Reviewed and revealed. Time for you to find your mattress in 2023. Most of us spend a third of our lives asleep. Science says it’s how we repair, recharge and dream. With hybrid work or work from home, we sometimes rest more. Some of us work from our bed.
You’re moving? You upgraded your house? Either way, it’s time for a new mattress. And a lot of changed since the old days of mattress shopping. Even if “the old days” was just 5 years ago.
Big changes. Real science upgrades depending on sleep position, body type, health conditions, body temperature, temperature of the room and flexibility, adaptability of all of these variables.
It’s a lot of decisions that you probably don’t want to research. You just want an awesome night’s sleep.
So we did the mattress research for you
Brooklyn Bedding’s Signature
What’s the best mattress overall?
Brooklyn Bedding’s Signature is pretty amazing. The Brooklyn Bedding Signature Hybrid is the brand’s flagship bed.
The mattress offers three firmness options, a strong steel coil foundation layer, a comfy “give” that rests your aching bones, strong and durable hybrid construction.
Their hybrid mattress (a bed made with coils and foam) offers a neutral-foam feel that’s more light and airy than traditional memory foam. It also offers improved edge support, thanks to a thick layer of pocketed coils with reinforced coils around the edges of its support bed.
Accommodating for all body types and even suits any sleeping position.
If you time it right (they have sales), it’s surprisingly affordable.
Price is usually closer to $1200, but with the right timing (discounts), you can sleep well for under $1000.
Layla Hybrid mattress
Best Mattress for Side Sleepers
Layla Hybrid mattress is special! Generations ago, flippable mattresses were popular and the Layla brand is bringing back the trend. So yes, it’s flippable and both sides offer different firmness levels – so yes, you have two choices to pick from to match your personal preference.One side is soft and pressure relieving while the other is firmer and more supportive.
Also, Layla’s primary comfort layers are made with copper-gel memory foam which helps regulate temperature, while the material feels ultra light and airy. This is more responsive than the foam’s traditional slow-bouncing nature.
The Layla Hybrid is ultra plush and soft. Indulgently comfortable. A. great choice for side sleepers of all body shapes and sizes.
The Layla Hybrid comes in a range of sizes: twin to California king sizes and prices range from $1,299 to $1,899.
Saatva Classic
Best Firm Mattress
The Saatva Classic offers both plush comfort with premium support. Its thick and supportive construction provides contouring that fits each of your body’s curves. Unique from most hybrid beds, it offers two coil layers (one innerspring layer and one pocketed coil layer), memory foam, Lumbar Zone Active Spinal Wire and a quilted, zoned pillow-top add to a luxury experience. Designed to promote comfort and spinal alignment.
The innerspring mattress hybrid construction is the magic behind why this bed is so supportive and firm.
The Saatva Classic’s special lumbar technology is designed to keep your spine aligned while comforting your shoulders and hips.Also allows you to choose how firm you want your firm bed to be.
The Saatva Classic comes in sizes twin XL to split California king and prices range from $887 up to $2,296.
Is Philly ready for new Milk? These Noodles? We asked Chris Langwallner from WhatIf Foods
WhatIF Foods believes in a better better.
Tasty, delicious foods that are better for our bodies, better for our taste buds and farmer buds alike. Better for degraded lands, our eco-systems and naturally… better for cows.
Today I had the chance to have a conversation (via zoom) with WhatIF Food’s Chris Langwallner to talk about inspiration, their foods, their flavors and the science and technology making it all happen.
This conversation has been edited for length and clarity. For the full conversation visit our YouTube channel.
Today we are here with Chris Langwallner from What If Foods. Thanks for joining us today.
Absolute pleasure. I cannot thank you enough. It’s fantastic to be here and letting our story get out a little bit. So thank you very much. I’m excited because it’s gonna be a lot of fun.
We’re talking about plant-based foods, we’re talking about planet based foods and for a “better-better” world. I’m hoping you’ll clarify that for us.
