Podcasts about taste buds

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Evan Fox, founder and owner of Yeastie Boys Bagels. With eight locations around Los Angeles, the vibrant food truck is full of delicious New-York style LA bagels. Their creative combinations have fun names - mainly pop culture and music references - to go with them.    When Fox started Yeastie Boys Bagels in 2014, there were not a lot of bagel options in Los Angeles.  What started as a side project with a friend - experimenting with bagels in an LA apartment, and delivering them to tastemakers, mostly in the music scene, and posting funny bagel memes on Instagram – is now a thriving LA business.   “It's been pretty wild; I'm grateful and blessed to be here,” he says. “My whole thing for Yeastie Boys is, ‘How can I make something that people want to eat daily, that's a quick bagel, that's a classic that you'd get in a bodega in New York. … How can I take the old classics and make them more refined [and] more current?'”   Yeastie Boys is known for the New York style bagel. Fox's top three favorite bagels are sesame, egg and an egg everything bagel.    “New York style bagels are very plump, they have got a nice chew, they have a nice sweetness to it, usually from barley malt,” he explains. “They have a nice crust when you bite into it, but it's soft and chewy in the middle.”   Evan Fox shares the Yeastie Boys origin story, along with his personal bagel journey: from developing a love of bagels at a young age - it was his go-to after school snack in Arizona - to discovering NY bagels, when was a touring musician. Fox also talks about what makes a good bagel, playing with pop culture - they recently created a custom menu for a partnership with Netflix's “Nobody Wants This,” the bagel's place in the mainstream, and more.      Check out YeastieBoysBagels.com and follow @YeastieBoysBagels on Instagram.   For more from Taste Buds, subscribe on iTunes and YouTube, follow @TheDEBMethod on social media, and go to JewishJournal.com/podcasts.

Welcome back to the Bayou City Soccer Podcast! In this episode, the guys break down a tough week for the Houston Dynamo, starting with their disappointing exit from the U.S. Open Cup at the hands of Austin FC. A heavily rotated Dynamo side struggled against Austin's first-choice lineup, and a controversial penalty decision only added to the challenge—even as some regular starters saw minutes in the second half.The conversation then shifts to the weekend clash in San Jose, where Houston raced to a 2-0 lead before conceding three unanswered goals to Bruce Arena's Earthquakes. But in true Dynamo fashion, the team didn't quit—Griffin Dorsey delivered a dramatic late equalizer to salvage a point on the road.Looking ahead, Ben Olsen and the squad face a midweek trip to New York City, followed by a return home to Shell Energy Stadium for a key matchup against Sporting Kansas City before the upcoming FIFA break.Tune in for match analysis, key player performances, and what's next for the Dynamo!-And much more!-We invite you to follow us at Bayou City Soccer!-BayouCitySoccer.net-@BayouCitySoccer on Facebook, IG, and Twitter-Hit us up using our hashtag #AskBCS-Hosts:@rudysegura3 on Twitter@crisputallaz on Twitter-Again, BayouCitySoccer.net for everything!

Movie of the Year: 1999The Movies Are Chosen!64 Movies Enter, Only 16 Survive—Which 1999 Classics Make the Cut?1999 was a landmark year in film history, and the Movie of the Year podcast is here to determine the greatest movie of 1999. In this second part of our 1999 intro, the Taste Buds continue their tournament-style bracket to narrow 64 iconic films down to a powerful Sweet 16. If you're a fan of The Matrix, Fight Club, The Sixth Sense, or The Blair Witch Project, you won't want to miss what survives—and what doesn't.Missed Part I? Listen to the 1999 Intro, Part I to hear how we cut 96 movies down to 64.What Happens in This EpisodeUsing a mix of cultural impact, critical acclaim, personal bias, and how much a film's reputation has grown over time, the hosts battle through each matchup in a chaotic and often hilarious 64-seed bracket. There are no guests this time—just the regular crew unleashing their strongest takes and wildest arguments.Expect passionate defenses (Ryan refuses to let The Limey go quietly), surprise eliminations (can The Mummy survive the critics?), and more than one heated debate over what makes a movie "worthy" of lasting recognition. With unpredictable outcomes and sharp opinions, this is a high-energy episode full of movie love, bracket strategy, and very little agreement.What's at StakeBy the end of this episode, only 16 films will remain in the race to be crowned the best movie of 1999. The choices only get harder from here as we move closer to naming our official Movie of the Year.TL;DRThe Movie of the Year podcast cuts the 64 best films of 1999 down to a Sweet 16 in this intense, bracket-style elimination episode. Laughs, hot takes, and heartbreak guaranteed.Support the ShowIf you love movies from 1999 or just enjoy strong opinions and smart comedy, subscribe to the podcast and leave a review on Apple Podcasts or Spotify. Sharing the episode also helps us grow and keeps the bracket battles coming.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with kosher sushi chef Marisa Baggett, who blends tradition, identity and intention in her culinary work.    “My sushi journey and my Jewish journeys are actually very much entwined,” Baggett explains.  “When I was going through sushi school, I was also embracing Judaism, so there was always this kind of… pull between how I'm going to show up as a Jewish sushi chef.”    Baggett, who once owned a kosher deli and has brought her Japanese training into her Jewish food, decided to focus mostly on plant-based food in the last year.    “I think that I was probably always kind of on this path of heading towards only making plant-based sushi,” she says. “It just took me a while to get there.”    When asked what she knows now that she wished she knew early in her career, Baggett says that it's okay to bring all of the pieces of who you are to the table at once.     “For the longest time, I tried to keep everything separate,” she explains. “I really wish that I brought more of everything together - Southern, Jewish background, the Japanese training - earlier in my career.”    Chef Marisa Baggett talks about her out-of-the-blue sushi origin story, food memories from growing up in the south, and how to embrace creativity in the kitchen. She also shares her recipe for miso mish mash soup, which you can find at JewishJournal.com/podcasts.     “Give yourself permission to have fun in the kitchen,” she says. “There's a lot of flexibility in that one bowl.”   Learn more at MarisaBaggett.com, follow @ChefMarisaBaggett on Instagram and watch Marisa Baggett compete on “Morimoto's Sushi Master” on The Roku Channel. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Nutritionist Leyla Muedin discusses the importance of our taste buds and their crucial role in the sensory experience of eating. She explains how the sense of taste is significantly influenced by the sense of smell and outlines various factors that can impair taste, such as nasal congestion, deficiencies in B vitamins and zinc, reduced saliva production, and the use of certain medications. Leyla also covers how aging and dental appliances can affect taste perception. Additionally, she shares findings from a Brazilian longitudinal study on the correlation between ultra-processed food consumption and increased risks of depression over eight years. Leyla emphasizes the benefits of substituting ultra-processed foods with unprocessed or minimally processed foods to decrease depression incidence. 

