Podcasts about Zabar

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.

Pickles are moving from sidekick to main event on restaurant menus, as the Menu Talk co-hosts witnessed recently. Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, attended Popeyes' pickle reveal at the chain's flagship Times Square location in New York City. The restaurant was decked out in green from top to bottom, and Bret got to taste Popeyes new pickle menu, which included fried pickles, a tart pickle glazed chicken sandwich and pickle lemonade. Although not on the menu, servers also handed out Pickle Margaritas infused with pickle juice, and pickles with smoked salmon, caviar and crème fraiche, courtesy of NYC deli landmark, Zabar's.When Pat Cobe, senior editor of Restaurant Business, interviewed Popeyes chef Amy Alarcon following the event, she mentioned the hydrating properties of pickle juice, which is mixed into Popeyes' signature cane sugar-sweetened lemonade. Coffee chain Dutch Bros also introduced a pickle juice energy drink this month, the Pickleback Rebel. Moving on to non-pickle items, Pat talked about the inspiration behind Jack in the Box's culturally connected milkshakes. The latest is the Pink Pineapple Express that ties into 4/20, the unofficial “holiday” celebrating cannabis. Bret mentioned that Ike's Love and Sandwiches and Jimmy John's are both offering special munchies for 4/20 as well. Other food news of the week focused on the never-ending parade of ranch dressing variations and Subway's latest footlong snack—Doritos Footlong Nachos. Bill Nevruz of Shaw's Crab House | Photo courtesy of Lettuce Entertain You EnterprisesThen the two shared an interview with Bill Nevruz, an executive partner in Lettuce Entertain You Enterprises and the divisional president of Shaw's Crab House in Chicago. Shaw's is celebrating its 40th anniversary this month, and Nevruz described the festivities around that milestone, including a throwback menu that features items like sauteed frogs' legs, clams casino and crab-stuffed shrimp. Of course, signatures including oysters, sushi and king crab legs will also be on hand, along with two anniversary cocktails—an Old Fashioned and a Martini—both garnished with oysters and caviar. Listen as Nevruz relates Shaw's story and how the restaurant has earned its reputation as a premier seafood destination far from both coasts.

How do you turn ice cream into a lifestyle brand? Sasha Zabar has done just that with Glace, a boutique concept that has transformed the way we think about indulgence. From sourcing the finest ingredients to creating visually stunning experiences, Sasha has built a brand that's as aspirational as it is delicious. In this episode, we dive into his unique approach to branding, the lessons he's learned from his family's hospitality empire, and how Glace is redefining what it means to stand out in a crowded market. If you've ever wondered how to turn a simple product into a viral sensation, this conversation is for you. For more on Glace and their luxury take on classic indulgences, visit https://glaceny.com/____________________________________________________________Full Comp is brought to you by Yelp for Restaurants: In July 2020, a few hundred employees formed Yelp for Restaurants. Our goal is to build tools that help restaurateurs do more with limited time.We have a lot more content coming your way! Be sure to check out our other content:Yelp for Restaurants PodcastsRestaurant expert videos & webinars

“Everything is upside down!”The Midnight Miracle crew, along with guests Jon Stewart and Q-Tip, get real on what's f'd-up in America. Featuring: Bill Murray, Arthur Jaffa, Pharoahe Monch, Jon Stewart, and Q-Tip Contains audio clips featuring Maya Angelou, and music from (in order of appearance) Harry Belafonte, th1rt3en, Bekon, Kahil El'Zabar, Charles Wright & The Watts 103rd St Rhythm Band, Willie Dunn, and Quincy JonesRecorded in Ohio. Executive Produced by Talib Kweli, yasiin bey, Dave Chappelle, Noah Gersh, Jamie Schefman, Nick Panama, Kenzi Wilbur, and Miles HodgesProduced, Edited, and Composed by Noah Gersh and Jamie Schefman for SALTStory Producers: Lee Adams and Imran Malik Production Manager: Liz LeMayProduction Coordinator: Diana Chammas Recording Engineers: Federico Lopez and Adrián Bruque for NPNDAssistant Editor: Noah Kowalski Additional Score by Jasper van Dijk Transcription Supervisor: Sam BeasleyMixer: Jordan GalvanPodcast Artwork: Leeann SheelyStill Photography: Mathieu BittonThe Midnight Miracle is a Luminary Original Podcast in partnership with Pilot Boy Productions and SALT.Special thanks to Paul Adongo, Cipriano Beredo, Elaine Chappelle, Ivy Davy, Rikki Hughes, Sina Sadighi, Deborah Mannis-Gardner, Nicolle Johnson, Donna Dragotta, Carla Sims, Pete Amaro, Clint Balcom, Jennifer Branigan, Taylor Dalton, Miles Hodges, Zainab Khan, Christopher Landry, Coral Lee, Jayme Lynes, Mykola Logvynenko, Rishi Malhotra, Mohan Nerkar, Brian Parsons, Lauren Perkins, Kyle Ranson-Walsh, Matt Sacks, Betsy Santoyo, Lisa Schrader, Akhila Shankar, Leeann Sheely, and Mark Silverstein.Photography made available courtesy of Pilot Boy Productions, Inc. Copyright © 2022 by Pilot Boy Productions, Inc., all rights reserved

