The Philadelphia 76ers will live to fight another day. In what might go down as the best game of the 2024 NBA playoffs, Philly walked into Madison Square Garden and won an overtime thriller against the New York Knicks, 112-106, as each team’s All-Star point guard put on a show.

The Sixers came out and looked like a team that was fighting for its postseason life. While they were certainly aided by a bad quarter from the Knick offense — which shot 38.9 percent from the field, didn’t make any threes, had five turnovers, and got kept off of the offensive glass — Philadelphia book ended the frame with a pair of runs. Right away, the Sixers rushed out to a 10-2 lead, and after New York managed to make things close, the quarter ended with Philly scoring eight points in a row to hold onto a 26-17 lead.

It took about two and a half minutes in the second quarter for the lead to disappear because of a years-long issue for the Sixers: Joel Embiid heading to the bench. As the former league MVP sat and watched, New York was able to tie things up by going on an 11-2 run right out of the gates in the second.

Even after Embiid came back in, the Knicks were able to stay hot to take their first lead of the game behind another 11-2 run that had the Garden rocking.

While the Knicks were able to get their lead up to double-digits, the Sixers were able to get into a bit of a rhythm at the very end of the quarter, which meant New York took a 49-43 lead into the locker room at halftime. Brunson’s 15 points led the Knicks, while Deuce McBride provided another eight off the bench and both OG Anunoby and Josh Hart went for seven points and three rebounds. For Philadelphia, Tyrese Maxey’s 15 points led the way, with Tobias Harris pitching in 10. Embiid struggled from the field, going 3-for-10, but nearly had a double-double with eight points and nine rebounds.

The third quarter had a very similar start to the first, as Philadelphia once again came out and played like a team with its back against the wall. Instead of wilting, the Sixers ripped off a 12-2 run which let them take the lead away thanks in large part to Maxey.

But all series long, we’ve seen both of these teams take punches from the other, get knocked down, get off the mat, and throw some haymakers of their own. Immediately after Philadelphia took the lead, New York responded, and the rest of the quarter was defined by an inability from either side to open up a comfortable lead. While the Knicks held a 70-69 lead after three and the Garden was as raucous as it was during any point of the series, the Sixers always seemed to have something for them to keep them within reach.

Nick Nurse opted to keep Embiid and Maxey on the floor to start the fourth, and while Maxey still had something left in the tank, Embiid clearly looked out of it. Whether it was his knee or just general fatigue, the reigning NBA MVP had a hard time dealing with a hyper-aggressive Knicks squad.

After a timeout following the turnover that led to that McBride bucket, Nurse went ultra-small and took Embiid off the floor, as he rolled out a lineup with Maxey, Kyle Lowry, Kelly Oubre, Harris, and Nic Batum. The gambit didn’t help Philadelphia cut into the lead — New York went from up by three points to up by five in the 1:12 that Embiid got a breather — but that rest made it so Embiid could play the remainder of the game.

As the teams went down the stretch, Brunson and Maxey did what they could to carry their respective teams. With just under 100 seconds left, an Embiid turnover turned into an Anunoby dunk that put the Knicks up by five, but Maxey came right back down and scored to keep it a one possession game … but unfortunately for him, Brunson came right back down and hit a jumper.

The teams traded buckets before the apparent dagger came. With just under 30 seconds left, the Sixers attempted to trap Brunson near midcourt while the shot clock was winding down. He was able to get the ball to McBride, though, who had a totally wide open jumper from the free throw line that he drilled.

And yet the Sixers would not die. The door got cracked open by Maxey converting a 4-point play to get the lead down to two, and after Hart split a pair of free throws, Maxey got the ball once again, pulled up for the logo, and forced overtime.

Brunson landed the first haymakers of overtime, as he scored the first five points of the opening frame before Maxey came down and drilled a three of his own. That triple by Maxey kicked off a run for Philly, as the team scored nine points in a row to go up, 106-102.

The Knicks’ drought got broken by a Flagrant 1 foul by Embiid on Brunson, who split a pair of free throws before drilling a three to tie things up. A bucket by Oubre with a minute left helped the Knicks go back up, and after both teams turned the ball over, the Knicks had the ball with less than 30 seconds left and a chance to go ahead. Instead, a miscommunication by Brunson and Isaiah Hartenstein led to yet another turnover, which led to a foul and Harris hitting both of his efforts from the charity stripe to give Philadelphia a two-possession lead that they would not lose.

