Podcasts about taste buds

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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.

It's always very exciting in the food industry when a new segment comes along.Pistachio nuts are not new but Pistachio Spread certainly is.I'm delight today to welcome Fuad Baker the Sydney based founder of Pistabella Pistachio Spread. This is a classic entrepreneurial story whereby Fuad and the team recently launched one of the first Pistachio Spreads in Australia. The thing that really stands out with Pistabella and this pistachio spread is that it would have to be one of the most delicious “anythings” I have ever tasted.It really is extremely decadent and dangerously moreish. Or “deliciously not normal” as we say. There has been excellent progress in a very short time so lets chat with Fuad to get the full story and lets see what lies ahead.Check out all Pistabella detail here.https://www.pistabella.com/?srsltid=AfmBOopLN59IOu8UIrmyis7Vo8r9Q956xpqIx1W28PRY3bKR17gW-y7XDavid Burns is also the founder of DJB Food Group and Creme design helping manufacturers, brands and entrepreneurs develop innovative new products and brands to distribute into retail. In 2025 our clients will have achieved $60mil in sales from brands and product ranges we have developed in the prior 24 months. Reach out for a chat anytime! Would you like to be a guest on our show or sponsor an episode to reach your target audience? Connect with us anytime david@djbfoodgroup.com

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.

Joining us today is Dr. Angela Zeng, the visionary founder of Karviva Beverages. Born in China and armed with a profound belief in the healing power of nature inspired by Traditional Chinese Medicine, Angela has seamlessly blended this ancient wisdom with cutting-edge science to revolutionize the wellness drink industry. In this episode, Dr. Angela emphasizes the importance of a balanced diet and the role of minerals in maintaining good health. She also shares how they made their beverages to be delicious while ensuring they are crafted with a variety of natural ingredients and minerals.  

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.

Have you visited our video podcast on Twitch yet? If not, this is the episode to do so! We have a wild taste test that you have to see to believe! We also talk NFL football as we enter the home stretch and reminisce about the party of the decade… Sipeapalooza! Check out the time stamps below for our show topics and skip ahead if you desire! As always, thank you to all of our ITMers for the love and support! Special thank you to Matt Lyzack for donating the MBerrys for our taste test! Check out Matt's incredible artwork! The best way to support the show (or purchase ad space) is on our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Patreon⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! Thank you to our patrons: Hannah Haggard, Eric Rourke & Joe Roth Thank you to our sponsor: McNary Chiropractic in Russell, KS Check out our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Merch Store⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ for all of your ITM gear and novelties! Use our ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linktree⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to find us on ALL the sites and socials. Timestamps: 0:00 - Intro, Shout-outs and McNary Chiropractic's Dad Joke of the Week 8:00 - Uncle Matt's MBerrys and Hannah's Hallmark Review 43:37 - NFL Notes and Picks 1:55:37 - Top 10 For Sipeapalooza's 10 Years 2:26:30 - Outro --- Support this podcast: https://podcasters.spotify.com/pod/show/itmkansas/support

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.

(00:42) Meet Ben D'Amico, the executive development chef for Giant Eagle's Market District stores, who takes us on a culinary journey through the world of large-format grocery chains. From humble beginnings as an intern to crafting prepared foods for 24 locations, Ben shares the exciting and challenging aspects of his role, including creative collaborations like 'Flights and Bites' with Ana Eats Pittsburgh or exclusive menus for collegiate soccer teams.  (08:11) Ben takes us behind the scenes, revealing the complexities of maintaining consistency and quality across multiple locations. His insights into evolving consumer tastes showcase how Market District stays ahead of the game, offering customers options that range from budget-friendly to premium quality.(23:16) Beyond the corporate kitchen, Ben shares his work with 'Best Buddies' partner Tori, on a unique pasta dish that reflects the flavors of Italy and Greece, set to be a highlight at the upcoming Taste Buds event. Ben also opens up about his Italian and Slovak roots, emphasizing the importance of family traditions like the Feast of the Seven Fishes, and we also get a quick mention of his wife's children's book, "Harvey's Hamburgers." (33:25) Plus Chantal and Alex Huff reveal their recent visit to Reva Modern Indian Cuisine, and Chris Fennimore of QED Cooks shares an updated approach to a beloved seafood dish. Have a seat at the table and enjoy!Support the showLiked the episode? We'd love a coffee!

