“Adaeze Nwanonyiri and Lenny Rosenberg are the Los Angeles-based, Nigerian and Jewish husband and wife duo committed to buying, refreshing, selling and designing restaurants and bakeries with a multicultural twist.” They are the new owners of the long-running New York Bagel Deli & Bakery in Santa Monica and still retain an interest in Bea’s in Tarzana, a much beloved Jewish bakery that is famous for their corn rye bread. At New York Bagel Deli & Bakery all the bagels (17 selections) are baked in-house as well as the pastries and cookies. In Santa Monica they have added a proprietary multicultural dessert line with their Number 1 seller, French Toast Bagel served with real maple syrup. Also newly created are Chocolate Dipped Almond Horns and Italian Rainbow Cookies. “The aim is to maintain the New York deli vibe with a hint of L.A. sophistication.” Lenny and Adaeze put down their well-used whisk and rolling pin and join us

“Feast on Miami Vegan : Plant Based Recipes from the Tropics to Your Table, a plant-based celebration of the tropics, brimming with bold Latin and Caribbean flavors and beloved dishes reflecting Miami’s delicious diversity.  Award-winning author and Miami native Ellen Kanner brings Miami to your table with over 80 recipes delivering succulence, sizzle, and the big sun-drenched flavors you love—all with a plant-based spin. Featured recipes include flaky guava cream cheese pastry, citrus-sparked and fish-free ceviche, creamy, coconutty Caribbean curry, savory Latin favorite picadillo, meltingly tender sweet plantains, and classic gone vegan Key lime pie. Discover how the spangle of citrus, the gentle warmth of chiles and spices, and the bounty of fresh green herbs have the power to transform even simple staples like rice and beans into a party-worthy hot pot that feeds a crowd.” Ellen takes a break from her cutting board to join us.”

“When Spain’s Vega Sicilia became part of the Álvarez family's life in 1982, the foundations were laid for TEMPOS Vega Sicilia. It has constantly and steadily grown since then, involving the introduction of wines produced in different wine-making areas, reaching out to new consumers around the world and laying the foundations for a promising and highly successful future. TEMPOS Vega Sicilia was set up in 1982 by the Álvarez family, its current owner, when it purchased the legendary winery of the Ribera del Duero. The other companies would be added down through the years. The group currently consists of 5 companies (Bodegas Vega Sicilia S.A, Bodegas y Viñedos Alión S.A., Bodegas y Viñedos Pintia S.A., Benjamin de Rothschild & Vega Sicilia S.A. and Tokaj-Oremus Kft.), the first four in Spain and the fifth in Hungary. Our Guest, Gonzalo Iturriaga, is the Technical Director of Tempos Vega Sicilia, leading winemaking across the group’s five estates in Spain and Hungary. Since 2015, he has helped evolve the legacy of Vega Sicilia under the direction of the dynamic Pablo Alvarez with a focus on balance, vineyard expression, and long-term sustainability.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. What’s been happening with the yo-yo pricing of eggs? Has the impact of Avian Flu on the price of eggs subsided? Chef Andrew also explains the California “cage -free hens” legislation (Proposition 12) and its impact in California. Why are eggs now pricier than right before the onset of Avian Flu ?