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- 🇿🇦ZA · Food#133500 to 3K
- Per-Episode Audience
Est. listeners per new episode within ~30 days
250 to 1.5K🎙 ~2x weekly·145 episodes·Last published 4mo ago - Monthly Reach
Unique listeners across all episodes (30 days)
500 to 3K🇿🇦100% - Active Followers
Loyal subscribers who consistently listen
150 to 900
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* Data sourced directly from platform APIs and aggregated hourly across all major podcast directories.
On the show
From 10 epsHost
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Recent episodes
Purim and Sweet & Savory Hamentaschen with Pam Stein
Feb 25, 2026
21m 24s
Jewish Disability Awareness & Inclusion Month, "A Different Spirit" & Papaya Boats with Elaine Hall
Feb 18, 2026
22m 55s
Valentine's Day, Cake Love & Chocolate Ganache with Michelle Heston
Feb 11, 2026
23m 19s
Oy Bar & Jeff's Table, LA Food Culture & Deli Dills with Chef Jeff Strauss
Feb 4, 2026
30m 52s
"Your Last First Date," Matchmaking and Jewmaican Beef Patties with Jaydi Samuels Kuba
Jan 28, 2026
19m 58s
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| Date | Episode | Topics | Guests | Brands | Places | Keywords | Sponsor | Length | |
|---|---|---|---|---|---|---|---|---|---|
| 2/25/26 | ![]() Purim and Sweet & Savory Hamentaschen with Pam Stein✨ | hamentaschenPurim+3 | Pam Stein | In Pam's KitchenJewish Journal | — | hamentaschenPurim+3 | — | 21m 24s | |
| 2/18/26 | ![]() Jewish Disability Awareness & Inclusion Month, "A Different Spirit" & Papaya Boats with Elaine Hall✨ | disability awarenessinclusion+4 | Elaine Hall | The Miracle ProjectVista Del Mar+1 | — | disability awarenessinclusion+5 | — | 22m 55s | |
| 2/11/26 | ![]() Valentine's Day, Cake Love & Chocolate Ganache with Michelle Heston✨ | Valentine's Daycake design+3 | Michelle Weissman Heston | Heston CakesJewish Journal+1 | — | Valentine's Daychocolate ganache+3 | — | 23m 19s | |
| 2/4/26 | ![]() Oy Bar & Jeff's Table, LA Food Culture & Deli Dills with Chef Jeff Strauss✨ | food cultureJewish cuisine+3 | Jeff Strauss | Oy BarJeff's Table+4 | Los Angeles | Jeff StraussOy Bar+5 | — | 30m 52s | |
| 1/28/26 | ![]() "Your Last First Date," Matchmaking and Jewmaican Beef Patties with Jaydi Samuels Kuba✨ | matchmakingdating advice+3 | Jaydi Samuels Kuba | Family GuyYour Last First Date: Secrets from a Hollywood Matchmaker | — | matchmakingdating coach+3 | — | 19m 58s | |
| 1/21/26 | ![]() Going Dry, Sober Curiosity & Non-Alcoholic Margaritas with Hilary Sheinbaum✨ | sober curiositynon-alcoholic drinks+3 | Hilary Sheinbaum | GoingDry.coGoing Dry: A Workbook: A Practical Guide to Drinking Less and Living More+1 | — | sober curiositynon-alcoholic margaritas+3 | — | 21m 59s | |
| 1/14/26 | ![]() BagelUp, BagelFest & New York Bagels with Sam Silverman✨ | bagelsfood culture+3 | Sam Silverman | BagelUpNew York BagelFest | Worcester, MassachusettsNew York | bagelsBagelUp+5 | — | 21m 11s | |
| 12/17/25 | ![]() Jewish Joy, Kids Entertainment & Pickle Latkes with Monty Pickle & Halle Stanford✨ | Jewish experiencechildren's entertainment+3 | Halle StanfordMonty Pickle | The Monty Pickle ShowKosha Dillz | — | Jewish joykids entertainment+3 | — | 25m 38s | |
| 12/10/25 | ![]() Duff's Deli, Holiday Baking & Russian Tea Cakes with Duff Goldman✨ | bakingholiday recipes+3 | Duff Goldman | Charm City CakesDuff's Deli + Market+2 | Hartsfield-Jackson Atlanta International Airport | Duff Goldmanbaking season+3 | — | 35m 36s | |
| 12/3/25 | ![]() The Passionistas Project, the Jewish-Italian Connection & Pizza Dolce with Amy & Nancy Harrington✨ | women empowermentstorytelling+3 | Amy HarringtonNancy Harrington | The Passionistas ProjectJewish Journal+2 | — | Passionistas ProjectJewish heritage+3 | — | 20m 03s | |
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| 11/26/25 | ![]() NYBD & Bakery, It's a Sweet World & Italian Rainbow Cookies with Lenny & Adaeze Rosenberg | On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Lenny Rosenberg and Adaeze Nwanonyiri Rosenberg, owners of New York Bagel Deli and Bakery - aka NYBD and Bakery. The husband-and-wife team also own Bea's Bakery in the Valley, as well as star in "It's a Sweet World" on JLTV and have a cookbook by the same name. NYBD and Bakery combines Lenny's Jewish, baking and restaurant roots with Adaeze's Nigerian culture and design (interior, exterior, presentation) expertise. "It's a really classic bakery that's based with Jewish products, but also is multicultural," Lenny explains. "We wanted to merge cultures; that's what we're all about." He adds, "We realized, going through all the bakery products that I've made over the years, they're all multicultural: rainbow cookies are Italian, Danish are from the Danish … almost every single recipe is from another culture." These foods all have a story behind them, along with cultural significance. For instance, the kola nut in their red velvet cupcakes are from Adaeze's Nigerian background, and it is as significant in their rituals as breaking bread (challah) is in the Jewish culture. Whether you are embracing different cultures or getting ready to bake, it's important to be open-minded, curious and always willing to learn. "Our brand is It's a Sweet World," Adaeze says. "Always think positive … live, laugh and eat." Lenny and Adaeze Rosenberg share the NYBD and Bakery backstory, as well as some of their favorite multi-cultural treats and tips for baking success. They also share their recipe for Italian rainbow cookies, which you can find at JewishJournal.com/podcasts. Learn more at ItsASweetWorld.com and JLTV.com, get It's A Sweet World at your favorite book store and follow @Its_a_sweetworld and @nybdbakery on social media. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media. | — | ||||||
| 11/19/25 | ![]() Manny's Deli, Old-School Food & Noodle Kugel with Dan Raskin | On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Dan Raskin, the fourth-generation owner of Manny's Cafeteria & Delicatessen. The legendary Chicago institution, started by his grandfather and great uncle, has been serving classic deli fare since 1942. "[When the deli first opened] our customers were primarily Jewish - I would say 95 or even 100 percent," Raskin says. "And now maybe 10% of our customers are Jewish." Raskin believes that's likely common for the delis in larger cities, like Chicago and Los Angeles, and he attributes it in part to a love of old-school European, house-made food. "I see a lot of the different cultures come in here, not just for corned beef and pastrami sandwiches, but for the short rib and the liver and onions and the dishes that are homemade that you can't get everywhere," he explains. "I think that people want to continue to have this type of food, but they want to make sure it's authentic and the highest quality." Then there's the nostalgia factor. "Everybody is happy when they're eating, especially when [it's] something that's nostalgic to them," Raskin says. "Whether you're eating a bowl of matzo ball soup here, or eating it at home, you think of the people that surrounded you when you ate it." Even growing up, Raskin, one of four siblings, knew he really wanted to follow in his family's footsteps. He definitely has mustard - never ketchup - running through his veins. Dan Raskin talks about Manny's origin story, his deli favorites, and their commitment to creating consistent quality food. He also shares his recipe for sweet kugel, which you can find at JewishJournal.com/podcasts. Learn more at MannysDeli.com and follow @MannysDeli on Instagram and TikTok and @MannysChicago on Facebook. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media. | — | ||||||
| 11/12/25 | ![]() "Everything is Soup," Stirring the Pot & Stu's Stew with Melanie Lutz | On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Melanie Lutz, author of "Everything is Soup: Sicilian Wisdom, Nourishment and Recipes for a Delicious Life." In the book, Lutz combines her Sicilian and Jewish roots, along with her love of storytelling. "Soup is life," author Melanie Lutz believes. "When we make a delicious soup that we can serve, we're sharing what we love and we're showing that we care." With more than 18 seasonal soup recipes, handwritten notes, and ancestral sayings, the mixture of food memories and wisdom is as filling as it is fulfilling. While there is clearly a huge Sicilian component to the book, Lutz also included a nod to her Jewish roots in honor of Stuart Norman Levy, a member on her Jewish side, who passed away while she was writing the book. "His recipe … Stu's stew is a hodgepodge of everything that you love," Lutz says. "[It] supports you and is there for you … he served it up and made it just magic for anyone who sat down and, and shared a bowl with him." Get the recipe at JewishJournal.com/podcasts. Melanie Lutz talks about the origin story behind "Everything is Soup" and why she loves soup so much. She also shares the meanings behind "stirring the pot," tips for becoming more at one with soup, and more. "The vortex of a bowl of soup and the fact that we're largely made up of water … when you stir the pot, you create this alchemical experience of opening the heart," she explains. "Any soup that you put together becomes … this way that we connect through generations of the earth's elements." Learn more at MelsLoveLand.com and grab a copy of "Everything is Soup." For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media. | — | ||||||