Movie of the Year: 19991999 Returns!96 Movies Enter, 16 Will SurviveThe Year Was 1999. Everyone Had a Discman. And Movies? Absolute Bangers.Back when the Taste Buds first covered the films of 1999 on Movie of the Year, they were young, naïve, and only picked eight movies. Eight! That's adorable.Now they're older, wiser, and full of regret—so they're returning to give one of the greatest years in movie history the full 16-slot bracket it deserves. That means eight more movies, a new perspective, and a much deeper dive.This premiere episode is where it all begins: they take 96 of the most iconic, beloved, and deeply weird movies of 1999, and start hacking our way down to the Sweet 16. Expect heartbreak. Expect joy. Expect someone to irrationally defend The Haunting like their life depends on it.In This Episode:The full list of 96 movies—from cult classics to forgotten flopsNostalgic tangents about Y2K, dial-up, and Taco Bell commercialsHeated debates about what counts as “Movie of the Year–worthy”Emotional breakdowns over the ones we had to cutThe 16 movies that will define the season—revealedWhy 1999?Because it gave us The Matrix, Fight Club, The Blair Witch Project, Being John Malkovich, 10 Things I Hate About You, and like 30 more that would be any other year's #1. It was the year movies peaked, and we're finally giving it the coverage it deserves—with twice the movies and at least three times the yelling.Tell Us We're Wrong:You definitely have opinions. Good.Hit us up on Instagram @yourpopfilter, or email us at popfilterco@gmail and let us know which movies should have made the cut, which ones absolutely shouldn't have, and how mad you are that we even considered Inspector Gadget.Don't Miss a Single Episode:Make sure you subscribe, rate, and review wherever you get your podcasts. That way, you'll be there for the whole ride—from 96 to the Final Four, all the way to the 1999 Movie of the Year.This one's gonna be a journey. A journey to find the single greatest movie out of all of the films of 1999.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Sasha Zabar, founder of Glace and Glace Candy in New York.   While many kids dream of opening an ice cream shop or candy store, it's something Zabar actually did! The two stores are connected in the middle, so customers and their friends/family can visit one or both sides, and if they want, mix their candy into the ice cream for infinite variations and options.   Zabar has fond memories of getting these ice cream and candy at his neighborhood shops. Since most of those establishments have since gone away, Zabar now gets to be the source of others' nostalgia … and revitalize the neighborhood in the process. After his first year's ice cream season, when business started to dwindle, Zabar started thinking outside the box … er cone.   “We created what has become kind of a viral sensation, which is our s'mores hot chocolate,” he explains. “We make a house-made marshmallow [which] we pipe around the rim and toast … it's very theatrical, but it's also delicious.”   Their hot chocolate videos - some of which are in the millions of views - have led to lines around the block every day during hot chocolate season (November to middle of January),    While social media is an amazing tool to see what people and businesses are doing, especially in the food scene around the world, you need to be creative to stand out.   “We take a common conceit - hot chocolate, ice cream, sundaes, candy - and play around with it until we find something that is both familiar but different,” he explains. “We randomly found our way into a corner of the universe: people love … trying something different than what they expect.”   Sasha Zabar talks about growing up in the family food business. His grandparents, Louis and Lillian, founded Zabar's in 1934; his father, Eli, had various businesses, including Eli's Market and Eli's Bread. Zabar also shares how he started Glace and Glace Candy, the part social media played in making Glace a destination, and the recipe for one of his favorite year-round treats: apple crumble, which you can find at JewishJournal.com/podcasts.   “I don't remember a time where I didn't want to be in some way in the food business,” Zabar says. “So it is kind of destiny.” Learn more about Sasha Zabar at GlaceNY.com and follow @GlaceNewYork on Instagram.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Movie of the Year: 1996The Finale, Part IIIThis is it! The guests have gone home, the movies have been discussed, and it's time to finally pick the film that will be known forever as the 1996 Movie of the Year! In the ACTUAL season finale, the Taste Buds whittle down the Elite 8 to the one movie that will forever be known as MOVIE OF THE YEAR!THE BIRDCAGE - BREAKING THE WAVES - THE CABLE GUY - FARGO - GHOST IN THE SHELL - THE HUNCHBACK OF NOTRE DAME - INDEPENDENCE DAY - JERRY MAGUIRE - LA HAINE - MARS ATTACKS - MISSION: IMPOSSIBLE - THE PEOPLE VS LARRY FLYNT - SCREAM - SWINGERS - THAT THING YOU DO - TRAINSPOTTINGWhat will be the single best film from all of the movies of 1996?

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Emmy award-winning and Golden Globe-winning comedy writer, actor, and comedian Monica Piper. After a smash-hit run off-Broadway, her one-woman show, “Not That Jewish,” returned to The Braid in Santa Monica for the show's 10 year anniversary; it runs through the end of May.   Piper was a high school English teacher, before she left to try comedy and eventually create this show. She has been a standup comic, a writer for “Roseanne” and “Mad About You,” and head writer on “Rugrats.”   “Not That Jewish” is a love letter to being Jewish, as Piper tells stories of her family - particularly her funny father and passing on the humor gene to her son - and her foray into comedy.   “Someone asked me what's my favorite thing about being Jewish … there's so many things, but right up there was food,” Piper shares. “They said, ‘Even gefilte fish?' Yes, even gefilte fish.”    In fact, a chopped liver sandwich, one of Piper's go-to comfort foods, is something she strongly associates with her Jewish identity.   “Food is so much a part of life and Jewish life, but it's the comradery,” Piper says. “As a child, my memories [of Shabbat at my aunt's home with] people talking and arguing and laughing is so much a part of me, so I associate that with food.”    Monica Piper shares food memories, the importance of laughter, and her “Not That Jewish'” origin story, which came with encouragement and assistance from The Braid founder and artistic director Ronda Spinak. There are also tangents on the Instant Pot, goals, and a shared fandom of The Braid.   Taste Buds host Debra Eckerling recently did a Sunday at the Braid event for her new book, “52 Secrets for Goal-Setting and Goal-Getting,” via Zoom, hosted by David Chiu and along with Katie Chin and Elaine Hall, who are in the book. The Braid's newest salon show, “For the Love of Animals,” opens next week.   Learn more about “Not That Jewish” at The-Braid.org/Monica and the new show at The-Braid.org. Watch Debra Eckerling's Sundays at The Braid conversation at @TheBraidStories on YouTube.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Join us as we hop on a memory-fueled time machine and revisit the restaurants that shaped our childhoods—greasy pizza parlors, neon-lit diners, buffet joints, and everything in between. Come hungry, leave full of stories.Show Notes and LINKS ⬇️https://barnowl.tech/

Movie of the Year: 1996The Finale, Part IIThis is it! The guests have gone home, the movies have been discussed, and it's time to finally pick the film that will be known forever as the 1996 Movie of the Year! Join the Taste Buds as they take the bracket from 16 to 1, while also handing out a dozen Mooties, the most important award in show business!THE BIRDCAGE - BREAKING THE WAVES - THE CABLE GUY - FARGO - GHOST IN THE SHELL - THE HUNCHBACK OF NOTRE DAME - INDEPENDENCE DAY - JERRY MAGUIRE - LA HAINE - MARS ATTACKS - MISSION: IMPOSSIBLE - THE PEOPLE VS LARRY FLYNT - SCREAM - SWINGERS - THAT THING YOU DO - TRAINSPOTTINGWhat will be the single best film from all of the movies of 1996?

Debra Eckerling is a goal-strategist, workshop leader, and award-winning author and podcaster. The creator of The DEB Method for goal-setting simplified, Debra works with individuals, teams, and businesses on personal and professional projects, networking strategy, and book proposal development. She is the author of 52 Secrets for Goal-Setting and Goal-Getting and Your Goal Guide and host of the GoalChat and the Taste Buds with Deb podcasts.Debra EckerlingLinkedIn | Facebook | Instagram310.908.8980► Author, 52 Secrets for Goal-Setting and Goal Getting Join me at Barnes & Noble Huntington Beach on March 15 at 2pm. ► Award-Winning Author, Your Goal Guide: A Roadmap for Setting, Planning and Achieving Your Goals (2021 IPPY, Silver Medalist in Self Help)► Creator of the D*E*B METHODⓇ for Goal Setting Simplified► Writer: Jewish Journal, First for Women, Woman's World► Award-Winning Podcaster, Taste Buds with Deb ►Host, GoalChatLive/GoalChat► Featured Speaker: TEDx, Innovation Women, DWEN, SCORE LA, VON3, LACBA Lawyer Well-Being Project, and more.#smalltalkpodcast #marlenesharp #chrispomay #debraeckerling #author #podcaster #debmethod https://beacons.ai/chrisdpomayhttps://www.cameo.com/chrispomayhttps://www.paypal.com/paypalme/chris...Want to create live streams like this? Check out StreamYard: https://streamyard.com/pal/d/54200596...https://thedebmethod.com/https://podcasts.apple.com/ca/podcast/live-with-cdp-sports-talk-and-entertainment-talk/id1564979524Small Talk Podcast is a monthly entertainment podcast talk show co-hosted by Marlene Sharp & Chris Pomay.