I look forward to it. Yes, it’s all about a planet based food company. It’s all about regenerating. It’s all about reconnecting to communities, restoring the greater land, and making sure that we are replenishing the nutrients we need on a day-to-day basis.
What inspired you to get into plant-based food?
To be honest with you, as a planet based company I think what really inspired me to get into a better way of doing things is actually a call out of my grandfather.
He has been always saying, leave this planet a better world than how you found it. When I was a young boy, I couldn’t understand. It was too abstract. I couldn’t really get my head around. But as I was then working in the industry for 20, 25 years you look behind the scenes, and you see how food is being manufactured on large scale and how profitability over shadows a lot of decision making.
And on the other flip side of the coin, there is a community out there, about 2.6 billion people. This planet makes a direct income or an indirect income from farming activities. And the vast majority, more than two thirds of these people are the poorest of the poor. And we are leaving them behind. And that’s not fair to them because what we have on the plates has been harvested by them.
They take care of their land. And if we leave them behind in the current state of affairs We’ll see many tears in their eyes. And it doesn’t have to be that way. It can be totally different. And hence my strife was really to look at the planetary health and its affairs as well as humanity overall.
And thinking about that must be a better way of doing things and how can we improve it, not incrementally, but really make a system change. And here we are basically inspired by my grandfather.
On your website, you take some very science-based heavy content and you make it fun and easy. Talk about that process.
It’s a team effort. Honestly, there’s a huge team behind the scenes that works tirelessly on improving our communication and our style and our tone. But the essence of it all is that we understand that Gen Zs and today’s youth are essentially those consumer groups that are on this planet.
Probably the first sort of generation that is fully educated in sustainability. And they have their ability today by one click of a button to really look behind the scenes and understand whether or not there is BS or whether or not there’s transparency, there’s honesty, and there is a different approach to things.
So that is one aspect of things. So we wanted to really make sure we are speaking to the youth on this planet. The second aspect of it all is that, You open your social media feeds today, or you open a media channel, you switch on your television and you are bombarded with bad news, after bad news.
And quite frankly, I have worked in universities and with students and I have been shocked by the fact that people, young guys, talk to me, ‘Hey, I don’t care about sustainability. I don’t care about our planet because it’s so crappy. Everything is so bad. I might as well just enjoy the time span I have on this planet.’
And I was shocked in contrast to what my grandfather told me. Today’s youth, some of them, not all, a fraction of them think like that. Or in other words I met this young girl and she says, I don’t know if I want to have children. Because I don’t know whether or not I would like to give birth to people that then inherit a planet that is so hot.
And all of that together was just making me restless and I wanted to really change things and and take this finite time span that I have on this planet to try as hard as I possibly can to leave it better than I found it. And that’s what I strive for. Hence we’re speaking with a fun and engaging voice.
We are speaking with colors and we are speaking with cartoons so that we basically get this heavy message across in an uplifting way and saying, Hey, you can be part of something. That actually does the opposite. It’s not grim. Yes. If we change, we can make this. We’re a better place and here we are.
Thanks for the call out. The credit goes to my team.
As we segue into the products themselves, what I wanna highlight is this BamNut Is that the nickname for the Bambara Groundnut?
Yeah, so we came up with Bamnut as a short version, as an acronym for the Bambara Ground Nut, which in reality is a legume, a legume that helps us fix nitrogen organically in soils that are essentially degraded and left behind by intensive agriculture.
The Bamnut word came about in Singapore. We actually did not quite know when we started using it. We didn’t quite know how the Americans would pronounce it. And then we found out, alright, it’s the Bamnut. So it all turned out to be so witty and entertaining and just perfect fit for a “better, better” to be honest.
Because that’s a main ingredient in all of your food. Let’s talk about what is a BamNut. Why is it magical and unique?
I was walking through the world of agro food over the past 20 years, and I’ve always been hugely concerned about the massive speed of land degradation, particularly on arid land.
And that’s getting accelerated because of climate change; and the weather is changing; and the rains and the monsoons are not hitting regularly anymore. So it becomes increasingly more difficult to plant, the planting season to make sure that you are having the seeds in the ground before the rains hit them and so on and so forth.