| 11/5/25 | ![]() "Sesame," Seeds & Miso Peach Crumble with Rachel Simons | On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Rachel Simons, author of "Sesame: Global Recipes + Stories of an Ancient Seed," co-founder of Seed+Mill, based in New York City's iconic Chelsea Market. The book - and the conversation - talk about the seed's metaphor and connection. "Seeds are the beginning of life; that's how everything starts: vegetables, fruits, humans, animals, ideas," says Simons, who believes the book is not just about food, but life, travel, and history." After Simons, who has lived around the world, moved to New York, she saw an opportunity to open a business around a product - mainly Tahini - that hadn't yet had its moment to shine. "It was an underrated, underappreciated condiment or ingredient, and we wanted to throw our energy behind, you know, doing something fresh with it," she says. "We're nearly 10 years old and we honestly had no idea that this little shop would just turn into a business which would turn into a brand and eventually now a cookbook." "Sesame" answers is a clear, approachable guide to the world of sesame, from halva and tahini to togarashi, gomasio and furikake. Whether it's in the form of a seed, tahini (a ground sesame paste), sesame oil, or halva (a soft, fudge-like candy made from sesame paste), readers can incorporate it in 100 traditional and modern global recipes. " I wanted to make the book feel very global, very international, and very embracing," she says. "I wanted the book to be an umbrella where everybody could see a part of their food identity." Rachel Simons shares her backstory - and the seeds that led her where she is today - as well as her history with and the origins of tahini. She also talks about her love of food, the value of that connection, and her recipe for sesame and peach miso crumble, which you can find at JewishJournal.com/podcasts. Learn more at SeedandMill.com, follow @SeedandMill on Facebook and Instagram, and get a copy of "Sesame" at your favorite bookstore. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media. Note: Anyone who counts the correct number of times the word "seed" is said in the podcast, will get a free Tahini ice cream from Rachel at Seed + Mill in New York. | — | ||||||
| 10/29/25 | ![]() Good Karma, Chocolate & Ceremonial Cacao Drink Recipe with Matthew Jonas & David Foerstner | On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Matthew Jonas and David Foerstner, co-founders of Good Karma Chocolate. Good Karma offers small batch bean-to-bar chocolate, drinking cacao, cacao blend-ins, and plenty of positive vibes. "Dave and I share a passion for all things dark chocolate," Jonas explains. "Most of the [bean-to-bar and cacao] brands out there are very serious, and we thought, when you get a chance to taste really good chocolate in your life, that is a moment of joy." Jonas said that while they are serious about how they make it - and are ethical in its production - they also want people to feel good when they eat it, to really enjoy the experience. Jonas had been seeking an alternative to drinking coffee, when, two years ago, he discovered drinking cacao. He didn't like the products that were commercially available, so Jonas bought some beans and began experimenting. Then, he reached out to Foerstner, a food scientist and founder of Food Forward Consulting, to see if he wanted to partner on making a cacao drinking product. "I think your exact words were, 'You need to talk me out of doing this chocolate,'" Foerstner recalls. His reply, "I'm the wrong guy to talk you out of things. … I'm the guy that makes you do things or helps you do things." Foerstner said he'd do it on one condition: "I've always wanted to make chocolate." Matthew Jonas and David Foerstner talk about Good Karma Chocolate's origin story, their mission, and their recipe for making - and customizing - ceremonial drinking cacao, which you can find at JewishJournal.com/podcast. Jonas also shares the parallels he has found between the chocolate and the Jewish communities. "This idea of … trying to make a better impact on the world, leave it better than I found it, I take that from my experience of … choosing to become active in my Judaism," he says. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media. | — | ||||||
