Matt Dwyer. It is written by Benjy Eisen. Production assistance from Rob Mitchum, Matt Bavuso, Christina Collins and Nick Cejas. Original Music by Amar Sastry. Art by Mark Dowd. Thank you to all our interviewees. We'll see you next week.Thanks To Our Partners:Check out Sunset Lake CBD and use Undermine for 20% off your purchase. Listeners get 10% off their first month at betterhelp.com/undermineGet new Phish Food, Non-Dairy or Original, delivered right to your couch at benjerry.com/deliveryWe are thrilled to be sponsored by cashortrade.org See acast.com/privacy for privacy and opt-out information.

Chipotle is returning to the metaverse with a new promotion. Howard Schultz went against the grain by ending share buybacks at Starbucks. And Federal Donuts got a big investment to fuel its growth.

Episode 067 - IT'S TIIIME! (again)... John Wren joins Len & Gary once again to talk UFC! The trio spend some time discussing last weekend's UFC 265 card, including weight cuts, questionable decisions, the early days of The Ultimate Fighter, Derrick Lewis being off his game, Amanda Nunes, and much more. From there the discussion turns to Len & Gary's night at a pro wrestling event… diehard fans, heel wrestlers taunting fans, Federal Donuts, the insane physical things wrestlers do, intergender wrestling, 2 Cold Scorpio, wrestler sizes, the influences of new generation wrestlers, Gary's ECW stories, the similarity between indie wrestlers & touring bands, seeing wrestlers before they become tv superstars, and more. Finally, John talks about his participation in Ironman races and then everyone jumps in on the world famous mosh pit beer video.http://www.theupgradepodcast.net#theupgrade #theupgradepodcast #podcast #landminestudios #billyclubsandwich #hardcoremusic #nyhc #newyorkhardcore #nyhardcore #ufc #mma #mixedmartialarts #ufc265 #prowrestling #aew #wwe #wcw #gcw #gamechangerwrestling #independentwrestling #indiewrestling #vxswrestling------------------------ http://www.facebook.com/theupgradepodcast ------------------------ http://www.instagram.com/theupgradepodcast ------------------------ 

Philly Who? launched three years ago this week in May of 2018. Today we are celebrating by republishing our one-year anniversary live episode with Mike Solomonov and Steve Cook. The pair are the chefs behind Cooknsolo, a collection of restaurants including Zahav, Federal Donuts, Dizengoff, Goldie, and Abe Fisher. At the time of this interview, Cook and Solo had together accrued 4 James Beard Awards for their restaurants and cookbooks. Just 5 days later, they took home their 5th, as Zahav won the award for Best Restaurant in the country. In this episode, you’ll hear how these two restauranteurs came together to bring Israeli cuisine to Philadelphia. In doing so, they transformed the Philly food scene. But, it wasn’t always sunshine and hummus. As you’ll hear, when Zahav first opened, it struggled mightily, and was in danger of failing thanks to the 2008 financial crash, an intimidating menu, and the revelation to Steve that Mike was struggling with addiction. Hear the story of how Cook and Solo overcame these challenges, and in the 10 years since have built a restaurant empire! Thanks to all who attended the live show - we raised $900 for Broad Street Ministry! This Episode is supported by Crossbeam. Crossbeam is hiring! Check out their available positions here.

The dudes talk the news, enjoy Standard Farm derbs', and check out Federal Donuts. --- Send in a voice message: https://anchor.fm/dudeswholovedonuts/message

Quinn comes to you LIVE To power rank his favorite donuts across the country, including powerhouses like Papa's Mini Donuts in Indiana, Revolution Donuts in Georgia, and Federal Donuts in Philadelphia

This week is a Tom pick: a novella by Jim Harrison featuring his beloved character Brown Dog. In "The Summer He Didn't Die," Brown Dog has some tooth problems, and also some sex. Just regular old Brown Dog stuff. Harrison is considered a master of the novella form, and a chronicler of Michigan's Upper Peninsula. Is this his best work? Reviews are mixed. Also this week: Mike continues his summer-long quest for a good donut, with a return trip to Philly favorite Federal Donuts. If you like the show and would like more Book Fight in your life, consider subscribing to our Patreon. For $5/month, you'll get access to regular bonus episodes, including monthly episodes of Book Fight After Dark, where we read some of the world's weirdest romance novels. And starting this week, we'll be adding new mini-episodes in a series called Reading the Room, in which we offer advice on how to navigate awkward, writing-related social situations. Thanks for listening!

Mike Solomonov and Steve Cook are the chefs behind Cooknsolo, a collection of restaurants including Zahav, Federal Donuts, The Rooster, Dizengoff, Goldie, and Abe Fisher. At the time of this interview, Cook and Solo had together accrued 4 James Beard Awards for their restaurants and cookbooks. Just 5 days later, they took home their 5th, as Zahav won the award for best restaurant in the country. In this episode, you’ll hear how these two restauranteurs came together to bring Israeli cuisine to Philadelphia. In doing so, they transformed the Philly food scene. But, it wasn’t always sunshine and hummus. As you’ll hear, when Zahav first opened, it struggled mightily, and was in danger of failing thanks to the 2008 financial crash, an intimidating menu, and the revelation to Steve that Mike was struggling with addiction. Hear the story of how Cook and Solo overcame these challenges, and in the 10 years since built a restaurant empire. Thanks to all who attended the live show - we raised $900 for Broad Street Ministry! Support Philly Who? Donate via Paypal, Venmo: @podphillywho, Become a Monthly Patron, Purchase a T-Shirt or Hat, Become a Sponsor