Maxey might get a statue in the City of Brotherly Love for his performance, as he went for 46 points, nine assists, and five rebounds. Harris had 19 and eight rebounds, and while Embiid didn’t have his best night (7-for-19 shooting, nine turnovers), he still went for 19 points, 16 rebounds, 10 assists, and five blocks. The Knicks were led by Brunson’s 40 points, six assists, three rebounds, and three steals. Hart (18 points), Anunoby (17 points), and McBride (14 points) also scored in double-figures.

Now, the teams will head down to Philadelphia for Game 6, where the Sixers will look to defend their homecourt and improbably send the series back to New York for a winner-take-all matchup.

Do you ever feel like you’re on an eternal quest for good sleep? Have you tried everything from sleep masks and white noise machines to weighted blankets and herbal supplements? If so, it’s probably time to reconsider the most obvious element of good sleep: your mattress. Of course, when it comes to mattresses, for years memory foam has been the top choice for comfort. But today consumers want something that is more sustainable and healthy. And for that reason, more and more are turning to the Peace Lily Latex Mattress, a game-changer in the world of sleep. This 100% organic marvel doesn’t just deliver superior comfort; it does so without using any of the toxic chemicals that are bad for your health and the planet. Want to hear more about how you can get a better night’s sleep and help the planet at the same time? Then let’s talk about why you should choose latex over memory foam.

The Problem with Memory Foam

Memory foam mattresses, while cozy at first cuddle, come with a long list of not-so-cozy problems. Ever wake up in the middle of the night feeling like you’re sleeping on a radiator? That’s heat retention for you, a notorious trait of memory foam that turns your bed into a sauna. Do you often find yourself waking up with the morning sniffles or headaches that just won’t quit? You may assume that this is natural, but it’s often a silent signal of off-gassing—the release of volatile organic compounds (VOCs) from the synthetic materials memory foam beds are famous for.

But it’s not just about uncomfortable nights or mysterious sniffles. The environmental toll of these synthetic materials is hefty, contributing to our planet’s growing pile of non-biodegradable waste. As we become more aware of our ecological footprint, the choice of mattress becomes more than a personal comfort issue; it’s a health and environmental decision. Switching from memory foam to a more sustainable option like natural latex isn’t just good for your sleep; it’s a step towards a healthier planet.

The Peace Lily Latex Difference

Latex mattresses are in a league of their own when it comes to combining comfort, durability, and health. Unlike their memory foam counterparts, latex doesn’t trap heat. Instead, latex lets you enjoy a cool, serene slumber thanks to its open-cell structure that promotes air circulation. This means you can say goodbye to those sweaty wake-up calls. Plus, the inherent durability of natural latex ensures that your mattress remains supportive and sag-free, offering an unwavering comfort that lasts for decades, not just years.

Of course, while latex is fantastic, not all latex mattresses are created equal. What makes the Peace Lily Latex Mattress stand out is the fact that it is made of 100% sustainable, certified organic, non-toxic materials. We’re talking inner foam layers made from GOLS certified organic latex with sustainably sourced rubber sap; a cover and handles made from high-density organic cotton for a soft, cloud-like feel; and batting made from GOTScertified organic New Zealand wool for plush, breathable luxury.

To top it all off, Peace Lily is embarking on the world’s first regenerative latex program focused on recovering degraded soil using specialized agroforestry practices. With new estimates saying that in 60 years all of the topsoil in the world will disappear, this makes a real difference! Every single element and sourcing process is thoughtfully chosen for its sustainability, lack of off-gassing, and luxury comfort, ensuring you breathe clean air and reduce your carbon footprint while you sleep soundly.

The Greener Option

So what does sustainably sourced latex actually mean? The Peace Lily Latex Mattress is produced by tapping rubber trees in a way that allows them to continue growing, and thus continue absorbing carbon dioxide. In that way, every single mattress becomes part of a larger, greener cycle.

But the environmental benefits of this particular Peace Lily mattress don’t just stop at production. Sleeping on a mattress free from the toxic chemical cocktail found in many non-organic options means you’re resting in a cleaner, healthier space every night. The Peace Lily Latex Mattress boasts non-toxic, antimicrobial, and hypoallergenic properties, thanks to its natural latex and organic wool. These materials naturally resist dust mites, mold, and mildew, ensuring a sneeze-free, breathable sleep environment. With prestigious certifications like GOLS, GOTS, OEKO-TEX, and eco-INSTITUT® to back up these claims, you get the assurance that you’re sleeping on a mattress that meets the highest standards of environmental and health safety.