| 10/22/25 | ![]() Genna Rosenberg: Being a Changemaker, the Toy-Cooking Connection & Matzo Brei | On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Genna Rosenberg, founder of GennComm and a major foodie! A 30-year toy, licensing and entertainment industry executive, she focuses on the intersection of social impact, consumer products, and business strategy "When I was a little kid, some of my earliest toys were a play tea set or a pretend kitchen or plastic food," Rosenberg shares. "Then throughout my career I've had a lot of really fun connections with food-based toys." Her love of cooking started at a young age. "My mother said she cooked to provide food for us, but my father used to love to cook and to really create lots of different masterpieces in the kitchen, and I really follow suit with that," Rosenberg says. "I love to explore, I love to create new recipes and bring fabulous dishes to the table." Creativity serves her well in the kitchen and as a publicist and changemaker in the toy industry. Last month, Rosenberg was named 2025 Wonder Woman Catalyst for Change by a global empowerment organization: Women in Toys, Licensing & Entertainment. Cooking is one of the best ways to be creative, though many people prefer to follow a recipe. "I might look at a recipe or I might look at three or four or five different recipes for the same thing," Rosenberg says. "Then I make it up my own way, because there's not really one way to do things." Rosenberg talks about her social impact backstory, toy trends and fun projects, and her cooking philosophy. She also shares her love of Jewish food and her recipe for "make it your own way matzo brei," which you can find at JewishJournal.com/podcasts. Learn more about Genna Rosenberg at Genncomm.com and connect on LinkedIn. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media. | — | ||||||
| 10/15/25 | ![]() Everything Delish, Authenticity & Brisket with Jamie Milne | On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Jamie Milne, founder of Everything Delish. When Milne launched 12 years ago, she had no idea she would become a viral food sensation! Her Instagram has 820,000 followers, Pinterest has 255,00+ and TikTok has 2.5 million. You get the idea. Whether she's demonstrating quick recipes, sharing tips or partnering with brands, Milne is all about making cooking delish, accessible and fun. "From a really young age [I knew] that food and cooking are really at the heart of the table, and they bring so many people together," she says. Everything Delish began as a creative outlet for Milne, who was substitute teaching in Jewish schools in Toronto at the time. She was the person everyone turned to for recommendations, and instead of answering everyone personally, she started an Instagram page, called Everything Delish. Everything Delish has changed over the years; Milne is constantly pivoting and reinventing herself as certain life events happen. And it has grown beyond anything she could have imagined. " I constantly tell my audience, when you do what you love, you'll succeed; I wholeheartedly believe in that," Milne says. "My passion has turned into my career, and I believe that if I can do it, anyone can, and it's never too late to start." Jamie Milne talks about the origin of her love of food, the evolution of Everything Delish, and being authentic on social media. She also shared her brisket recipe - a twist on the traditional, which you can find at JewishJournal.com/podcasts. Learn more about Jamie Milne - and get recipes - at Everything-Delish.com. Follow @Everything_Delish on social media, including Instagram and TikTok, and subscribe to the Everything Delish Substack. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media. | — | ||||||
| 10/8/25 | ![]() The Whiskey Bible, Spirits & Penicillin Drink Recipe with Noah Rothbaum | On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Noah Rothbaum, author of "The Whiskey Bible: A Complete Guide to the World's Greatest Spirit," among others. In the book - and in the interview - Rothbaum shares everything you ever wanted to know about whiskey, and more, including the pivotal role of Jewish immigrants in bringing whiskey to America. "In many ways, American Jews invented whiskey in this country or at least helped popularize it, around the turn of the century, the late 1800s to 1900s," Rothbaum explains. Because of the laws of kashrut, Jews were accustomed to making their own alcohol in the old country; a skill they brought with them when they started emigrating to America and Canada. "Fortunately the rules for making spirits are a lot simpler than the rules for making wine," he explains. "Most whiskey by its very nature is kosher … because there's only really three ingredients: water, yeast and grain. … The fourth ingredient is the barrel, because all whiskey comes off the still clear; the color and so much of the flavor comes from the barrel." "The Whiskey Bible" contains more than 600 pages of knowledge, history, and stellar recipes from bartenders from around the world, including one from Sam Ross, called "penicillin." When Rothbaum asked where the name came from, Ross said that when he was smelling the cocktail - the different kinds of notes