So it becomes really challenging for folks. So land turpitation has always been a huge concern of mine because another, on the flip side of that, we are losing about 25 soccer fields worth of arid land every minute, while at the very same minute, the same amount of primary forests have been cut down.
So if you compare and contrast these two figures, what it tells me is that in order to make way for the old food industry, we actually cut primary forest and we leave land behind. And that is the wrong thing to do. That is one aspect of things.
The other aspect of things is I had once the fantastic opportunity to have an interview with Dr. Roy Steiner of the Rockefeller Foundation. And he gave a casual shoutout and he said, nowhere in the world do we produce and consume enough legumes. And I was thinking, why does he say that? But then it’s quite obvious if you think it through, because we are depending so much on crops that the land that basically holds the crops is deprived from organic nitrogen fixing crops like the legumes, and in the absence of nitrogen being fixed through the legumes, we throw endless amounts of synthetic fertilizers on the ground in order to make up for it.
That’s an aspect of things that also worried me. But today the input costs have gone through the roof is it unravels all over the world and it has gotten more and more expensive to do so the degrading of land in one pocket, I was basically going through my work with that sort of lens.
Then there’s this whole water issue. We are big time irrigating crops, but what does that do? It just slows down the loss of water tables because the moment we take water out of the ground, the water tables are collapsing. I have numbers for that. I had a business in India a long time ago, and it used to be 30 meters, and today it’s probably 90 to 120 meters.
So water is basically a huge issue. There was another lens through which I looked at, and then I was at a conference in Jakarta, and I happened to run into a scientist. He said to me that he works on the Bambara groundnut. It’s a complete crop. I thought, “Oh, that’s interesting. So what does that mean?”
And I started to really explore that much more deeper. And a complete crop turns out to be essentially a crop that has all micronutrients in the sort of right balance that we need. On top of it, it has all nine essential amino acids that we need. It has rich fatty acids, quality fatty acids, as well as car complex carbohydrates. So fiber.
You remember the forgotten macronutrient fibers for our microbiomes? So I got really inspired. So I looked up the amino acid profile and I saw it is rich in plutonic acid or spartic acid. So these are very cool amino acids in terms of generating nice flavors. And off I was; I organized the first couple of five kilos and the trial started, and that’s years and years ago.
In the meantime, the Bambara groundnut actually taught us a few lessons because it’s a very hearty nut and it really takes an effort to make cool products outta it.
It’s called a complete product, is that correct?
A complete food. A complete crop or complete food crop.
Right now all of the products on your website are based from BamNut. I see Bam Nut milk. I see noodles with seasonings, and then there’s bundles and swag and all kinds of delicious things.
In the future, are we expanding that beyond or what’s the scope?
We would love to explore new categories as we build our business. There are so many occasions throughout the day where we can actually incorporate the bambara ground in exciting products, and we look forward to doing that.
Our focus right now is definitely our milk portfolio. It’s a wonderful product. I encourage everybody to have a little taste and Judge for yourself. We have a client in Los Angeles, a coffee roaster, who said ‘This is the closest thing to cow milk that I’ve ever seen in plant-based milk.’
We call it planet based milk. I have to say again, shout out to my team in the R&D side of things because they have established a wonderful product essentially with just three ingredients: that’s water, the bambara groundnut, not coconut oil. The rest is essentially technology behind the scenes that actually makes it foam nicely, very stable foam, small bubbles. So you can do latte art.
Our Airy [flavor] is essentially the one that I would use for a nice drink, like a shake.
In between there is the Every Day [flavor] that goes essentially into my cereal in the morning.
What are the flavors?
Today we are in the market with three different products.
The first one in a slightly black sort of packaging is the Barista. It has the richest mouthfeel. It is the creamiest. We have designed it to perform fantastic or be able to perform fantastic latte art. So it really goes into the cappuccino sort of an experience rather nicely.
I personally take it also for Boba tea. I might as well use the bambara groundnut and foam it up.
