Easton’s Summer Restaurant Week begins Sunday, July 17th, featuring delicious local cuisine at amazing prices including Italian, French, Pizza, beer, wine and more!
Enjoy dining that will make your taste buds smile!
Browse set price menus for breakfast, lunch, and dinner specials. Try new places, or visit your traditional favs!
Easton’s 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 Easton food and beverage scene has to offer.
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Easton’s Summer Restaurant Week
Easton’s 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.
All Restaurants are offering special set menus just for the diners of Easton Restaurant Week!
Participating Restaurants:
ANTONIO’S PIZZERIA & RESTAURANT
BIG PAPA’S RESTAURANT & CATERING
Participants’ Specials: Offers can be viewed at: https://eastonrestaurantweek.com/restaurants/
Pricing: Varies depending on each offer.
Sponsors:
Title Sponsor
KLYR Rums
Meticulously Crafted, Simply Enjoyed
KLYR was born from scribbling outside the margins and the pursuit of the irrefutable. We’re purists because we believe in a silver rum that’s smooth from start to finish.
Full Circle Veggies
We are proud to offer full service installation and maintenance plans for your homesteading. and gardening needs.
Contact us for your full plan and design spec of your full garden, garden box, and more! (We will install your hive, maintain your hive and harvest your honey for you!)
Maverick Media
Pennsylvania’s full service (women-owned) marketing agency that exists to generate measurable, positive results for you. We know the value we bring to the brands we serve. We measure daily.
We are honored to be a winner in the 2020 Reader Ranking Awards for Best of the Best in the Lehigh Valley in the categories for Social Media Firm and Marketing/Advertising Agency.
State Theatre
The State Theatre is supported entirely by donations from people like you!
New members that join at the $125 Curtain Call level (or higher)* will receive a voucher good for two tickets to one of the following shows!
For more information: https://eastonrestaurantweek.com/
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Philly Needs to Wake Up To Better Coffee, They Traveled the world to find it, Dr Christina Rahm from Rahm Roast Coffee
Philly Needs to Wake Up To Better Coffee, They Traveled the world to find it, Dr Christina Rahm from Rahm Roast Coffee
Today we’re talking coffee! The rich and delightful taste of Rahm Roast, crafted from carefully selected coffee beans straight from Guatemala.
Dr. Christina Rahm is a scientist, supermom, devoted partner, and the ultimate coffee aficionado!
With a passion for detoxing and a mission to uplift lives, she’s not just about the lab coat life; she’s out there exploring the globe in pursuit of both science and the perfect cup of joe.
Today’s conversation has been edited for length and clarity. For the full, un-edited conversation, visit FlavRReport’s YouTube channel here.
Joe Winger:
So what I love the most is your introduction, Dr. Christina Rahm, “Mother. wife, scientist and coffee lover.”
Dr. Christina Rahm:
Thank you. Yeah I always start with mother. Now my kids are older. I’m like, am I supposed to say mother to adult children? They were such an integral part of my life. And hey, that was the reason I started drinking coffee. Just to be honest, I had to stay awake to take care of them.
Joe Winger:
Do you remember what first inspired you to get interested in coffee?
Dr. Christina Rahm:
Motherhood, basically..
I grew up in a home where everybody loved coffee but me. I remember when I had my 1st child, and I was thinking, how do all these mothers stay awake?
I worked back then too. It was a lot, working and taking care [of my first baby].
I was delusional because I thought I’m going to have my son, and I thought, I’ll go back to work on Monday. Cause you don’t know. I remember that Monday getting up and calling my mom and saying, “This is not doable. What am I going to do?”
I had a job where they let me take him to work, but still it was a lot. And my mom was like, you’re going to have to drink coffee.
So I started drinking coffee.
My parents loved it growing up. They would offer us coffee with cream and sugar when we were little.
I grew up on a farm and they would offer it and I’d be like, no, I don’t like it. I was the only one in my family that didn’t like it, but I learned to love it after I had a child.
Then I three more [kids]. But I love the taste of it.
Also, as a scientist, I had a pituitary tumor and different types of cancer.
When I started researching, you can’t ever claim that a natural substance cures anything, but I did notice there were certain types of coffee and coffee beans that caused cancer cell death, apoptosis.
So it was one of the things that I added to my regimen.
What happened was, the cancer metastasized and I was trying to eat everything from spirulina to coffee to resveratrol.
