Podcasts about latkes

Cartoonist Alan Silberberg—author of Meet the Latkes—has been doodling since childhood, a passion that eventually led to a degree in “Cartoon-Communication Education.” His latest book is The Bagel Who Wanted Everything. Join Silberberg for a heartfelt conversation about his path from screenwriting to children's book author and how personal loss inspired his turn to Jewish picture books, ultimately deepening and renewing his connection to Judaism. In conversation with Joe Alterman, executive director of Neranenah.

We might not have made one collective bowl between the both of us but we're not here for us; we're here for you. You, the glorious listener - Come all ye faithful, gather round and get your content. Maybe a few winners as well. Happy Hanukkah

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Halle Stanford, executive producer and co-creator of "The Monty Pickle Show" and Monty Pickle himself.   A kosher dill with a lot of personality, Monty Pickle is the first-ever series aimed at introducing kids to the Jewish experience and Jewish joy. Monty's YouTube channel has videos of him performing the new Hanukkah song "8 is Great" with Kosha Dillz, as well as cooking episodes: solo and with celebrity chef Duff Goldman.    "I think that kids not only love food, they love seeing how food is made," Monty says. "[They] like a little peek behind the curtain."   "Monty's amazing," says Stanford, a primetime and children's Emmy award-winner, who produced content for the Jim Henson Company for more than 30 years. "What better way to introduce [children] to [the Jewish experience] than through an amazing pickle puppet."   Stanford teamed up with former "Sesame Street" EP and creative director Benjamin Lehmann and world-renowned puppeteer Victor Yerrid to create Monty. They then went out and recruited colleagues from the kid's content world, including Emmy-nominated children's TV showrunner and writer Elise Allen, Emmy Award-winning producer Jill Hotchkiss and Emmy Award-winning producer, Jewish educator and founder of Hebrew Helpers Todd Shotz, to bring him to life.   "There's a lot of children's media that does celebrate Jewish characters," says Stanford, who created the show, "Sid, the Science Kid;" the first Jewish preschooler. "And you can even think of your favorite episode [in a specific show.]"   However, Monty is the first actual series that dives "deep into the pickle barrel of all kinds of Jewish cultural experiences," she explains. " You instill empathy and joy for the Jewish experience in all children globally, that's gonna carry on."   Monty Pickle and Halle Stanford talk about the show's origin story and its purpose: to get kids and their parents laughing out loud together and celebrating being Jewish. They also share their recipe for pickle latkes, which you can find at JewishJournal.com/podcasts.   Learn more at TheMontyPickleShow.com, subscribe to @MontyPickleShow on YouTube and follow @MontyPickleShow on Instagram and @Monty_Pickle_Show on TikTok.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Wising you love joy light and latkes

Welcome!

WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about her recipe for potato latkes. Get all the news you need by listening to WBZ - Boston's News Radio! We're here for you, 24/7. See omnystudio.com/listener for privacy information.

Narrator: Vanessa Labrie

Forget everything you thought you knew about frying potatoes! Beth Lee is here with smart, doable tricks for making perfectly crispy latkes just in time for Hanukkah.This week, I kick things off with a summary of my recent trip to Miami (the sun, the food, and the fun), and then I sit down with Beth Lee @omgyummy, creator of OMGYummy.com and author of The Essential Jewish Baking Cookbook. Beth shares her go-to techniques for achieving golden, lacy-edged latkes, and even a surprising simplification of the process that makes life so much easier!Beth also tells us about a sweet and savory dinner recipe that goes perfectly with latkes. Don't miss it!

For the first time we are simultaneously recording alongside another podcast. The podcast in question? The Book of Life, which has been in existence for a good 20 years now (this month!). And let me tell you... when it comes to Jewish children's literature content on a podcast? There really isn't anyone else that can match synagogue librarian Heidi Rabinowitz. She knows what she's doing. Today, she is joining us to talk about a very special book for our Hanukkah episode. Our podcast requires books to be 20 years old and Heidi's podcast is, itself, 20 years old. So we're doing a Hanukkah book that's 20 years old as well! She discusses interviewing Sims Taback, the demystification of Judaism through Jewish children's books, and the dangers of silo-ing Jewish literature. For the full episode Show Notes, look no further than here: https://afuse8production.slj.com/2025/11/30/fuse-8-n-kate-with-special-guest-heidi-rabinowitz-the-borrowed-hanukkah-latkes-by-linda-glaser-ill-nancy-cote/

The Hot Stove Society Tasting Panel takes on latke!..Is shortcut savvy or scratch supreme? // Mike Mondello, president and CEO of Made in Washington, brings a dose of holiday cheer // We build a Friendsgiving dinner menu full of flavor and togetherness // Author Cynthia Nims unveils her new 3-Book Box Set Essential Shellfish Collection // Chef Bridget Charters leads a masterclass in fall-filled pasta // We cozy up with soup alongside cook, author, and owner of Soup Club, Caroline Wright // And of course, we wrap up today’s show with Food for Thought: Tasty Trivia!