from the whiskey and the honey ginger syrup and the citrus - it reminded him of chicken soup aka Jewish penicillin. More than anything, Rothbaum wants to elevate people's knowledge of and confidence in drinking whiskey. "I wanted folks to feel empowered and savvy." Rothbaum says. When someone hears something about whiskey, whether it's from their colleague, a know-it-all friend or they see a movie where somebody's drinking it, they can pull out "The Whiskey Bible, flip to that page or section and see what's what. Noah Rothbaum shares his journey into the world of whiskey, numerous whiskey facts and points of history, and Sam Ross' penicillin recipe, which you can find at JewishJournal.com/podcasts. Get "The Whiskey Bible" at your favorite bookstore and follow @Noah_Rothbaum on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media. | — | ||||||
| 10/1/25 | ![]() The Bagel Who Wanted Everything, Food Cartoons & the Comfort Zone with Alan Silberberg | On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Alan Silberberg, an award-winning author, cartoonist and children's TV creator, whose latest book is "The Bagel Who Wanted Everything." This funny, heart-warming story of a plain bagel's quest to see what else is out there in the world is the latest in his series of silly kids' books about Jewish food; other titles include "P is for Pastrami" and "Meet the Latkes." When asked what it's like to be in his head, Silberberg says, ""It's like going up a really beautiful hill that sometimes you trip and then fall very fast into a big, splashy pool of chicken soup. I'm up, down, making things up … coming up with characters; it's a fun life." Silberberg loves drawing food; it's the gateway to every kid, every family. "It's like a muscle memory for your tummy," Silberberg says. "There aren't enough good funny stories about food, especially Jewish food; I have the Jewish funny food niche." Silberberg shares his journey from loving to doodle, to working in kids TV, to author. He also talks about his favorite Jewish foods, bagel preferences, fun with food characters, and how to live an everything bagel kind of life. "My books allow kids to enter the story and not identify as the kid, but go, 'Oh, I'm kind of like that bagel,'" Silberberg says. "There's something safe about … being able to connect [and identify] with a food." To learn more about Alan Silberberg go to silberbooks.com and follow @alan_silberberg on Instagram. Read the article at JewishJournal.com/podcasts. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media. | — | ||||||
| 9/17/25 | ![]() Puerto Rican Jewish Heritage & Mofongo and Matzo Ball Soup with Trisha Pérez Kennealy | On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Trisha Pérez Kennealy, owner and culinary educator of the Inn at Hastings Park in Lexington, MA. A proud Puerto Rican Jewish woman, Kennealy lived in Puerto Rico until she was 12, at which time her family moved to Massachusetts. She says she is like "Juanita Epstein" from the "Welcome Back Kotter" TV show. "What I love about both my Jewish religion and my Puerto Rican heritage is that they both are inspired by a diversity of experience," she says. "[As Jews], what we eat and how we celebrate is so tied to [our] family's [origin]; everything is so symbolic. "Likewise, in Puerto Rico, we spend a lot of time around that [multigenerational] table … food is really an important part of the way we spend time together, the way we take care of one another." Soup is a definite common ground between the cultures. "I am a big believer that everyone should know how to make chicken soup, because it's the base; chicken stock can be used to do so many different things," she says. "It really is good for you." Kennealy talks about her background, heritage, and love for being a culinary educator - especially around the globe, along with tips for entertaining and hospitality. She also shares her recipe for mofongo and matzo ball soup, which you can find at JewishJournal.com/podcasts. For more cooking inspiration, follow @trishaperezkennealy on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media. | — | ||||||