I have my little trick with the barista. I actually froth it in the frother and I put my espresso shot into the frother with the barista together. So I froth it together. But that is just me. I just like it that way.
Then we have the purple package, which is our Everyday. My wife uses it in baking. We do make cakes, like traditional Austria style, and we totally use only the Everyday [flavor] for that.
Friends of mine [pour] it into their cereals in the morning. It’s a little bit richer, earthy, nutty in character because we do tend to roast the nuts a little bit stronger in the process of making it.
Last but not least, we have our Airy [flavor], which is the lightest one of it all. It is the mint colored package. It is the one that people take into milkshakes and protein shakes.
Let’s move on to Noodles
We wanted to create technologies that help us regenerate what’s broken. And today a large portion of all ramen that is being consumed on a day-to-day basis globally is deep fried in palm oil. Palm oil leaves huge banks of land degraded behind, particularly after the third cycle of palm plantations being grown.
We see the aftermath of the palm plantation industry essentially now in Southeast Asia. Therefore we were alerted when we started this project to basically say no to frying and no to deep frying and no, to essentially dehydrating instant noodles or ramen using that sort of process.
So we invented a technology that actually took that sort of challenge away. We invented an industrial scale air frying technology. Once you actually don’t fry anymore, you save about 20% of the space because 20% of palm oil is [based] in the noodle product of classic ramen. That’s what it absorbs in the frying process.
So if you don’t deep fry, you save 20%. Now nutrients will survive. Now colors may survive. Then we replaced all the palm oil with the Bambara.
We started to actually say, how can we bring color and different flavors and textures on the plates of consumers? And we created these four different products with the four different colors, which is essentially the black one, which is charcoal driven, moringa is green, pumpkin is orange and the original is yellow.
So four different options, all the same philosophy.
The backbone of making it is the same, but then we add different nutrients to it to have fun, and then we add fancy seasonings to it, which makes just a nice flavor experience as well.
Our audience is passionate, hungry, curious, foodies. What does it actually taste like?
I’m extremely proud of our Noodles because even without the seasonings, you can cook them up and eat them and you will have a wonderful experience.
Try and contrast that with other ramen that you find in the market, and you will come back to our offering immediately because they’re just tasting nice.
So our starting point of then adding the seasonings to it, like hot and spicy, or the mushrooms is an easy undertaking. It is actually an easy sort of concept to work with because if you have a neutral and nice taste to start with from the noodle base, you can build interesting flavor profiles on top.
Rather than having to use heavy flavors to mask off-flavor from a product base, or not so nice processes or even crappy raw materials. We don’t have that challenge.
We also decided very early on to keep the salt at a minimum to stay away from any flavor enhancers. No MSG, we’ve tried to keep it as clean as we possibly can.
We’ve tried to use as much spice as we can access. No flavoring and stuff like that. I’ve been in that industry for over 20 years. We thought let’s stay honest, to the product as well, to the noodles as well. And that has been a fantastic journey.
Our “Original, is a hot and sweet, hot and spicy pairing. In Southeast Asia, it’s based on wok cooking. That’s my personal favorite. I eat it on salads with a little bit of a balsamico dressing
We have with Sesame Garlic, many kids who go for a green one.
Pumpkin with the traditional Indian curry offer a great pairing. Watch out, it comes hot and spicy. Typical Indian flavors.
Last but not least is our charcoal with mushrooms. It’s fantastic for, if you go out to have a beer and come home and wanna have a bite, go for it. It’s a good one.
How did you decide which flavors to choose? Was it a lot of trial and error?
There’s a lot of trial and error. There’s a lot of pairing up with our noodles.
What we have tried to do is really look into what are the best pairings for these sort of flavors.
From that point of view, we also wanted to stay with our seasonings. We wanted to stay essentially planet based. None of our ingredients have any animal derived products in it.
You look at the charcoal, you cook it up, you eat it, you give it to a chef, let him experiment around.
We had a Spanish chef take our charcoal and put it into a paella. All of a sudden there was a totally different sort of recipe.
The way we actually derived the final products has also a lot to do with people that actually use it day-to-day in the kitchen and learn from them.