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

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with New York teen Steven Hoffen, founder of Growing Peace Inc. The organization installs hydroponic systems in communities in need, so that they can grow their own fresh produce.    “Growing Peace is really about trying to give back to the world, to my community, and trying to help it out and make the world a better place,” he says. “Whatever little I can do is going to be helpful.”   Hydroponics produces food efficiently and sustainably; plants receive nutrients through nutrient rich water, rather than through soil. It uses 80 to 90 percent less water, uses up less space and doesn't use pesticides or chemicals.   The wheels were set in motion in the summer of 2019. On a trip to Israel, Hoffen visited a non-profit organization, called Sindyanna of Galilee, where Arab and Jewish women work together to try to create peace within their communities through engaging activities. The following summer, Hoffen learned about Sindyanna's hydroponics project and created a film, called “Growing Peace in the Middle East.” This led to him creating Growing Peace Inc.   “Learning about the way that Sindyanna was using hydroponics and growing produce to help people [is] what inspired me to think I could potentially do the same in my own community,” he says.    Hoffen has since installed seven hydroponic systems: one at a food pantry in Tel Aviv and the rest in the New York City area, including systems at Hope House in the Bronx, Edgecombe Residential Treatment Facility, and Queensboro Correctional Facility. Each tower yields a bounty of five to ten pounds of nutritious, organic produce every month. Hoffen volunteers each week at one or two of these communities.    “I do love getting on the ground and helping out to maintain the hydroponic systems, because getting that hands-on experience is what's really fun to me,” he says.   Hoffen shares what led to the launch of Growing Peace, his interest in sustainability, agriculture and food insecurity, and plans for the future. He also talks about his favorite Jewish foods, tips for giving or starting a philanthropy, and more.    “If you're not interested in pursuing something that's super large … try and help out other people who do have their own initiatives,” he says. “Or you can just do something more local, donate to your food pantry, give to charity, tzedakah, that sort of thing.”   He adds, “Whatever you can do and whatever you're capable of, if it seems like it's the right thing to do, it probably is.”   Learn more at GrowingPeaceInc.org and JewishJournal.com/podcasts. 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 Jessie-Sierra Ross, founder of Straight to the Hips, Baby, and author of “Seasons Around the Table: Effortless Entertaining with Floral Tablescapes & Seasonal Recipes.”   Ross took the leap from prima ballerina into the food and cooking world, after she retired from professional dance.    “I started cooking at my mother's side at six or seven years old, just fascinated by not only the chemistry of bringing food together and the sort of food is love aspect, but also just spending quality time with my family,” Ross explains. “That passion for food continued to grow with me, even if I couldn't always indulge: my daily staples were yogurts, oranges and bowls of chicken soup, but that didn't stop me from the occasional cocktail and slice of brie.”   Once Ross' blog took off, she started doing food photography and styling, magazine articles and TV work. Her recently released cookbook, “Seasons Around the Table,” covers the four seasons, and melds garden, home decor, lifestyle and food and drink. The linchpin is entertaining: inviting people to the table and creating beautiful tablescapes for people to enjoy.    “There's nothing better than a little coffee, a little cake and a little kibitz,” she says. “We eat to remember, we eat to connect, we eat to nourish, we eat to love.”    Jessie-Sierra Ross talks about her backstory and how it led to “Seasons Around the Table,” along with tips for simplifying the entertaining processes, creating showstoppers, and bringing family history to the table. She also shares her recipe for apple and pear crumble, which you can find at JewishJournal.com/podcasts.    “It doesn't have to be a special occasion to make a special meal,” she says. “Focus on the flavors, focus on the food and obviously the guests.”   Learn more at StraightotheHipsBaby.com and follow @StraighttotheHipsBaby on Instagram and Jessie-Sierra The Last Bite on 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 chef Or Amsalam, a two-time James Beard Award semifinalist and founder of Lodge Bread Co., which has three locations in Los Angeles.   Amsalam, who served in the military before pursuing his culinary dreams at Le Cordon Bleu, says he has always been obsessed with bread.    “Bread has always been a staple in my household,” Amsalam says. “Growing up in an Israeli Moroccan family, we ate bread with virtually everything: we ate bread with rice, we ate bread with potatoes, [we ate] bread with bread.”    He continues, “Towards the end of my cooking career, I started doing some private cheffing and I just couldn't find the type of bread that I wanted, so I just started making bread.”   Just as good bread has the power to elevate a dish, the opposite is also true “If you're eating shakshuka, and the bread is no good, it just kind of dulls it all down,” he explains.    Or Amsalam shares his love of bread, bread making tips, and his thoughts on the value of failure. He also shares his shakshuka recipe, which you can find at JewishJournal.com/podcasts.   Learn more at LodgeBread.com and follow @LodgeBreadCo on Instagram. Lodge Bread has locations in Culver City and Woodland Hills; the Pico bakery and cafe closes November 17. The new location in Beverly Hills opens November 22.   * National Homemade Bread Day is November 17. For more on baking bread at home, Amsalam recommends “Tartine Bread” by Chad Robertson and “Josey Baker Bread.” *   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 author, food writer, and recipe writer Aaron Hamburger. His novels include “Faith for Beginners” and “Hotel Cuba;” which is based on his grandparents' immigration story. Hamburger also developed the babka recipes for Lesléa Newman's children's book “The Babka Sisters.”   While food informs all of his genres, cooking has not always been his thing.    “I could barely boil water for a long period of my life,” Hamburger explains.    Around the time his first book, a short story collection called “The View from Stalin's Head,” came out, Hamburger's publicist went on vacation to cooking school. He liked that idea, and decided to attend the Institute for Culinary Education in New York.   Once bitten by the cooking bug, Hamburger started taking as many classes as he could, collecting cookbooks, and learning through trial and error. After a while, he decided to combine the two interests.    “Food's [even] been present in all of my fiction, just in different ways, often depending on the places or topics that I'm writing about,” Hamburger says.   Hamburger also believes that food writers, fiction and nonfiction, tend to over-write the food description.    “Fiction writers tend to … describe [food] in lofty, elevated terms, rather than just dealing with it frankly and head-on, like what kind of food is it and how it functions in this world," he explains.    So, if you're writing about food, either fiction or nonfiction, be direct, specific, and accurate.     Hamburger talks about the advantages of being a former non-cook; the impact of food in history, relationships, and conversations; and how to really examine food, especially when you plan to write about it. He also shares his love for baking - particularly seven-layer cake and cookies (“almost anything can be made into a cookie”) - along with his recipe for mojito cookies, which you can find at Jewish Journal.com/podcasts.    Learn more about Aaron Hamburger and his books at AaronHamburger.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 actress Yael Grobglas. Grobglas, who played the series regular dual-roles of ‘Petra' and ‘Anezka' on “Jane the Virgin;” Hallmark Channel's “Hanukkah on Rye;” and recently started an arc on the new “Matlock,” believes food is magical.    “It can heal you, it can make you happy, it can bring people together,” she says.     Grobglas was born in France and grew up in Israel, and loves the cuisines from both. Some of her happiest memories involve holidays and food.    “You all sit at the table together, you sing songs and you eat,” she explains. “And the kids run around under the table and between everybody's legs, [while] the parents try to keep some sort of adult conversation going.”   Grobglas, whose mother and father are wonderful cooks, was destined to love food. When she moved out on her own, Grobglas knew she had to learn how to cook, so she could continue to eat good food.   “Luckily I'm pretty creative,” she says. “I cannot follow a recipe to save my life [but] I have so many cookbooks … I'll look through them for inspiration. I feel like I'm making art.”     When asked how her training as an actor influenced her creativity in the kitchen, Grobglas said it made her trust herself, and the creative process, more.    “If you botch a take, it's fine; you do another one,” she explains. “You make mistakes, that's how you learn. It's okay, you get better.”   On “Matlock,” Grobglas plays a jury consultant aka human lie detector. She previously worked with “Matlock” showrunner Jennie Snyder Urman on “Jane the Virgin,” which Urman created.  “It was incredible to work together again,” she says.    Yael Grobglas talks about her earliest food memories, how she creates in the kitchen, and the amazing craft (food) services on Matlock. She also shares the recipe for her mom's signature dish: lentil salad with apples and red onion, which you can get at JewishJournal.com/podcasts.   Follow @YaelGrobglas  on Instagram and watch her arc on “Matlock” on CBS; her character arrives on episode three.   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, cookbook author and dinner-party aficionado Jake Cohen. The author of “Jew-ish” and “I Could Nosh,” Cohen believes cooking should be easy, fun, and shared with others. That message comes out loud and clear in his new show, “Jake Makes It Easy” on the FYI channel.   “Going to the gym is difficult, but the hardest part is showing up, and I think it's the same thing when it comes to cooking,” Cohen explains. “The hardest part is deciding you're going to cook, and then from there, the rest is pretty easy.”     In each half hour episode of “Jake Makes it Easy,” Cohen provides a step-by-step process for creating a main course and dessert that go together. He also gives tips on the order of preparation, rounding out the meal with a salad or a side and how to turn it into a dinner party.    The show really exemplifies Cohen's relationship with cooking, the importance of cooking with love, and the blessing of cooking for others.   “It's why I love baking bread or desserts or cakes, because these are things that feel like alchemy,” he explains. “You're taking something - and you're truly just making it from the wildest things that should not turn into the final product - and all of a sudden people are eating something that you made with love.”   Jake Cohen talks about what led to his love of cooking, the backstory behind “Jake Makes It Easy,” and how Fran Drescher inspires his contribution to the Jewish conversation. He also shares tips for making cooking easy and adding love to your meals, as well as his recipe for date brownies, which you can find at JewishJournal.com/podcasts.   “Jake Makes It Easy,” premiering on the FYI channel on October 28, is a part of A+E Networks partnership with Rachael Ray's Free Food Studios. Follow @JakeCohen on Instagram and TikTok and find Jake Makes It Easy on the FYI channel, the FYI app and FYI.tv. #JakeMakesItEasy   For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