Our guest in this episode is Debra Eckerling, a joyful goal strategist, award-winning author, and mastermind behind the DEB Method for simplified goal setting. Deb's mission is to make goal pursuit contagious and fun, inspiring everyone to move toward what truly lights them up by connecting their goals to genuine passion. In her lively chat with host Jürgen Strauss, Deb shares her contagious enthusiasm for creating an authentic roadmap to success—one that begins with self-awareness, celebrates every win, and leans into the magic of community.Key points discussed include:* Building Goals on Authentic Passion: Deb emphasizes that meaningful goals must stem from self-discovery, not “shoulds”—what excites you is what sustains you!* Celebrating Wins to Fuel Motivation: She encourages daily recognition of even small achievements, using a “win list” to keep momentum sparkly and strong.* Harnessing Community & Boundaries: Deb champions networking as a source of mutual delight and support, while also gracefully setting boundaries to stay mission-aligned.This episode is a delightful boost for anyone craving more joy, clarity, and connection on their goal-getting journey!Listen to the podcast to find out more.Show Notes From This Episode with Debra Eckerling, The DEB MethodIgniting Joyful Goal Setting: The Deb Eckerling ApproachToday, I'm delighted to dive into a radiant conversation with Debra Eckerling, goal strategist, workshop leader, and author on a mission to make goal setting as joyful and contagious as laughter. From the get-go, Deb's energy simply bubbles over, transforming what many might consider a dry subject into a dynamic, celebratory experience. It's this passion that underpins her signature DEB Method—a method rooted in simplicity, authenticity, and genuine joy.Deb believes that setting and getting goals shouldn't feel like another chore on the to-do list. Instead, it ought to invigorate us, spark creativity, and become a party everyone wants to attend. By infusing goal setting with enthusiasm and a sense of celebration, Deb empowers others to find delight and meaning in each step toward their dreams.The Foundation of Authentic Goals: Knowing What You WantOne of Deb's core beliefs is that successful goal setting starts with true self-awareness. She observes that all too often, people pursue goals that aren't genuinely theirs—falling into the “shoulds” handed down by others or dictated by circumstance. As she wisely puts it: “You can't get what you want unless you know what that is.” This insight, though deceptively simple, lies at the heart of her philosophy.Deb shares how, both in her own journey and in her coaching and workshops, she's seen people transform simply by reconnecting with what brings them joy. She encourages us to pause, reflect, and ask ourselves not what others expect us to do, but what genuinely lights us up from within. This intentional approach lays the groundwork for goals that are rooted in authenticity—goals that inspire commitment and create lasting fulfillment.Transforming Obligations into OpportunitiesWhat about those times when you're stuck in a job or obligation that isn't your passion? Deb offers a gentle, practical perspective. Not everyone can immediately leap away from the day-to-day things that don't light them up, and she's quick to acknowledge the realities—bills, families, and the necessities of life. But even within these constraints, there's space for joy.Deb proposes finding “a hit of joy” on the side, whether that's a creative project, a side hustle, or simply an activity that brings happiness. By letting these joyful pursuits fuel your spirit, you bring lightness into all areas of your life. Sometimes, these passion projects might even become a pathway to something bigger, but at the very least, they help make the less exciting responsibilities a bit more palatable.Building Your North Star: The DEB Method UnpackedAt the center of Deb's approach is her namesake DEB Method—Determine your mission, Explore your options, Brainstorm your path. The process begins with self-exploration, inviting you to visualize the life you want and craft both current and future bios, shaping your direction with clarity and intention. As Deb illustrates, this isn't just about dreamy thinking—it's about building a foundation, a “North Star,” that keeps your actions anchored and purposeful.The next steps encourage curiosity and creativity: exploring your options and then brainstorming the actionable steps to get there. By breaking down even big, ambitious goals into tangible, joyful pieces, Deb removes the intimidation and opens the door to real progress. It's a framework that honors both vision and practicality, always guided by what lights you up.Boundaries and Saying Yes to YourselfOf course, following your true path also means learning to say “no”—sometimes a gentle “not now”—to opportunities that don't align with your goals or mission. Deb's approach to boundaries is compassionate and generous: every “no” to something that isn't a fit is a “yes” to yourself and an invitation for someone else to shine in that space.She offers practical scripts and encouragement to help you navigate these choices without guilt or fear of missing out. By trusting your North Star, you make space for the opportunities that truly resonate, while giving others the gift of stepping into their own “yes.” It's about honoring yourself and your journey—without closing doors or burning bridges.Celebrating Wins and Fueling MotivationDeb is a champion of celebration, weaving it into every step of the goal-getting journey. She reminds us that too often, we get caught up in the slog of progress, forgetting to honor the moments of achievement along the way. Whether it's a tiny step forward or a major milestone, celebrating wins infuses you with the motivation to keep going.Her suggestion to keep a daily “win list” is deceptively powerful. Writing down one to three things you accomplished each day—even if it's just “I made it through”—builds an archive of positivity and progress. When doubt or fatigue creeps in, that list becomes a wellspring of encouragement, a reminder that you are, indeed, moving forward.From Passion to Action: Embracing Community and Moving ForwardFinally, no one achieves their dreams in isolation. Deb celebrates the magic of community—whether it's through goal groups, masterminds, or informal support networks. Sharing your wins, articulating your needs, and enthusiastically supporting others build an environment where success is magnetic and contagious.In Deb's world, action is iterative, fueled by passion and uplifted by others. She urges us to gift ourselves the time to discover what makes us unique, turn that spark into practical steps, and seek out the company of those who will cheer us on. After all, we are all part of a bigger ecosystem of possibility—and when we help one another rise, everyone wins.Conclusion: Your Invitation to Celebrate and ActDebra Eckerling's approach to goal setting is a vibrant invitation: bring more joy, authenticity, and connection into your journey. Start your own win list today. Write down those small victories. Reflect on what truly lights you up. And remember, whether you're taking your very first step or well on your way, celebrating your wins and building supportive connections will propel you forward. Let's make goal setting a party we all want to attend—one filled with laughter, passion, and purpose. Your goals are yours to discover and achieve. Keep moving, keep celebrating, and let your light shine!The Buzz - Our Innovation RoundHere are Deb's answers to the questions of our innovation round. Listen to the conversation to get the full scoop.* No. 1 thing to be more innovative – Listen to your inner voice because you already know the answers—you just need to ask yourself the right questions.* Best thing for new ideas – Engage in activities like cooking or having conversations, as they allow your mind to wander and help generate creative ideas.* Favourite resource – Tap into your community and network, asking questions and allowing others the opportunity to help you as a shared gift.* Keep project/client on track – Set realistic deadlines while respecting your own calendar, making appointments with yourself and treating them as commitments just like those with others.* Differentiate – Reflect through journaling or ask others what makes you unique, then fully own and enthusiastically lean into that quality.ActionDeb encourages you to start a daily win list. Each day, take a minute to write down one, two, or three things you accomplished or that went well—then refer back to your list whenever you need motivation or a reminder of your progress.Reach OutYou can reach out and thank Deb by connecting with her on social media at @thedebmethod everywhere, including YouTube, Facebook, Instagram, and LinkedIn. You can also visit her website to learn more about her books, podcasts, and the Deb Method, or email her directly at deb@thedebmethod.com. For recaps of her Goal Chat sessions and to subscribe, visit thedebmethod.com/blog.Links:* Website - the DEB METHODⓇ for Goal Setting Simplified* LinkedIn* Facebook* Instagram - @thedebmethod* Writer: Jewish Journal, First for Women, Woman's World* Podcast, Taste Buds with Deb* Host, GoalChatLive/GoalChatBooks* 52 Secrets for Goal-Setting and Goal Getting , Debra Eckerling* Your Goal Guide: A Roadmap for Setting, Planning and Achieving Your Goals, Debra EckerlingCool Things About Deb* She's a Master Connector Who Makes Networking Feel Like a Party, Not a Chore.Debra doesn't just network—she creates spaces where strangers become collaborators and friends, often through playful “faux show” formats and spontaneous meet-and-greets. She's the kind of person who can turn a random introduction into a lifelong partnership, and she genuinely delights in seeing others connect.* Her Superpower Is Asking the Right Question at the Right Moment.Debra has an uncanny knack for zeroing in on what someone really wants or needs—sometimes in just a few minutes. She's the friend who'll ask you a question that makes you rethink your whole approach, and she does it with warmth and curiosity, never judgement.* She's a Foodie at Heart and Brings That Joy to Her Work.From her “Taste Buds with Deb” podcast to her use of food metaphors in goal-setting, Debra infuses her professional life with a love of food, flavor, and shared meals. She sees food as a way to build community and spark conversation, making her approach to business refreshingly human.* She's a Serial Celebrator—Big Wins, Small Wins, All the Wins.Debra doesn't wait for the “big moment” to celebrate. She's a champion of recognising progress, no matter how small, and encourages others to do the same. Her energy for celebration is infectious and helps people stay motivated and positive.* She's Unapologetically Herself—Late-Night Worker, Early-Morning Conversationalist, and Always Up for a Chat.Whether it's working late after her live shows or jumping on a call at odd hours, Debra's flexibility and zest for conversation make her stand out. She's approachable, adaptable, and always ready to connect, no matter the time zone.Imagine being a part of a select community where you not only have access to our amazing podcast guests, but you also get a chance to transform your marketing and podcast into a growth engine with a human-centered, relationship-focused approach.That's exactly what you'll get when you join the Flywheel Nation Community.Tap into the collective wisdom of high-impact achievers, gain exclusive access to resources, and expand your network in our vibrant community.Experience accelerated growth, breakthrough insights, and powerful connections to elevate your business.ACT NOW – secure your spot and transform your journey today! Visit innovabiz.co/flywheel and get ready to experience the power of transformation.Video This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit innovabiz.substack.com/subscribe

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

Movie of the Year: 1996The Finale, Part IThis is it! The guests have gone home, the movies have been discussed, and it's time to finally pick the film that will be known forever as the 1996 Movie of the Year! Join the Taste Buds as they take the bracket from 16 to 1, while also handing out a dozen Mooties, the most important award in show business!THE BIRDCAGE - BREAKING THE WAVES - THE CABLE GUY - FARGO - GHOST IN THE SHELL - THE HUNCHBACK OF NOTRE DAME - INDEPENDENCE DAY - JERRY MAGUIRE - LA HAINE - MARS ATTACKS - MISSION: IMPOSSIBLE - THE PEOPLE VS LARRY FLYNT - SCREAM - SWINGERS - THAT THING YOU DO - TRAINSPOTTINGWhat will be the single best film from all of the movies of 1996?