What’s the future of WhatIf foods?
We are going to enter new categories of food and we are gonna expand our existing categories with new products.
But I probably would love to use the opportunity to take you along on a more philosophical sort of journey for WhatIf foods and what comes hopefully in the next couple of years to come, because I think we have a better opportunity that needs doubling down now.
What I’m talking about is really the cost of the way we are making everything right from originating bambara groundnut, with partnering farming communities in all parts of Ghana. Encouraging them, making the ingredients ourselves, and then making the food applications, making the food, and then basically taking it to retail all the way through to Manhattan and other parts of the US.
So it’s that entire regenerative value chain that we have created and what that actually represents to us is an opportunity to really explore the intersection between soil health and restoring the soil that has been once degraded from intensive agriculture.
It is that intersection of renewable energy because the Bambara groundnut now grows in a shell and hence the shell has energy in there and can be used in order to fire up essentially for power.
If you do that smartly, you generate biochar. With biochar, you then actually sequester carbon from the atmosphere into the soils permanently for hundreds, if not a thousand years to come.
And last but not least, another intersection is wellbeing for consumers. We call them “Better Believers” as well as farming communities because we work with them directly.
We are proud of the fact that we have increased profit, not income; profit of farmers who work with us by 300%.
At 2.5 acres, these farmers are permanently uplifted above the poverty line. That’s the intersection we really wanna double down to. Again, soil health, renewable energy, carbon sequestration.
Well-being for both the better believers as consumers, as well as the farming communities. Its possible and we’re looking forward to doing that on a large scale. If we wanna fulfill the demand that we hopefully can create, then we will probably need about 20,000 farmers to do that in the next five to ten years to come.
And then generate all the energy that we need internally to be there for carbon zero. Even further carbon or maybe even participate in the carbon market through certificates. That’s our next challenge. That’s where we wanna go.
Eagles Vs Chiefs: Super Bowl LVII Kicks Off #MUSEUMBOWL23
In 2023’s Super Bowl LVII it’s Philadelphia versus Kansas City on February 12.
Restaurants and businesses in both cities are getting in on the competition – including museums.
“Battle for the Masterpieces”
A “battle for the masterpieces” will also be at play, accompanied by a pigskin scramble on social media as two major art museums
Philadelphia Eagles
Sasha Suda, the George D. Widener Director and CEO of the Philadelphia Museum of Art, has wagered a master painting on the Birds’ success.
Kansas City Chiefs
Julián Zugazagoitia, Menefee D. and Mary Louise Blackwell CEO & Director of The Nelson-Atkins Museum of Art, has eagerly taken up the challenge on behalf of the Kansas City Chiefs.
In the bet, the winning city’s museum will receive the other’s painting on loan.
A Chiefs victory would bring a future delegation from the Philadelphia Museum of Art to the Nelson-Atkins, with a Philadelphia master work in hand.
An Eagles triumph would bring a future delegation from the Nelson-Atkins along with a master work to Philadelphia.
Sasha Suda stated:
“When the Eagles soar to victory…
“…we will warmly greet our friends from the Nelson-Atkins and treat them to unforgettable cheesesteaks here in Philadelphia. They have such a remarkable collection, and we will be thrilled to share a piece of it with our visitors, in a very special Point After Touchdown (PAT). We’ll make it feel right at home in our galleries and display it with Philly pride.”
Julián Zugazagoitia said:
“We expect to offer our Philadelphia friends something they’ll long remember after the…
Chiefs make short work of the Eagles.
Philadelphia’s museum has so many amazing works, and they will see how wonderful the PMA loan will appear in our beautiful galleries. We won’t let them leave, of course, before they can taste the best of our Kansas City barbeque.”
Philly Band ‘Get the Led Out’ brings a ‘High Energy Zeppelin’ concert to Penn’s Peak Saturday, May 6, 2023
Penn’s Peak is proud to announce Get the Led Out, Saturday, May 6, 2023 at 8pm.