I did give up alcohol for a while.
Then someone said one glass of alcohol is good because of the resveratrol.
So I added wine back in [to my diet].
But like I learned to love [coffee]. The more I researched it, the more I understood that it had mold and mitotoxins and it had all kinds of things.
Even though the pure bean could help from a physical perspective and from a healthcare perspective because of the pesticides and GMOs in the land, air and water that we have.
I hate bringing up the topic because people [think] the environment’s not that bad.
The problem is, regardless of your political stance, our environment is not healthy like it used to, because we’ve had so much pollution/
Nuclear war and when a nuclear war happens, it does not leave the stratosphere.
It disseminates across our world.
So a our things – plants and herbs and roots and seeds – you have to be very careful where you get it.
Most of my career I focused a lot on detoxification and really helping clean out the environment.
Things I’ve worked on… You can go to the store and buy coffee or buy vitamins and they can have heavy metals, lead, mercury, horrible things in it.
I don’t want to scare people.
Instead, I’ve worked on creating some things that hopefully will help people feel, look, and be better because we just all need to be as great as we can be.
There’s no easy, one pill solution, right?
Coffee was definitely something for me.
People drink [it] every day, and if they’re going to drink it, I’m hoping they drink something that’s, free of mitotoxins, that has a good pH level, that is fair trade.
I had a whole list of things that were so important to me.
When Rahm Roast launched I was very happy because we ended up getting a 91% cup score. We worked really hard for that. Only 1% of the coffee in the world has a score that high.
But I think what was more important than a score, what’s that going to do for you?
What really matters to me is that the coffee did not have toxins and the coffee did not have heavy metals and it hadn’t been exposed to GMOs or pesticides.
If my name was going to be on it it better be something that’s really helping people and making their life better. That was important to me.
Joe Winger:
Two words you said a second ago, let’s connect them: coffee and detoxification.
What does that process look like for Rahm Roast?
Dr. Christina Rahm:
I went all over, even to Ethiopia because [they] have great coffee.
I would meet with different coffee plantations and different owners trying to find a really good place. We ended up being able to find a place in Guatemala that was on top of a mountain, which had never been exposed to GMOs and pesticides.
The water’s clean, the air’s clean.
It was a very isolated place. We decided we wanted to partner with a business that was small. All they cared about was making something that was just really unique and special. [Unlike most other businesses] they were not worried about mass production.
They’re worried about making sure that it tastes good, which taste was important to us.
But the biggest issue was let’s make sure that everything is fair trade, the organic, the vegan, we wanted everything. I wanted to be sustainable.
For me, sustainable is not enough.
We need to remediate things because you can to be sustainable. It’s not completely accurate, right?
I have a lot of patents based on remediation of things and making sure that you’re not just detoxing, but you’re helping the plants and you’re helping everything grow.
Because we should have this much top soil [gestures to 6 inches] and now we have this much top soil [gestures to 2 inches] and there’s not enough nutrients in it that help the plants and the roots and the seeds. They’re just not the same.
We explored all of that and came up with a process to clean the beans and detox the beans of any kind of monotoxins, mold, fungus, bacteria, viruses, anything surrounding it.
I developed that in 2015. I started by basically writing a series of patents that had to do with getting rid of nuclear waste.
The regeneration of land, air and water and the human body and also the reversal of aging.
What I’ve learned as a scientist and as a human being is to admit failure every day, and then to admit that I’m going to try to be better every day.
And that’s what happened with the coffee.
It was a one step process that involved a four day process to make the cleaning and it’s made from basically a zeolite silica trace mineral vitamin mixture which goes in and cleans the beans.
I think that’s the reason our cup score is so high because the PH level basically getting rid of all those minor toxins, all the things, the beans that are harmful or could be harmful creates a ph level that is very conducive to our body.
I don’t know if you know this, but our Earth is composed of silica and water, right?
As humans, we are too.
So when you put something in your body, you want to make it compatible bioavailable to the body. And I would say that’s another proprietary thing that I do. And I work on things I’m working on.
Understanding the DNA of a coffee bean, and understanding our DNA and then understanding how they would work copacetically together.
Another thing that was really close to me that I actually have not talked about in any interview is the fact that. With coffee and coffee enemas and different things that people have, there’s like a 70 percent increase right now in colon cancer. It’s horrible. And I would credit that to the environment and to all the things we’re being exposed to.