Indigenous communities face all kinds of injustice—from violence to poverty to climate change. Yet their voices are often absent from policy discussions. We talk with Seeding Sovereignty’s Christine Nobiss about what it would look like to follow the lead of Indigenous people, and why violence against Indigenous women needs much more of our attention. (This episode discusses sexual and domestic violence—please take care of yourself while listening.) Christine is a Plains Cree-Saulteaux writer, artist, and organizer based in Iowa. She leads several projects with Seeding Sovereignty, an organization empowering the political voice of Indigenous peoples. Indigenous women have managed to tenaciously keep our culture together, and keep our children healthy, and our communities going. We are the walking embodiments of a social impact strategy. —Christine Nobiss, decolonizer, Seeding Sovereignty We talk about: How Seeding Sovereignty empowers Indigenous peoples’ political voice How Christine got her start as an activist and organizer, what it means to be a decolonizer, plus what she’s working on now The power of tapping into younger—and older—generations to build an activist movement Links: Twitter Christine’s column on Bustle Christine interviewing Elizabeth Warren Seeding Sovereignty SHIFT, Seeding Sovereignty’s political engagement program Accomplices Not Allies Plus We dig deeper into the crisis of missing and murdered Indigenous women and girls in the U.S. and Canada We check in on the status of the still-not-renewed (!!) Violence Against Women Act, and why it needs everyone’s attention And a big fuck yeah to running a 10k together, and swinging by Federal Donuts after. (Fun fact: this podcast became an idea during a run!)

Chef/Restaurateur duo Michael Solomonov and Steven Cook take you on a culinary journey through Israel in "Israeli Soul" (Houghton Mifflin Harcourt). They spotlight some of the dishes that define traditional and modern Israeli food and key ingredients. Solomonov and Cook are co-owners of CookNSolo which owns Philadelphia restaurants: Zahav, Abe Fisher, Goldie, Dizengoff, Federal Donuts and Rooster Soup (the latter donates its profits to Broad Street Ministry Hospitality Collaborative).This show is broadcast live on Wednesday's at 2PM ET on W4CY Radio – (www.w4cy.com) part of Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

In conversation with Sam Sifton Acclaimed for ''cooking that bursts with freshly ground spices and complex flavors'' (New York Times), Michael Solomonov brought Middle Eastern, North African, Mediterranean, and Eastern European influences to bear in his Philadelphia flagship restaurant, Zahav, named an ''essential'' restaurant by Eater magazine. Together with partner Steven Cook, his other restaurants include Federal Donuts, Abe Fisher, Dizengoff, The Rooster, and Goldie. Solomonov's honors include 2011 and 2017 James Beard Awards, as well as recognition by Bon Appétit, Food & Wine, and Travel + Leisure. Solomonov and Cook's new cookbook is a zesty blend of history, photos, and recipes gleaned from their Israeli travels to bustling seaside cities, sleepy mountain villages, and everywhere in between. Sam Sifton is the food editor of The New York Times and the founding editor of NYT Cooking, the Times's digital cookbook. Formerly the newspaper's national news editor, restaurant critic, and culture editor, he is the author of the cookbooks Thanksgiving: How to Cook It Well and the forthcoming See You on Sunday: Recipes for Family and Friends.  Watch the video here. Meelya Gordon Memorial Lecture (recorded 10/23/2018)

James Beard Award-Winning Best Chef Michael Solomonov joins Jay’s 4 Questions podcast to discuss his restaurants Zahav, Dizengoff, and Federal Donuts, his new cookbook Israeli Soul, tattoos and tefillin, and the intersection between Judaism and food.

On today's episode of All in the Industry®, host Shari Bayer is joined by Michael Solomonov, co-founder of CookNSolo Restaurant Partners and executive chef/co-owner of Zahav, Philadelphia's pioneering modern Israeli restaurant. Michael also co-owns Federal Donuts, Dizengoff, Abe Fisher, Goldie, and the philanthropic Rooster Soup Company, which donates 100% of its profits to support Philadelphia's most vulnerable citizens. Michael is a four-time James Beard Award winner, including Outstanding Chef in 2017 and Best Chef, Mid-Atlantic in 2011. He has a new cookbook with his business partner Steven Cook, entitled Israeli Soul: Easy, Essential, Delicious; who he has written two previous books with, including Federal Donuts, and Zahav, A World of Israeli Cooking, which won James Beard Awards for "Book of the Year" and "Best International Cookbook". Today's show also features Shari's PR tip, Speed Round, Industry News, and Solo Dining experience at Mission Chinese Food in Bushwick, Brooklyn. Listen at Heritage Radio Network, or subscribe to our podcast on iTunes, Stitcher and/or Spotify. Follow us @allindustry. All in the Industry is powered by Simplecast