This morning we explore Birchat HaChodesh, the blessing for the new Jewish month we say in synagogue this Shabbat. We trace the origins of this practice, and how it binds all Jews in the world to each other and toward Jerusalem. Plus we gain a key insight to prayer with one seemingly extra word in the last line, expressed with a great story about buying smoked salmon at Zabar's in New York. Michael Whitman is the senior rabbi of ADATH Congregation in Hampstead, Quebec, and an adjunct professor at McGill University Faculty of Law. ADATH is a modern orthodox synagogue community in suburban Montreal, providing Judaism for the next generation. We take great pleasure in welcoming everyone with a warm smile, while sharing inspiration through prayer, study, and friendship. Rabbi Whitman shares his thoughts and inspirations through online lectures and shiurim, which are available on: YouTube: https://www.youtube.com/channel/UC5FLcsC6xz5TmkirT1qObkA Instagram: https://www.instagram.com/adathmichael/ Podcast - Mining the Riches of the Parsha: Apple Podcasts: https://podcasts.apple.com/ca/podcast/mining-the-riches-of-the-parsha/id1479615142?fbclid=IwAR1c6YygRR6pvAKFvEmMGCcs0Y6hpmK8tXzPinbum8drqw2zLIo7c9SR-jc Spotify: https://open.spotify.com/show/3hWYhCG5GR8zygw4ZNsSmO Please contact Rabbi Whitman (rabbi@adath.ca) with any questions or feedback, or to receive a daily email, "Study with Rabbi Whitman Today," with current and past insights for that day, video, and audio, all in one short email sent directly to your inbox.

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New Year's resolutions. They're not easy to keep. Especially when it comes to food, which is so habitual, almost ritualized in our culture. How do you break the cycle?We're Bruce Weinstein and Mark Scarbrough . . . except without Mark. He's a brief episode to explain why the podcast disappeared for a month and why it may disappear for a bit more before we can both be back at it.But in the meantime, Bruce has a one-minute cooking tip for you, he's got a primer on ultra-processed foods, and he'll tell you what's making him (and Mark!) happy in food this week.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:49] Bruce's one-minute cooking tip: how to use your gas grill in the winter.[02:47] Bruce's thoughts on ultra-processed foods . . . and maybe ways you can make an easy New Year's resolution.[07:03] What's making Bruce happy in food this week: Zabar's appetizing!

Mitch Prensky is a food and beverage development consultant with a storied career spanning fine dining, catering, and hotel restaurant concepting. After founding and running Supper, a celebrated farm-to-table restaurant in Philadelphia, Mitch shifted gears to consulting, bringing his expertise to projects with Zabar's, Hyatt, and boutique hotels across the country. As co-founder of COJHO F&B Development, Mitch focuses on creating dining concepts that balance artistic vision with operational execution. Susan and Mitch talk about farms, budgets, and alien abduction. What You'll Learn: How time, capital, and talent factor into a successful restaurant launch. Why building equity for staff and fostering kindness in the industry matters now more than ever. What Mitch predicts for a hyper-local, luxury-driven approach that emphasizes personalization and connection. How Mitch's jazz background shaped his approach to hospitality and the parallels between performing and cooking. Why Mitch pivoted from restaurant ownership to helping boutique hotels and independent operators refine their F&B programs. Who picked vegetables at 6 AM for Mitch's acclaimed restaurant, Supper, where he grew his own ingredients just miles from the kitchen. Loved Mitch's stories and insights? Don't forget to subscribe, share, and leave a review. Want your burning hospitality questions answered? Call or text the hotline at 850-404-9630 to be featured on a future episode!

Eli Zabar is one of New York City's finest food impresarios. He's celebrating 50 years in the business, and we spoke with him from inside his car about unlocking our 2025 hobbies and dietary restrictions, he sets the record straight about his involvement in the Zabar's business, TJ pitches a frittata repurposing for his not so popular salad, his hate of tunafish, his love of Madison avenue, bread baking, the architecture of Richard Lewis, real estate deals, his mother's soup, his custom Charvet shirts, Ralph Lauren Bermuda shorts, fur lined Crocs, and how he summers in the south of France. What a guy! instagram.com/elizabarnyc twitter.com/donetodeath twitter.com/themjeans howlonggone Learn more about your ad choices. Visit megaphone.fm/adchoices

Filling in for Jason Wald today with all jazz selections. brianturnershow.com, eastvillageradio.comPHILIP COHRAN & THE ARTISTIC HERITAGE ENSEMBLE - Unity - Philip Cohran And The Artistic Heritage Ensemble (1969, re: Aestuarium, 2001)MELVIN JACKSON - Cold Duck Time Pts 1 &2 - Funky Skull (Limelight, 1969)ROB MAZUREK / EXPLODING STAR ORCHESTRA - White River - Live at the Adler Planetarium (International Anthem, 2024)MONK MONTGOMERY - Journey To the Bottom - Bass Odyssey (Chisa, 1971)DAVID MURRAY - Shout Song - V/A: Wildflowers 4: The New York Jazz Loft Sessions (Douglas/Casablanca, 1976)THE THIRD WAVE - Maiden Voyage - Here and Now (1970, re: Crippled Dick Hot Wax, 1999)LES DOUBLE SIX - Early Autumn - Les Double Six (Columbia, 1962)BUDDY MORROW & HIS ORCHESTRA - Staccato's Theme - V/A: Crime Jazz: Music In The First Degree (Rhino, 1997)FRANÇOIS TUSQUES -  Nous Allons Vous Conter... - V/A: Mobilisation Générale: Protest and Spirit Jazz from France (1970-1976) (Born Bad, 2013)JOE HENDERSON & ALICE COLTRANE - Air - The Elements (Milestone, 1974)STEVE MACKAY & THE RADON ENSEMBLE - Sans Frontiers (live on my old WFMU Show) - Tunnel Dinner (Qbico, 2006)CHARLES LLOYD - Moon Man - Moon Man (Kapp, 1970)JOSEPH BOWIE / LUTHER THOMAS - I Can't Figure Out (Whatcha Doin To Me) - I Can't Figure Out (Whatcha Doin To Me) (Moers Music, 1979)EDDIE GALE - Black Rhythm Happening - Black Rhythm Happening (1969, re: Water Music, 2003)KAHIL EL'ZABAR'S RITUAL TRIO w/PHAROAH SANDERS - Africanos/Latinos - Africa N'da Blues (Delmark, 2000)JOHNNY DYANI QUARTET - Dorkay House - Mbizo (Steeplechase, 1982)DON CHERRY / OKAY TEMIZ - Istanbul - Turkish Theater 1970 (Cazplak, 2024)LOL COXHILL -  Feeback / Vorblifa Exit - Ear of the Beholder (Dandelion, 1971)COMPANY - Za'id - Company 2 (Incus, 1977)