And even vegans are getting colon cancer. Even younger people. You can look it up.
It was in the New York Post, everything else. So I wanted a coffee that a doctor decided functional med doctors or doctors in other countries wanted to help with this area that could use it as a colon cleanse as well.
Again, I have not talked about that anywhere, but for me, it was essential because as a person that’s had so many different types of cancer, I want to put things in my body that will help my body.
What’s interesting about what I do for a living now, I used to work in pharmaceutical and biotech and we could say.
We don’t cure bronchitis, but here’s zithromax to help with bronchitis and it does right from my perspective.
Giving people things that make their body, make them achieve the greatest thing they can, that, which is to be their best self, it’s so important.
And if those things that we give them can also improve the cellular health of their body by making the healthy cells healthier and making the cancerous or the sick cells not even wanna be there, then that is a goal.
There’s been all kinds of studies, there’s all kinds of information which shows that could be possible.
But again, the problem is in theory, yes, that can help people in different areas of health.
But in reality, I don’t feel like it has because I think the coffee beans and coffee has been exposed to so many things in our environment that then sometimes we’re putting more toxins into our body.
So that was really a major focus for me when I worked on the coffee.
We drink coffee every day and we deserve to have really good coffee.
I’m not saying,me making spaghetti and saying my spaghetti is the “best spaghetti in the world.”
I will tell you that I’ve traveled to 89 countries and I’ve studied this for years and this has been a topic of mine since I was in my twenties, that has been important to me.
Then my oldest son, my Mom used to give him the coffee with the sugar and the cream and he would just keep drinking it.
And I would get in an argument with my Mom about why are you giving my Son coffee now?
He’s bouncing off the walls. He just loves it.
So he put fire under my feet on it. I was like, I’m too busy working on all these other projects.
He was like, “Mom, you have to make good coffee.”
Because some people drink four or five glasses a day. So it needs to be healthy for you.
It’s just like water. If you’re going to drink water, you want to drink healthy water; and water is part of the process when I make the coffee too. It’s a specific type of water that helps clean the beans.
It’s interesting. I tried to do it in the United States. I could not find a master coffee maker that could do what I wanted.
I found one in Cyprus [Greece].
So I was in Cyprus introduced to an award winning coffee grinder coffee maker.
He’s won awards all over, [ he] understood my process, understood how to do it.
Then after you tasted it, after it went through the process, he was like, this is amazing. This is the best coffee ever. And again, it makes sense.
Like when we’re healthy, we look better, right?
When coffee beans are healthier, they taste better. They’re better.
It’s just simple and I love it.
I think it’s magical how science works and how all of our DNA is connected. We’re connected to a leaf on a tree. We’re also connected and able to bring coffee to the world that’s going to help people.
I think it is probably one of the things I’ve enjoyed the most in the last three to four years of my life.
Joe Winger:
That’s beautiful. Obviously you have a huge scientific background. Our audience is into the flavor. Food, spirits, wine, coffee based on flavor.
I’m sure you can understand how science can intimidate so many of us.
Is there a very simplified way of explaining what makes Rahm Roast good for the body, good for the planet?
Dr. Christina Rahm:
It’s like going to an organic farm up in the mountains where everything’s perfect and tasting a bite of a watermelon and it just tastes so great.
Or of strawberries.
When you go to these places on these islands that have never been exposed to GMOs and pesticides.
And you’re like, why does this taste better?
Sometimes in the United States, you’ll buy a rose for someone and it doesn’t even smell like a rose, but then you’ll go to a tropical island where they don’t use GMOs or pesticides and it smells so beautiful.
This is the most beautiful rose. It smells so amazing.
The coffee was made and sourced from a single source in a place that was the perfect environment that we could find. We looked everywhere.
Then the process. That was made basically cleaning it until it was beautiful and perfect. It’s like you brush your teeth, you take a bath, you look better.
If you don’t shave or brush your teeth or take a bath for two years, then you may not look the same as you look today.
This coffee has been cleaned in a very holistic way, organic way using only natural.
It tastes amazing. It tastes almost like chocolate.
It’s very smooth.
Using zeolites [like they] used to line the ducts of the Aztec and Incas and Mayas and the pyramids. It’s documented throughout history and all I did was take a process and make sure it was cleaning so that it would look beautiful.