Israeli Soul: Easy, Essential, DeliciousBy Michael Solomonov & Steven Cook Intro: Welcome to the Cookery By the Book Podcast, with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Mike Solomonov: My name is Mike Solomonov, and I'm the co-owner and chef at Zahav restaurant. Steven Cook, my partner and I wrote Israeli Soul, the New Cookbook.Suzy Chase: First off, congratulations. Israeli Soul was named one of the best cookbooks for Fall 2018, by New York Times Cooking. When you were researching this cookbook, did you really have 82 meals in eight days?Mike Solomonov: A lot of bites. A lot of inspiration, but I mean I think that that's kind of how it goes when you're over there. Whenever I travel to Israel, that's usually what it is. My day is sort of dictated by the places I go and eat, you know?Suzy Chase: How was that organized? Did you think about it when you got up that morning, or did you just get up and start walking?Mike Solomonov: I'm away over there, because we were bringing photographer, producer, so on and so forth, we had to be a little bit more diligent about it, but a lot of it was like we have to go to these few places, we have to go to these new cities and not plan the rest of the trip around using those guidelines as work parameters for the entire trip.Suzy Chase: As someone who basically grew up in Pittsburgh, describe exploring Israel through the lens of a chef.Mike Solomonov: Well, I think that that was sort of the seed of the catalyst for opening Zahav, getting into Israeli food, or Israeli culture, by sort of food proxy. I think that when you ... There's something familiar enough about Israel, and obviously over the years became deeply personal, but going over there and experiencing what dining is, is fascinating. At the time that Zahav came to fruition, it was really unlike anything that was happening here. It was so many different cultures, so many different kinds of food represented on one table. I mean like figuratively, but also literally on one table. Through the lens of a diner, through the lens of a partially American or Europe classically trained chef, it's fascinating and life changing, and I thought that the more of that spirit, or that soul that we could bring back to the states, to Philly, to our community, the more excited people would get.Suzy Chase: I just want to thank you for adding in substitution ideas in the cookbook. So often, I get bummed because it's hard to find a random spice, or ingredient, and then I give up, so this was great.Mike Solomonov: I appreciate that. I mean, that's kind of what makes it accessible, you know?Suzy Chase: One thing that surprised me about your goldi falafel recipe was it called for a carrot. Is carrot usually in falafel?Mike Solomonov: I don't think so.Suzy Chase: Because I've never detected carrots. What does the carrot do for the goldi falafel?Mike Solomonov: Well, carrot is sweet, carrot is also bright and [inaudible 00:03:25] carrot hue, so it's got tumeric notes to it as well, so it goes really well with things like tumeric, it's delicious, it's really sweet, and it's adding a vegetable to tenderize the dried chickpeas.Suzy Chase: What in your opinion is the most important Israeli dish?Mike Solomonov: Most important Israeli dish would probably be sabich. It's fried eggplant, with tahini, hard boiled eggs, amba, and usually cabbage, cucumber, tomato, or some variation on those fresh chopped salads inside of a pita.Suzy Chase: What's amba?Mike Solomonov: Amba is a mango pickle that is related to Indian mango pickle, and it's under ripe mangos, fenugreek, sometimes mustard, garlic, that and it's sort of cured, fermented and canned into a paste.Suzy Chase: Talk to me about Drew's Mountain Bread. This is a very flat bread, but is it crunchy? Or more soft like a pita?Mike Solomonov: It's more soft like a pita. When it comes directly off the massage or the wok in our case, it's a little bit crunchy, but as it sits it softens. You can use it to wrap things, it makes incredible wraps. It's sort of like the soft tortilla shell. But it also is perfect for like laying down on tables and scooping up food.Suzy Chase: Now onto hummus. It's interesting that, I read in the book, Israelis don't make it at home often, how come?Mike Solomonov: Oh, I mean I think there's just so many different places in Israel that you can get your hummus ... You know, people do make hummus at home, but there's just so many good places, and it requires tons of chickpeas, sometimes equipment, you know?Suzy Chase: You have so many hummus toppings, what is your favorite way out of the cookbook, to top hummus?Mike Solomonov: I'm sort of into the brussel sprout thing right now for the hummus. But, there's ... To me, hot chickpeas with a little bit of loose tahini inside of the hummus tahini is kind of the best way to eat it.Suzy Chase: Why is store bought hummus so different than homemade hummus? It doesn't even taste the same.Mike Solomonov: I think that the store bought hummus usually has preservatives, like citric acid, which affect the flavor negatively. We like to serve hummus fresh, warm, very ... A little bit of lemon, but not ... pickled or preserved, you know? I think that when you have to ... there's things like fermentation, that gloats of acrid garlic flavor that you have to fight against when you're preserving or doing things store bought. So far nobody's quite figured it out yet.Suzy Chase: You're right, it does taste acrid.Mike Solomonov: I've scrutinized a lot of hummus in my day.Suzy Chase: I be- ... Really? Mike Solomonov: Uh-huh. Yes.Suzy Chase: Half of your family is from Bulgaria. Do you incorporate any of that cuisine into this cookbook?Mike Solomonov: Well, Bulgaria and Ottoman or Balkan ... Balkan cuisine conquered by the Ottomans are a really big thing, so yeah, in many iterations it comes across like Bulgarian kabobs, and the bourekas, those things are very, very important to us. And those are Balkan and Bulgarian origins.Suzy Chase: I know with Zahav and Federal Donuts cookbooks, you thought the digital cookbook could be the thing. Talk about your views on the physical versus digital cookbook.Mike Solomonov: You know, I think that holding something in your hands and sharing it, and appreciating the luster of the pages and specifically Israeli Soul, I think the topography really just pops. It feels like three dimensional real. You want to scoop the food out with your hands, you know?Suzy Chase: Yeah, this cookbook is so stunning, you could just sit it out as a coffee table book.Mike Solomonov: That, too. I mean, I think it minimum, right?Suzy Chase: What did Gil Marks and Joe Nathan teach you?Mike Solomonov: I mean, that's a hard thing to say. Joe Nathan continues to teach me on a daily or weekly basis. I would say she is the leading expert in Jewish food, and in more of an anthropological way a sort of commentary on culture, and she is a walking encyclopedia. Her spirit is about inquiring, and about taking things apart, and about celebrating stories and culture, and family and recipes and food. Gil Marks was an incredible author and obviously well, well researched, and his books, especially the Encyclopedia of Jewish Cooking has had a huge impact on our lives.Suzy Chase: Owning a restaurant group is impossible to navigate by yourself, and Steve Cook is your long-time business partner.Mike Solomonov: Yes.Suzy Chase: In terms of writing cookbooks, do your roles break down the same way as they do for your hospitality group?Mike Solomonov: I do, I think that we've got ... Having a healthy partnership, and friendship, and sort of familial relationship and also maintaining sanity while growing a restaurant group from seven employees to over 200 over the course of a decade is not the easiest thing. Yeah, I'm not sure, it sort of changes every day, I think. You know, adapting, becoming resourceful, and balancing the needs of our team, and the needs of our guests, the juggling act that we do all the time, you know?Suzy Chase: I was so bummed to see that Dizengoff closed at Chelsea Market, which is up the street from me. Are you going to open up another one in the city? Or no?Mike Solomonov: I don't know. As of right now, we've got so much going on with Philly. We've got ... You know with the book coming out, we've got a couple new projects that we are working on, and I think that as of right now, we're kind of hanging out solo.Suzy Chase: Okay, well, we'll have to come to you.Mike Solomonov: You know, it's an hour and 20 minutes by train.Suzy Chase: The other night, I made your recipes for a five minute hummus, chopped salad, lamb meatballs and chicken thigh schawarma. I made the two spice mixes, which I think they were key. Talk a little bit about the spice mix section in this cookbook.Mike Solomonov: Well, again, we wanted to make this really accessible, and really easy for people. I think that that ... I think demystifying and showing people that it is literally as simple as between two spices, and applying them to certain ingredients, and then very simple cooking technique creates something sort of ethereal or something that represents this magic of the sum of all parts. I think that with cooking people get scared. Certainly with spices. But with a cuisine that isn't like Italian, or American-Italian they get freaked out. Our job, our livelihood is really based on that, of demystifying and sort of celebrating it, and guiding gently through what it takes to make dishes pop and sing.Suzy Chase: Now, to my segment called, "My Last Meal." If you had to place an order for your last supper, what would it be?Mike Solomonov: I think it would be Dim Sum. Suzy Chase: Oh, so what kind of Dim Sum?Mike Solomonov: There used to be a restaurant in Philly called Lakeside Chinese Deli. They made the most incredible taro rolls, and I would eat like ten of them, you know? But, I think when I'm not cooking Israeli food, I eat tons of Asian foods, and I don't really cook any Asian food whatsoever.Suzy Chase: Where can we find you on social media, the web and in Philly?Mike Solomonov: Well, in Philly, you can catch me at Zahav. Social media you can catch me on Instagram at Mike Solomonov.Suzy Chase: And your website?Mike Solomonov: At ZahavRestaurant.com.Suzy Chase: I love how you said this cookbook is full of recipes that you can make in your house or apartment with screaming children, in not a lot of time. I cannot thank you enough for coming on Cookery By the Book podcast.Mike Solomonov: Thank you so much for having me, I'm really excited that you have the book. I'm excited to be on your podcast, and I'm very excited for you to come down to Philly and visit.Suzy Chase: Subscribe in Apple podcasts, and while you're there please take a moment to rate and review Cookery By the Book. You can also follow me on Instagram at cookerybythebook, Twitter is !amSuzyChase, and download your Kitchen Mix Tapes, music to cook by on Spotify at Cookery By the Book. Thanks for listening.