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.

Welcome to Dark Work Daily! Tune in to explore the secrets of resilience and perseverance needed to unlock your full potential.

Movie of the Year: 1996Independence Day Movie of the Year is the podcast that dares to ask: What is the best movie of any given year? In this episode, we turn our telescopes to the stars and our speakers to eleven as we revisit the 1996 cinematic spectacle, Independence Day. Packed with aliens, explosions, and patriotic fervor, this sci-fi blockbuster defined summer movies for a generation. But does it hold up today?Join the panel as we explore the legacy of Independence Day, its place in the science fiction genre, its portrayal of American values, and how it frames masculinity in the 1990s.Independence Day as 90s Science FictionIs Independence Day just a popcorn flick, or does it deserve a spot among sci-fi classics? The hosts unpack the movie's use of classic alien invasion tropes, its reliance on 90s tech optimism, and the impact of its genre-blending tone.From Area 51 to cable viruses, Independence Day reflects a distinctly 90s approach to science fiction—where spectacle meets paranoia, and where heroes can be hackers, pilots, or presidents.America and Independence Day: Patriotism on the Big ScreenFew films wear their nationalism on their sleeve quite like Independence Day. In this section, the Taste Buds explore how the movie functions as a patriotic narrative, complete with presidential speeches, flags in the rubble, and international unity under American leadership.They also compare Independence Day to other patriotic blockbusters of the era, questioning whether its celebration of American ideals is sincere, ironic, or somewhere in between.If you're interested in similar themes, check out our Mars Attacks! episode for a different take on 1996's alien obsession.Masculinity in Independence Day: Fathers, Fighters, and FlyboysWhat does it mean to be a man in Independence Day? The film features a wide array of male archetypes—from the stoic President Whitmore to the wisecracking Captain Hiller and the redemption-seeking Russell Casse.We break down the film's representation of masculinity in the context of 1990s culture, focusing on themes like emotional repression, heroism, sacrifice, and fatherhood.These depictions reflect both the expectations and anxieties of American men in the late 20th century, and the movie's lasting popularity suggests they still resonate today.Final Verdict: Is This the Movie of the Year?There's no denying Independence Day was the biggest movie of 1996. But is it the best? The hosts evaluate the film's legacy, critical reception, and cultural footprint. How does it compare to fellow 1996 heavyweights like Fargo, Trainspotting, or Scream?By the end of the episode, we'll know if Independence Day still deserves a place at the top—or if it's simply a nostalgic relic of the blockbuster boom.WANT TO HEAR MORE?For more 1996 alien attacks, listen to our Mars Attacks episode!For more Will Smith kicking butt, check out our episode on Bad Boys 4 Life!For more goofy Jeff Goldblum trying to save the world, download our Nashville episode! Thanks for...

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Hannah Sattler, owner of Hannah's Kitchen,  a Jewish-focused catering business and cafe in Milwaukee, Wisconsin. Sattler prides herself on nourishing the soul, preserving tradition and creating meaningful connections through food.   While Sattler always loved food and cooking, she started off as an engineering major, ended up in the financial industry (“I'm a numbers cruncher”), and then took time off to be a stay-at-home mom to her three daughters. She ended up running her synagogue's kitchen, starting as a volunteer, before being hired as their kitchen manager.    About 10 years ago, when her life went through some changes, Sattler started Hannah's Kitchen.   “I've always been really organized and [that applies] especially in the catering world,” she explains. “You really need to not just know food, but how to organize and delegate.”    It may have taken a while to get to her destiny, but she ended up in the right place.    Hannah Sattler talks about her childhood food memories and career journey. She also shares tips for not overwhelming yourself when cooking, whether it's for the family or a larger occasion, as well as her grandmother's recipe for parve strawberry ice cream, which you can get at JewishJournal.com/podcasts.    “Not everything, culinarily, has to be complicated,” Sattler says. “You can make some easy meals and [then have] quality time with your family.”   Learn more at HannahsKitchenmke.com and follow HannahsKitchenMke on Facebook and @Han_kit_mke on Instagram. For more from Taste Buds, go to TasteBudswithDeb.com, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

In episode 677, Debra Eckerling teaches us how to start a successful podcast or live stream by leveraging our existing food blog content and audience. Debra Eckerling is a goal-strategist, workshop leader, and award-winning author and podcaster. The creator of The DEB Method for goal-setting simplified, Debra works with individuals, teams, and businesses on personal and professional projects, networking strategy, and book/book proposal development. She hosts GoalChatLive/GoalChat and the Taste Buds with Deb podcasts, and is the author of "Your Goal Guide" and "52 Secrets for Goal-Setting and Goal-Getting." In this episode, you'll learn how to break through common barriers and launch a podcast or live show that supports your brand and expands your reach. Key points discussed include: - Podcasting doesn't have to be perfect: You don't need expensive equipment or flawless execution—just start recording and sharing your content. - Time management is key: Look at your current schedule and find ways to eliminate tasks or adjust priorities to make room for your podcast. - Leverage what you already have: Your food blog gives you a built-in niche, brand, and audience—use that as the foundation for your podcast. - Networking is a major benefit: A podcast provides an opportunity to connect with experts, expand your network, and build relationships that can benefit your brand. - Start simple and evolve: Begin with a basic concept and let your show naturally develop based on what works best for you and your audience. - Repurpose your content: Use your podcast episodes in blog posts, social media, YouTube, and more to maximize your reach. - Commit to consistency: Whether you publish weekly, biweekly, or monthly, sticking to a regular schedule is essential for audience growth. - Treat your podcast like an appointment: Schedule time for your podcast work and honor it as you would any other important commitment. Guest Details Connect with Debra Eckerling Website | Instagram

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with filmmaker, Accidental Talmudist and longtime “Jewish Journal” contributor Salvador Litvak. Litvak's Passover classic, “When Do We Eat?” stars Max Greenfield, Ben Feldman, Shiri Appleby, Lesley Ann Warren, Michael Lerner, and Jack Klugman. Litvak directed the film that he co-wrote with his wife and partner, Nina Davidovich Litvak.    The Litvaks' second movie was “Saving Lincoln.” Their new film “Guns & Moses” is out this summer.    “The perennial fifth question of the Passover Seder is, ‘When do we eat?'” Litvak, who is also the author of “Let My People Laugh: Greatest Jewish Jokes of All Time,”  says. “There's all these holiday movies… but there was no Passover movie.”    When the Litvaks made “When Do We Eat?” they were connected to Judaism, but not yet Orthodox.    “The movie's probably a little bit edgier than we would make it today,” Litvak says. “One of the main plot points is that one of the kids doses his dad with a strong hallucinogen at the Passover seder, but also the movie contains wonderful spiritual teachings.”   He adds, “[Our dream: that] it would become the Jewish, ‘It's a Wonderful Life,' the movie that people watch every year.”   Salvador Litvak shares the backstories behind “When Do We Eat?” and his new Jewish joke book. the connections between Judaism and food, and his recipe for Sal-mon. He also talks about creating The Accidental Talmudist, how that community embraced his Passover classic film aka “My Big Fat Jewish Seder.”    “My mom always used to say there's two kinds of people: those who get into conversations in the checkout line at the supermarket and those who don't,” Litvak says. “We are [the first] kind.”   Learn more at SalvadorLitvak.com, AccidentalTalmudist.org, and GunsandMosesMovie.com. Check out Salvador's new book, “Let My People Laugh: Greatest Jewish Jokes of All Time.”   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Beejhy Barhany, the founding owner and executive chef of Tsion Cafe, an Ethiopian and Israeli restaurant in New York.    “Ethiopian Jewish food is just a little bit of everything,” Barhany explains. “It's an array of an abundance of flavors … packed with nutrients.”   Her new cookbook, “Gursha” is a celebration of Ethiopian Jewish (Beta Israel) cuisine. It features more than 100 recipes, along with stories and traditions, from the places she has lived: Ethiopia, Sudan, Israel, and Harlem. The recipes in “Gursha,” which is is loosely translated as “mouthful” or “the act of feeding one another,” range from traditional dishes (Doro Wot, Shakshuka, Legamat [Sudanese doughnuts]) to ones that Barhany created (Berbere Fried Fish, Injera Fish Taco, Queen of Sheba Chocolate Cardamom Cake).    “I encompass a lot of heritages and cultures and what have you, and that is actually showcased on the menu [and] in the cookbook,” she says.    Beejhy Barhany talks about her background, Ethiopian Jewish cuisine - including some recipes, and the power of food from different cultures. She also shares her recipe for Ethiopian Matzah, which you can get at JewishJournal.com/podcasts.   Barhany believes food is a wonderful tool to bring people together, as well as to engage and learn about each other's cultures.    “Once you are open to tasting a particular group of flavors and dishes, I think you will have a better understanding [of one another],” she says. “I would say my offering is to have food as a medium of peace, harmony, and understanding and respect.”   Learn more at TsionCafe.com. Follow @BeejhysGursha and @TsionCafe on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