On this week's episode, host Caryn Antonini is joined by Benita Kasbo, small batch Syrian cheesemaker and founder of Kasbo's Market, which sells curated Middle Eastern foods. Benita makes authentic, traditional Jibneh, which is a variety of cheese found throughout the Middle East. Born in Aleppo, Syria, Benita moved to the United States as a toddler. Part of Benita's mission behind her old world cheesemaking is to spread positivity and education about Syrian culture. Her cheese is currently sold at Zabar's in Manhattan and several locations throughout New Jersey. For more information on our guest:Kasbo's Marketkasbosmarket.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Eli Zabar is the youngest son of the Jewish grocery family behind the famed New York food emporium, Zabar's. Fifty years ago, he left the family business to open his own shop, where he would pursue the “best”: the best breads, cheeses, jams. He was inspired by the markets of Europe and quickly realised that to get the quality he wanted in America, he would have to do a lot of it himself. Eli is now 81 years old, and over the decades, has watched the food scene catch up. Today, Lilah chases him around one of his markets on the Upper East Side, where they make a sandwich, explore what quality food means and reflect on how food culture has changed.-------Lilah's profile of Eli's EAT restaurant is here: https://on.ft.com/4eKrSSj-------The show is ending in early January. But we want to know your cultural questions! Write to Lilah at lilahrap@ft.com or on Instagram @lilahrap. And – thank you.Read a transcript of this episode on FT.com Hosted on Acast. See acast.com/privacy for more information.

Wenn der Körper zum Übersetzer wird, was Sprichwörter und Gesundheit gemeinsam haben - das ist Thema im Sonntagstlalk bei ANTENNE MAINZ. https://mentoren-verlag.de/werke/wenn-der-koerper-zum-uebersetzer-wird-das-buch/ https://antenne-mainz.de/ueber-uns/team/redaktion/volker-pietzsch/

Learn more at TheCityLife.org --- Support this podcast: https://podcasters.spotify.com/pod/show/citylifeorg/support

Rivky sits down with  journalist and podcast host Stephanie Butnick to discuss what it means to be Jewish today. We discuss tapping into our Jewishness in the current moment, what it means to be “visibly Jewish” and Stephanie sets the blueprint for a great Jewish debate. Stephanie Butnick co-hosts the popular Jewish podcast Unorthodox, produced by Tablet Magazine, where she has worked for more than a decade in various writing and editing roles. She is the co-author of The Newish Jewish Encyclopedia: From Abraham to Zabar's and Everything in Between, and has written for the New York Times, Wall Street Journal, and New York Post. She travels the country speaking to Jewish audiences about all aspects of Jewish life today. Tabletmag.com Click here for The Unorthodox Podcast, I'm linking to my episode and be sure to check out the rest- it's a great show! @sbutnick Click here to see the Impact Fashion collection. Click here to get an Impact Fashion Gift Card Click here to get the Am Yisrael Chai crewneck. Click here to join the Impact Fashion Whatsapp Status Click here to take a short survey about this podcast and get a 10% off coupon code as my thanks

In this episode of Postcards from the Kitchen, host Elaine Acker sits down with Keira Crooms to reminisce about their recent five-day adventure in New York City. They share their experiences, favorite spots, and some unexpected delights as they explore the city's culinary and cultural gems. From luxurious transportation and cozy hotel stays to unforgettable meals and unique tours, this episode is packed with tips and stories that will inspire your next trip to the Big Apple.Key Takeaways: • Transportation Tip:Start your New York adventure in style with a ride from NYC Platinum Transport. Elaine explains why having a personal driver like Vinny is worth every penny, adding a touch of luxury and convenience to your trip. • Hotel Highlight:Discover the charm of the Arlo Midtown, a stylish urban living hotel. Elaine and Keira rave about its compact yet well-designed rooms, comfortable beds, and the perfect location for exploring the city. • Dining Experience:Dine at the iconic Tavern on the Green in Central Park. Keira and Elaine share their enchanting evening, complete with twinkling lights, excellent service from Plato, and the best ceviche they've ever tasted. • Fun in Times Square:A spontaneous photo shoot in the heart of Times Square adds a memorable twist to their trip. Learn about NYC Photographers and how to capture the perfect NYC moment without breaking the bank. • Broadway Insights:The duo shares their mixed feelings about the cabaret at the Kit Kat Club, highlighting the importance of choosing the right seats and avoiding costly drink packages. • Greenwich Village Food Tour:Join Elaine and Keira as they indulge in a walking food tour of Greenwich Village, tasting everything from macaroni and cheese to fish tacos. Listen to their tips on enjoying this delicious and educational experience. • Zabar's Delight:A stop at Zabar's, Elaine's favorite deli and kitchenware haven, leaves Keira in awe of the store's vast selection and tempting offerings. • Sunset Cruise on the Hudson:Wrap up your NYC trip with a sunset cruise on La Barca Cantina, a floating Mexican fiesta that offers stunning views of the city skyline and the Statue of Liberty.Did you enjoy this episode? Make sure to subscribe, rate, and leave a review on your favorite podcast platformDo you want to publish a cookbook? Visit The Cookbook Creative and find out how to publish your own cookbook. We can take you from the idea to Amazon in as little as 90 days!