Andrew Friedman kicks off HRN’s coverage of Feast Portland with Philadelphia’s award-winning chef Mike Solomonov. Over a single cup of coffee, the two discuss the magic of Oregon produce, the importance of mentoring other chefs, and the trip that inspired Mike’s newest book Israeli Soul. Mike also opens up about his personal struggle with sobriety and his participation in the festival’s very first in Zero Proof dinner. Michael Solomonov is the Executive Chef and Co-Owner of Philadelphia’s pioneering Israeli restaurant, Zahav. In addition to his duties at Zahav, Chef Solomonov co-owns Philadelphia’s Federal Donuts, Dizengoff, Abe Fisher, Goldie, NYC’s Dizengoff, and the philanthropic Rooster Soup Company, which donates 100% of its profits to Broad Street Ministry Hospitality Collaborative that provides meals and essential services to individuals experiencing homelessness and hunger in Philadelphia. Also in 2017, Solomonov and the Israel Ministry of Tourism (IMOT) created a partnership to champion Israel’s extraordinarily diverse and vibrant culinary landscape. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

New homes for South Philly Barbacoa, Helm and Federal Donuts are the focus of the latest episode of Jawn Appetit, but later in the show we'll give you the skinny on The Habit Burger Grill in Cherry Hill, NJ. And in our Sunday dinner segment, we explain why we're just a tad bit skeptical of the recent $100,000 ramen noodle robbery...

Watch the video here. Lauded for bringing the Middle Eastern, North African, Mediterranean, and Eastern European influences from Solomonov's titular Philadelphia restaurant to readers' home kitchens, Michael Solomonov and Steven Cook's Zahav: A World of Israeli Cooking won the 2016 James Beard Book of the Year and Best International Cookbook award. Solomonov won the 2011 James Beard Award for ''Best Chef, Mid-Atlantic,'' and his restaurants have been recognized by Bon Appétit, Food & Wine, and Travel + Leisure. At once a madcap bio of their donut mini-empire, canticle to American passion, and collection of cult-favorite recipes, Solomonov and Cook's new book tells the ''hole'' story of all things ''Fednuts.'' In conversation with Tom Henneman, Bob Logue, and Felicia D'Ambrosio Moderated by culinary expert, food writer, and permanent judge on BRAVO's Emmy-winning series Top Chef, Gail Simmons. She also makes frequent television appearances on TODAY and Good Morning America, and is the author of the 2012 memoir Talking With My Mouth Full and the forthcoming cookbook Bringing It Home: Favorite Recipes from a Life of Adventurous Eating. She was named the #1 Reality TV Judge in America by the New York Post.  (recorded 9/25/2017)

Just in time for Philly Beer Week, we sit down with Felicia D'Ambrosio and Tom Peters from the LEGENDARY Monk's Cafe in Philadelphia. In the first half we discuss all things Federal Donuts and Phish with Felicia. We get to the bottom of how she's involved with Federal Donuts and how they became the official donut of Phish's Bakers Dozen at Madison Square Garden last Summer. Oh, and Felicia ALSO works at Monk's! Tom Peters, the owner of Monks joins the conversation for the second half . Felicia and Tom drop SERIOUS beer science and help us remember why we love what we do in the beer business. Tom tells us us the Monks story first hand and gives us a rare look behind the curtain at one of the most important beer bars on EARTH! We are still vibrating from this episode and can't thank Tom and Felicia enough. Grab an Orval, pour it in a glass, and thank Tom Peters while you're listening to this episode!