On the 100th episode of Taste Buds with Deb, host Debra Eckerling speaks with Sean Kanan, author, actor, Emmy-award winning producer, and founder of Bad Boy Hot Sauce.    Kanan, who has portrayed Deacon Sharpe on CBS's “The Bold and the Beautiful” since 2000, got his Hollywood break playing bad-boy Mike Barnes in “Karate Kid III.” He reprised this role on the fifth and sixth seasons of “Cobra Kai” on Netflix.    “Martial arts has always been an important part of my life since I was probably about 14, 15 years old,” Kanan says. “The tenets of martial arts are something that I try to embody every day: courage, honesty, humility. … I look at my life as being very holistic and everything that I do, even though  it may seem like they're very different pursuits, they're all interconnected.”   His latest books are the series: “Way of the Cobra,” “Welcome to the Kumite” and “Way of the Cobra Couples,” co-written by his wife, Michele. His new food venture, Bad Boy Hot Sauce - flavors are Cobra Venom, Mango Madness and Red Pepper Punch - are also on-brand.   “Bad boy Mike Barnes, bad boy karate, Bad Boy Hot Sauce,” he said. “It seemed like there was a good synergy there, and it's been really fun.”   Kanan talks about his food philosophies and his favorite Jewish foods, Bad Boy Hot Sauce, martial arts, and living a life of humility and gratitude. He also shares a pasta recipe - pappardelle gemelle - from “The Modern Gentleman: Cooking and Entertaining with Sean Kanan,” along with the backstory. Get the recipe at JewishJournal.com/podcasts.    “You break bread with somebody and have a great meal, [then] authenticity tends to come out: walls get dropped, commonalities get brought to the forefront,” he says. “I've always recognized that food has that power.”   Learn more about Sean Kanan, at SeanKanan.actor and BadBoyEats.com. Follow @sean.kanan on Instagram. Watch Sean Kanan's TEDx on how to be the hero of your own story.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

00:02:00 Intro 00:11:00 Forbidden Visions of Lucious Galloway 00:14:00 Tony's Travels 00:17:30 East India Companies Giveaway 00:19:30 Pencil Fights 00:23:30 Risky Play 00:27:00 Taste Buds 00:32:00 Miniature Market Ad 00:33:30 Tales of Arthurian Knights 00:47:00 Pyramido Forgotten Treasures 00:53:30 Game Toppers Ad 00:55:00 Video Game Champion 01:10:30 Portal Games Ad 01:12:00 Outro Tony's back from his and it's been a while since we've been the mics, so we are a little rough around the edges. Ok, so that's not different that usual. We got some to tell you about plus a new Taste Buds. And don't forget to enter our contest! Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with nutrition coach and naturopath Remi Haik.    Haik grew up in Israel, where the kitchen was the most loving room in the house.    “It's a sort of love language to feed our loved ones,” she says. “We share this experience, [and] we also are giving and receiving [food].”   One of her favorite recipes is energy tahini and dates balls. They're simple to make, give you a burst of energy when you need it, and most importantly remind her of home.    “Dates, for example, are a very well known food in the Middle East,” she says. “Whenever I eat dates [and also hummus] … I feel connected to that identity.”   Haik believes that how food makes you feel is as important as the act of eating.   “There's this idea of if I do not eat healthy 100% of the time, I am not healthy; it's very much an all-or-nothing mentality,” Haik explains. That's not the case. If you focus on how you are feeling as you eat one meal a week, you can let your healthy eating habits grow from there.    Since self-care is another key to a healthy life, Haik also suggests finding one or two things to do each day that make you feel rejuvenated. And, if you feel stressed during the day, the easiest way to do a quick reset is to breathe.    “Literally stop for three seconds,” she says. “If you want, you can put one hand on your chest - on your heart - [and] one hand on your stomach [then] inhale, exhale.”   Doing this, even for a few seconds, reduces your stress hormones. You will immediately start feeling calmer.    Remi Haik shares her personal healthy eating journey and tips for self care, along with the recipe for her energy tahini and dates balls, which you can get at JewishJournal.com/podcasts.   Learn more at RemiHaik.com and follow @remihaik on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Aliza J. Sokolow, author of “This is What I Eat: Fun Activities for Mindful Eating.”    Sokolow, who is a private chef, food stylist and photographer, loves the change of seasons … and the fruits and vegetables that go with it.    “My eating and cooking and shopping is very seasonal,” Sokolow says. “Luckily in California we have microclimate, so we get the best of everything all year round.”   For Sokolow, the simplest thing is to go to the market and look around. Find a few things that look good, sample and eat them. When you buy great ingredients, you do not need to do a lot to your food.   One of her go-to farmers market recipes is a breakfast taco, made with local ingredients: tortillas (from local grain), eggs, avocado and limes. Sometimes she'll buy salsa at the market or make it herself.    Sokolow wrote “This is What I Eat” as a way to get kids excited about healthy eating and cooking. The book is filled with activities - regrowing produce, food scavenger hunts - designed to make fruits and vegetables fun! Sokolow wants kids to build curiosity about produce through the lens of color, shapes, sizes and seasons.    “Cooking is daunting for many people, but it's really just washing and cutting things [and] not everything needs to be cooked; certain things you can eat raw,” she explains. “I just want to encourage eating things that you find at the farmers market or stuff that doesn't have a nutrition label, because it's [usually] pretty delicious; and if it's not, add a little bit of salt to it and it'll probably bring out the flavors.”   Sokolow talks about her love of produce - and what started it, some of her favorite spring recipes, and ways to have fun at farmers markets. She also shares her fail-proof vegetable puree recipe at JewishJournal.com/podcasts.   Learn more at SokolowPhoto.com, @alizajsokolow on Instagram, check out her book “This is What I Eat,” as well as the This Is What I Eat Substack. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Ben and Max Berkowitz aka the Berkowitz Brothers. The award-winning producing and writing duo (NotABillionaire.com) co-wrote the graphic novel, “The Writer,” along with Josh Gad.    “The Writer,” illustrated by Marvel and DC Comics legend Ariel Olivetti (who they pitched via Instagram DM), is a four-issue series, to be released in trade paperback on April 22. The supernatural adventure comic - in the vein of an Indiana Jones story - follows Stan Siegel, a comic book writer whose life unravels when the fantastical worlds that he writes about start bleeding into reality.   “We also added a lot of our family stories into this as well,” Max explains. “We put our mom into the story; it's literally Josh Gad's character's mom.”    Adds Ben, “Our mother's character, Liz, in the book, is constantly pushing food on the characters.”   Ben and Max clearly have strong ties to food.   “ Our family, we always talk about the next meal, even when we're eating a meal,” Max says. “It's always on our mind.”   “For us, food has always been the connector, bringing people from walks of life [together],” Ben says. “When our dad helped build out the family restaurant business … it was made to bring people [together] to enjoy just good, simple fish dishes.”   Whether your family business is fish or creating content, you need to navigate what's most important for work and your home life.   “At the end of the day, what kind of solved most any argument was a great meal,” Ben says. “If anything, it stops people from talking because their mouths were too full of food.”    The Berkowitz Bros talk about how “The Writer” came together, their family food legacy, bagel and other eating habits, and more. They also share their father's famous whitefish salad recipe, which you can get at JewishJournal.com/podcasts.   Check out NABvid.com and follow @BerkowitzBros and @TheWriterComic on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Known as “the kosher baker,” Paula Shoyer started baking at the age of five with her Easy Bake oven. At the time, she had no idea it was even possible to make baking her career.   A former lawyer, Shoyer's decision to go to cooking school in Paris for fun evolved into an amazing career.   “I took all of those dairy pastry desserts, converted them into parve or dairy-free desserts, so that I could eat them with my shabbat meat meals,” Shoyer explains. “People started asking me to cater for them, and I started teaching cooking classes. She also edited cookbooks for others, before writing her own.   “I'm so happy in my kitchen, testing recipes over and over again, trying new combinations and hoping to avoid the bake and dump where something is a complete fail,” she explains.    Paula Shoyer talks about mistakes people make when baking, how to correct #bakingfails, and ways to level up and get creative with your recipes. She also shares her recipe for babka bites, which you can get at JewishJournal.com/podcasts.   “People make food to survive, but people bake to comfort, to celebrate,” Shoyer believes. “They're baking out of this great generosity of soul.”   Learn more at  www.thekosherbaker.com, sign up for her newsletter, and follow Paula Shoyer on Instagram @kosherbaker and TikTok @chefpaulashoyer. Feel free to send a message to Paula, so she can answer your baking questions.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Dr. Wendy is offering her Wendy wisdom with her drive by makeshift relationship advice. PLUS we have some news you can use with Debra Eckerling is author of the award-winning Your Goal Guide: A Roadmap for Setting, Planning and Achieving Your Goals (Independent Publisher Book Awards, Silver Medalist, Self Help 2021) and creator of The D*E*B Method, which is her system for goalsetting simplified. DEB stands for Determine Your Mission, Explore Your Options, Brainstorm Your Path. She hosts the GoalChat and the Taste Buds with Deb podcasts, and is the author of "Your Goal Guide" and the recently released, "52 Secrets for Goal-Setting and Goal-Getting." For the book, Deb interviewed 60 leaders/entrepreneurs/authors in business, tech, food, entertainment, and other areas. The result: A menu of inspiration and advice designed to help busy professionals create the life they desire.