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Alan Silberberg, an award-winning author, cartoonist and children's TV creator, whose latest book is “The Bagel Who Wanted Everything.” This funny, heart-warming story of a plain bagel's quest to see what else is out there in the world is the latest in his series of silly kids' books about Jewish food; other titles include “P is for Pastrami” and “Meet the Latkes.”   When asked what it's like to be in his head, Silberberg says, “”It's like going up a really beautiful hill that sometimes you trip and then fall very fast into a big, splashy pool of chicken soup. I'm up, down, making things up … coming up with characters; it's a fun life.”    Silberberg loves drawing food; it's the gateway to every kid, every family.    “It's like a muscle memory for your tummy,” Silberberg says. “There aren't enough good funny stories about food, especially Jewish food; I have the Jewish funny food niche.”   Silberberg shares his journey from loving to doodle, to working in kids TV, to author. He also talks about his favorite Jewish foods, bagel preferences, fun with food characters, and how to live an everything bagel kind of life.    “My books allow kids to enter the story and not identify as the kid, but go, ‘Oh, I'm kind of like that bagel,'” Silberberg says. “There's something safe about … being able to connect [and identify] with a food.”   To learn more about Alan Silberberg go to silberbooks.com and follow @alan_silberberg on Instagram. Read the article at JewishJournal.com/podcasts. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

In this exciting new rewatch project, Agents N, W, and F team up to recap every single Phineas and Ferb episode from Day 1 to Day 104.Felipe and Will discuss Season 3, Episode 16 - "Ferb Latin/Lotsa Latkes"Subscribe to this podcast wherever you listen to podcasts and follow the squad on social media. Plus, listen to our sibling podcasts: Everyone & Their Brother and The Brazilian Dragon Podcast. 

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Byron Lazaroff Puck, president of the Wolfgang Puck Fine Dining Group. This legacy chef, the second son of chef and restaurateur Wolfgang Puck and designer Barbara Lazaroff, grew up in a flurry of cooking, art and hospitality.    “There's a Picasso quote that I love, which is, “Learn the rules like a pro so you can break them like an artist,' and that always spoke to me,” Puck says. “To me that means honoring and respecting tradition, the rules, the things that people have worked so hard on to create in the past, and … then also being bold and creative and trying to innovate on top of that.”   Puck loved art as a kid and wanted to be a painter, but quickly realized that was not meant to be. When his father put him to work at age 12, washing dishes at Spago Beverly Hills, he was amazed, seeing the plates come together and go out on the line.    “I quickly realized, ‘If I'm clearly terrible at painting on canvas, maybe I can paint on plates;'” he shares.    Once that love of food and hospitality was ignited, Puck never looked back.    “It's not just about serving great food [and] beverages with detail oriented service, it's about crafting a memory for a person that they can always look back on, whether it's a 25th or 30th or 50th birthday, an anniversary, a college graduation or a promotion at a job [or] just a regular Tuesday night,” he says. “Every single person that is gracious enough to adorn one of our dining rooms, we want to treat with the utmost respect and integrity.”   Byron Lazaroff Puck shares his cooking journey and food memories, creative cooking and plating tips, the value of hospitality, and thoughts on the future of food. He also talks about his grandmother's latkes and his recipe for Passover short ribs, which you can find at JewishJournal.com/podcasts.   Follow @ByronPuck's food adventures on Instagram and check out WolfgangPuck.com.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

As a child, Julie held two conflicting beliefs. She knew Germans had murdered her Jewish grandfather in occupied Yugoslavia, yet she somehow believed the Holocaust had never come to his hometown of Belgrade. The family anecdotes her father passed down, a blend of his early memories and what his mother told him, didn't match what Julie had heard about Germany, Poland, and Anne Frank in Holland during World War II.With so few Jewish survivors and descendants from Serbia, the story of the Shoah there has gone untold. Julie's quest to understand and share what she learned led to Hidden in Plain Sight.Julie's numerous short pieces related to this larger project appear in Haaretz, The Forward, Balkan Insight, Kveller, Cognoscenti, Alma, the Globe Post, and elsewhere. Julie is a contributor to the Read650 Anthology Jew-ish: True Stories of Love, Latkes, and L'Chaim and has been featured on Memoir Mondays. She shares her family's Holocaust experiences in classrooms through Living Links.Additionally, Julie is a lactation consultant, doula, birth educator at WellPregnancy. She is the author of the anthology Round the Circle: Doulas Share their Experiences. She lives near Boston and is the mother of two adult daughters.Hidden in Plain Sight: A Family Memoir and the Untold Story of the Holocaust in Serbia (Holocaust Heritage)Discover a powerful, untold chapter of Holocaust history and a daughter's enduring quest to know the story that began a generation before her birth. From childhood, Julie Brill struggled to understand how her father survived as a young Jewish boy in Belgrade, where Nazis murdered 90 percent of the Jewish population without gas chambers or cattle cars. Through exacting research, a bit of luck, and three emotional trips to Serbia, she pieces together her family's lost past, unearths secrets, and returns to her father a small part of what the Nazis stole: his own family history.https://juliebrill.com/Get the book:https://a.co/d/bdHtCyZBecome a supporter of this podcast: https://www.spreaker.com/podcast/i-am-refocused-radio--2671113/support.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Sarah Nathan, founder of NOOISH, a modern Jewish comfort food brand. Nathan has always been a huge fan of soup. Matzo ball soup in particular is well-known and beloved, so it's no wonder instant matzo ball soup is NOOISH's first product.   “[With soup] you get this melding of flavors and that warmth in your heart,” Nathan explains. “We call it a hug in a cup for a reason.”    NOOISH's matzo ball soup, which uses clean, high-end ingredients, is similar in format to Instant Ramen. “Just add water and microwave for two and a half minutes, and you get a really delicious steaming fresh bowl of matzo ball soup,” she says.   And even though you get instant gratification with this matzo ball soup, it still counts.    “I get comments online all the time: ‘My grandmother would be turning over in her grave; if you're not making it from scratch, it's not real,'” Nathan explains. “Well, I'm making it from scratch, so you don't have to.”   The brand, however, is about more than soup. NOOISH's mission is to elevate and make Jewish food accessible to everyone.   Nathan has been in the culinary space for a while, and was a producer on the Great Big Jewish Food Fest at the beginning of the pandemic. During that time, she noticed how everyone was seeking comfort and connecting through food. Then, after the pandemic, Nathan noticed a gap. Others were still elevating their own culture's food, but nobody was really doing that for Jewish food, outside of the kosher aisle.    And now there is!   Nathan shares the NOOISH - and her own - food origin stories, her love of Jewish comfort food, and the recipe for one of her favorites: New York Shuk's Jerusalem latke, which you can get at JewishJournal.com/podcasts.   Learn more at NooishFoods.com and follow @NooishFoods on Instagram and YouTube. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