I interview Felicia D’Ambrosio, one of the partners of Federal Donuts who supplied all the donuts for Phish’s Baker’s Dozen shows July and August 2017. We learn about stairwells, Neil Young, and that holes are a flavor. See acast.com/privacy for privacy and opt-out information.

Mitch goes to a Phillies game and eats one of Citizens Bank Park's fan favorites. The only options on the menu are the buttermilk ranch fried chicken sandwich with rooster sauce and the bag of donuts. Special guest John Heleniak compares the ballpark offering to other locations in Philly, and defends what he calls "a home cheese" on the sandwich but they both lament the shrunken menu at the ballpark location. They do enjoy a pair of cakey donuts (cinnamon brown sugar and cookies and cream) but not the signature honey donuts they no longer have at Phillies games. But the menu options they do have still rate as good stadium fare. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.

The Food-E’s Nick calls his food pal, Burger Beast to get the lowdown on his Hamburger House Party happening this weekend (3:37). Nick tries to get the Miami odds from Burger Beast on who will win this year. Then, Nick gives you some food news (11:26) on Dizengoff and Federal Donuts, Taco Bell and more, plus he breaks down David Chang’s new Netflix show ‘Ugly Delicious’ and gives you his Top Chef update (13:35). He even gives you his pick on who he thinks will win it all. We can’t wrap up the show without the #FoodPorn of the Week (16:15) to make you hungry and the #Cocktail of the Week to make you thirsty (17:09). --- Support this podcast: https://anchor.fm/thefoode/support

The Ringer's Joe House meets up with Ringer superstar Chris Ryan in Philadelphia to talk about the city's current food moment and discuss their two-day Philly Food Tour, during which they hit a ton of restaurants, including Federal Donuts, Goldie, Zahav, Dienner's BBQ Chicken, and more (3:05). Then House is joined by Juliet Litman for a classic 'House of Carbs' Food News in which House and Juliet tackle the "five-second rule" (57:20).

Hey hey, it's Food Republic Today! First up are today's headlines, including sexual harassment allegations concerning Johnny Iuzzini (0:25), Chipotle founder Steve Ells stepping down as CEO (3:06), Soda Stream's newest boozy offering (5:40), and Google wising up and updating their burger emoji (6:46). Next we sit down with Mike Solomonov and Steve Cook (7:16), the men behind a small empire of Philly restaurants including Zahav, Federal Donuts, and more, to discuss their new book, Middle Eastern food, expanding into other markets, and their beloved Philly. We cap it all off with bad reviews of good restaurants as seen on Yelp (28:09).

thefood-e's Nick is joined by Chef Mike Solomonov from Federal Donuts, Dizengoff, & Zahav to talk about how he got his start, his early connection to Miami, why he decided to bring the Federal Donuts and Dizengoff brand to Miami, how the Federal Donuts concept started, everything about his new cookbook and where he likes to eat at when he’s in Miami (2:46). Then, Nick gives you some food news on Pepsi, Starbucks, Milk Bar and the Museum of Ice Cream (17:24). Finally, Nick gives you the food porn of the week (23:44) from @hungryhugh and a new segment, Cocktail of the Week from @spiritedmiami (24:30). --- Support this podcast: https://anchor.fm/thefoode/support

We're really excited to chat with Felicia today about her experience so far at MSG and, of course, donuts. She tells us about how the partnership between Federal Donuts and Phish came together, and how they actually pulled this thing off. Congrats to Federal Donuts for such an amazing contribution to this run. So much more in store. We also play a bit of the Moma Dance from night 2, which Felicia especially appreciated. If you're not familiar with Federal Donuts, they are based in Philly and just opened the first shop outside of Philadelphia, in Miami. They're also releasing a cookbook in September, and they do some awesome philanthropic work through Rooster Soup Co. We'll be back tomorrow with another Quick Hit from night 4 (jam is the theme!). If you haven't yet, RSVP for our live podcast recording this Saturday at American Beauty NYC. Intro/Outro: Burl Ives, The Donut Song See acast.com/privacy for privacy and opt-out information.

Happy July! In our fifth episode, we desperately try not to be distracted by the rampant nudity in Kenneth Branagh's Much Ado About Nothing and talk about what we've been watching on Netflix and on the big screen. (You guessed it: GLOW, Sense8, Okja, The Big Sick, Baby Driver!)We also give tips on some really cool finds for our guest bedroom/office. And our local segment focuses on the new Frost Science Museum in Miami and our Fourth of July Funday in Wynwood discovering donuts and fried chicken at Federal Donuts!