Debra Eckerling is author of the award-winning Your Goal Guide: A Roadmap for Setting, Planning and Achieving Your Goals (Independent Publisher Book Awards, Silver Medalist, Self Help 2021) and creator of The D*E*B Method, which is her system for goalsetting simplified. DEB stands for Determine Your Mission, Explore Your Options, Brainstorm Your Path. She hosts the GoalChat and the Taste Buds with Deb podcasts, and is the author of "Your Goal Guide" and the recently released, "52 Secrets for Goal-Setting and Goal-Getting."

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.

Jump in with Carlos Juico and Gavin Ruta on episode 222 of Jumpers Jump. This episode we discuss: Texting vs Calling, Creating a fake ChatGPT, Kendrick Lamar superbowl easter eggs, Drake vs XXXtentacion beef, Drake sneak dissing X in God's plan, Drake hidden lyrics about X, Kendrick Lamar xxxtentacion superbowl theories, Kendrick Lamar america theories, Patrick Mahomes voodoo at superbowl game, Teacher labelling students urban legend, Andre 3000 cartoon show hidden message, Why hawaiian punch is never cold, Filipino genetics and eczema, Arianna grande hot ones video, Tastebuds developing, ChatGPT data collection theory, Spirits fighting in front of you, What do you wanna be when you grow up, ChatGPT killing creativity, Grow 1% a day, How to looksmax, presentations during elementary school and much more! Sign up for your one-dollar-per-month trial period at https://SHOPIFY.COM/jumpers Follow the podcast: @JumpersPodcast Follow Carlos: @CarlosJuico Follow Gavin: @GavinRutaa Check out the podcast on YouTube: https://bit.ly/JumpersJumpYT Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with chef Olivia Ostrow of Miami's Ostrow Brasserie. Her restaurant is the only kosher-French restaurant in the United States.    As a French person and a chef, Ostrow's love language is food. “This is how we express ourselves,” she says.   Ostrow - who was born in Paris, moved to the States with her family in the 1990s, and spent time in Israel - grew up surrounded by a love and knowledge of food.    While she has helmed both kosher and non-kosher restaurants throughout her career, a few years ago, Ostrow decided it was time to go back to kosher. It turned out that the owner of the building happened to be Jewish and religious, so they decided to become partners.   “It was faith and fate,” she explains. Ostrow Brasserie opened in August 2023.    Most people do not associate kosher with French food, and there's a reason: It's difficult. Not only is French cuisine butter based, everything needs to be made from scratch in order to actually execute a dish. There are so many kosher laws, besides not mixing milk and meat.   Also, French is usually associated with fancy. However, Ostrow calls her cuisine “fine comfort food.”   “The reason people outside of France don't associate it with [comfort food] is because they're not French,” she says. For Ostrow, beef bourguignon - a stew of short rib and braised with wine - was made from leftovers of the meat of the week. She would eat in front of the TV with mashed potatoes or pasta.   Olivia Ostrow talks about her restaurant and love-of-food background, along with kosher-French cooking and comfort food. And, since Ostrow's restaurant's Valentine's Day menu is inspired by the most romantic cities in the world - Paris, Venice, Rome and Kyoto - she also shares her recipe for Heart-Shaped Raviolo (ravioli), which you can get at JewishJournal.com/podcasts.    When you celebrate love, it “should be said in every language and in as many ways as possible,” Ostrow says.   Learn more at OstrowBrasserie.com and follow @OstrowBrasserie on Instagram.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Struggling with cravings for processed, sugary, or artificial foods? You're not alone! The good news? Your taste buds can be retrained, and you can start craving whole, nourishing, God-made foods. In today's episode, I'll show you how! What You'll Learn: -  Why cravings keep you stuck in unhealthy cycles -  3 Biblical steps to retrain your taste buds -  How to break free from worldly temptations  Want to encourage a friend? Send them this episode! Let's help more women break free from cravings and find strength in Jesus. Apple Podcasts: Listen Here | Spotify: Listen Here | YouTube: Watch Here Remember, You are Strong. Confident. His. Kim Dolan Leto P.S. If you're listening in real time, Happy Valentine's Day! xo Need More Support on Your Faith and Fitness Journey? Feeling stuck on where to start? Get the Christian Fitness Beginner Guide and take your first steps toward honoring God through your fitness: https://www.kimdolanleto.com/christian-fitness-guide Want simple, daily steps to keep Jesus at the center of your fitness? Join 7 Quick Wins to Kickstart Your Christ-Centered Fitness Journey:  https://www.kimdolanleto.com/christcenteredfit Connect with me!  Website: kimdolanleto.com Podcast: kimdolanleto.com/strong-confident-his-podcast Shop Faith & Fitness Resources: kimdolanleto.com/shop Come say hi on social!  Facebook: facebook.com/kimdolanleto Instagram: instagram.com/kimdolanleto YouTube: youtube.com/kimdolanletofit  

In this episode, Dr. Vera Gorbunova joins us to discuss her pioneering research in aging science, focusing on comparative biology and the mechanisms of longevity found in exceptionally long-lived species like the naked mole rat and bowhead whale. She explains the importance of translational research, DNA repair mechanisms, the role of transposable elements in aging, and the impact of epigenetics on lifespan. Dr. Gorbunova also highlights mitochondrial function and its relation to longevity, as well as the potential for gene therapy and pharmacological interventions to extend human lifespan.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Rick Nahmias, founder and CEO of Food Forward. The nonprofit recovers surplus produce that would go to waste and distributes it to agencies who feed the hungry.   “We're the Robin Hoods of produce,” Nahmias explains. “We recover it, we refrigerate it, and then we redistribute it.”    While Food Forward is based in Los Angeles, their work reaches the entire Southwest. It launched in 2009. Nahmias, who walked his dog around his neighborhood in San Fernando Valley, says that as his dog got older, the walks got slower, and he started to notice all this fruit on trees that was going to waste.   “Maybe a few went to someone's office or the family that had the tree, but for the most part, it was going to squirrels, rats and under car wheels,” he says. Nahmias organized volunteers to harvest the fruit and donated the first few harvests to SOVA.   “They took the produce and said, ‘Great, when's the next delivery?'” Nahmias recalls.    By the end of that first year they rescued and distributed 100,000 pounds of hand picked produce. By the second year, they rescued 250,000 pounds. Today, they move more than 250,000 pounds on a slow day.   What started by rescuing food from local fruit trees has turned into a bounty of abundance. Agencies get produce to give to those who are food insecure; volunteers get to participate in meaningful community service; farmers have less waste, which helps the environment. It's the ultimate win-win-win situation.    Rick Nahmias talks about Food Forward and its evolution, the joy of sharing abundance, and his grandmother's stuffed cabbage recipe, which you can get at JewishJournal.com/podcasts.     “I don't talk about a glass half-full or a glass half-empty,” Nahmias said. “When I talk about Food Forward, I come at it from a glass overflowing.”   Learn more at FoodForward.org. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Chef Elizabeth Mehditach, whose mission is to unite people through food. With a specialty in the fusion of California, Mediterranean, and Middle Eastern cuisine, Mehditach is all for eating healthy, as long as you remember that it's okay to make exceptions.   “If you have a cheat day, just get back on [the wagon],” Mehditach says. “And the next meal you have, make it a healthy one.”    Studies show that most people ditch their New Year's resolutions by the end of January. Regardless of the time of year, there are certain things you can do to incorporate healthier foods into your routine. One of the best ways to do that is alter your grocery shopping habits. Stay on the outer rims of the supermarket, buy whole foods - items in their natural state with nothing added to it - and try to avoid processed foods.    “A tomato off the vine with a little salt and olive oil [is] a great snack,” she expalins. “We've convinced our palates that just raw tomato doesn't taste as good as a potato chip.”   Mehditach talks about her background and what the Mediterranean lifestyle means. She also shares tips for shopping and eating healthy, along with her recipe for quinoa salad, which you can find at JewishJournal.com/podcasts.    “It's all about those textures and hitting those different notes of salty, savory and sweet, crunchy and smooth, cool and hot,” she says. “That keeps your tongue, your mouth, and your brain entertained; you think you're eating something exciting that's actually really good for you too.”    Learn more at LizaMichelleLifestyle.com and follow @Chef.Leza on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with chef and restaurateur Daniel Shemtob, whose home burned down in the Palisades fire. He is also one of many local chefs teaming with José Andrés' World Central Kitchen (WCK) to feed those displaced by the fires and first responders.   'It's been crazy, dealing with the consequences of losing your home, losing all your stuff, dealing with insurance, finding a new place to live and [having] a pregnant wife who is stressed out,” Shemtob says. “[I'm also] a business owner, [wanting] to give back to the community; I think that that's the necessary step in rebuilding.”   Shemtob is the all-star winner of Food Network's “The Great Food Truck Race” with The Lime Truck, as well as the chef behind Downtown LA's Hatch Yakitori, co-founder of Snibbs footwear company and author of “Food Truck Mogul.”    Four days after evacuating from the Palisades fire, Shemtob returned to his food truck, where he was greeted by Tyler Florence, host of “The Great Food Truck Race.”   “Tyler's kind of the people's chef,” says Shemtob, who worked with Florences on the line, serving 500 people in 90 minutes that first day. “We were serving delicious food … and I just felt that good energy of taking care of others; that felt really nice.”     Because of WCK and the chef corp, setting up around Los Angeles, people are getting nourishment, but also engaging, talking and commiserating.    “We're laughing and we're crying; it's all the things that you go through when you go through a shared tragedy with others,” he says.    Daniel Shemtob shares his experience with the fires and how he was able to bounce back. He also talks about the role of food in healing, the good work World Central Kitchen and the chef's core is doing, and how people can help those impacted.    “If you have the capital, donate; if you have the time, volunteer, and if you don't have either of those, just send a nice message to someone affected by the fires,” Shemtob says. “I have [received] so many messages… it's so nice to know that so many people are thinking about me or I'm in their thoughts and prayers; it feels like a warm hug, even from afar.”   For those who want to learn more - whether you need help, want to help or both - follow @wckitchen and @damiel.shemtob on Instagram. You can also email daniel@danielshemtob.com. Read more about Shemtob and WCK at JewishJournal.com/podcasts.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