| 9/10/25 | ![]() BakeBot, AI Recipes & Cupcakes with Apple Buttercream with Babette Pepaj | On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Babette Pepaj, founder of BakeSpace.com and BakeBot.ai. The free AI-powered cooking assistant generates recipes, digitizes family favorites and suggests ingredient swaps. "It helps you do everything from thinking about what foods you're going to buy to seeing what's in the fridge [and figuring] out what you can make with what you already have on hand," Pepaj says. "AI … isn't just about making a new recipe, this is about actually helping someone at the most important moment of cooking." As the High Holidays approach, people start pulling out old recipe books - passed down through generations - or binders with cutouts of recipes. However, many of these recipes have faded or are missing ingredients or instructions. If you are the person who has been making that recipe for years, it's not a problem. But what about everyone else? The magic of AI is it can look at a recipe, see if something's missing and then be able to modify it. It's also great for adapting it for a different number of servings and substitutions. "For example, you might have a recipe that's [been] in your family and all of a sudden your sister-in-law is gluten free [or] maybe you became vegan; you want to keep it within the same style, you want to make sure it has the same flavors," she explains. "When [you] are preparing … especially anything that's holiday related - anything that's truly memorable, anything that has history and tradition - you don't want to mess up." Babette Pepaj talks about BakeBot, ways to use AI for not just recipes, but confidence in the kitchen, and the evolution of recipe discovery. "Social media is like the cooking tool no one knew that they needed," she says. Pepaj also shares her BakeBot.ai created recipe for Rosh Hashanah cupcakes with apple butter cream, which you can get at JewishJournal.com/podcasts Try out at Bakebot.ai and explore Bakespace.com. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media. | — | ||||||
| 9/3/25 | ![]() Cold Canning, Cooking with Bruce & Mark, and Blackberry Conserve with Bruce Weinstein | On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Bruce Weinstein, food writer and author of 40 books, 38 of which are cookbooks. His latest, written with husband and frequent collaborator Mark Scarbrough, is "Cold Canning: The Easy Way to Preserve the Seasons Without Hot Water Processing." "Cold Canning" offers a primer on easy, safe, budget-friendly preservation. The book has 425 recipes for small-batch jams, jellies, chili crisps, pickles, krauts, kimchis, and more that will safely keep for months to years in the refrigerator or - with the exception of pickle-like foods - in the freezer. "One of the things that I love about doing this small batch and no processing is that I can use less sugar because I'm not trying to make it shelf stable," Weinstein explains. "That's a huge difference in taste and in health." "Do I think that we should all take all the sugar out of our diet? No, because then life would not be enjoyable at all," he continues. "Everything in moderation." The duo met after Weinstein completed his first book ("We both loved food and we both loved to cook," he says.) They both had other careers before diving into the food space. Weinstein went to culinary school and then worked in advertising for 20 years before becoming a food writer. Scarbrough was an English professor; he still teaches literature. Weinstein's eating philosophy: cook, share food, enjoy. "Eat real ingredients. … It'll make you feel better," he says. "[You'll be] easy to get along with and people will like you." Bruce Weinstein shares what led to his love of cooking, his professional journey, and his favorite Jewish foods. He also talks about the joy and ease of cold canning, some of his early cookbooks and two non-cookbooks, and his recipe for blackberry conserve, which you can get at JewishJournal.com/podcasts. Learn more about at CookingwithBruceandMark.com. Follow @CookingwithBruceandMark on Facebook, Instagram and TikTok, and @CookingWithBruceMark on YouTube. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media. | — | ||||||
| 8/27/25 | ![]() "With a Needle & Thread," Jewish Cuban Culture & Guava and Cheese Pastry with Jennifer Stempel | On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Jennifer Stempel, recipe developer, cooking instructor, and author of "With a Needle and Thread: A Jewish Folktale from Cuba," a children's book that will be out in October. A classically trained storyteller and writer, Stempel frequently taps into her mixed Cuban and Jewish heritage to weave tales that engage, inspire, and enlighten. "With a Needle and Thread" is about a grandmother and granddaughter - and how a piece of clothing transforms through lifecycle events. It puts a lens on the small Jewish community - the island of Santiago de Cuba, where Stempel's family is from - and the unique ability they have to "MacGyver" life. "Whenever they are faced with a situation, where they don't have what they need to accomplish whatever goal, they figure it out" Stempel explains. "They use what they have, they are really resourceful [and] inventive." In Spanish, it's called "lo que sea." "This story showcases those qualities in a very Jewish way," Stempel says. This MacGyvering