The Philly Gives Back episode!!!Food: Banters Hard Ciderhttps://www.facebook.com/pg/bantershardcider/about/?ref=page_internalViewed: Noiseyhttps://noisey.vice.com/en_ca/article/meet-taeyang-of-bigbang-the-justin-bieber-of-k-pop Four Topics 1. Fletcher Street Urban Riding ClubHorses have been an integral part of Philadelphia’s Strawberry Mansion neighborhood for over 100 years. Fletcher Street Urban Riding Club has been at the center of this, saving kids from the streets and horses from the slaughterhouse by teaching responsibility and self-respect through horsemanship. Run by president Ellis Ferrell, Jr., the club has been featured in LIFE magazine, NPR’s film, This American Life, books (Fletcher Street by Martha Camarillo and Ghetto Cowboy by Greg Neri), music videos (Rudimental’s Feel the Love), and other publications. Many of its now-grown riders credit the club with saving them from the streets and prison. Yet the club has never received any funding from the City or Commonwealth, instead relying almost completely on the adult horse owners to foot the bill.https://www.theatlantic.com/photo/2017/02/fletcher-street-riding-club/515520/https://rally.org/fletcherstreet?utm_source=shareThis New Philly Restaurant Gives 100 Percent of Its Profits to CharityRooster Soup Co. is a partnership between Federal Donuts, a popular coffee, donut and fried chicken shop in Philly, and Broad Street Hospitality Collaborative (BSHC), a nonprofit organization run by Broad Street Ministry that helps Philadelphians in deep poverty gain access to food, healthcare and even mail service.http://www.seeker.com/this-new-philly-restaurant-gives-100-percent-of-its-profits-to-charity-2214580137.html4. Relationship: Stalking your wife http://www.popsugar.com/celebrity/How-Did-Jason-Momoa-Lisa-Bonet-Meet-42871464 Follow us on instagram:@Mrs.ladyknickers@Mark_vs_TheUniverse@LuluandPopAnd follow our parent company SxSwww.spacesxspaces.comPlease Follow us on Facebook:http://facebook.com/luluandpopAnd if you want to help the show out, please do all of your amazon shopping through www.spacesxspaces.com/amazon and we get a small kickback of the proceeds.

The Philly Gives Back episode!!!Food: Banters Hard Ciderhttps://www.facebook.com/pg/bantershardcider/about/?ref=page_internalViewed: Noiseyhttps://noisey.vice.com/en_ca/article/meet-taeyang-of-bigbang-the-justin-bieber-of-k-pop Four Topics 1. Fletcher Street Urban Riding ClubHorses have been an integral part of Philadelphia’s Strawberry Mansion neighborhood for over 100 years. Fletcher Street Urban Riding Club has been at the center of this, saving kids from the streets and horses from the slaughterhouse by teaching responsibility and self-respect through horsemanship. Run by president Ellis Ferrell, Jr., the club has been featured in LIFE magazine, NPR’s film, This American Life, books (Fletcher Street by Martha Camarillo and Ghetto Cowboy by Greg Neri), music videos (Rudimental’s Feel the Love), and other publications. Many of its now-grown riders credit the club with saving them from the streets and prison. Yet the club has never received any funding from the City or Commonwealth, instead relying almost completely on the adult horse owners to foot the bill.https://www.theatlantic.com/photo/2017/02/fletcher-street-riding-club/515520/https://rally.org/fletcherstreet?utm_source=shareThis New Philly Restaurant Gives 100 Percent of Its Profits to CharityRooster Soup Co. is a partnership between Federal Donuts, a popular coffee, donut and fried chicken shop in Philly, and Broad Street Hospitality Collaborative (BSHC), a nonprofit organization run by Broad Street Ministry that helps Philadelphians in deep poverty gain access to food, healthcare and even mail service.http://www.seeker.com/this-new-philly-restaurant-gives-100-percent-of-its-profits-to-charity-2214580137.html4. Relationship: Stalking your wife http://www.popsugar.com/celebrity/How-Did-Jason-Momoa-Lisa-Bonet-Meet-42871464 Follow us on instagram:@Mrs.ladyknickers@Mark_vs_TheUniverse@LuluandPopAnd follow our parent company SxSwww.spacesxspaces.comPlease Follow us on Facebook:http://facebook.com/luluandpopAnd if you want to help the show out, please do all of your amazon shopping through www.spacesxspaces.com/amazon and we get a small kickback of the proceeds.

Our ~*~romantic~*~ dinner at Townsend and some Quick Bites from DiNic's, Federal Donuts, and Stargazy. Intro: France Gall - Le Coeur Qui Jazze// Outro: Plastic Bertrand  -  Ca Plane Pour Moi

This episode was recorded on the fly, on Jay's iPhone, on his back porch, on a Sunday night. Life-long friend of Jay and Richard, Bobby Parent is our guest, as it was his idea to smoke bourbon glasses and pour bourbon into the smoked glasses. Richard has a devil of a time with a Cuban cigar, the boys geek out over Federal Donuts, and Richard mentions that he's had a few dudes. This is a fun one, pour a bourbon and enjoy the show! Cheers and Beers! BONUS CLIP: The last 12 or so minutes of this episode is a segment Jay and Richard recorded in 2007 for Richard's final broadcasting school grade. No beer talk on this one and it is a bit "shock-jock-ish" in the vein of a Stern or O & A. That was the project. Sticking with the Bobby Parent theme, the boys call Bob and and ask him all those burning questions you've always wanted to... Ask A Gay Dude. The name D: Students refers to the file where this segment was hiding on the school computer. Richard couldn't find the file on the computer and needed an instructor to find it. When he found it, the instructor said, "It's right here, in the file marked D: Students." The boys knew they now had a name for the show. But they never did another show. Until they started doing Fear Of A Craft Beer Planet, 8 years later. D: Students indeed.

Chef Michael Solomonov operates a cluster of acclaimed Philadelphia restaurants with his partner Steve Cook, including Dizengoff, Federal Donuts, Abe Fisher, Percy Street Barbecue, and their flagship, Zahav. In fall 2015, Solomonov will publish his first cookbook, Zahav: A World of Israeli Cooking. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mike Solomonov and Steve Cook are the men behind CooknSolo a restaurant group which consist of Zahav, Abe Fisher, Di zengoff, Percy Street Barbecue, and four Federal Donuts locations. Mike is a product of the Florida Culinary Institute and Steve was molded from the Wharton School of Business at the University of Pennsylvania and the French Culinary Institute. Their restaurants are getting accolades from all angles, some of which include: two 3 bell and, one 4 bell ratings from the Philadelphia Inquirer (3 bells is excellent and 4 bells is superior), two of their restaurants were listed on Travel and Leisure's list of 50 best new restaurants in the world and They were featured in The National Eater 38: Where to eat in 2015. Mike and Steve also have their first book Zahav: A World of Israeli Cooking, hitting selves in October of this year. These two chefs say food is secondary in their restaurants; hit play and find out whats primary. 