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

But will the banana be a crowd favorite? Stay tuned!

In this episode of Franchising 101,Tim Parmeter welcomes Jessi Brelsford, founder of Taste Buds Kitchen. Jessi shares her remarkable journey from a finance career on Wall Street to creating a unique franchise focused on cooking classes for all ages. She talks about the transition from her original side project, Cupcake Kids, to the full-fledged Taste Buds Kitchen, which now has 17 locations across the U.S. Jessi discusses the business model, community engagement, and the culinary and educational activities offered at Taste Buds Kitchen. She also dives into the franchise opportunity, emphasizing the support provided to new owners, from real estate selection to marketing strategies and operations. Check out FranCoach's TV show, the Franchising 360 Show, Fridays 8pm EST/5pm PST on the Biz TV Network www.biztv.com  WANT TO KNOW MORE? Go ahead: Schedule a call with one of our franchise coaches!  https://www.francoach.net/   LINKS AND RESOURCES MENTIONED:  Taste Buds Kitchen website https://tastebudskitchen.com/  Check out FranCoach's TV show,Franchising 360, on the Biz TV Network www.biztv.com Schedule a call with FranCoach https://info.francoach.net/meetings/schedule-call/connect  Franchising 101 podcast website with a library of past episodes http://franchising101.net/  Learn more about FRSTeam https://frsteam.com/  Visit Entreprenuer.com for a wealth of information for people just like you! https://www.entrepreneur.com/   Franchising News https://www.franchisingnews.net/  INTERESTED IN FRANCHISE OWNERSHIP?  Schedule a call with one of our coaches today! FranCoach is connected with over 500 franchises and we walk you through the process of finding the perfect franchise for you. Our services are always free and we commit ourselves to helping you find your better tomorrow. If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts/iTunes? It takes less than 60 seconds and it really makes a difference in getting our message out to more people who can use it. Sign up for our email newsletter at https://www.francoach.net/  Interested in sponsoring the podcast? Contact us at info@francoach.net FOLLOW FRANCOACH: Instagram @yourfrancoach https://www.instagram.com/yourfrancoach/ and @franchising101podcast https://www.instagram.com/franchising101podcast/  Twitter: @FranCoach4U https://twitter.com/FranCoach4U  Facebook: https://www.facebook.com/francoach4u/  YouTube: https://www.youtube.com/channel/UC1GtG31hWoecEONdScIJOsQ 