From the bombastic and epic, to the folky and mystical, Get The Led Out (GTLO) have captured the essence of the recorded music of Led Zeppelin and brought it to the concert stage.
Philly Band ‘Get the Led Out’ brings a ‘High Energy Zeppelin’ concert to Penn’s Peak Saturday, May 6, 2023
The Philadelphia-based group consists of six veteran musicians intent on delivering Led Zeppelin live, like you’ve never heard before.
Utilizing the multi-instrumentalists at their disposal, GTLO re-create the songs in all their depth and glory with the studio overdubs that Zeppelin themselves never performed.
When you hear three guitars on the album…GTLO delivers three guitarists on stage. No wigs or fake English accents, GTLO brings what the audience wants…a high energy Zeppelin concert with an honest, heart-thumping intensity.
Dubbed by the media as “c,” Get The Led Out offers a strong focus on the early years. They also touch on the deeper cuts that were seldom, if ever heard in concert. GTLO also include a special “acoustic set” with Zep favorites such as “Tangerine” and “Hey Hey What Can I Do.”
GTLO has amassed a strong national touring history, having performed at major club and PAC venues across the country. GTLO’s approach to their performance of this hallowed catalog is not unlike a classical performance.
“Led Zeppelin are sort of the classical composers of the rock era,”
says lead vocalist Paul Sinclair.
“I believe 100 years from now they will be looked at as the Bach or Beethoven of our time. As cliché as it sounds, their music is timeless.”
A GTLO concert mimics the “light and shade” that are the embodiment of “The Mighty Zep.” Whether it’s the passion and fury with which they deliver the blues-soaked, groove-driven rock anthems, it’s their attention to detail and nuance that makes a Get The Led Out performance a truly awe-inspiring event!
Tickets on sale Thursday, January 14th at 10:00AM at all Ticketmaster outlets, the Penn’s Peak Box Office and Roadies Restaurant and Bar. Penn’s Peak Box Office and Roadies Restaurant ticket sales are walk-up only, no phone orders.
General Admission w/ Reserved Rail Seating
Reserved Rail Seating: $39
Advance: $28.00
Day of Show: $33.00
About Penn’s Peak
Penn’s Peak, a beautiful mountaintop entertainment venue located in Jim Thorpe, Pennsylvania, can comfortably host 1,800 concertgoers. Enjoy a spacious dance floor, lofty ceilings, concert bar/concession area and a full service restaurant and bar aptly named Roadie’s. Complete with a broad open-air deck for summertime revelry, Penn’s Peak patrons enjoy a breathtaking overlook of nearby Beltzville Lake, plus a commanding, picturesque 50-mile panoramic view of northeastern Pennsylvania’s Appalachian Mountains. Choose Penn’s Peak for your next wedding, banquet or special event and treat your guests to an event truly “Above the Rest”.
Geographically convenient to residents of major population zones in Hazleton, Scranton, Wilkes-Barre, Stroudsburg, the Lehigh Valley, Philadelphia and New York City, Penn’s Peak is an ideal location for any event. It is located only four miles from Exit 74 of the northeast extension of the Pennsylvania Turnpike.
For more information on Penn’s Peak, go to www.pennspeak.com or call 866-605-7325.
Philly’s Official Halloween Bar Crawl 2022 – Oct 22, 28, 29, 31
Philadelphia knows how to party! And that’s even more true for Halloween. This year, throughout October, Philly’s Official Halloween Bar Crawl brings the good times
From specialty drinks, Halloween treats, VIP service and
Tickets Include
🚨WRISTBAND PICKUP UPON REGISTRATION🚨
=========
TICKET INCLUDES:
🎃Door Cover Charges Waived
👻Specialty Themed Drinks
👩🎤FREE Entry To 5+ Venues
💀100’s Of Participants
🦹Spooky Themed Drinks
🦸♀️Kick-off, Half-time & After Party
🧙♀️Photographer & Videographer
🧝♀️Costume Contest
🧛DJs @ Select Bars
🧟Digital Bar List
🚀On-Site Staff Guiding The Crawl
Participating Venues
The official itinerary, including the day of details and digital bar list that includes check-in times, registration venues, venue time slots, and other information will be sent out in an email the week of the Crawl.
The official itinerary, including the day of details and digital bar list that includes check-in times, registration venues, venue time slots, and other information will be sent out in an email the week of the Crawl.
Considered one of the best stand-ups in the country by critics, fans and fellow comedians,
Brian Regan announces new theater tour dates through the spring of 2023.
Since 2005, Brian’s non-stop theater tour has visited the most beautiful venues in North America. Produced by Live Nation, the 30-city tour kicks off on Saturday, December 31st at Will Rogers Auditorium in Fort Worth making stops across the U.S. in Philadelphia, Salt Lake City, Washington and more before wrapping up in Jacksonville at the Florida Theater on May 14th. For full tour dates and links to purchase tickets visit Brian’s website.
Tickets go on sale starting Friday, September 16th at 10am local time on BrianRegan.com
BRIAN REGAN NYE & SPRING 2023 TOUR DATES:
Saturday, December 31, 2022 – Fort Worth, TX – Will Rogers Auditorium
Thursday, January 12, 2023 – Burlington, VT – The Flynn
Friday, January 13, 2023 – Syracuse, NY – The Oncenter Crouse Hinds Theater
Saturday, January 14, 2023 – Philadelphia, PA – Miller Theater- PA
Sunday, January 15, 2023 – Charlottesville, VA – Paramount Theatre- Charlottesville
Tuesday, January 31, 2023 – Edmonton, AB – Winspear Centre
Wednesday, February 1, 2023 – Calgary, AB – Jack Singer Concert Hall
Thursday, February 2, 2023 – Surrey, BC – Bell PAC
Friday, February 3, 2023 – Tacoma, WA – Pantages Theater
Saturday, February 4, 2023 – Salem, OR – Elsinore Theatre
Thursday, February 23, 2023 – Grand Junction, CO – Avalon Theatre
Saturday, February 25, 2023 – Billings, MT – Alberta Bair Theater
Thursday, March 2, 2023 – El Cajon, CA – The Magnolia
Friday, March 3, 2023 – Thousand Oaks, CA – Bank of America PAC
Saturday, March 4, 2023 – Wheatland, CA – Hard Rock Live
Sunday, March 5, 2023 – Santa Rosa, CA – Luther Burbank Center for the Arts
Wednesday, March 15, 2023 – Salt Lake City, UT – Delta Hall at The Eccles
Wednesday, March 29, 2023 – Sioux Falls, SD – Washington Pavilion
Thursday, March 30, 2023 – Dubuque, IA – Five Flags Arena*
Friday, March 31, 2023 – Omaha, NE – Holland PAC
Saturday, April 1, 2023 – Rapid City, SD – Rushmore Theatre*
Thursday, April 6, 2023 – Norfolk, VA – Harrison Opera House
Friday-Saturday, April 7-8, 2023 – Washington DC – The Kennedy Center^
Tuesday, April 25, 2023 – Morgantown, WV – The Metropolitan Theatre
Thursday, April 27, 2023 – Shipshewana, IN – Blue Gate PAC*
Friday, April 28, 2023 – St Charles, IL – The Arcada Theatre*
Saturday, April 29, 2023 – Saint Joseph, MO – Missouri Theatre
Brian premiered his second Netflix stand-up special, Brian Regan: On The Rocks, on February 23, 2021. Brian’s first Netflix special, Brian Regan: Nunchucks And Flamethrowers, premiered to rave reviews on November 21, 2017, and is also available as a vinyl album.
In 2021, Brian returned for his third season in Peter Farrelly’s TV series, Loudermilk, which is streaming on Amazon Prime. Farrelly personally cast Brian in the series alongside Ron Livingston, Anja Savcic, Will Sasso and Mat Fraser. Brian received praise for his portrayal of “Mugsy,” a recovering addict who is estranged from his family.
Brian stars in his own Netflix series, Stand Up And Away! With Brian Regan, which premiered on Christmas Eve 2018. Brian and Jerry Seinfeld Executive Produce the four-episode original half-hour series that combines sketch comedy and stand-up.