translates to the kitchen, as well as to other aspects of life. And while food is not a main focus, there is food in the book. "It would not be a book that I write if there isn't at least a little bit of food," she says. "Food is very much a passion of mine - it always has been - and I find that it is the great uniter." Stempel is also founder of The Cuban Reuben blog. "When I first started it, the emphasis on the posts really were showcasing how - not just in my. Identity, but also in the food that I eat - do these two cultures sort of meld as one?" she explains. "So the Cuban sandwich and a Ruben sandwich to me were like the Cuban side and the Jewish side coming together … my first post was the Cuban Reuben sandwich, which combined [both]." While the blog is not currently active, there are plenty of delicious recipes, including one for guava and cheese pastry, which you can find at JewishJournal.com. Jennifer Stempel talks about lo que sea and "With a Needle and Thread," her love of food, and how she embraces her Jewish and Cuban heritage. She also shares some of her favorite recipes and how she MacGyvers in the kitchen to make meals from what she has on hand. Learn more about Jennifer Stempel at JenniferStempel.com, get more recipes at thecubanreuben.com, and follow @TheCubanReuben on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media. | — | ||||||
| 8/20/25 | ![]() Deli Nostalgia, Culture & Knish with Jeremy Kneller Hernandez | On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Jeremy Kneller Hernandez, owner of Kneller's Delicatessen & Appetizing in Tucson, Arizona. "[A good deli] is like a barbershop with food; everyone knows each other by name and it's just cozy," Hernandez says. "When I have people in the deli here, who are literally hanging out all day eating breakfast and lunch and talking to people … it warms my heart." Hernandez - whose father is Hispanic and from East LA; his mom is Jewish from Queens - would spend summers with his grandparents in New York, where family gatherings were never missed and his bubbe's cooking was non-stop in the kitchen. "The aroma of brisket, kugel, rugelach, and schmaltz - so much schmaltz - would fill the air with a sense of warmth and a lot of love," he says. "My grandpa and I would hit a delicatessen almost every morning before Oyster Bay for a day of fishing or the Shea Stadium for a Mets' game." After working in the world of food since age 15 - and feeling as if the deli was a second home - it was finally time for him to open his own place. He wanted to bring the deli vibe to the desert. Jeremy Kneller Hernandez shares his love of deli, his dual-cultural upbringing (" I'm very grateful to have had both experiences," he says.), and the role of music in his life and in the kitchen. He talks about some of the ways he "spices up" traditional deli food and his take on his great aunt's knish recipe, which you can find at JewishJournal.com/podcasts. "There's something about the flow of making knish," he says. "It's a beautiful melody that comes together with just perfect timing; it's fun to make and it's really fun to master." Learn more about Jeremy Kneller Hernandez and Kneller's Delicatessen & Appetizing at knellersdelicatessen.com and follow @knellersdelicatessen on Instagram and Facebook. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media. | — | ||||||
| 8/13/25 | ![]() Fitness Foodie STL, Group Exercise & Gooey Butter Cake with Natalie Kalmar | On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Natalie Kalmar, the creator behind FitnessFoodieSTL, a resource that empowers women and families to live well without the pressure of perfection. " There are so many ways that you can move your body, whether it's dance fitness, playing a sport, [or] walking your dog," she explains. "All of that counts; all of that is movement." Through her blog, social media, and local collaborations, Natalie shares approachable ways to stay active, enjoy great food, and make the most of life. While she is based in St. Louis, there are plenty of practical tips and delicious recipes that everyone can learn from and enjoy. "Food is something that you should enjoy," she says. "Always remember that you do deserve it." Natalie Kalmar shares how she became Fitness Foodie STL, why group exercise is so valuable, and her personal food connections, including some Jewish food memories. She also shares her recipe for Gooey Butter Cake, which you can find below. Learn more about Natalie at fitnessfoodiestl.com. And follow @fitnessfoodiestl on Instagram and Facebook. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media. Go to JewishJournal.com/podcasts to read the articles and get recipes. | — | ||||||
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