Greetings INTERNET! Welcome to episode 25 of CINEPUNX!!! This week we were lucky to sit down with Scott Crawford and Jim Saah, makers of Salad Days: A Decade of Punk in Washington, D.C. Check out the trailer below [youtube link=”https://www.youtube.com/watch?v=lF3uSPyrQyQ” width=”612″ height=”345″] Salad Days does an admirable job documenting one of longest running and most diverse scenes in the American Hardcore Punk landscape. Scott and Jim were great to talk to, and we cannot thank them enough for sitting down with us. We discuss the film some in the episode, but due to scheduling problems we did not spend as much time on the movie as we would have liked. The interview is great of course, but we wanted also to give the movie a full review. Unfortunately, we got a little distracted so big apologies to Scott and Jim. Suffice to say, we both thought it was great and would strongly recommend seeing it. We were joined this episode by some great friends. If you are a regular listener than you should know Joseph Gervasi from our two episodes with him, but you should know about LOUD!FAST!PHILLY! His project documenting the Philadelphia punk scene, and of course his work with Exhumed Films who we love and dote over like fan boys. Joseph is great, had great questions, and again without his certainty that we could do an interview like this we might not have taken a chance to get it. Thanks so much Joseph for being awesome. We were also joined by one of my musical heros and nicest guys ever, Mike McTernan (Mike DC) of Damnation AD. Mike, being from DC and a musician, was able to add some insight to our conversation, and is just great. Also, if you don’t know Damnation AD get on that right now man. Wrong Evan was also there. SOUND NOTES: We recorded our intro section over the internet so please be patient with the sound, though it did turn out better than it has in the past. During the interview we had issues with one of our Mics not working, so at times sound cuts out some, and you have to strain to hear some of the questions. There was minimal other issues though, and while we continue to be embarrassed by the fact we don’t sound like other fancy podcasts, over all it is not so bad. Finally, Thanks to Federal Donuts for delicious donuts yet again. Technically, Liam paid for them, but if he had hit them up in advance he would have gotten them for free so that is his bad. ENJOY THE SHOW TELL YOUR FRIENDS SEE SALAD DAYS: AS DECADE OF PUNK ON WASHINGTON DC HIT US UP ON SOCIAL MEDIAS STAGE DIVE The post EPISODE 25: INTERVIEW WITH MAKERS OF SALAD DAYS: A DECADE OF PUNK IN WASHINGTON DC appeared first on Cinepunx.

We hope you brought your vulcan haircuts and white belts for this special San Diego focused episode of the illustrious and jovial CINEPUNX!!! Josh and Liam were given the unbelievable opportunity to interview director Bill Perrine whose new film, Its Gonna Blow!! San Diego’s Music Undergroud 1986-1996 played at PhilaMOCA on January 16th. It was awesome, expect a review from Liam soon. We were joined by Joseph Gervasi of LOUD!FAST!PHILLY! and of course Exhumed Films and his brother Bull who you may know from Policy of Three and if you listened to our episode where we interview Joseph then you know both were instrumental members of the Cabbage Collective, without whom there would be no punk shows in Philly. Not only did Joseph and Bull bring class and gravitas to our otherwise ridiculous dog and pony show, Joseph had the idea to try and make this interview happen in the first place so we owe him a giant thank you! We hope you enjoy this format as we have a few more interview coming up with Joseph and possibly Bull on board. YAY!! We also of course want to extend our gratitude to Bill Perrine. He was gracious and understanding in answering our questions and really a patient interview subject all together. We are wacky dudes but he was a good sport. The film is great, and if you get a chance to see it or are interested in hosting a screening of it, we cannot recommend it enough. You can find him here Ok, that was a lotta links! Of course, we would be remiss not to say a huge thank you and endorsement to our sponsors FEDERAL DONUTS! Being able to offer a guest who doesn’t know us at all delicious coffee and donuts is a huge bonus, so thanks ya’ll!! SOUND NOTES This episode has our first experimentation with recording over the internet, and predictably, it sounds gross. However, it does not sound as gross as it COULD so that is great. The sound during the interview is a little iffy because there were not enough Mics for everyone and there was an excess of background noise. That being said, everything is fine, no major issues. As always, thanks for listening, and please tell your friends and enemies about us!! The post EPISODE 23: INTERVIEW WITH BILL PERRINE, DIRECTOR OF IT’S GONNA BLOW!!! appeared first on Cinepunx.

WELCOME CINE-PUNKERS!!!! Here we are with another new episode of Cinepunx, and this one is Holiday Themed!! We got to talk this week with our good friend Evan Vellela!You may know him from Instagram or Tumblr but you would likely know his art from…well us and Philly hardcore Shows! Evan has been doing flyers for shows for years, from Philadelphia to NYC to Austin, and he designed all the flyers and posters for our very own Podcast!! Sick dude. WE had a good time hanging with Evan and discussing a variety of topics. Our focus this week was on Seasonal Horror films. We ended up on this topics simply because Liam wanted to talk about holiday films and this was all we could agree on. In the process though we also talk about how Evan got into Punk, a variety of shows and movies, and Evan tells some sick stories. Much of this is very NSFW as usual, so use discretion please. This episode we did not have any Federal Donuts, though they remain our faithful sponsors! Instead this week we enjoyed some pizza from Steak Em Up! Liam is trying hard to prostitute the show out so we get free pizza too, but his efforts are likely to come to naught. Integrity is for rich people. Regardless, Pizza was great so go check um out. We again encounter sound problems of a serious variety. This time it seems like Liam’s mic was not working well so that ends up being a giant problem and headache. By the end of the episode it sounds like Liam is in a cave and Josh has the ability to echo his own voice. Evan sounds chill the whole time though, so you know, Fuck that guy. Anyway, we hope you enjoy the episode. Check us out on the Instagram, Twitter, and Facebook. Leave us comments and we will discuss them on the show. Our next episode will be a year end wrap up, with our favorite music and movies of 2014. Wanna suggest music or movies we should consider? Comment or send us a message or whatever. Thanks for being awesome internet, check in with you again soonish. The post EPISODE 21: TALKING NEW YEARS EVIL/RARE EXPORTS/ SILENT NIGHT, DEADLY NIGHT WITH THE MAN EVAN VELLELA appeared first on Cinepunx.