Peace Lily, Here for a Good Time and a Long Time

Worried that the Peace Lily Latex Mattress won’t be right for you? Don’t be. For starters, the Peace Lily Latex Mattress is a flippable mattress with two different firmness levels. One side is medium, the other is firm. And if you want something a little softer or firmer you can add a Peace Lily mattress topper for a fully customized sleep. But even if you try all that and you still don’t like the Peace Lily, that’s cool too, because they offer a zero-risk 100-night trial! Sleep on it, dream on it, and if you don’t absolutely love it, they’ll take it back and give you a full refund.

The Peace Lily Latex Mattress ships free, arriving at your doorstep compressed in a box, ready to expand into the bed of your dreams, all over the United States. No extra fees, no hidden costs — just pure, unadulterated comfort waiting to unfold in your bedroom. And it all comes with a 25-year limited warranty so you can feel confident investing in your sleep and health. This mattress is built to last and Peace Lily backs that up with this amazing warranty.

Better Sleep, Better Planet

If you’re looking for the perfect night’s sleep, ditch the environmentally disastrous memory foam and go with natural latex instead. The Peace Lily Latex Mattress offers 100% organic materials and customizable firmness levels, plus cooling sleep, unbelievable durability, and antimicrobial benefits, so you get better sleep and a cleaner planet. If you want to improve your sleep, general health, and contribution to the environment – this is the best investment you can make!

Click here to order your Peace Lily Latex Mattress today. From what we’ve found we think you’ve got nothing to lose, and the entire planet has something to gain.

Rui Gabriel is gearing up for a life-changing summer. Today (April 30), the Venezuelan singer announced his debut album, Compassion, due for release in June. Ahead of the album, Gabriel released his new single, “Summertime Tiger.”

On the song, Gabriel tells the story of a person who is feeling down on their luck, struggling to make the best of their circumstances. Joined by singer Stef Chura, Gabriel offers the person a message of re-assurance.

The song was inspired by Gabriel’s college days in New Orleans.

“‘Summertime Tiger’ is sung from the point of view of someone who is not qualified at all to advise on healthy living, but does it anyway,” said Gabriel in a statment. “The song title is taken from the concept of a ‘regional tiger,’ which is a period of intense growth that countries like South Korea and Ireland experienced at the turn of the 20th Century. Summer is the slowest time of the year for New Orleans and tons of service industry employees tend to both earn less money and work fewer hours, so the idea was that a ‘summertime tiger’ was the patronizing urge to encourage someone to work on themselves during a time when they’re practically unemployed.”

In the song’s accompanying video, viewers see Gabriel and Chura seated at a bar, speaking directly to the watcher. This is juxtaposed with footage of a young boy dressed as a tiger skateboarding through the town.

You can see the video for “Summertime Tiger” above and the Compassion cover art and tracklist below.

1. “Dreamy Boys”
2. “Target” Feat. Kate Teague
3. “Church Of Nashville”
4. “Hunting Knife” Feat. Kate Teague
5. “Summertime Tiger” Feat. Stef Chura
6. “If You Want It”
7. “Change Your Mind” Feat. Kate Teague
8. “Eyes Only”
9. “End Of My Rope”
10. “Money” Feat. Kate Teague

Compassion is out 6/21 via Carpark Records. Find more information here.

LeBron James played things close to the vest in the aftermath of the Los Angeles Lakers’ loss to the Denver Nuggets on Monday night. While questions about his future were inevitably going to pop up after the team fell in the first round of the postseason — Denver picked up a 4-1 series win — James made it a point to stress that he is in no rush to make any decisions.

“I just want to get home to the family,” James said, per The Athletic. “Honestly, one of my boys is trying to decide if he’s going to enter the draft or go back to school. Another kid is playing AAU ball right now. My daughter is playing volleyball. My wife is doing so many great things. So it’s about family right now. Then, in a couple months, I got to go to Vegas for training camp. So I need to rest my body for (USA Basketball).”

James expressed that he’ll eventually sit down with everyone and discuss what’s coming next, and in a collection of tweets on Tuesday night that come on the heels of rampant speculation about what his next move to be, the future Hall of Fame inductee reiterated that he’ll figure things out after some time to decompress.