One from the archives, Stan Woodard interviews Rain Pryor in November 2006 about her book “Jokes My Father Never Taught Me: Life, Love, and Loss with Richard Pryor” about her story, growing up Black and Jewish, and the daughter of a brilliant and troubled man. The post Fried Chicken and Latkes appeared first on WORT-FM 89.9.

Join us as we recap and chat about Bob's Burgers Season 7 Episode 7 The Last Gingerbread House on the Left and Season 7 Episode 8 Ex MachTina Did you know the hymn Oscar sings during the shooting montage is Adeste Fideles, known in English as "O Come, All Ye Faithful." Wiki page for the episode: The Last Gingerbread House on the Left Ex MachTina Links, articles, and videos mentioned in this episode: Join our Book Club and get access to exclusive content on Patreon Follow us on Instagram Follow us on Tiktok

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Joshua Silverstein, an award-winning actor, comic, writer, allergy-culture advocate and food lover.    Silverstein's creativity clearly lends itself well to the kitchen, especially since he needs to work around his many allergies.    “My relationship with food has been challenging, it's been exciting, it's led to a lot of interesting stories,” he explains. The executive director of Cazadero performing arts camp, he is also a staple writer-performer at The Braid Jewish Theater Company. Silverstein's The Braid's shows include “True Colors,” “What A Surprise” and the upcoming “Hold Me, Heal Me,” as well as a solo show.    “Because I'm a father with a multicultural family that leaves room for a lot of experimentation [especially since] my children also have allergies,” he says.   Silverstein explains how he gets to be a “mad scientist” in the kitchen. Combine the mindset of exploration with being inclusive.    “The kitchen should be a place of play and fun, and that's a privilege,” he believes. “Keep trying new things [and] keep being curious about what's on the other side of people's palates.”   Joshua Silverstein talks about his upbringing, creativity in the kitchen, and how everything his family eats is a community project. He also shares about his grandmother's latke recipe, which you can get at JewishJournal.com/podcasts. There are also shout outs to Natasha Feldman, NoshwithTash.com,  author of “The Dinner Party Project.”   Learn more at JoshuaSilverstein.com and CazFamilyCamp.org. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

This week on OverSeasoned, we're diving into the delicious chaos of holiday cooking! From lamb roasted to perfection with garlic and rosemary to the secret of flawless pomegranate seeds (maybe), it's a feast of tips, tricks, and a little culinary mayhem. Plus, we debate the importance of potato dishes as the cornerstone of any holiday meal. Join us for laughs, food fails, and plenty of inspiration to spice up your table this season. #SaltCuresEverything

Happy New Years Eve, Fever Dreamers! We're wrapping up 2024 on a high note -- reading your emails. From the bourgeoisie, to how to navigate gender identity, Sami & V are answering all your questions (well, as many as they can.) Have questions for Sami & V? Email us at americanfeverdream@betches.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Hilchot Chanukah Part 4: Make sure you use the correct olive oil to fry your latkes!!!

New York City has activated a Code Blue as temperatures drop, opening shelters to anyone in need. Meanwhile, the city's health department is also warning of a rise in RSV cases and urging vaccinations for vulnerable groups. Plus, WNYC's Samantha Max highlights the best places for Hanukkah latkes. Finally, we revisit Janae Pierre's feature on Pristine Jewelers, the go-to jeweler for hip-hop icons like Fat Joe and Cardi B, and their rise to cultural prominence.

Send us a textThis week Bracha and Jackie dive deeper into their holistic medicine journey. The girls discuss the importance of Trader Joe's Latkes, provide a Snapple update, and ask for clarification on water bottle maintenance. Thank you to our sponsor @pompomzgifts USE CODE SAGCFS for FREE SHIPPING!www.pompomzgifts.com https://pompomz.com/?srsltid=AfmBOoqJd2Bms47LnAVF0s-zL4PDebNuoMONI-3TpM2XQ6lPysLYONFPSUCH A GOOD SHIDDUCH SUBMISSION