I think it’s simple.
I sourced it from the most amazing place that had not been exposed to pesticides and GMOs, that was fair trade, that everything was a sole source farmer.
We knew everything about the history. I want your audience to also know this.
It’s not just the beans and the plants.
It’s the parent plants and the genetics behind it.
When you see race horses. They breed, right? You pay a lot of money if you have a winner from the Kentucky Derby. Because it’s genetics.
There’s a genetic component and there’s always this debate about genetics and the environment.
Which one’s better?
And so to me, both are important.
So I looked at the genetics of the plants and the seeds
I made sure the environment was a really good environment to raise a healthy environment to raise these amazing coffee beans. And then we just cleaned them and made them even more beautiful so that everyone could taste how amazing they are.
Scientists made GMOs to try to make plants bigger, better, right? That failed.
So as a scientist I went back to school, I went to Harvard and studied nanobiotechnology for a very different reason than most people think.
I studied to see how we could reverse it.
Things naturally from things that we’ve put into our world that weren’t natural, that have hurt us.
Joe Winger:
Incredibly inspirational.
From a corporate point of view, can you talk a little bit about what inspired you to pursue the social responsibility of the company?
Dr. Christina Rahm:
In my career, I worked for the government. I’ve worked for a lot of the top pharmaceutical and biotech companies.
I would say I failed at that in many ways.
Our economy depends on spending a lot of money on health care.
It was a hard time for me, but I never gave up.
From my perspective. Since I had cancer, since I had Lyme’s disease, since I had a child that had cancer, I’ve devoted my life to trying to do the right thing. I have an opportunity to be alive for a reason.
It was a blessing, even though I didn’t feel like it was a blessing when I was diagnosed. I have a warrior strength of fighting anything.
We’ve just got to be better humans, right?
My goal is to make every person have the longest, best life possible.
That means mentally, emotionally, physically, and spiritually. And as a scientist, I feel like it’s on my shoulders and my responsibility to tell the truth and to do it in a positive way instead of being a whistleblower blowing things up.
I want to offer these things that can help people.
About 8-9 years ago, I started really stepping up and talking about social issues, working on female empowerment. I just always try to talk about how we can empower.
When you have gifts, if you have influence, if you have money, if you have power, your job is to protect those weaker than you or that need help.
And somehow we’ve lost that in our move for success.
We think we don’t we forget about that. But for me, that’s my motive to make social change is to it’s my responsibility to be a good human. I’m going to die someday. And I’m going to have to answer for everything I’ve done on this earth.
So I have to try every day to be better.
The coffee was something that was for a social change that I think we need to be aware of without scaring everyone.
And so that has led me to move past that. To run companies. I have 22 companies actually under DRC ventures and a lot of people don’t know that. So there’s 22 companies that I’m actually in charge of right now, trying to make some good social changes in the world.
Joe Winger:
For our audience who wants to learn more about your and Rahm Roast Coffee, what are the best ways?
Dr. Christina Rahm:
DrChristinaRahm.com is my website.
I’m on social media at Instagram, LinkedIn
The root brand sells Rahm Roast at RahmRoast website. We also donate from every bag of coffee to philanthropy as well.
Mamma Mia at Philly’s Academy of Music Aug 6-11
Mamma Mia at Philly’s Academy of Music Aug 6-11
A mother. A daughter. 3 possible dads. And a trip down the aisle you’ll never forget! Set on a Greek island paradise where the sun always shines, a tale of love, friendship, and identity is beautifully told through the timeless hits of ABBA. On the eve of her wedding, a daughter’s quest to discover the father she’s never known brings three men from her mother’s past back to the island they last visited decades ago. For nearly 25 years, people all around the world have fallen in love with the characters, the story, and the music that make MAMMA MIA! the ultimate feel-good show.
For tix and more info about Mamma Mia at Philly’s Academy of Music, click here.
Funny Girl at Philly’s Academy of Music July 16 – 28
Funny Girl at Philly’s Academy of Music July 16 – 28
WELCOME TO MUSICAL COMEDY HEAVEN!
Featuring one of the most iconic scores of all time by Jule Styne and Bob Merrill, an updated book from Harvey Fierstein based on the original classic by Isobel Lennart, tap choreography by Ayodele Casel, choreography by Ellenore Scott, and direction from Michael Mayer, this love letter to the theatre has the whole shebang!