Unlike last year, when James winked and nodded at retirement after the Nuggets swept the Lakers, he’s taking a far more reserved approach this time around. He’ll have to figure out what he’s going to do with his contract, as he has a player option for next year worth $51.4 million.

YG Marley is making a lot of heat. Last December, the R&B and reggae singer released his debut single, “Praise Jah In The Moonlight.” The song garnered much popularity on TikTok and has reached No. 34 on the Billboard Hot 100. Since then, YG has released another single called “Freedom.”

In the realm of music, the name Marley carries a lot of weight. And with so many Marley musicians, including Skip Marley, Selah Marley, and the family patriarch, Bob Marley, many listeners are fascinated by YG Marley, and curious to learn more.

Who Is YG Marley?

YG Marley is the grandson of famed reggae musician, Bob Marley. He is also the son of former college football and Canadian Football League, Rohan Marley and rapper and singer Lauryn Hill.

His sister is model Selah Marley and former NFL player Nico Marley.

During Coachella 2024, YG performed a set. On the first weekend of the festival, YG was joined by his mother, Hill, as well as Wyclef Jean, which made for a mini Fugees reunion.

While YG only has two singles available for streaming on DSPs, he is carrying his grandfather’s legacy with honor. His vocal and lyrical abilities, paired with his stage presence make him a promising act to watch.

You can see the video for “Praise Jah In The Moonlight” above.

Benny Blanco single-handedly owned the pop radio landscape in the 2010s, soundtracking wild nights for a whole generation. In constant demand, even his non-album solo single “Eastside” — featuring Halsey and Khalid — went 6x platinum. But despite an absurd number of plaques over the past 17 years, Blanco’s latest release is a new entry for him. It’s literary — a cookbook titled Open Wide, which acts as the star’s love letter to food and, more specifically, hosting dinner parties.

Sprinkled with pinches and dollops of minutiae and personal anecdotes, Open Wide reads as much like an engrossing coffee table book as a cookbook. It’s chock full of Blanco’s hilarious musings (as well as featured guests like Eric Andre and Lil Dicky) and serves as a resource for dinner parties of your own. The book holds nearly 100 recipes and it should be no surprise that Blanco is beyond jazzed about every little detail.

We caught up with Blanco to get the detailed rundown on one of his favorites from Open Wide, the crowd-pleasing, Pop’s Chicken — which he describes as the perfect fried chicken recipe, originating from Benny’s friend Pop, who is known for cooking soul food at his house every Sunday. (Side note: We all need friends like that.) Blanco also gave us the rundown on the one dining spot we have to try in Virginia, what’s on his rider, his ability to be DJ-like in taking cooking requests in the studio, and where his dream first food pop-up would be (sorry Angelenos, it’s not LA).

We also got personal and asked Benny about the origins of the “Chuck” bit from “Dave,” learned about the time he shaved his Unibrow way too much (haven’t we all?), and how that led to his commitment to his trademark look.

What’s the first step in getting started with Pop’s Chicken? Let’s start with picking out a chicken?

First of all, you need to get the freshest ingredients, so you want to get the freshest, fucking most delicious chicken. I would go to your local butcher because you don’t want something that’s been sitting there for days. By the time you get them, they’re three, four days old. You want a chicken that’s fresh, you want to be able to see little feathers that were just plucked off of it.

And then, as far as breaking down a chicken, let’s say you’re in a hurry, don’t even worry about it, just ask the butcher. You ask your butcher, you’re like, “Yo, can I break this down? Can you give me the breast meat? Can you give me the legs separate?” And they’ll do all the dirty work for you. They’ll even do it at most supermarkets too, if you ask.

That’s a good tip. I noticed Pop’s Chicken involves an extensive list of different spices and seasonings. Where are you getting your spices and seasonings? Is there anywhere you really recommend? And then are there any specific brands that people should be checking for?

I think even more so than brands and where I’m getting them from, I think the most important thing to know is that spices go bad after a little while. They don’t go bad in the sense that you’re going to get sick from eating them. When you first get them, they’re like a fucking line of cocaine, but after they’ve been sitting there for six months, they might not hit the same way.

So where are you getting these fresh spices from?

I really like a place called SOS Chefs in New York. I like another place called Sahadi’s in New York. If I’m in LA I go to Farmer’s Markets. In the Grove (in LA), they’ll have a lot of stuff in there from farmer’s markets. Specialty international stores have really good spices as well. Usually, when you go to an international store, they’re going to have really fresh spices and ingredients.