It's the holidays!! And comedians Nate Bargatze and Dusty Slay stop by my Nashville kitchen for a Christmas/Hannukah feast. We've got Cornish Game Hens and Latkes… and Nate doesn't like either. I spend the entire time trying not to cuss and we take a walk down memory lane – when Nate USED to drink. KITCHEN PROVIDED BY: beautyonbeech.com Follow Nate Bargatze: https://www.instagram.com/natebargatze Follow Dusty Slay: https://www.instagram.com/dustyslay This episode is brought to you by CookUnity. Go to https://cookunity.com/BURNING or enter code BURNING before checkout for 50% off your first week. This episode is brought to you by MasterClass. MasterClass always has great offers during the holidays, sometimes up to as much as 50% off. Head over to https://masterclass.com/BURNING for the current offer. Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ A FESTIVUS FEAST Cornish Game Hens with red wine mushroom gravy, potato latkes and crescent rolls with almond butter Steps: 1. Preheat oven to 450 degrees. Rub the hens with Italian seasoning, paprika and a generous amount of salt. Stuff the cavities with onion and spritz the top of the hens with olive oil. 2. Cook the hens for 25 minutes. Reduce oven to 350 and cook an additional 35 minutes. 3. Heat butter, garlic, ½ tsp thyme in skillet over medium heat. Once melted, increase heat to medium-high and add mushrooms and wine cooking until the wine is reduced by half and mushrooms are soft. 4. Whisk together cornstarch and water then add to the skillet with mushroom mix. Pour in cream, chicken broth, parmesan cheese, pepper, and remaining parsley and thyme. Simmer on low until slightly thick. Potato Latkes Ingredients: • 3 medium potatoes • 1 egg • 2 TBS flour • 1 TBS grated onion • Salt • Peanut oil • Apple sauce • Sour cream Steps: 1. Slice and peel potatoes and put into food processor with grater attachment. Wring out potatoes in cheesecloth. 2. Take two cups of potatoes and combine with egg, flour, onion, and salt to taste, stirring until combined. 3. Heat oil in skillet and cook for 4-5 minutes. Place cooked latkes onto paper towel to drain. 4. Serve with apple sauce and sour cream Crescent and almond butter Ingredients: • Crescent rolls • 1 stick unsalted butter • 1 can almond pastry filling Steps: 1. Heat oven to 375 degrees and bake for 10-15 minutes until golden brown 2. Combine stick of butter with almond filling, mixing until well combined GAMBLING PROBLEM? CALL 1-800-GAMBLER, (800) 327-5050 or visit gamblinghelplinema.org (MA). Call 877-8-HOPENY/text HOPENY (467369) (NY). Please Gamble Responsibly. 888-789-7777/visit ccpg.org (CT), or visit www.mdgamblinghelp.org (MD). 21+ and present in most states. (18+ DC/KY/NH/WY). Void in ONT/OR/NH. Eligibility restrictions apply. On behalf of Boot Hill Casino & Resort (KS). 1 per new customer. Min. $5 deposit. Min. $5 bet. Max. $150 issued as non-withdrawable Bonus Bets if your bet wins. Bonus Bets expire in 7 days (168 hours). Stake removed from payout. Terms: dkng.co/dk-offer-terms. Ends 1/5/25 at 11:59 PM ET. Sponsored by DK. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's the holidays!! And comedians Nate Bargatze and Dusty Slay stop by my Nashville kitchen for a Christmas/Hannukah feast. We've got Cornish Game Hens and Latkes… and Nate doesn't like either. I spend the entire time trying not to cuss and we take a walk down memory lane – when Nate USED to drink. KITCHEN PROVIDED BY: beautyonbeech.com Follow Nate Bargatze: https://www.instagram.com/natebargatze Follow Dusty Slay: https://www.instagram.com/dustyslay This episode is brought to you by CookUnity. Go to https://cookunity.com/BURNING or enter code BURNING before checkout for 50% off your first week. This episode is brought to you by MasterClass. MasterClass always has great offers during the holidays, sometimes up to as much as 50% off. Head over to https://masterclass.com/BURNING for the current offer. Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ A FESTIVUS FEAST Cornish Game Hens with red wine mushroom gravy, potato latkes and crescent rolls with almond butter Steps: 1. Preheat oven to 450 degrees. Rub the hens with Italian seasoning, paprika and a generous amount of salt. Stuff the cavities with onion and spritz the top of the hens with olive oil. 2. Cook the hens for 25 minutes. Reduce oven to 350 and cook an additional 35 minutes. 3. Heat butter, garlic, ½ tsp thyme in skillet over medium heat. Once melted, increase heat to medium-high and add mushrooms and wine cooking until the wine is reduced by half and mushrooms are soft. 4. Whisk together cornstarch and water then add to the skillet with mushroom mix. Pour in cream, chicken broth, parmesan cheese, pepper, and remaining parsley and thyme. Simmer on low until slightly thick. Potato Latkes Ingredients: • 3 medium potatoes • 1 egg • 2 TBS flour • 1 TBS grated onion • Salt • Peanut oil • Apple sauce • Sour cream Steps: 1. Slice and peel potatoes and put into food processor with grater attachment. Wring out potatoes in cheesecloth. 2. Take two cups of potatoes and combine with egg, flour, onion, and salt to taste, stirring until combined. 3. Heat oil in skillet and cook for 4-5 minutes. Place cooked latkes onto paper towel to drain. 4. Serve with apple sauce and sour cream Crescent and almond butter Ingredients: • Crescent rolls • 1 stick unsalted butter • 1 can almond pastry filling Steps: 1. Heat oven to 375 degrees and bake for 10-15 minutes until golden brown 2. Combine stick of butter with almond filling, mixing until well combined GAMBLING PROBLEM? CALL 1-800-GAMBLER, (800) 327-5050 or visit gamblinghelplinema.org (MA). Call 877-8-HOPENY/text HOPENY (467369) (NY). Please Gamble Responsibly. 888-789-7777/visit ccpg.org (CT), or visit www.mdgamblinghelp.org (MD). 21+ and present in most states. (18+ DC/KY/NH/WY). Void in ONT/OR/NH. Eligibility restrictions apply. On behalf of Boot Hill Casino & Resort (KS). 1 per new customer. Min. $5 deposit. Min. $5 bet. Max. $150 issued as non-withdrawable Bonus Bets if your bet wins. Bonus Bets expire in 7 days (168 hours). Stake removed from payout. Terms: dkng.co/dk-offer-terms. Ends 1/5/25 at 11:59 PM ET. Sponsored by DK. Learn more about your ad choices. Visit megaphone.fm/adchoices

