On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Jewish romance author Jean Meltzer, founder of Jewish Joy Inc, which includes the Jewish Joy Book Club and the Jewish Joy Box.

Last week, Meltzer announced the inaugural Jewish Joy Con. The three-day cultural convention, set for March 13 to 15, 2026, in Fort Lauderdale, will celebrate Jewish pop culture, storytelling and creativity through the lens of joy.

“This is a time right now where we need joy, especially Jewish joy,” she explains. “I just thought, ‘Let's get together and throw ComicCon meets Jewish summer camp.”

A romance author by trade, Meltzer has long been an advocate of joy. She says romance authors only have one rule in their books: “Your story must have a happy ending.”

While a lot of Jewish stories are focused on trauma - and rightly so - Meltzer tries to center her stories on happier moments. She has been chronically ill since age 18, so holding onto joy has helped her get through the most challenging moments.

To bring more joy into your life, Meltzer suggests taking a few seconds every day to be present, doing something you love; recognize the beautiful moments. It could be playing with your children, walking your dog or seeing someone you love laughing.

“And if it can be Jewish, even better, but it doesn't have to be,” Meltzer explains. “Joy is what will connect you to your universe.”

Jean Meltzer talks about Jewish Joy Con, more ways to bring joy into your life, and the importance of remembering to “stop and smell the rosemary.” She also shares some early food memories and tips for cooking “easy gourmet,” as she does, as well as her recipe for lamb kofta, which you can find at JewishJournal.com/podcasts.

Follow @JeanMeltzer on Instagram and Threads and JeanMeltzerAuthor on Facebook. Check out JeanMeltzer.com, Jewish-Joy.com and TheJewishJoyCon.com

For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with performance chef Aaron Clayton. Performance chefs are those who prepare nutritionally focused meals for athletes.

“We're there to make sure that they're able to perform on the field, the court, wherever it may be,” Clayton says.

When asked what regular people can do to eat healthier, Clayton says the easiest thing is to drink more water and cut out as much sugar from your diet as possible. Other ideas include looking for in-season produce, eating at consistent times, and not eating dinner right before bedtime.

Also, try to block off time to cook, so you remain connected to your cooking. The food will even taste better.

“If you're smelling the food throughout the process, if you're hearing the noises that it makes when you put it in the pan; these things are important,” he says. “Pay attention to these details; do not be distracted by your phone or [anything else]; try to make that time and space in the kitchen protected and sacred.”

Experimenting in the kitchen is also great for your mind, body, and soul.

“Anytime someone asks me what my favorite thing to cook is, I say, ‘Something new,’” Chef Clayton explains. “The process of learning helps you grow and develop so much, especially in the kitchen.”

Chef Aaron Clayton talks about his cooking origin story - and how he ended up on this career path, some of his favorite Jewish foods, and how he shares his heritage with some of his athletes. He also shares tips for “performance cooking,” details about the Athlete Meal Plan philanthropy, and his recipe for Mexican Fire-Roasted Shakshuka, which you can find at JewishJournal.com/podcasts.

Check out PerformanceChefs.org and AthleteMealPlan.org. Follow @chefaaronius @PerformanceChefs and @AthleteMealPlan on Instagram.

For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Warren Rockmacher, known as the godfather of kosher barbecue. Rockmacher discovered competitive barbecue in 2013. He competes with his kosher barbecue team around the country and has started competitions of his own, including the Great American Kosher Barbecue Championship and Jewish Festival in Lake Worth, Florida.

“People love coming out for the food [but we also have] crafters, vendors,” he says. “We're celebrating being Jewish and that's really what [the event] is all about.” Their third annual event will be February 15, 2026.

Rockmacher believes there’s an art and craft to making barbecue.

“[The art] is taking something uniquely American … and being able to make it your own,” he explains. “[This applies to] something as simple as just grilling hamburgers and hot dogs or elevating that chicken [or] brisket.

“Try different things - you never know what you might like.”

The craft of barbecue is the fire management. You use different wood pellets, rather than charcoal or propane, to get a nice wood flavor. And you cook it low and slow.

“A good brisket is going to take you anywhere from 9 to 13, 14 hours, depending on how you do it,” he explains. “We start at night and they're done the next morning, and then you let them rest for a period of time and then go ahead and eat them.”

Warren Rockmacher shares his barbecue origin story, name drops some of his favorite kosher pitmasters - including Dani Goldblatt of Holy Smokes in LA - and goes through the different types of grills and smokers, along with what you can make in them. He also shares barbecue tips, the 411 on competitions, and recipes for two of his favorites: honey bourbon crack hot dogs and brisket, which you can find at JewishJournal.com/podcasts.

To learn more about the Great American Kosher Barbecue Competition, visit gakbbq.org. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.