And is there any specific brand that you’re kind of partial to or is it just kind of spice by spice, you get what goes best?

I’m always looking at the color. You want it to be bright, vibrant. You don’t want it to look like fucking sawdust that’s been sitting there for a while. You know what I’m saying?

Yep, so after you get your chicken and your spices, your recipe calls for eggs. You mentioned that egg whites are a really important part of the recipe, so how are you picking out your eggs and where are you getting your eggs from?

I really like to go to the farmer’s market and get my eggs. Again, I know this sounds crazy, but you want look and see if there’s a little bit of chicken poop on the side, a little bit of a feather, because it’s really going to ensure the freshness of your eggs. If you’re getting your eggs at a farmer’s market, you never have to put them in the fridge.

Putting your eggs in the fridge is like a Western thing, they don’t do that in most other countries, eggs do not stay in the fridge. This is some weird thing that America did. And if I am going to a grocery store, there is a brand in LA and on the West Coast, I’m not sure if it’s on the East Coast yet, but it’s called Happy Eggs, they’re like these really good farm fresh eggs.

Basically, you want the freshies, you want the big brown boys. Don’t ever buy the white eggs, unless you’re buying from a farmer’s market. I know the eggs are going to be good when they’re a little bit different shapes and sizes and colors. And although we’re not using yolk in this egg (for Pop’s Chicken), you want your yolk to be like radioactive orange. Yellow yolks are a thing that also doesn’t exist in a lot of other parts of the world. You go to Europe and you go to Italy, the yolks are like fucking ORANGE, they’re like radioactive orange yolks.

And so the reason we use the whites because it makes the bite. You know how when you bite fried chicken and you take off all the skin and it’s not with the chicken and it’s a little bit thick and crumbly; it just doesn’t hold to the chicken? The egg white helps it hold to the chicken so much better, it’s not like slipping around and sliding off the meat. When I’m at the last bite of my fried chicken, I still want it to taste like the first bite. You know what I mean?

The egg white helps you do that. And it gets it airy and crispy and crunchy.

What’s the first step once you get home? What’s next?

Another important thing is you need the perfect amount of time for buttermilk. And you don’t want too much time or then your chicken’s going to taste weird and sour and it messes with the science behind the chicken, and it’s mushy — you want your chicken to have bounce. And you want your fried chicken, when you bite into it, you don’t want some dry ass shit, you want that shit to be juicing out, like somebody injected water into the chicken.

If you’re going to be frying for a bunch of people, you can pre-dredge and flour your chicken and put it on a tray, (because) this batter and everything, it all holds pretty well. If you have people coming over, you can just prep it a little bit. If you want to do it 30 minutes or an hour before, that’s fine.

Tell us a little bit about the brining process, because it seems like you would be doing that before the dredging.

There’s so many ways to brine a chicken. For Pop’s Chicken, I put sugar and rosemary or some spices, I do it a little different every time. You can also totally brine in sweet tea, basically you just need the sugar and the salt to break down the chicken. A combination of salt and sugar always works, and water, because it’s going to help make the chicken juicier. I know it sounds like a lot of steps, but it’s really going to fuck it up if you don’t do this stuff. If I put a chicken that’s brined next to a chicken that is not brined, I can keep my eyes closed, you’re going to taste the difference.

So brine your chicken, it’s very important. And then for me, the dry rub is so important because you want your chicken to be seasoned. A lot of times when you bite a chicken, just the breading is seasoned a little bit, but you want it to penetrate and give the chicken the flavoring of the seasoning. It doesn’t need to be insane, but it’s just another layer; you’re just building layers of flavor.

What are some of your tips for creating and executing the dry rub?

Pat your chicken dry. I know it sounds like so stupid and that everyone’s like, “yeah, of course I do”, but you’d be surprised how many people forget to. And then if you don’t pat your chicken dry, you’re going to have a loose wet batter and it’s not going to hit the same way. You need it to really stick to that chicken.

I really love to use Bell’s Seasoning, it’s just like an old seasoning blend, it’s good. Poultry Magic is also such a good one to use. These are just staples, they’re in every supermarket and you’re going to be like, “oh, okay. I know that’s at least the right one”; they’ve been around for hundreds of years.

Once you got your dry rub going, what sort of hardware do you need in your kitchen to take the next steps? What are some things that you need?