Thank you for listening, please go to StreamcastDetroit.com/donate and pledge your support for Let's Talk TorahJoseph and the brothersJoin Rabbi Tzvi as discusses what happened with Joseph and his brothers and the lessons we can learn Thank you for listening, please go to StreamcastDetroit.com/donate and pledge your support for Let's Talk Torah

Thank you for listening, please go to StreamcastDetroit.com/donate and pledge your support for Let's Talk TorahHanukahJoin Rabbi Tzvi as discusses the history, the miracles, and the yummy food we eat, and of course why it all maters Thank you for listening, please go to StreamcastDetroit.com/donate and pledge your support for Let's Talk Torah

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Legal battle in the state supreme court over Act 10. The top Games to Gift from 2024. Gift of Wings, the kite shop in Veterans Park. Latkes Con Salsa returns.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Will Denver take the lead and embrace housing density? Or will car lovers prevail and get their coveted parking spots? It's Friday, and we're looking back at the news of the week — including Mayor Mike Johnston's new plan for eliminating minimum parking requirements and CPR's explosive story on RTD CEO Debra Johnson reportedly “despising” Denver. Producer Paul Karolyi and host Bree Davies are joined by fave guest Deep Singh Badhesha to dig into these parking and the messy politics of transit, as well as the Nuggets' stinker of a loss, Elon Musk's comments on a Denver Water project, and more wins and fails of the week.  Join Paul and Deep next Tuesday, December 17, at Town Hall Collaborative for some festive holiday fun and a live debate with candidates vying for the Senate District 31 vacancy. We're bringing this traditionally secretive vacancy process out of the shadows! RSVP for free to save yourself a seat! What do you think about the mayor's proposal to remove parking minimums? Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: 720-500-5418‬ Paul talked about our show with CU Denver professor Ken Schroeppel about why he thinks Denver should enact parking maximums; he also discussed RTD's new tap-to-pay system. Bree mentioned the passing of Barnum gardener and resident Kurtis Keele, the screening of Joshua Emerson's documentary this weekend and his crowdfunding campaign, and the Latkes and Lights event at the JCC. Deep talked about the Nuggets' embarrassing loss and the potential implications of Albertsons pulling out of the merger with Kroger in Oregon.  For even more news from around the city, subscribe to our morning newsletter Hey Denver at denver.citycast.fm. Follow us on Instagram: @citycastdenver Chat with other listeners on reddit: r/CityCastDenver Support City Cast Denver by becoming a member: membership.citycast.fm/Denver Learn more about the sponsors of this December 13th episode: Office of Climate Action PineMelon - Use promo code CITYCASTDENVER for $35 off your first delivery CAP Management Looking to advertise on City Cast Denver? Check out our options for podcast and newsletter ads at citycast.fm/advertise Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with David Chiu, communication manager at The Braid and producer of their new video series, “Tastes of Tradition.”   “One thing that we at The Braid notice is that food and storytelling, especially for us Jews, are  inseparable,” Chiu explains.  “Food is as much about the people you're sharing it with as the recipes themselves.”   In their snackable videos (they are about two-and-a-half minutes each), “Tastes of Tradition” invites the audience into the kitchens of five diverse Jewish families.    Featured in the series are Instagram chef Sivan Kobi (Sivan's Kitchen) and her Iraqi Jewish mother, Yafa, who prepare kitchri, and Chinese-American celebrity chef and cookbook author Katie Chin and her teenage daughter Becca, an Asian American Jew, who make latkes with Asian-inspired dipping sauces.    Also,  graphic novelist Emily Bowen Cohen, a Muscogee (Creek) Nation member, joins her son Maccabee and mother-in-law Beth to make fry bread for Hanukkah; award-winning comic and educator Joshua Silverstein, who is black and Jewish, and his 16-year-old stepson, Ami, make allergy-friendly hamantaschen for Purim; and Kimberly Dueñas, co-founder of Jewtina y Co, and her father Solomon, a crypto-Jew from El Salvador who kept his Jewish identity hidden for years due to the legacy of the Spanish Inquisition, prepare challah.    The series is on brand for The Braid, a vibrant cultural hub for connection, creativity, and stories that reflects the diversity of the Jewish experience. And food is frequently part of the mix.    “To me, the most powerful thing about food is that it's passed down,” Chiu explains. “Even if you don't  pass down Shabbat traditions or other religious things,  there's something that you take from your family related to food.”    Chiu, who is a Chinese American Jew, says he finds that also true on the Chinese side of his family. When he went off to college, Chiu wrote to his dad, asking him how to cook.    “He sent me all these recipes, which was hard for him because he's an immigrant and he never wrote anything down,” Chiu explains. “But his recipes became my way of connecting with him and his culture.”   David Chiu shares the origin story of “Tastes of Tradition,” the different ways The Braid integrates food into their offerings, and how he developed his love of cooking. He also shares Katie Chin's recipe for double happiness latkes with Asian dipping sauces, which you can find at JewishJournal.com/podcasts.   Learn more about The Braid's “Tastes of Tradition” video series at The-braid.org/tastes.  For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