Welcome to Episode 20!!!! In this episode we finally get to a great interview Liam did with Joe Goldman of CODE ORANGE. Liam is of the opinion that CODE ORANGE is one of the sickest bands in hardcore today, and it was great of Joe to sit down and talk especially right before a show. Goldman is a LONG time comic nerd, which shows in the interview. If CODE ORANGE is not your speed, you may prefer his other band ADVENTURES. Give them both a shot! Joe and Liam talked mostly about Comic Book movies that are NOT super hero movies. Hope you enjoy! There is an intro that was meant to be 15 minute which is actually 40 because of course it is. That is just who we are. This interview sat for awhile, and part of that was making sure the sound worked, which it mostly did. The other thing though, to be honest, is that Liam hates interviews he does without Josh. He is just not as charismatic or fun to talk to as Josh, so he was a little worried this was not so good. Josh gave his thumbs up though so here we are. The intro though is almost as long a normal episode. Sorry about that. We also owe a big thanks to Federal Donuts for the hook up. They have been super cool sponsors, and we will hype them forever because why shouldn;t we? Great company!! Check back with us soon for our CHRISTMAS SPECIAL EPISODE!! Check out CODE ORANGE, and eat some donuts. The post EPISODE 20: LIAM TALKS COMIC MOVIES WITH JOE GOLDMAN OF CODE ORANGE (@CODEORANGEKIDS) appeared first on Cinepunx.

GREETINGS ALL AND WELCOME TO EPISODE 19 OF THE ENIGMATIC CINEPUNX!! FIRST OFF WE WANT TO THANK OUR SEMI-SPONSOR FEDERAL DONUTS!! Basically, we love Federal Donuts! So we asked if we could get free food if we talked about them on the show, and they said yes! Sick! Then I forgot to email them before we recorded. So we actually paid for these donuts. OOOPS!! Anyway, they are still great! This episode we sit down with Jeff Ziga, co-owner/founder of Little Baby’s Ice Cream, and Philly punk personality! Jeff has been in a glut of bands, many of which we discuss on the show like Affirmative Action Jackson, Knives Out, and Armalite. Jeff also worked for This Is Hardcore Fest for 3 years and for R5 Productions for I dunno how long! The episode is kind of all over the place. We start off talking about Jeff’s various bands, and then we move into our usual discussion of Wack and On Track! Then we get into our space movies discussion, which comes from see Interstellar recently and because Josh saw 2001: A Space Odyssey on 70mm. To be fair, we just enjoy each other’s company so much that the discussion ranges all over the place. Liam mentions how parts of Les Miserables makes him cry. Jeff discusses senior week, pot brownies, and Event Horizon. Josh gets into a story about farting in a space simulator. Things get a little crazy. We spend the whole time eating donuts, and then name dropping other brands we want free stuff from including Red Wings and Relapse Records. I think Jeff had a good time. Big surprise, there are some sound issues, and trying to fix them actually made some of them a little worse. Basically we have been playing with the input levels for the mics, trying to cut down on blow out or on echo. In this case, Liam’s mic has an echo issue, and then later all three mics get a little weird. Nothing awful really, but if you are looking for us to crack the sound code, we have not yet done that. In fact, if you have any idea how to help us, please let us know. The issue seems to be either our equipment, which is basically 3 usb mics in a laptop and recording with Kristal; or just poor operating by us. Either way we would love your insight or your affordable sound equipment so we can update our set up. We also mention toward the end of the episode that we are looking for new guests. That is for real, and hit us up to be on!! Big thanks to Jeff for being on the show, if you have not yet had Little Baby’s Ice Cream do your taste buds a favor and get some ASAP! The post EPISODE 19: LITTLE BABY(S) IN SPAAAAAAACCCCCCEEEEEE appeared first on Cinepunx.

It's the very first DidjaEat? LIVE from Philly Podcast Fest! With our guests: Felicia D'Ambrosio (from the Federal Donuts juggernaut), Gregg Gethard (Currently writing a book thru Yelp reviews) and Joe Moore (Dog Mountain sketch and pizza maven). Taped LIVE at Tattooed Mom's in downtown Philly on South Street!  Please check us out on the web at http://didjaeat.com On twitter & instagram at @didja_eat On facebook at http://facebook.com/didjaeatfoodblog --- Send in a voice message: https://anchor.fm/didjaeat/message Support this podcast: https://anchor.fm/didjaeat/support

Darin Bresnitz takes it back to the home land with Caroline Russock, the Food Editor for the Philadelphia City Paper. This week on Snacky Tunes, join Darin and Caroline for discussions about the differing food scenes in Philadelphia and New York. Find out about Caroline’s food writing roots at Serious Eats, and her love of Sunset Park’s taco stands. How are restaurants like Federal Donuts and Zahav changing the restaurant landscape in Philadelphia? Later, TOKiMONSTA joins Darin in the studio to talk about collaborating with different vocalists and the life of a bedroom producer. What is Toki’s signature Korean dish? Tune in to hear some of her tracks and learn about her upcoming album release show at the Music Hall of Williamsburg! This program has been sponsored by Tekserve. “I like people who bring new stuff to the city. Living in New York, there’s so much of everything, but in Philly, it’s not really like that. So if someone comes in with a new idea, I’m into that.” [26:00] — Caroline Russock on Snacky Tunes