You can fry in an industrial fryer, you can fry in a cast iron. Fuck, I’ve literally fried chicken in a bucket. Literally a trash can that we just poured (chicken) in and then put it on top of an induction burner and did it because we needed a bigger surface. You just need anything that can hold heat and just be big enough to put your chicken in.

You don’t want your chicken clumpy, you need your chicken to be spread out. You don’t want it to be too close together, you don’t want it to get attached, (the chicken) needs a little room to breathe, and you’re going to be flipping it and shit.

What are some tips on the dredging process? I know you said pat for the dry rub, but as far as doing the actual dredging, what’s the lay of the land there?

For my dredge, I need something tangy. I do stuff different all the time, but there’s always the three things I put in a dredge.

I don’t have the recipe in front of me, but I can tell you for sure I don’t even need to look – 1) I always put some sort of pickle juice in. 2) I’ll always put some sort of hot sauce. I like Crystal or Louisiana, anything that’s based out of Louisiana. 3) I’ll always put mustard, and I’m talking like shitty French’s Mustard, because there’s something with the tang, and that’s going to just give you another fucking flavor bomb.

Once you’re done dredging, what are some tips for the actual frying, and how do you know when your chicken’s done?

A lot of people fry their chickens and the outside will get done before their chicken’s ready. Don’t fry it too hot. Whatever you’re doing, always watch your temperature. Because when you put the chicken in, the heat’s going to go down. There’s so many different things, there’s so many different barriers.

So stay calm, always stay calm and make sure to just take your time. It’s not a battle, you’re not fighting to see who gets the best time. You’re making fried chicken, have fun, go talk to your friends, drink a beer.

How do you know when the chicken’s ready to go? What’s the telltale sign to be like, “okay, it’s good”?

After making it so much, I know the color and feel of it, but if you don’t know it, pull a piece out, put a little thermometer in the side and it’s going to help you (figure it out). Don’t be afraid to use tools to help you.

It’s going to take a while before you can really know. Also, always know, when you pull your chicken out, it’s going to get a little bit darker once it’s come out. So you have to just know that as it cools, it kind of browns up a little bit more.

With Pop’s Chicken what’s the biggest challenge or the easiest thing to mess up that takes a while to master?

Not taking your time. Some people skip steps and they’re like, ah, I don’t need to brine the chicken, oh, I don’t need to do this. Always, always, always lay your chicken on a wire rack when it comes out. If you lay it just on something flat that’s not porous, it’s going to steam the chicken more and then the bottom of your chicken’s going to get soft. You want to keep this crispy.

Afterwards I’m done frying, I put it in an oven at 150 or 200, just so it’s holding heat inside. It’s not going to cook anymore. If you’re making chicken for a bunch of people, sometimes I’m doing this for 30, 40 people, and you just want to put the chicken on a wire baking sheet and throw it back in the oven to hold the temp.

A lot of people are scared to fry things. They’ve never done it at their house, they’re frightened, they think it’s going to take over their house, burn their whole house down. It’s not, you’re going to be fine, just take your time. And don’t be afraid when you’re first starting, to pull a piece of chicken out, check it. Check it with the thermometer.

So in this food series that we’ve been doing, we ask a lot of musicians about their eating habits. We all know that musicians often have very unhealthy eating lifestyles just because of the nature of the times that you’re working and things like that. So first question is, when you’re performing what’s on your rider? Food, drinks and snacks.

I actually try to keep it healthy, you know what I mean? I actually don’t eat a lot before I’m filming or doing a show, it’s usually afterwards. Before, I’m probably just having carrots and dip and a coconut water or something, it’s not as exciting as it seems.

I usually have to take a shit right before I do anything, too. The nerves just come in and you’re like, uppp.

What about when you’re in the studio? What type of food or snacks do you like to have on deck?

I want to say I’m eating healthy because I don’t want to fall asleep while I’m working. But in reality, I mean sometimes you get nought, sometimes it’s who knows. Sometimes you open up, sometimes it starts with one skittle and then before you know it, I’m covered in crumbs and glazed doughnuts. I don’t even know.

So there’s nothing specific that is a go-to, you kind of just go with the flow?

No, I’m cooking a lot for people in the studio, so it’s like people’s favorite. I mean people want fucking banana pudding, lasagna, spicy rigatoni.

Oh, so you’re taking requests?

Oh yeah, I take requests, I’m like a DJ for food.

What are some foods that people might find gross or nasty but you think are amazing?