SHOW NOTES: https://jewishbooks.blogspot.com/2024/12/a-very-december-25th-hanukkah.html TRANSCRIPT: https://otter.ai/u/UWPCM0P5Hpt6NgXH36TIfIelswY?utm_source=copy_url Happy Hanukkah! Christmas and Hanukkah overlap this year, with Hanukkah beginning on December 25, so it's a good time to think about the juxtaposition of these two holidays. Hanukkah is a minor holiday but its proximity to Christmas brings it extra attention. Let's talk about that! GUESTS: Henry Herz, editor of The Festival of Lights: 16 Hanukkah Stories Joanne Levy, Festival contributor and co-author of Let It Glow Erica Perl, Festival contributor and author of The Ninth Night of Hanukkah LEARN MORE: Henry Herz's website | buy or borrow The Festival of Lights Joanne Levy's website | buy or borrow Let It Glow Erica Perl's website, Instagram | buy or borrow The Ninth Night of Hanukkah Reading (and gifting) recommendations: Joanne suggests The Latke Who Couldn't Stop Screaming by Lemony Snicket, and Red and Green and Blue and White by Lee Wind.  Erica suggests Meet the Latkes, Latke's First Hanukkah, and P is for Pastrami by Alan Silberberg, The Greatest by Veera Hiranandani, and What Jewish Looks Like by Liz Kleinrock and Caroline Kusin Pritchard CREDITS: Produced by Feldman Children's Library at Congregation B'nai Israel Co-sponsored by the Association of Jewish Libraries Sister podcast: Nice Jewish Books Theme Music: The Freilachmakers Klezmer String Band Facebook Discussion Group: Jewish Kidlit Mavens Facebook Page: Facebook.com/bookoflifepodcast Instagram: @bookoflifepodcast Twitter: @bookoflifepod Support the Podcast: Shop or Donate Your feedback is welcome! Please write to bookoflifepodcast@gmail.com or leave a voicemail at 561-206-2473.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with children's book author, fiction writer and poet Lesléa Newman. Jewish comfort food showed up in one her first children's books, “Matzo Ball Moon,” and has been making appearances in her work ever since.    “[Food is] part of our every holiday, every Shabbat,” Newman, whose titles include “The Babka Sisters,” “A Sweet Passover” and “Hanukkah.” says. “It's important to  … literally break bread; it's a way to show love [and[ nourish each other, literally and figuratively.”   While these books are fiction, they are rooted in Newman's own experiences. Characters are based on family, such as her grandmother, who taught Newman how to cook many of her favorite Jewish comfort foods.    “My grandmother was from the old country, and she was a real balaboosta, which is someone who really runs the kitchen well'” Newman says. “She used to say [that] she could make a meal out of a potato and half an onion.”    Newman's books guide the reader through this history of holidays, along with family traditions.   “It's really important for kids to see themselves in books and … for kids to see families and kids, who are not like themselves, so they learn about the world,” she explains. “I hope … Jewish children will see themselves in these books and feel proud, excited and like they have a place to belong.”   Lesléa Newman talks about her food-centric children's book, food poetry inspiration, and more. She also shares her poem about knishes, as well as her recipes for latkes and applesauce. Find the recipes at JewishJournal.com.   “Essen en gezunt,” Newman says. “Eat in good health!”   Learn more about Lesléa Newman - her books and poems - at LeselaNewman.com.  For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Both science and art rely on imagination and creativity to explore new ideas, solve problems, and innovate. Art helps make abstract or complex scientific concepts more accessible through visual representation (e.g., illustrations, diagrams, models). In Kovi's and Benjamin's 40th EPISODE of the Nerd and the Scientist, they talk about different way scientific theories and information is presented to the general public in a variety of ways - from data plots to paintings, from sculptures to video games, and more.

It's that time of year again—we're deep into storage vegetable season and I'm looking for recipe inspiration.

Diane Namm - Latkes & Lefse: Family, Traditions, and Sharing Together. This is episode 648 of Teaching Learning Leading K12, an audio podcast.  Diane Namm is an author and filmmaker with over 20 years of experience in creating stories that inspire, educate, and entertain audiences across different media platforms. She is the founder and owner of Lady of the Canyon, ALL MEDIA, a production company that develops and produces original projects for film and television, such as Finding Hope, The Sacrifice, and Telemafia. Her passion is to bring classic and contemporary stories to life through engaging and interactive formats, such as books, plays, and films. She has written and published over 65 children's books and young adult novels, as well as adapted and directed stage productions of works by Charles Dickens, Beatrix Potter, O. Henry, Mark Twain and Walter Dean Myers. She has also written, directed, and produced award-winning films that explore social issues, human rights, and cultural diversity. She is a member of the Authors Guild, the Dramatists Guild, and Women in Film, and she is always looking for new ways to connect with readers and viewers. Our focus today is her children's book - Latkes & Lefse. Thanks for listening and sharing. Before you go... You could help support this podcast by Buying Me A Coffee. Not really buying me something to drink but clicking on the link on my home page at https://stevenmiletto.com for Buy Me a Coffee or by going to this link Buy Me a Coffee. This would allow you to donate to help the show address the costs associated with producing the podcast from upgrading gear to the fees associated with producing the show. That would be cool. Thanks for thinking about it.  Hey, I've got another favor...could you share the podcast with one of your friends, colleagues, and family members? Hmmm? What do you think? Thank you! Okay, one more thing. Really just this one more thing. Could you follow the links below and listen to me being interviewed by Chris Nesi on his podcast Behind the Mic about my podcast Teaching Learning Leading K12? Click this link Behind the Mic: Teaching Learning Leading K12 to go listen. You are AWESOME! Thanks so much! Connect & Learn More: diane.namm@gmail.com https://latkesandlefse.com/ https://www.linkedin.com/in/dianenamm/ https://youtube.com/@TheLadyOfTheCanyon?si=7Vt0YaCceHwSC1AL https://www.facebook.com/DianeNammFan https://www.amazon.com/Latkes-Lefse-Diane-Namm/dp/B0BQ9LSKTS https://www.amazon.com/Diane-Namm/e/B001ITYGUM Length - 39:38