New York musician Cassandra Jenkins really shouldn't be on Midnight Chats, or any podcast talking about her new album, My Light, My Destroyer, because that record, near-perfect though it is, was never going to be made.  On this week's episode she tells Stu about how she had decided to quite music after releasing her last album, but things went unexpectedly well, so here we are, discussing one of the best albums that will be released in 2024, Jenkins' obsession with space, finding inspiration in a billionaire sending Captain Kirk into space, her Manhattan home life living with her parents, and what happens next is this "bonus round" of her life.  You can watch clips of the podcast online now, just give us a follow on Instagram @midnightchatspod. Further reading/viewing: Our 10/10 album review of My Light, My Destroyer The moment William Shatner returned to Earth The mighty Zabar's Credits: Editing by Stuart Stubbs  Mixing and mastering by Flo Lines Artwork by Kate Prior    See omnystudio.com/listener for privacy information.

THIS WEEK's BIRDS: Gulf pop from Abass Al Badri; our from Arman Teboul; Carpathian gnawa from Tariqa;  gnawa from Etoile Gnawa; Ava Mendoza & Dave Sewelson; from, 1963, live: Prince Lasha, Sonny Simmons, Clifford Jordan,Don Cherry; jazz from Archie Shepp w. Kahil el Zabar's Ritual Trio; Minee Coskun (Turkey) and Takes Vrakatselos (Greece); Dhoffir (from Grand Camaore), Nancy Viera from Cape Verde; Oumou Sangaré from Mali; from Kenya: Mbaraka Mwinshehe & the Morogoro Jazz Band; World Bass Violin Ensemble;  Hadi Salia from Sudan; Indian pop from Malika Pukraj; salsa from Sonora Ponceña, Orquesta Colon, and Adalberto Alvarez;  and , as ever, much, much  more!! Catch the BIRDS live on Friday nights, 9:00pm-MIDNIGHT (EST), in Central New York on WRFI, 88.1 FM Ithaca/ 88.5 FM Odessa;. and WORLDWIDE online via our MUSIC PLAYER at WRFI.ORG. 24/7 via PODBEAN: https://conferenceofthebirds.podbean.com/ via iTUNES: https://podcasts.apple.com/us/podcast/conference-of-the-birds-podcast/id478688580 Also available at podomatic, Internet Archive, podtail, iheart Radio, and elsewhere. Always FREE of charge to listen to the radio program and free also to stream, download, and subscribe to the podcast online: PLAYLIST at SPINITRON: https://spinitron.com/WRFI/pl/19170052/Conference-of-the-Birds and via the Conference of the Birds page at https://www.facebook.com/groups/conferenceofthebirds/?ref=bookmarks FIND WRFI on Radio Garden: http://radio.garden/visit/ithaca-ny/aqh8OGBR Contact: confbirds@gmail.com  

Sasha Zabar, son of iconic New Yorker Eli Zabar, is the culinary dreamer and founder of Glace, the Upper East Side ice cream and sweet shop. Sasha spent his childhood working at his father's various businesses, including Eli's Market and Eli's Bread and then went on to attend the Nolan School of Hotel Administration at Cornell. His unshakable foundation in food, family, and business drew him back to Manhattan's rich culinary scene, working stints at acclaimed restaurants like Daniel, Jean-Georges and The Mark between semesters. Following graduation, he worked with his father and twin brother Oliver to open Broome Street Bakery and Devon on the Lower East Side, and during the COVID-19 pandemic, he re-entered the family business full-time. Sasha helped rebuild the brand's digital strategy by creating new websites and bringing in new technology, eventually increasing the market's home shopping orders to hundreds per day. Sasha then went on to open Noglu, a gluten-free bakery in NYC. In June 2023, Sasha opened Glace, a French-inspired ice cream concept. When the cold weather arrived, Sasha pivoted to offer the now viral S'Mores Hot Chocolate, which led the shop to have lines around the block, more than 100k Instagram followers, features on The Today Show, The New York Times, Bloomberg and even a collaboration with Britney Spears. Sasha is excited to continue to innovate the offerings at Glace and expand the brand to a national and even global audience. On this episode, we explore Sasha's one way ticket to Edo period Japan, inspired by his love for one of his favorite books, Shogun, by James Clavell.  In the conversation we also cover Sasha's passion for food, his grandfather as a role model, and his father's work in expanding the American palate. Of course, we also talk about Glace, including: The Proustian nature of ice cream, bringing flavors to life, Glace's wildly popular hot chocolate, the shop's tantalizing summer menu, and Glace's ice cream truck soon slated to open at Rockefeller Center next to the rink!  