The sensational Broadway revival dazzles with one of the most celebrated musical scores of all time, including classic songs “Don’t Rain On My Parade,” “I’m the Greatest Star,” and “People.” This bittersweet comedy is the story of the indomitable Fanny Brice, a girl from the Lower East Side who dreamed of a life on the stage. Everyone told her she’d never be a star, but then something funny happened—she became one of the most beloved performers in history, shining brighter than the brightest lights of Broadway.
“Vivacious and delightfully glitzy!”
– Vogue
“Bravo! Nothing short of thrilling!”
– New York Sun
“FUNNY GIRL is the exact musical that we need right now.”
– Collider
“It fed my musical theater-loving soul, and I fell head-over-heels with its stars and their outsized talents”
– Broadway World Nashville
“Move over, Barbra Streisand, there’s a new Fanny Brice”
– Star Tribune
Recommended for ages 10 and older.
The listed age is a recommendation, but please use your own discretion when making a decision for your young theatergoers.
For tix and more info about Funny Girl at Academy of Music, click here
About the Author
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.comYou Might also like
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30th Annual McMinnville Wine Competition gives top honors to Coppola‘s Domain de Broglie
McMinnville Wine Competition Celebrates 30 Years, Awards Coppola‘s Domain de Broglie takes Top Honors
The McMinnville Wine Classic Competition completed its 30th annual professional judging on Saturday January 7, 2023.
All eight out-of-state judges arrived unfettered and ready to help elevate the competition.
The wine competition has not missed an event including through the peak Covid years, and is a dedicated fundraiser for McMinnville’s St. James School.
It raises thousands of dollars for programs benefiting the school’s children. Organized by Rolland Toevs, Carl Giavanti and Jon Johnson and staffed by volunteers, the Mac Classic competition is one of the largest Oregon Only wine competitions in the state.
The competition draws professional judges from across the U.S.
This year’s panel represents the full spectrum of the wine industry, including future MW Samantha Cole Johnson of Janice Robinson.com, Sommeliers like Fred Swan and Ellen Landis, Buyer Jusden Aumand from Tri-Vin Imports, and Wine Writers such as Clive Pursehouse the U.S. Editor for Decanter Magazine, Eric Degerman of Great Northwest Wine, Deborah Parker-Wong the U.S. Editor Slow Wine Guide, James Melendez aka James the Wine Guy, and Michael Apstein of Wine Review Online and Terroir Sense.
Wines were showing well, with distribution of Double Gold and Gold awards was across the state.
Taking home top honors in 2023 was Domaine de Broglie, whose 2019 Dundee Hills Pinot Noir claimed Best of Show, Best Pinot Noir and Best Red Varietal, a first time ever for any winery in the state.
Cardwell Hill Cellars won Best Chardonnay again this year, a record fourth time, for their 2021 The Bard Chard, as well as Best White Varietal. Pike Road Winery won Best Dessert Wine for their Yamhill-Carlton AVA Route 47 Late Harvest white.
Rounding out the awards was Durant Vineyards who gained the top spot in the Best Sparkling Wine category for their 2019 Brut sparkling wine. All Double Gold and Gold Medals are listed at the bottom of this page:
For more details, visit https://www.mcminnvillewinecompetition.com/
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Philly Foodies curious about Plant-Based Honey Taste? Mellody’s Darko Mandich reveals the Surprise
Philly Foodies curious about Plant-Based Honey Taste? Mellody’s Darko Mandich reveals the Surprise
Philadelphia knows food. Adventurous foodies, curious eaters. Plenty of people have heard about plant-based honey, but what does it actually taste like?
People might worry there’s a “laboratory” flavor? Has it lost its texture? Vibrancy? Is there a “diet” feel to it?
Exclusive Interview with Mellody Food’s Darko Mandich.
Darko Mandich is a food entrepreneur in San Francisco. After spending almost a decade in the European honey industry as a business executive, Darko committed to reimagining the honey industry to become sustainable. Darko immigrated from Europe to California to launch Mellody, the world’s first plant-based honey brand. Darko is an advocate of saving the bees and wild pollinators.
Recently, I had a chance to talk with Darko for nearly an hour.
Let’s talk about the honey. What’s the taste profile?
There are three aspects of products that people care about. Number one by far is taste. Number two is price, and number three is nutrition.