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 2699: David Cameron-Smith delves into the powerful connection between taste and emotion, revealing how our taste buds influence behavior, memories, and overall well-being. He emphasizes the importance of understanding these connections to develop a balanced and enjoyable approach to healthy eating that respects both nutritional needs and the pleasures of food. Read along with the original article(s) here: https://www.lesmills.com/fit-planet/nutrition/taste-it-want-it/ Quotes to ponder: "It only takes a mouthful of some foods to trigger complex sensations and emotions." "Understanding and harnessing the power of the deep-rooted connections between taste and our behaviors is never going to be solved by a ‘one fits all' eating plan." "Any plans for healthy eating will soon unravel if they revolve around eating tasteless, unappetising and boring foods." Learn more about your ad choices. Visit megaphone.fm/adchoices

This week the buddies get into an explosive battle... Literally. We're talking fireworks people!!! Our Sponsors: DoorDash - Order on DoorDash and save big during Summer of DashPass. Sign up today! DashPass benefits apply only to eligible orders. Terms apply. BetterHelp - [Sal Vulcano & Joe Derosa are Taste Buds] is sponsored by BetterHelp. Visit BetterHelp.com/tastebuds today to get 10% off your first month ButcherBox - Go to ButcherBox.com/TASTEBUDDIES and use code TASTEBUDDIES to get $20 off your first order. Learn more about your ad choices. Visit megaphone.fm/adchoices

Timecodes: 0:00 Start 06:39 Thoughts on Eminem's New Single 12:54 Drake officially lost the rap battle 14:53 Not Like Us at Bar Mitzvah: https://www.youtube.com/watch?v=NsU3ztvHGB8 16:19 Pup Punk's Chicago show 19:41 Surviving Barstool New Season 29:58 Early Days KFC Radio Lore 39:21 Video Voicemails 01:07:26 Sal Vulcano Interview 01:08:19 Sal's fear of corners 01:11:54 Strip Clubs 01:17:44 Sal's Tour 01:19:50 Sal keeps tags on all his clothes 01:24:28 Sal's insane Wii debacle 01:28:57 Woman who died holding in her pee 01:37:38 Sal can beat lebron at basketball 01:42:44 Tastebuds with Joe DeRosa 01:48:00 Is Sal gonna get another Jaden Smith Tattoo? +++++++++++++++++++++++++++++++++++++ Gametime: Download the Gametime app or go to https://gametime.co, enter your email, and redeem code KFC for $20 off your first purchase (terms apply). Bespoke Post: Get a free Mystery Gift with your first monthly shipment when you sign up at https://BoxofAwesome.com Aura Frames: Visit https://AuraFrames.com/KFC to get $30-off on their best-selling frame for Father's Day MAX - House of the Dragon: Season 2 of House of the Dragon premieres SUNDAY, JUNE 16 at 9PM on Max.You can find every episode of this show on Apple Podcasts, Spotify or YouTube. Prime Members can listen ad-free on Amazon Music. For more, visit barstool.link/kfcr

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