Hellertown-Lower Saucon Summer Restaurant Week begins Sunday, July 17th
The Hellertown-Lower Saucon Chamber of Commerce (HLSC), a proud partner of the Greater Lehigh Valley Chamber of Commerce, is spicing up your summer in the most delicious way
2022 Summer Restaurant Week!
From Sunday, July 17th – Saturday, July 23rd, food lovers from across the Lehigh Valley can get a taste of everything that the Hellertown-Lower Saucon food and beverage scene has to offer. Participants have been instructed to pick an offer that best suits their business to feature for the initiative.
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This can be, but is not limited to, specials such as a “set-price” or “prix fixe” menu, a gift card deal, or discount opportunity.
Summer Restaurant Week gives patrons a chance to return to their favorite spots, while also providing participants with an opportunity to reach new customers with enticing deals. Not only is the exposure beneficial for local establishments, but it also assists them in generating additional cash flow.
Jessica O’Donnell, EVP of Affiliated Chambers for the Greater Lehigh Valley Chamber of Commerce, said, “Come take a bite out of the Hellertown-Lower Saucon’s thriving food and beverage scene! With sixteen participating businesses, who are all featuring different specials, this is the perfect opportunity to enjoy the local flavors of our community. This seven-day event will spotlight participating restaurants and encourage diners to frequent each of our delicious establishments, right here in the Hellertown community. Our hope is to connect residents to these local eateries while also welcoming and introducing new patrons from surrounding communities. This is a great opportunity to try something new and to support local!”
Kate Hartney, Coordinator for the Affiliated Chambers for the Greater Lehigh Valley commented, “I can’t wait to experience my first Restaurant Week with the Hellertown Community! From the Crossroads to the Highlands, Hellertown has so many delectable options to dive into, you’ll be glad you have a whole week to sample everything Hellertown has to offer. When we all shop small and shop local, we all win!
Erik Sheetz, Owner of Braveheart Highland Pub said, “We’ve been involved in every Restaurant Week since they started, and we love being a part of our local Chamber!”
Kevin Cordon, Owner of Roma Pizza said “I’m excited to put our spin on New York Style Pizza front and center for Restaurant Week! Enjoy your slice right here at home in Hellertown!”
Interested in getting involved with or supporting the Hellertown-Lower Saucon Chamber? Contact either Jessica O’Donnell or Kate Hartney for more information.
About the Chamber: The mission of The Greater Lehigh Valley Chamber of Commerce is to improve the economy and quality of life in the Lehigh Valley Metropolitan Area. We accomplish this through business-to-business networking events and marketing products, affinity programs and exclusive, money saving member benefits, training programs, government affairs initiatives and public policy advocacy, and community development enterprises. With nearly 5,000 members who employ more than 200,000, the Chamber is the largest in Pennsylvania and New Jersey, and in the top ten nationwide.
Love their flavor? Vote Cuba Libre for Philly’s Best Mojito
For the second year in a row, Cuba Libre has been nominated for having the best mojito in Philadelphia!
If you love their tasty drinks, help them defend their title, and vote for Cuba Libre in Metro Philly’s contest.
After being voted as Metro Philly’s Best Mojito in 2021, they’re trying to continue our streak! Help them win best mojito again by voting here (find them under the “Bars & Nightlife category).
The Bellabeat Ivy is specifically made for women and has been seen in recent coverage as an outstanding health tracker to monitor and track a woman’s menstrual cycle, fertility, postpartum depression symptoms, menopause symptoms, and more.
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Bellabeat Inc. is a Silicon Valley company building tech-powered wellness products for women. The Bellabeat team previously released the disruptive Leaf health tracking jewelry for women and the first smart water bottle powered by AI. Bellabeat is now revolutionizing the FemTech space by taking natural cycles into account when creating its guided programs and Ivy Smart Bracelet, helping women reach their health goals more effectively and enjoyably. Visit https://bellabeat.com/ for additional information.