Today we are talking with Sasha Zabar, from the legendary Zabar family and owner of Glace, one of the most exciting new ice cream shops in New York City. We talk about growing up in his family's grocery store, his heading out to hospitality school, and him coming back into the family fold to start his own business with his dad and brother. Then it's a dip into the archives where we sit down with Prima. She came by to talk about and play songs from  her debut album Lightning. Dirt. Metals. Debt. which was released in the summer of 2017.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Marguerite Zabar Mariscal started as an intern at Momofuku in 2011, working her way through the influential restaurant group founded by David Chang all the way to the position of CEO, which she has held since 2019. On this entertaining episode, we speak about Marguerite's journey from growing up a Zabar (that is, New York City grocery royalty) to running Momofuku's sprawling restaurant and consumer packaged goods business, all while working side by side with the famously difficult and impossibly genius David Chang. It's so good catching up with one of the brightest stars in the food world today.Also on the show, Matt shares about his recent trip to Palm Springs, California. Palm Springs has good food? Indeed! He shares his visit to French Miso Café, Bar Cecil, Billy Reed's, and some thoughts on the homes of Palm Springs via the amazing Mod Squad mid-century architecture tours.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM MARGUERITE ZABAR MARISCAL:Momofuku's Secret Sauce: A 30-Year-Old C.E.O. [NYT]This Is TASTE 336: Eunjo Park [TASTE]This Is TASTE 36: Eli Zabar [TASTE]This Is TASTE 28: Max Ng [TASTE]

To celebrate You've Got Mail's 25th birthday last December, Shawnee spoke to two current and two former New Yorkers about their histories with the film and with Nora, and about the film's third main character, New York City. In part 2 of this very special birthday episode, Shawnee is joined by former New Yorker Jami Jurich. Join them as they discuss the magic of Christmas in New York, coffee from Zabar's, venturing inside The Shop Around the Corner, celebrating special occasions at Cafe Lalo, and Jami's very own Birdie. 

Jason and Brett talk to Dolly Alderton (Good Material) about hetero optimism (yes, it's a thing), Geri Halliwell as a sexual awakening, Robbie Williams as... another sexual awakening, Nora Ephron (unrelated to sexual awakenings), and so much more. Grab your Zabar's mug and enjoy. Dolly Alderton is an award-winning author, screenwriter and journalist based in London. She is a columnist for The Sunday Times Style and has also written for GQ, Red, Marie Claire and Grazia. She is the former co-host and co-creator of the podcast The High Low. Her first book, Everything I Know About Love, became a top five Sunday Times best-seller in its first week of publication, won a National Book Award (UK) for Autobiography of the Year and was made into a BBC One TV Series. Ghosts, her first novel, was published in 2021. Dear Dolly, a collection of her agony aunt columns from the Sunday Times Style magazine, was published in 2022 and was also a Sunday Times best-seller.**BOOKS!** Check out the list of books discussed on each episode on our Bookshop page:https://bookshop.org/shop/gaysreading | By purchasing books through this Bookshop link, you can support both Gays Reading and an independent bookstore of your choice!Join our Patreon for exclusive bonus content! Purchase your Gays Reading podcast Merch! Follow us on Instagram @gaysreading | @bretts.book.stack | @jasonblitmanWhat are you reading? Send us an email or a voice memo at gaysreading@gmail.com

To celebrate You've Got Mail's 25th birthday last December, Shawnee spoke to two current and two former New Yorkers about their histories with the film and with Nora, and about the film's third main character, New York City. In part 1 of this very special birthday episode, Shawnee is joined by New Yorker and former Upper West Sider Matt Starr. Join them as they discuss 90s internet dating, bookstores, and the magic of the film's Upper West Side locations such as Cafe Lalo, Zabar's and the site of Kathleen Kelly's enchanting bookstore The Shop Around the Corner. 

Did you ever think, in your wildest imagination, that the events of October 7 would lead to an all out culture war that would involve every sector of American intellectual and academic life? Me neither. And yet, here we are -- with the result that many American Jews are now questioning the role of the university in their lives, and in the life of the Jewish community. To help us discern the depths of the university and the Jews, check out the podcast -- a conversation with Mark Oppenheimer. He has been writing about American religion for more than 25 years. From 2010 to 2016, he wrote the “Beliefs” column, about religion, for "The New York Times," and he created "Unorthodox," the world's most popular podcast about Jewish life and culture, with over 7 million downloads to date. He is the author or editor/co-editor of five books, including "The Newish Jewish Encyclopedia: From Abraham to Zabar's and Everything In Between" and "Squirrel Hill: The Tree of Life Synagogue Shooting and the Soul of a Neighborhood." He holds a Ph.d in religious studies from Yale University; has taught there, at Stanford University, Wesleyan University, and New York University, and currently serves as the vice-president of open learning at American Jewish University, We have a wide-ranging conversation -- most of which is about the experience of Jews in the Ivy League. 

Upper West Side, Babka, Zabar's, Bread's Babka, Isabel Hillman's Bat-Mitzvah Babka Study, Green's Babka, The Babka Code, Uncle Mark Bartman, Alicia Bartman, Sam Bartman, Mark as Youngest of Three Kids, Army Veteran, Sam Quiet, Sam as Painter, Cousin Gary, Dave Hillman, Milo Gravitating to Sam, Adults in Kids' Faces, Mothers' Day, Fathers' Day, Holidays, Scott Bartman, Jared Bartman, Max Kessler, Article in The New York Times, Do you Want to be Held, Heard, or Helped?, Useful Advice for Adults, Useful Advice for People who are Grieving, Most Grieving Probably Want to be Held or Heard and not Helped, Sam Bartman as Listener, Ask the Question, Sam's Connection to Milo 