Sea urchin. Uni, it scares people. And caviar, I love.

And then what’s a snack or a food that most people like that you find unappetizing?

I don’t eat pork, so pork rinds maybe.

If you could own or operate any franchise of restaurant or food related business, what would it be?

You know what I would do? You know when you go to a basketball game or you go to a football game or a baseball game, I feel like we’re so slacking on the culinary experience at those.

I know they’re trying to get better, but I feel like if somebody just gave me one to take over, I feel like I could make it so much more special than what it already is. We’re so blinded, even having food at any game, we’re like, “whoa, we got nachos”, and you’re so stoked. But imagine if it was actually fire food.

So where are you popping up? Are you popping up at Dodger Stadium? Are we at the Staples Center? What are we doing?

I think I’d have to move back to New York just to… I feel like it’s got to be New York, we got to be at MSG or something.

And you’re selling Pop’s Chicken or what are we selling?

I don’t know what we’re selling. I mean, I’d have to get high and think up the whole little menu rollout.

And then being from Virginia, are there any foods native to Virginia, or restaurants, that people must try?

There’s these things that I’ve noticed I don’t see a lot on the West Coast, it’s kind of like a Southern thing. They have these things, they’re called Kitchens, there’s one, Virginia Kitchen, and basically you go in and it’s just the most delicious kind of diner, but it’s like soul food too. There’s biscuits and grits and gravy.

On the West Coast, the breakfast out here is so mid. There’s just no diners out here. So Virginia, I don’t know, Virginia has these really good, they’re almost like buffets, it’s hard to explain.

 

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Can you name one that the people should visit?

I don’t know if it’s still there because I haven’t lived there in a very long time, but I always loved Virginia Kitchen when I was younger.

I have to ask you a question about “Dave” and the “Chuck” greeting that you guys do. Did you guys get that from Peanuts and Charlie Brown?

No. We literally saw Peanuts, honestly like a week ago. We’ve been calling each other that for years, it has nothing to do with it. It started out because we used to call each other Buck, and then it was Suck, then it was Sook, then it was Book, then it was like Chuck, Chuck really kind of stuck. But we’ve had a like a million nicknames that evolved into Chuck, and it’s like we saw the Peanuts thing and we lost our mind.

Yeah, isn’t that weird?

I know. It’s so strange. There’s also, back when we used to call each other Buck, there’s also a thing called, there was a movie that Michael White made called Buck and Buck and we were like, “what the fuck?” It was crazy.

I was going to ask about your unibrow, but we can save that for another time.

I have a unibrow, you do not.

I used to though. In high school I started grooming my brows because I was very self-conscious about it. I’m probably 10 or more years older than you, so it was like a faux pas, and so I felt-

How old are you?

I’m 41. And I felt Like I had to, and so I started –

I’m 36. When I was younger, I used to do the same thing, I used to shave it. One time I messed up and I accidentally shaved my eyebrows so far to each side that it looked like I had two Hitler eyebrows, it was crazy. Because I kept trying to go more and more and it just…

Yeah, too much. So at what point did you settle into it and be like, “you know what? I’m just going to rock this unibrow for life”?

I think I was like 17 or 18, and I was like, “oh, this is me.”

Barbra Streisand is never one to mince words. Known for her strong vocals and iconic stage roles, Streisand is the ultimate diva. But like all of us, sometimes she has her foot in her mouth.

Today (April 30), Streisand caught a bit of heat for asking actress Melissa McCarthy if she had taken Ozempic after McCarthy had posted a photo carousel feauturing filmmaker Adam Shankman at the Center Theatre Group Gala on Sunday, in a comment which has since been deleted.

“Give him my regards did you take Ozempic?” asked Streisand in a comment.

Though it seems the comments weren’t mean-spirited, some accused Streisand of being intrusive. While asking someone about the medications they’re taking is a rather strange thing to do, Streisand insisited that she meant well.

She later took to social media today, explaining that she thought she was sending McCarthy a private message.

“OMG – I went on Instagram to see the photos we’d posted of the beautiful flowers I’d received for my birthday!,” Streisand said. Below them was a photo of my friend Melissa McCarthy who I sang with on my Encore album. She looked fantastic! I just wanted to pay her a compliment. I forgot the world is reading!”

McCarthy herself didn’t seemed bothered by the question. Today, when asked about it, she told TMZ “I think Barbra is a treasure — and I love her.”