Mary Jane and Mike ring in the final ep of 2023 with homemade latkes that MJ made — and Mike sneakily seasoned! They get into French Laundry drama, a gold pants disaster, why Mercury should be cancelled, and a space tomato caper. Plus, they share resolutions and aspirations for a brilliant 2024. Shout out Bobo, the greatest cat who ever lived.

Fortnite got a kill in Epic Games' anti-competitive practices trial win over Google and its App Store. Discussing the implications and how laws impact business from Mickey Mouse coming out of 95 years of copyright protection to the enforceability of non-competes. Wouldn't you rather discuss business topics than cultural wars, like Trump's immunity or abortion rights, when your family gets together this holiday season. In fighting the war on Christmas, Happy Hanukkah!

Hello Everyone! I am sharing a very short solo episode today. These are my thoughts around Chanukah this year. I hope it helps and resonates! Please share your feedback, comments and questions. Please leave a rating and review if you have enjoyed this podcast. Thank you! And a Freilichen Chanukah! Here is most of the blog: To see the full blog, click here: https://gilaglassberg.com/whats-the-scariest-part-of-chanukah-2023/ "As Chanukah is about to settle in here, I found my mind swirling with ideas.  First thing that comes to mind- Fear. I think of fear because I know so many people have a huge fear around Chanukah - DONUTS, LATKES, FRIED OREOS, FRIED PICKLES. Everything is fried. And you know what that means. Everything is toxic right? If you eat fried food for 8 days, obviously, that's gross. That's bad - isn't it? Wait- hold on- aren't we supposed to eat fried food? Now I am confused…. Let's go down memory lane together, shall we. Why do we as jews, eat fried food on Chanukah? Ok, I am no historian, but I believe these are the general facts: as with many Jewish holidays- someone wanted to kill us. The beis hamikdash was desecrated. There was only enough oil to light the Chanukah candles for 1 night, and the oil lasted 8 nights. We won the war! Therefore, we have 8 nights of Chanukah, and we also have 8 nights of lighting oil and of course eating oil. How can we guarantee we eat the most amount of oil- we fry things in oil!!!!!! Ding, ding, ding- you got it! Ok, let's talk about our enemy- yavan.  What were some of the characteristics of yavan? Well - they didn't believe in the holiness of  the soul. They believed in glorifying the body. They believed the way someone looked on the external, very much defined how someone was internally.  Is this a Jewish value- hmmm, let me think, I think NOT. Hmmmm, fast forward to 2023- what are we afraid of this Chanukah? Are we afraid of donuts? Latkes? Oil? Weight gain? Are we afraid of our enemies surrounding us on all sides? Why does antisemitism exist in the world? Anyone know? For all of us watching the news and scratching our heads, and just wondering with all of our heart and soul and might, how on earth can the world see this as Israel's fault - let's look at the facts that we know as Jews. First of all, this is what we all know ensued. Hamas terrorists (and many other terrorists), try to kill and annihilate the jews. We have power over Israel, and all around Israel are Arab countries. We have a tiny strip of land for the jews. Why did this come about? Because in the 1930s/40's Hitler somehow managed to convince an entire country to hate us and kill us. 6 million jews later, it was decided that jews need a safe place to go. Now we have Israel. But the Palestinian don't want us to have Israel, they want all the Arab countries and Israel. So where should we go? How about this, on Oct 7th 2023- Hamas terrorists invade innocent civilian populations and not only kill, they mutilate, behead, dismember, and burn people alive. Some 1200 people that is. The worst massacre in a day since THE HOLOCAUST.  Now it's December 7th, and the entire world has turned on—-wait for it—-not Hamas- not the terrorists that killed, mutilated, beheaded, dismembered and burned people alive- some 1200 people. Not the people that surround Israel and threaten them on a daily basis. It's… the Jews.  So let's get back to antisemitism. Do you know that G-d told us that when we assimilate, when we take on values that are not Jewish values, the rest of the world will come up against the jews. They know we are different, but we don't know, we don't remember that we are different.  Are our Jewish values - that the way that we look defines us? Are our Jewish values to categorize someone (including ourselves) based on if we do or don't eat FRIED food on Chanukah- you know, like the food we use to commemorate the miracle Hashem performed for us!"

Vibraphonist Mitchell Shiner discusses his album "Latkes con Salsa: A Latin Jazz Hanukkah." And the Indianapolis rapper and producer Jaye B shares music from his recent albums “X” and “The Bachelor.”

Vibraphonist Mitchell Shiner discusses his album "Latkes con Salsa: A Latin Jazz Hanukkah." And the Indianapolis rapper and producer Jaye B shares music from his recent albums “X” and “The Bachelor.”