Emily Winston is the CEO and founder of Boichik Bagels. Born and raised in central New Jersey, she grew up eating a LOT of bagels. When her father had business take him to the Upper West Side, he would stop by Zabar's for lox, sable, whitefish, and chive cream cheese, then H&H for bagels, which her family would have as a special treat.  These bagels were on a whole different level of unique deliciousness.In 2010 Emily moved to the Bay Area and bemoaned the lack of proper bagels. Emily was so distraught when she heard that her most beloved H&H Bagels on the Upper West Side had been shut down for tax fraud.  And so Emily embarked on what became a five year quest, through trial and error, to create a bagel she longed to eat. Five years of experiments later Emily was happy with the results. Friends told her she should sell them! So Emily decided to give it a whirl, got a cottage food license and did pop-ups which were a huge hit. Then took the plunge to brick and mortar, and opened her first store on College Ave in Berkeley in November 2019. Now with locations in Palo Alto, Berkeley and more in the works, Emily had started to create the bagel empire of her dreams.Podcast was recorded on location at the Boichik Bagel Factory in Berkeley , CA https://boichikbagels.comShow Notes https://www.foodoriginspodcast.com/podcast-episode-39Support the show

Del Water Gap is a musician currently living in Los Angeles. His new record comes out this week on Mom+Pop. We chat about Chris watching someone get kicked off a plane, Bey Hive takeover at the Houston airport, Taylor and football, he stays with his grandma uptown when he's in New York, underage drinking at sushi restaurants, his backup career choice, sneakily big bands, fanning out over the guy from Zabar's, Zakk Wylde's workout plan, James Blake gave him his curry recipe, he offers us a 360 record deal, and his journey into the DJ world. instagram.com/delwatergap twitter.com/donetodeath twitter.com/themjeans  Learn more about your ad choices. Visit megaphone.fm/adchoices

David Meltzer chats with Marguerite Zabar Mariscal, CEO and Co-Founder of Momofuku, exploring the company's shift into the consumer-packaged goods (CPG) industry. They delve into how Momofuku is leveraging its established brand to reach a wider consumer base with its packaged products. Marguerite discusses how the company differentiates itself from other CPG businesses by educating customers about their products and integrating them into everyday life. She reveals why she has remained at Momofuku, attributing her commitment to the company's core value of caring. She shares insights on balancing traditional restaurant operations with the scalability of the CPG model and emphasizes the need to create products they can be proud of, echoing, “we're trying really hard to create products not only that we are extremely proud of but actually serve within our restaurants.” Tune in to learn about Momofuku's evolution and its journey into the world of consumer-packaged goods. Learn more about your ad choices. Visit podcastchoices.com/adchoices

New York, New York, it's a toddlin' town, as Kath and Jan visit with a dear pal (a true New York transplant) Francesca Rollins. We discuss New York vs. LA food, her parents' busy showbiz careers and how they entertained and cooked. We talk about delicatessen vs. appetizing, Zabar's vs. Russ & Daughters, and how her mother Jane had a special guy who helped her at Zabar's when it came time to throw an impromptu party for celebrities. Jan remembers a time when she unsuccessfully tried to shortcut a fruit salad for Jane. ‘Cesca shares favorite family recipes from her past and also the secret to her Dad's ‘dreck' sandwich. She also reveals that she has scored a husband who does all the cooking, causing much wailing and gnashing of teeth from Kath & Jan. Nonetheless, a fantastic and lively conversation – listen in!

Natalie and David go to Zabar's with Rachel in "The One with the Kips" and go to Tim Hortons with Barney and Robin in "Duel Citizenship."See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, we dive into Amos's subconscious, which is predictably icky. Amos describes a dream he had the previous night. He headlines it as a dream where Edda went to buy a car. But what the dream is really about is how the car salesman sexually assaulted her. So, at least we know where Amos's priorities lie. The Ol' Mac-El-Dee makes a big point of repeating (endlessly) that the salesman's name was "Wilkins or Fortescue," as if that is, by it's nature a very funny piece of business, which it is not. Also, and not for nothing, the salesman looks a lot, A LOT, like Amos. So I guess that's maybe the point? It's a rape fantasy that Amos is having? It's all filled with car-related double entendres, because of course it is. Edda assumes, from Amos's description that her dream self simply gave herself to the car salesman, which shows where her priorities lie, I guess. Amos spends most of the dream choosing tea at Zabar's. As if that's a great place to choose tea. But then he rushes in to save her. I mean, not "rushes in," per se. He had to choose his fucking tea first. But he enters the dealership and pushes the salesman "onto his beezer." Whatever the fuck that means. In the end, Edda gets turned on by Amos and, while they're walking down the street, throws her vagina at his face. Seriously. Wait till you see the picture. It's fucking ridiculous. Also impossible. The Chickweed strips we discuss this episode: Wilkins or Fortescue descends on Edda and Amos chooses his tea at Zabar's are right here (https://twitter.com/9chickweedRAGE/status/1647015657731661824?s=20). Amos pushes Wilkins or Forescue onto his beezer, Earl Grey keeps his secrets, and the Mac-El-Dee Walkin' C are right here (https://twitter.com/9chickweedRAGE/status/1647015659673649157?s=20). This nightmarish episode includes: Mullets Headphones Brooke's new comedy routine Improv Stuck in a closet Listener feedback "Tasty poopers" Urban slang Joe Biden Abe Vigoda Everything Everywhere All At Once Harry Potter hands 8-cylinder cars Andy Capp (https://www.gocomics.com/andycapp) Marathon Man "Is it safe?" (https://www.youtube.com/watch?v=kzw1_2b-I7A) Zabar's Dean & Deluca In 'N' Out The Russian Tea Room Walking cunnilingus The Bachelor Lawn chairs & ironing boards Talk to Us! Having trouble understanding what's going on in a 9 Chickweed Lane strip you just read? Send it our way! We'll take a shot at interpreting it for you! Or maybe you just want someone to talk to? We're on Twitter: @9ChickweedRAGE (https://twitter.com/9chickweedRAGE)

Is this book is about crime? It is not. It's about NYC glamour! It's about dancing! It's about the Palm Court and Zabar's! Emily and Anne have lots of nuggets, and Esme makes them take a Dating Questionnaire for their eleven year old selves. Also, are any actors good? Emily is suspicious. Tune in and find out!