In terms of the taste, what we’re really after is the best tasting honeys that are made by bees.
The taste has to match rare honeys that you would find in parts of Europe; France, Italy. Very high quality Acacia honey, specifically.
If we talk about New Zealand, Australia, that’s Manuka honey; and we’re matching that.
So no compromise there.
Moving to the price, I grew up in poverty and I really want to make sure that everybody has access to this product at some point. But it’ll take us some time. So right now it’s premium quality, but it’s also premium price.
In terms of nutrition, we wanna do better than honey coming from bees. How? First and foremost, honey made by the bees contains a certain bacteria that’s called Clostridium. With our product, without the bees [there’s no Clostridium] bacteria.
I’m really proud to say that our product is allergen free; and that for people with allergies to honey and pollen, this is gonna be neutral.
Finally in terms of super ingredients or superfoods, our honey has more than what’s usually found in some of the honey types made by the bees.
The sugar profile is the same, the calorie content is the same, but the twist is there’s a little bit more of certain powerful active compounds that come from the plants.
That’s absolutely incredible. It’s enhanced honey. Is there a better word?
I like to call it a plant-based honey. And that category of plant-based honey is already elevated to the level of being enhanced compared to bee-made honey.
I’m really happy that Melody is starting this category. We are the world’s first plant-based honey.
There’s exactly one same sentence that we get to hear across 5,000 people that were involved in tasting this before it hit the market.
That sentence is: It’s honey.
People taste it, they’re amazed with it, and they say, “Oh my God, it’s honey.”
There are certain plant-based products that have their heart in best place in terms of mission and impact, but are just not delivering on [flavor] expectations. We just want to make sure that people across different categories of nutrition say that this is honey and that they love it.
Is the honey currently available at Eleven Madison Home?
Yeah, the honey is currently available. The Specialty Tea and Honey Box launched for the Mother’s Day collection and Earth Month.
It’s a specially curated box of artisanal teas coming from different parts of the world with honey and also amazing, shortbread cookies. All plant-based, also made with our honey. That’s available right now
Sometime very soon a standalone jar [of honey] will also be available to Eleven Madison Home.
Tell us again what’s available, how to find it; and how to follow you and support you.
Yeah, follow us on Instagram and TikTok at MellodyFoods
In terms of purchasing, head to ElevenMadisonHome.com and you can purchase it there.
Saving the bees is learning more about them. Learning more about pollinators and you can do that on our social media.
And finally, if you’re equally passionate about bees and plants as we are, ask your favorite restaurant to reach out to us to offer Mellody in your favorite restaurant. It can be a vegan restaurant on non-vegan.
We are gonna work with all the restaurants that reach out to us where people ask to see our product offered, either on the menu, either within a meal, or just if you order a cup of tea and you want a side of Mellody.
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Philly loves Comedian Tom Papa – See Him LIVE at The Scranton Cultural Center March 10
Comedy Legend Tom Papa at The Scranton Cultural Center with his 2023 Comedy Tour on March 10
With more than 20 years as a stand-up comedian, Tom Papa is one of the top comedic voices in the country finding success in film, TV, radio and podcasts as well as on the live stage.
He is a regular guest on “The Joe Rogan Experience” podcast and the late night TV shows.
For tix to Tom Papa at The Scranton Cultural Center.
On May 12, Tom released his second book, “You’re Doing Great!: And Other Reasons To Stay Alive,” a collection of essays on how people really live in modern America and what’s truly good and wonderful about our lives.
On February 4, Netflix premiered Tom’s fourth hour-long stand-up special, “Tom Papa: You’re Doing Great!” A hilarious rebuttal to the current cultural feeling of dread, Tom wants viewers to remember that they are doing great; life isn’t perfect, it never will be, and that’s okay.
Tom’s new podcast, “Breaking Bread with Tom Papa,” premiered on May 12 and features Tom and his guest for an hour of eating, drinking and enjoying life. Listeners are invited to take a seat at the table as Tom and his guests celebrate the true meaning of breaking bread with insightful, revealing and always funny conversations.
Tom is host of the daily Netflix radio show, “What A Joke With Papa And Fortune,” on SiriusXM’s Netflix Channel, airing Mondays through Thursdays from 10:00 AM – Noon ET.
To learn more, visit tompapa.com.
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