AAA games are getting so expensive to make that companies have started marketing them as AAAA games. Despite this, games haven't really increased in price. But who's responsible for spending so much money?You can retrain your tastebuds to like a food that you hate. Will this finally end the war over pineapple on pizza?Harrison Ford wasn't always the first choice to play Deckard in Blade Runner. Initially financiers had no idea who he was, and wanted someone else despite his roles in other unknown films like Star Wars and Indiana Jones.The cost in making a game- Why So Many Video Games Cost So Much to Make - Bloomberg How to retrain your taste buds- https://www.abc.net.au/news/2025-01-15/how-you-can-retrain-your-tastebuds-to-like-foods-you-detest/104796852 How Harrison Ford got his groove back- 'Blade Runner' Financiers Asked Ridley Scott: 'Who Is Harrison Ford?' Full Show Notes : https://docs.google.com/document/d/1doCpx6qmG_HcgeHGgKn3VKQNrGgzCYO9PGhMlXQt8c4/edit?usp=sharingFollow us onFacebook Page - https://www.facebook.com/NerdsAmalgamated/Twitter - https://twitter.com/NAmalgamatedSpotify - https://open.spotify.com/show/6Nux69rftdBeeEXwD8GXrSiTunes - https://itunes.apple.com/au/podcast/top-shelf-nerds/id1347661094Instagram - https://www.instagram.com/nerds_amalgamated/Youtube - https://www.youtube.com/@nerdsamalgamated142TikTok - https://www.tiktok.com/@nerdsamalgamated Hosted on Acast. See acast.com/privacy for more information.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Suzy Sapir, founder of the Hippy Pilgrim Helpline. Every night, between 4 pm and 6pm PT, Sapir, who also owns the Hippy Pilgrim gourmet seasoning company, takes calls on her private cell: 781-291-0264. People around the world ask her cooking questions or just call to chat.    Los Angeles, where Deb and the Jewish Journal are based, is currently dealing with the wildfires, evacuations, and the resulting trauma. Organizations, restaurants, and individuals in the LA community have been great about offering meals to those displaced by the fires. However, sometimes people want that normal feeling of cooking, whether they are at a hotel, an AirBNB or sharing a space with others.   “Nothing tastes so good as that first meal that you make in that crisis or in that moment,” Sapir says. “It fosters true appreciation for the family meal … breaking bread together.”    Crisis cooking requires some creativity. However, the kitchen basics - you want a can opener, strainer, and compact, countertop electronic devices, like a crock pot, air fryer, rice cooker, and teapot - are relatively easy.   The next step is to be strategic about what food to buy.   You want small quantities that are portable, along with shelf stable foods. This includes freeze dried powdered milk, canned protein (meats, tuna) and vegetables, dried fruit and little pouches of rice, noodles and instant mashed potatoes. If you want fresh produce, get whole foods, such as potatoes, carrots, apples, bananas and/or oranges. Anything with a peel or coating will stay fresh for an extended period of time.   “You're going to curate a time-efficient, space-efficient pantry in whatever space that you're in,” she advises.    To compose a meal, start with the starch and decide what protein to put with it. Then decide what sauce would bring the ingredients into a meal. Be sure to add vegetables and fruit to finish things off.    In moments of trauma, it comes down to self care. And the best way to take care of yourself is to eat.   Suzy Sapir gives recommendations for tools and small appliances, along with tips for shopping and cooking, in crisis. She also shares her recipe for brisket, which you can easily make in a crock pot wherever you are. Get the recipe at JewishJournal.com.   Learn more about Suzy Sapir at HippyPilgrim.com and follow @HippyPilgrim on Facebook and @hippypilgrimgarlicsalt on Instagram. For personalized answers to any kitchen or food related questions, the Hippy Pilgrim Helpline is open daily from 4 to 6 pm PT: 781-291-0264. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Debra Eckerling is a goal strategist, workshop leader, and award-winning author and podcaster on a mission to change goal culture both inside and outside the workplace. As the creator of The DEB Method for simplified goal-setting, Debra works with individuals, teams, and businesses on personal and professional projects, networking strategies, and book proposal development. She hosts the GoalChatLive/GoalChat and Taste Buds with Deb podcasts and is the author of "Your Goal Guide" and "52 Secrets for Goal-Setting and Goal-Getting."In today's episode of Smashing the Plateau, you will learn how Debra Erling, a goal strategist, workshop leader, and award-winning author and podcaster, has developed a systematic approach to setting and achieving goals in both personal and professional spheres.Debra and I discuss:How Debra's journey in corporate communications led her to her current role as a goal strategist [00:38]The common pitfalls professionals encounter in goal setting and how to overcome them [01:01]Debra's DEB Method for goal setting simplified and how it can align your personal and professional aspirations [01:25]The importance of having personal goals in the workplace and how it contributes to overall fulfillment [06:50]The steps to correctly set goals using the DEB Method: Determine your Mission, Explore your Options, Brainstorm your Path [09:38]How networking and building community play crucial roles in achieving one's goals and in business development [16:23]The impact of having multiple roles and identities on professional growth and networking [04:36]Learn more about Debra at:https://52Secretsbook.comhttps://thedebmethod.com/bloghttps://www.amazon.com/Your-Goal-Guide-Planning-Achieving/dp/1642501506https://www.amazon.com/52-Secrets-Goal-Setting-Goal-Getting-Focused/dp/168481717Xhttps://youtube.com/@thedebmethodhttps://linkedin.com/in/coastbunnyThank you to our sponsor:The Smashing the Plateau CommunityJoin now for exclusive entry to our handpicked, concise strategic advice from podcast experts – master your path to success with just one click.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Annie Kantor, owner of Modern Metal, about decorating with entertaining in mind. The key is to create a beautiful space that exudes warmth and encourages conversation..    “I don't really have doors on the whole main floor of our house because … I wanted to encourage socialization,” Kantor explains. “And we designed [the kitchen] in a way so that people could really gather, because everybody ends up in there anyway.”   She adds, “One of the first things I bought when we started our remodel was a [10-foot long] antique table … it embodies everything I want when I think of entertaining [with] a design element.”   You also want to add touches that reflect your personality; it's what makes your house feel like a home.   For instance, on the wall of photos in Kantor's foyer, she does not display the best, frame-worthy pictures; she selects the ones that highlight memories.   “One of the pictures is a photo of my [two] daughters' feet, wearing these Roman sandals,” she says. “Our whole family knows, when we see it, it captured a moment on a family trip to Rome [where] my girls had a massive, three-day fight over Roman sandals.”    Annie Kantor talks about the origin of her love of entertaining and how redesigning her home led to her business: Modern Metal. She also shares ways to add personal touches to your home and gatherings, along with her friend Anne Schmitz's kugel recipe, which you can find at JewishJournal.com/podcasts.   Learn more about Annie Kantor at ModMetalDesigns.com. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