What's in a name, well, if you are a Zabar, that's about as ubiquitous as pizza in NYC. Born and raised in the city, Eli Zabar is part of the legendary family synonymous with food…and now wine. Eli separated from his brothers and family to follow his own vision in the ‘70's: creating a food and wine empire. He is a tireless innovator and has created some of the most unique food and wine concepts in the country. Eli's Table just reopened with seasonal fare and one of the largest old world wine collections in New York. So, the question begs to be asked, how does a guy approaching 80 have so much energy?  Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.

Marguerite Zabar Mariscal is the woman leading all that is Momofuku: a pioneering restaurant group credited with starting the rise of contemporary Asian American cuisine in the United States, an assortment of restaurant-grade pantry staples like ramen noodles and addictive chilli crunch, and bona fide culinary empire. Over the span of 11-years, she's worked her way up from public relations intern to brand director and chief of staff. As the trusted right hand of celebrity and James Beard Foundation Award–winning Chef David Chang for years, in 2019, at 30 years old, she was named CEO of Momofuku. On one hand, it all makes sense (after all, she was born into the family behind the specialty import emporium Zabars), but to Marguerite, the path was far from mapped out ahead of her. “I feel like anyone who grows up wanting to be a CEO is like a psychopath,” she tells Hillary on this week's episode. Tune in to hear how Marguerite pivoted from thinking she'd find her place within the media world to leading one of the most influential restaurant groups (and beyond) of the past two decades. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bio: Hi, I'm Emily. Growing up in suburban NJ, there were plenty of good bagels around. But when my father had business take him to the Upper West Side, he would stop by Zabar's for lox, sable, whitefish, and chive cream cheese, and H&H for bagels, which we would have as a special treat. These bagels were on a whole different level of unique deliciousness. After moving away, I would look forward to possibly having them when visiting home. And then one day I learned that they had gone out of business, and I was deeply upset. I took this news like the death of a loved one I just hadn't been in contact with in a long time, and grieved, and said I didn't want to let those bagels cease to exist. And so I embarked on what became my five-year quest, through trial and error, to create a bagel I longed to eat. (From the Boichik Bagel Website) Boichik Bagels https://boichikbagels.com/ _________________________________________________________ This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and its work, please visit its website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

AudioFile is revisiting some favorite audiobooks this week, with your holiday gift lists in mind. Today's audiobook discussion has AudioFile's Alan Minskoff and host Jo Reed talking all about babkas, bagels, and more culinary delights from the iconic New York deli, Zabar's. Erin Bennett narrates this family memoir that's also a slice of New York City history, bringing the right blend of appreciation and conviction to her narration. The perfect gift — perhaps with babka or rugelach in hand. Read the full review of the audiobook on AudioFile's website. Published by Random House Audio. Find more audiobook recommendations at audiofilemagazine.com Support for Behind the Mic comes from Oasis Audio, featuring the finest in specially curated novels including THE MAN WHO LAUGHS, Victor Hugo's 1869 biting arraignment of the aristocracy for their vices, crimes, and selfishness. Lavishly narrated by Simon Vance. Available everywhere. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, Alexis gets non-technical with Dana Gibber, Co-Founder & CEO of Flowcarbon. They talk about FOBC (Fear of Being Cold), getting papped in Israeli tabloids, a high stakes peanut butter situation, Zabar's (obviously), inviting someone else's husband to a concert, and NO MORE Thank You notes!!!!! You can find Dana on Twitter at https://twitter.com/danagibber. You can find Alexis at twitter.com/yayalexisgay, instagram.com/yayalexisgay, tiktok.com/@yayalexisgay or sign up for her email list at bit.ly/hellofromalexis.Find Non-Technical at twitter.com/NonTechnicalPod, instagram.com/nontechnicalpod, or tiktok.com/@nontechnicalpod.--This episode of Non-Technical is brought to you by Knock, the most powerful notifications infrastructure you'll never build. Designed for scale, Knock's single API empowers product teams to create delightful user notifications across all channels with minimal engineering upkeep. Get started today for free at knock.app/nontechnical

[REBROADCAST FROM MAY 13, 2022] Zabar's has been a New York staple since it opened on 80th and Broadway in 1934. A new book, written by the late Lori Zabar, tells the history of how this family business was opened by Jewish immigrants fleeing Russian pogroms, and has been able to maintain its quality and relevancy over nearly a century. Zabar's family members Marguerite Mariscal, daughter of Lori Zabar, and Dr. Sandy Zabar, daughter of Stanley Zabar, join us to discuss the book, Zabar's: A Family Story, with Recipes. Plus, we take calls from listeners about their favorite Zabar's memories, and products.