Thank you to our Sponsors:  MeUndies - Knock out your holiday shopping today and get 20% off your first order, plus free shipping, at MeUndies.com/TRASHTUESDAY. MeUndies -- comfort from the outside in. For you! For a friend! Trash Tuesday Merch!! Get it at https://itstrashtuesday.com/ See Esther on tour. Check out dates at estheronice.com See Annie on tour. Check out dates at https://www.annielederman.com/shows 00:00 - Trash Tuesday LIVE! February 13, 2024 01:50 - Tour Dates 02:55 - Delicate Opal 04:48 - Perks of Dating Your Ex 09:44 - Shady Venmo Transactions 12:20 - Erotic Dreams During Pregnancy 15:00 - Self Discipline vs Too Hard On Yourself 17:40 - Re-Introducing Trash Tuesday 20:44 - Exotic Cuisine 25:00 - Purse Fixation 27:41 - Alcohol-Free House for the Kid 36:30 - No Bad Foods! 39:58 - Laser Your Hair Down There 45:22 - Valet School 46:52 - Latkes! 47:50 - Unicorned or a Situationship? 55:00 - Revisiting What ‘Dating' Means 56:46 - ‘Cute' is Way Better Than ‘Handsome' 59:20 - Poll Result: Guys' Response When You're Venting 61:30 - The Dreidel Game: Letting the Hate Get to You 68:18 - I Never Heard ‘Good Job' 71:36 - The Best Lighting for Sex   Subscribe! https://bit.ly/HitOurButtonsOfficial Clips Channel: https://bit.ly/2QDAi8X Trash Tuesday Podcast iTunes Audio Feed: https://bit.ly/TrashTuesdayPodTrash Tuesday Podcast Spotify Audio Feed: https://bit.ly/TTPodAudioTrash Tuesday Instagram: https://www.instagram.com/itstrashtuesday     Listen to our other Podcasts: TigerBelly - https://podcasts.apple.com/us/podcast/tigerbelly/id1041201977 Rick and Esther Have a Time - https://podcasts.apple.com/us/podcast/rick-and-esther-have-a-time/id1694264079 AnnieWood - https://podcasts.apple.com/us/podcast/anniewood/id1653515392   Follow Us: Khalyla Kuhn - https://www.instagram.com/khalamityk Annie Lederman - https://www.instagram.com/annielederman Esther Povitsky - https://www.instagram.com/esthermonster Theme Song Written by: Bobby Lee http://instagram.com/bobbyleelive Banana Break Song by: Can Nguyen 

Merry Christmas everyone! December 8 marks the first day of Hanukkah, the Jewish festival of lights. Most know that this involves lighting a menorah, but what are the origins of this festival? The last episode of Bible Backdrop for 2023 goes into the story and other details about Hanukkah. Why is it celebrated? How do Jews today celebrate? Why is it important?If you are enjoying Bible Backdrop, please leave a 5-star rating and review. You can also send a question to the e-mail address listed in the episode. Have a Merry Christmas and a blessed New Year!

Hoda and Jenna catch up with Saturday Night Live actor Chloe Fineman, and she shares some of her great impressions. Also, therapist and author Nedra Glover Tawwab provides some useful advice on how to set boundaries this holiday season. Plus, chef Gail Simmons cooks up a delicious latke recipe in honor of the first night of Hanukkah. And, interior decorator Nathan Turner shows how to kick your holiday gatherings up a notch by adding a festive touch to your home. 

We discuss the relative merits of Dunkin coffee, mushroom matcha, and Metamucil before digging deep into the latest newsletters. This week: a vintage Caitlin tragedy, a five step sigh, a bountiful In Goop Health gift basket, a trip to Provence and more! Hosted on Acast. See acast.com/privacy for more information.

In this reheated episode we speak with cookbook author and Jewish cooking expert Leah Koenig about what might be the greatest holiday food of all time: latkes! From the surprising role that cheese plays in the history of latkes to tips for frying them up perfectly, this is your latke playbook. And, yes, you should have a latke playbook even if you don't celebrate the holiday. We say, latkes for all! Our Sponsors:* Check out BetterHelp and use my code DIJFY for a great deal: https://www.betterhelp.com/* Check out Factor 75 and use my code dijfy50 for a great deal: https://www.factor75.com/* Check out Greenlight and use my code dijfy for a great deal: https://greenlight.com/* Check out Uncommon Goods and use my code DIJFY for a great deal: www.uncommongoods.comAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Best Of BPR 11/28: Keith Lockhart & Leftover Latkes

Host Bryan Ford is joined by Dan Pashman, host of The Sporkful podcast, and inventor of the pasta shape cascatelli. Dan is the creator of The Sporkful, which is a James Beard and Webby Award-winning podcast. The series and his pasta shape, cascatelli, were featured by the NY Times, NPR, CBS This Morning, People Magazine, Access Hollywood, and more. He's also the creator and host of Cooking Channel's You're Eating It Wrong and a contributor to NPR and Milk Street Radio. Dan and his work have been featured on The Today Show, Radiolab, Guy's Grocery Games, NPR's Morning Edition, WTF with Marc Maron, Planet Money, Beat Bobby Flay, Freakonomics Radio, and more.  Today he joins Bryan for his favorite holiday meal: latkes with cream and apple sauce. Watch Bryan make his version and Subscribe: Youtube Recipe from today's episode can be found at Shondaland.com Join The Flaky Biscuit Community: Discord  Dan Pashman IG: @thesporkful Bryan Ford IG: @artisanbryan Don't forget to check out the Suffolk YJCC at syjcc.orgSee omnystudio.com/listener for privacy information.

Narrator: Thomas