The Tastebuds of Blind Cavefish

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with chocolatier and chocolate educator Ruth Kennison of The Chocolate Project.   Honey represents a sweet Jewish New Year! Why not kick off the calendar year by indulging in chocolate. Just make sure it's the good kind.   “When you're using really good chocolate, it just elevates everything,” explains Kennison, who turned a life-long love of chocolate into her fourth career.    “I thought I'd never had any artistic bone in my body; I was an organizer and a production assistant and all sorts of things,” she says. “And I realized, this form of art combines food, chocolate, and art.”   After her pastry certification and the decision to focus on chocolate, Kennison took a trip to Paris, which led to an origin trip to Mexico. There, Kennison met farmers, saw cacao trees and learned how chocolate was processed from bean to bar.    “Chocolate comes from a fruit [that] grows only 10 to 20 degrees above and below the equator … so it grows in West Africa, Asia, Central America, South America and Mexico,” she explains. “When you open it, [the] white stuff is fruit and it tastes like lychee, and then inside of it are the little cocoa beans that need to be fermented to be made into chocolate.”   The craft chocolate and bean-to-bar movement have made good chocolate more accessible than ever.    “Bean-to-bar makers [are] roasting the beans very low and slow, so you're getting the pure natural flavors of the bean, similar to wine,” she says. “And when that batch of cacao goes away, you'll never have that exact bar again.”   Once you have quality chocolate, there are plenty of things you can make. Kennison likes to use all parts of the cacao, which includes the cocoa nibs. For instance, Kennison loves vanilla soft serve ice cream with homemade caramel sauce, cocoa nibs, and sea salt. She also makes double chocolate chip cookies, and dark chocolate truffles, which you can adapt by adding different flavors.    “It can be a coffee chocolate truffle by steeping coffee in your cream,” she explains. “I just made a London fog truffle with Earl gray and vanilla.”   Ruth Kennison talks about her chocolate-centric career journey, the Jewish-chocolate connection, and the basics of the bean-to-bar movement. She also shares tips on how to identify quality chocolate, as well as some of her favorite chocolate recipes, including dark chocolate truffles, which you can find at JewishJournal.com/podcasts.   Go to Chocolate-project.com to learn more about Ruth Kennison and her in-person and virtual chocolate classes and events, including ones at The Gourmandise School in Santa Monica. Follow @ChocProject on Instagram and Facebook.    For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, Debra Eckerling hosts a special Hanukkah panel with authors Eitan Bernath (“Eitan Eats the World”), Joan Nathan (“My Life in Recipes,” “A Sweet Year” and many others) and Beth Ricanati (“Braided: A Journey of A Thousand Challahs”).   Holidays are all about uniting friends, old and new. What better way to honor Hanukkah than to bring together three previous Taste Buds with Deb guests for a conversation about food and family traditions.   Eitan Bernath, Joan Nathan, and Beth Ricanati talk about what they love about Hanukkah and ways to lean into the light of Hanukkah this holiday season. They also share advice for entertaining, options for sufganiyot (fried donuts), and latke recipes and tricks.    Get Joan Nathan's apple latke recipe, Eitan Bernath's Brussel sprout latke recipe, and Beth Ricanati's tips for making a latke board (a reimagined cheese board) at JewishJournal.com/podcasts.     Learn more at EitanBernath.com, JoanNathan.com and BethRicanatiMD.com.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Yuliya Patsay, author of “Until the Last Pickle: A Memoir in 18 Recipes.”    A Soviet-born, San Francisco-raised storyteller, Patsay started this project as a collection of family recipes; it turned into a celebration of her past and a legacy for the future.   The first two recipes Patsay collected were her grandmother's blinchiki, which is crepes, and her dad's borscht, a popular Ukrainian soup with beets and cabbage and potatoes. She also asked them questions like, ‘Where did you learn to cook?' ‘How did you first start making this?' and ‘What's your favorite thing to cook?'   “As I did that, I realized I wanted to talk about my relationship to having grown up in the former Soviet Union and then immigrating to the United States, to San Francisco,” she explains.    This gigantic culture shock, particularly in terms of the food, also led to a greater appreciation of the foods she grew up with. There was a nostalgia of having certain foods at every holiday meal and family gathering. For instance, mashed potatoes and pickled herring were non-negotiable; they were always on the table.   One of her favorite, easy recipes is from her mother-in-law. It's called sirniki, but is basically fried cheese.    “That's a hit in the house, especially with the kids,” she says. “[They are] these little very fragrant, delicious little balls of fried cheesy dough.”   Yuliya Patsay talks about her, her book's, and its title's origin stories, along with holiday traditions, family favorites, and the importance of hospitality. She also shares the recipe for sirniki, which you can find at JewishJournal.com/podcasts.   Subscribe to Yuliya Patsay's Substack, Buckle Up Bubelah, and learn more about “Until the Last Pickle” at YuliyaPatsay.com.   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Leaving Las Vegas, Goldfield adventure, Tonapah, No shortcut through Fernly. Wind through the walls. GXMom got recognized not Dad. and of course.....more.... --- Support this podcast: https://podcasters.spotify.com/pod/show/gen-x-talks1/support

Do you ever feel like you only crave sugary or high-calorie foods? The reason could be a daily behavior that causes you to desire the foods you want to limit. In this episode, Arnold shares new research that helps you make sense of the science of craving and how you can reprogram your tastebuds and take control of your hunger. You'll also learn about how to minimize soreness and maximize recovery, as well as a good reason why you should include carbs in your post-workout meal. Looking to upgrade your workouts and build better habits? Sign up for the Pump app with the 7-day risk-free trial at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠thepump.app⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. If you'd like to join Arnold's Pump Club and receive his free daily newsletter, you can sign up with this link: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://arnoldspumpclub.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Production and Marketing: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://penname.co/

Are You Garbage presents stand up comedian and podcast host Joe Gatto! You know Joe from Impractical Jokers, This Past Weekend, Taste Buds, Whiskey Ginger, Two Cool Moms, Not Today, Pal, Hey Babe!, and his new comedy special "Messing With People" OUT NOW! Thanks for watching the Are You Garbage Comedy Podcast. Come to a Live Show! AYG & Friends 10/1: https://punchup.live/areyougarbage/tickets Live Shows: https://punchup.live/areyougarbage/tickets PATREON: https://www.patreon.com/AreYouGarbage MERCH: https://areyougarbage.com/ Get 50% off your 1st box by going to https://factormeals.com/Garbage50 and use code GARBAGE50 Adam & Eve: https://www.adamandeve.com/ Promo Code: Garbage Support the show by downloading the DraftKings Sportsbook App and using the code AYG. If you or someone you know has a gambling problem, crisis counseling and referral services can be accessed by calling 1-800-GAMBLER (1-800-426-2537) (IL/IN/LA/MI/NJ/PA/WV/WY), 1-800-NEXT STEP (AZ), 1-800-522-4700 (CO/NH), 888-789-7777/visit http://ccpg.org/chat (CT), 1-800-BETS OFF (IA), 877-8-HOPENY/text HOPENY (467369) (NY), visit OPGR.org (OR), call/text TN REDLINE 1-800-889-9789 (TN), or 1-888-532-3500 (VA).   21+ (18+ NH/WY). Physically present in AZ/CO/CT/IL/IN/IA/LA(select parishes)/MI/NH/NJ/ NY/OR/PA/TN/VA/WV/WY only. New customer offer void in NH/OR/ONT-CA. $200 in Free bets: New customers only. Valid 1 per new customer. Min. $5 deposit. Min $5 wager. $200 issued as eight (8) $25 free bets. Ends 9/19/22 @ 8pm. Early Win: 1 Early Win Token issued per eligible game. Opt in req. Token expires at start of eligible game. Min moneyline bet $1. Wagering limits apply. Wagers placed on both sides of moneyline will void bet. Ends 1/8/23 @ 8pm ET. See terms at sportsbook dot draftkings dot com slash football terms. Comedians H. Foley and Kevin Ryan are self proclaimed GARBAGE. Each week a new stand up comedian gets put to the test. Steal shampoo from hotels? Own a George Foreman Grill? Ever worn JNCO Jeans? Learn more about your ad choices. Visit megaphone.fm/adchoices

Sal Vulcano is a stand-up comic and the co-creator, star, and executive producer of the comedy show “Impractical Jokers," He's also the co-host of the podcasts “Hey Babe!” with Chris Distefano and “Taste Buds” with Joe DeRosa. Catch his new special, “Terrified,” on YouTube. www.salvulcanocomedy.com https://youtu.be/6X49375Hah8?si=vYGwevRFW9bWdYTl Learn more about your ad choices. Visit podcastchoices.com/adchoices