Novo interviews stand-up comic Willie Zabar (www.williezabar.com), by focusing on the art that is comedy, the craft of joke construction, and what the future holds in the community with the rise of wokeism and cancel culture. This episode is brought to you by: The novel "The Entropy Sessions" - a tale of loss, love, and madness, and our past, present, and future relationships with technology - find it here - on paperback or as an ebook on Amazon, or as an audiobook through Audible. Zencastr - our go-to tool to record our podcast with multiple guests remotely - with Zencastr, you can record separate audio and video tracks, and it's all backed up on a secured cloud so you never lose your hard work. It's reliable, easy to use, and there's nothing to download. So go to zen.ai/artofthebeholder or use promo code: artofthebeholder, and get 30% off your first three months with a PRO account. Thank you for listening. Please consider supporting us with a donation, and if you'd like to be on the show, you can contact us at novodemedia@gmail.com. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/artofthebeholder/support

In 2011 Marguerite Zabar Mariscal was an intern at Momofuku (@momolongplay). By age 30 she was CEO. Listen to this interview to learn about building strategic partnerships, new technology, and not being obsessed with perfection. Try TOAST Tech to Make Your Restaurant Run Smoother and Stronger — https://bit.ly/3vpeVsc Never Worry About Sales Tax Again. Try DAVO and Get Your 1st Month FREE — https://bit.ly/3rf2BcB Produced by Cali BBQ Media: https://content.calibbq.media

In 2011 Marguerite Zabar Mariscal was an intern at Momofuku (@momolongplay). By age 30 she was CEO. Listen to this interview to learn about building strategic partnerships, new technology, and not being obsessed with perfection. Try TOAST Tech to Make Your Restaurant Run Smoother and Stronger — Never Worry About Sales Tax Again. Try DAVO and Get Your 1st Month FREE —  Produced by Cali BBQ Media:

Broad City is a dream come true when it comes to guest stars in supporting roles, but this week we're celebrating our favorite BSA category, the Moms! In particular Susie Essman and Peri Gilpin as Ilana and Abbi's moms. Bobbi Wexler comes to town for her mother's shiva and a trip below Canal Street in Season 2's "Knockoffs," which also features Abbi diving down a manhole of a different sort, best supporting Bob Balaban, and a popcorn trio bucket that we spend far too much time on. Abbi's mom appears in Season 4's appropriately titled "Abbi's Mom," looking for a fun girls night out at Sushi Mambeaux while Ilana struggles for serotonin and RuPaul occasionally delivers an amazing performance as her manager. We have a lot to say about cough syrup bottles, getting yelled at by Zabar's, a little feng shui at home and the mid-90's luxury afforded to you by The Card. (https://youtu.be/r7uhMp1J25w) Join us for SEASON 1 OF "SMASH" and get early access to main episodes on Patreon: www.patreon.com/bsapod Email: thebsapod@gmail.com Instagram: @bsapod Colin Drucker Instagram: @colindrucker_ Nick Kochanov Twitter: @nickkochanov Instagram: @nickkochanov

Erin Bennett narrates the late Lori Zabar's insider history of a New York institution with the right blend of appreciation and conviction. Host Jo Reed and AudioFile contributor Alan Minskoff discuss this fascinating history of the famed Jewish deli Zabar's—and its recipes. Lori Zabar, who was the granddaughter of immigrant founders Lou and Lilly, shares the past, warts and all. This engaging audiobook leaves the listener hungry for a toasted bagel with Nova and a schmear. Read the full review of the audiobook on AudioFile's website. Published by Random House Audio. Find more audiobook recommendations at audiofilemagazine.com Support for AudioFile's Behind the Mic comes from PENGUIN RANDOM HOUSE AUDIO, dedicated to producing top-quality fiction and nonfiction audiobooks written and read by the best in the business. Visit penguinrandomhouseaudio.com/audiofile now to start listening. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, two of the creators of the hit HBO Max comedy Hacks take Ashley and Mike inside the new season, as well as the show's origin. In addition, AIR MAIL's Books Editor, Jim Kelly, drops by to discuss a mouthwatering new history of Zabar's, one of New York City's most loved temples of food. All this and more make this week's episode one you won't want to miss.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, two of the creators of the hit HBO Max comedy Hacks take Ashley and Mike inside the new season, as well as the show's origin. In addition, AIR MAIL's Books Editor, Jim Kelly, drops by to discuss a mouthwatering new history of Zabar's, one of New York City's most loved temples of food. All this and more make this week's episode one you won't want to miss. View on Air Mail →

Zabar's has been a New York staple since it opened on 80th and Broadway in 1934. A new book, written by the late Lori Zabar, tells the history of how this family business was opened by Jewish immigrants fleeing Russian pograms, and has been able to maintain its quality and relevancy over nearly a century. Zabar's family members Marguerite Mariscal, daughter of Lori Zabar, and Dr.Sandy Zabar, daughter of Stanley Zabar, join us to discuss the book, Zabar's: A Family Story, with Recipes. Plus, we take calls from listeners about their favorite Zabar's memories, and products.

On this week's episode, Rich and Jarrod are joined by New York royalty — David and Willie Zabar, second and third generation owners of Zabar's on Manhattan's Upper West Side. The father and son duo discuss the history behind the iconic food emporium, life as a Zabar in New York City. Source

In this episode, Willie takes a look inside the new book, "Zabar's: A Family Story, with Recipes" by Lori Zabar. Learn more about our store's history through book excerpts, newly uncovered archival recordings, and original interviews with the people who lived it. This episode is dedicated to Lori, who tragically passed away in February of 2021.

Dave, Chris, and Noelle are shaking up the show with a newly kinetic, activity-driven MOIF format—and if you're reading this, we're roping you into it, too. Also discussed: Diet Dr. Pepper, ordering London broil at a diner, Iron Chef, Dave's spinach-artichoke dip, encountering Biscoff cookies beneath 35,000 feet, asking for a second meal on a flight, restaurants making their own charcoal, fried-rice windfalls, and a farewell to Dave's mom. Hosts: Dave Chang and Chris Ying Guest: Noelle Cornelio Producers: Sasha Ashall and Mike Wargon Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices