16 Burst results for "Jewish Food Society"

"jewish food society" Discussed on The Promised Podcast

The Promised Podcast

06:10 min | Last month

"jewish food society" Discussed on The Promised Podcast

"A rabbi a minister and oppressed walk into a bar and he says yo. I'm an atheist. I'm just saying there's potential you're and now it's time for third discussion which we are calling thought for food. And here's why a few weeks ago. A remarkable new place opened on lillian. Bloom street in tel aviv. I know it's remarkable because everyone is remarking about it. it's called a sif. The culinary institute of israel it was started by a woman named nama sheffi who also started in new york. Something called the jewish food society the goal of which is quote to preserve beloved jewish foods and celebrate. New ones. sheffi writes quote. I grew up on a small kibbutz in central israel. Were all meals. Were eaten in a communal dining room day after day dishes were simple and perfunctory from an early age. I knew i wanted more from food than sustenance. Fifteen years ago. I moved to new york city at a defining moment for israeli cooking drawing on rich influences from across jewish gaspar regional seventeen and local palestinian traditions. And that unique terroir creative israeli chefs were starting to develop an extraordinary kitchen that was attracting attention both domestically and internationally in two thousand twenty pandemic halted the world. It forced me to think in a different way about community and the role food plays in it. I began to envision a place dedicated to nurturing. Israel's diverse food culture where one could explore create engage in open sometimes difficult conversation and also eat and quote a year later. That place exists. It's really several places at once. You enter through cafe. A sif. And i'm not made of stone. When i visited to prepare for the podcast. I had a show with laba levin butter roasted almonds and icy olive oil and a salad of broccoli zucchini grape leaves roasted almonds again and circasian cheese made in these circasian town of far comma in the lower galil. It was all amazing league good. So there's a cafe off to the left is an exhibition. Space now with an exhibit called the hammer ruins kitchen where hundreds of recipes of the late wife of the jess retired president written on hundreds of index cards are hung in a way. so beautiful. It prick your heart and the vitrine are filled with recipes scrawled. On the letterhead of the hebrew university were riven was zoologist across the way and up. The stairs is a library of thousands of recipe books and other books about food mostly though not only in israel the middle east and throughout the jewish site. Aspe- there are books about ethiopian cuisine and russian cuisine and french and moroccan and syrian and italian cuisine people hunched over their computers tap tap tapping on the roof. There is an organic mostly spice farm in the middle of the lobby. There's a store with all sorts of cool beautiful ingredients and foods last month before a sif opened arts magazine published an interview with sheffi headlined in tel. A center tackles the age old question. What is israeli cuisine that lead with a question. Is there such a thing. As israeli cuisine and chaffee answered quote. It's clear that there are acts of cultural appropriation. But that doesn't mean we can't talk about an israeli kitchen. It's a kitchen. That has a great many influences before. Israel's establishment there was one geographical cultural space here and we all shared certain ingredients and ancient traditions. Jews muslims christians eight very similar foods. It's interesting to look at how certain ingredients and recipes wandered between the different peoples. Who resided here. As with an item like eggplant for example end quote. Now that the place can be visited. And when i was there in the middle of a working day it was utterly packed. Haaretz just printed an opinion piece by palestinian-israeli journalists kenin majed lee headlined. Israel's guide to food washing palestinian culture. in hebrew it's headlined. A zionist has barat campaign. That passes through the stomach or in short food. Washing bodley writes that it is true that a sif celebrates quote food in israel and not israeli food to avoid cultural and culinary appropriation of palestinian cuisine. And there is more proof of this polite multiculturalism on the centers instagram page. I see is written in arabic appearing proudly alongside the hebrew english iterations. A congratulatory post was even written for. I'd which took place this week. Is there anything more left than that. But when we look past the etiquette we see that this center is another husband era arm this time. Culinary of jewish israel and quote bodley rates is backed by an organization called startup nation central which is supported by an american hedge fund billionaire trump supporter named paul singer and says that is quote just another zionist toy for his collection. What's more according to jolly instead of fessing up to cultural appropriation. Saffy and assif general talk about how israeli cuisine is influenced by palestinians. Majadi concludes that a sif may be a food and culinary project but it's also an ideological food campaign. It appropriates palestinian cuisine as well as jewish cuisines from arab countries and north africa. This appropriation was made with jewish zionist american funding and as part of an attempt to cover up the injustices of the occupation discrimination and cultural erasure of palestinians in israel in short food washing. End quote. Ohad you have visited us for do you think. I am deeply conflicted About this thing first of all the places beautiful. It's it's really really really amazing. The library is beautiful. The store is amazing. The nam rivlin thing. I stood the i read the little. I love that she had. There was one recipe there for for chocolate cake. And you can see that it was written in blue pen and then on top on the top left corner in dark black penn. She writes law. Shoot fat something. Yeah it's not not not very good it. It really is a strikingly well. Thought out and beautifully made place..

sheffi israel culinary institute of israel nama sheffi jewish food society hebrew university Aspe bodley lillian tel aviv kenin new york city jess chaffee new york middle east paul singer tel Saffy assif
"jewish food society" Discussed on Radio Cherry Bombe

Radio Cherry Bombe

03:20 min | 3 months ago

"jewish food society" Discussed on Radio Cherry Bombe

"Opinion it's only there to serve the restaurants brand to bolster the restaurants brand and so that just a lines. You know goals so much easier and there isn't this person full between like who the businesses actually serving. I think that's the one defining thing that kind of goes wrong. When you think about all these third parties thank you so much to crystal moby any for joining me. If you'd like to learn more about bento box visit get bento dot com right. After the break i will be back with julia. Joseph of maple hill creamery. I am very excited to tell you about another podcast. That i think you'll really enjoy it's called schmaltzy and it's a storytelling podcast about food identity. And everything in between from our friends at the jewish food society each episode features. A personal story told by celebrity chef. A grandmother cookbook author or entrepreneur followed by a wonderful conversation with the storyteller and host. Amanda del schmaltzy has featured some of our favorite folks including zoe qanon. Liz number ahmad and this week cookbook author edina shares. A story about growing up in palo alto california with an unusual edition and her family's garage a kosher cheese shop. Silicon valley has seen a lot of startups. founded in garages. But nothing like this one. What i love about schmaltzy is how it illustrates the unique power of storytelling to unite us. Even when we are far apart you can find schmaltzy wherever you get your podcasts. And as promised. Here's a clip from dina's episode. And then there were those chucky cheese birthday parties of my youth which for me were pure shear torture while everybody else was eating this delicious smelling looking pizza. I had a different menu for the party. It was the tuna on wheat that my mom had prepared for me and wrapped in a little plastic sandwich baggie and i think i even knew back then that i didn't want to separate myself from the world when it came to food i really wanted to connect with people and explorer one bite at a time now a lot of the differences that my family had centered around food and around kosher cheese for some reason. We didn't eat kosher cheese. Because it contained animal and the few orthodox jews in palo alto and those around northern california really wanted this product but it was something that they had a really hard time getting their hands on so. My dad's somehow became a bi-coastal pack mule. Every time he would go to new york on a business trip he would load up his giant leather suitcase with kosher cheese and he'd drag it all the way across the country and mind. This was long before the days roller bag suitcases. So one day in the airport disaster struck and my dad was pulling the luggage off the carousel and the entire suitcase on the floor of san francisco. International airport cheese went tumbling everywhere and the da agents came right over to my dad and they were convinced that there was something far more nefarious mud suitcase and cheese. So my dad showed up at home later that night. He looked at my mom through the suitcase on the floor. And he said that's it steffi. I'm john more.

new york Amanda del schmaltzy san francisco julia zoe qanon northern california palo alto Liz palo alto california edina each episode Silicon valley ahmad Joseph bento dot com dina this week later that night maple hill creamery one
"jewish food society" Discussed on WNYC 93.9 FM

WNYC 93.9 FM

03:39 min | 10 months ago

"jewish food society" Discussed on WNYC 93.9 FM

"Marks the first night of Hanukkah. So the host of the podcast small See who is also the director of the Jewish Food Societies Program, Amanda Dell will join us. We also want to hear about some of your favorite Hanukkah recipes call us now at 6464357280, A later Time magazine releases its annual person of the year issue this week. Then Goldberger, Time executive editor and editorial director of Person of the Year joins us to talk about the process and the top contenders and listeners We want to hear from you. Who is your vote for the time person of 2020. Our lines will be open 6464357280. We'll get to all of it. I'm Alison Stewart and I will meet you on the other side of the news. Live from NPR News In on Shay Stevens, a panel of medical advisers is recommending FDA approval of the Corona virus vaccine developed by Fizer and buy on tech. Group concluded that the drug is effective for people 16 and older. Maryland pediatrician, Dr David Berger urged the panel to seriously consider public concerns about the safety of the vaccine. I often find that hesitant families will proceed with vaccines if they don't feel that their concerns were blown off and minimize, but instead we're respected intended to the FDA usually follows the recommendations of its advisers. The first shipments of fivers covert vaccine could be sent out as soon as the agency gives its final approval. California poultry producer falls to farms is facing another covert 19 outbreak among its workers as KQ Edie's Alex Hall reports. The company continues to operate after nearly 200 employees tested positive for the virus. Foster farms is grappling with three outbreaks of the company's plants in two separate counties. Fresno County Interim Health officer Dr Race, Vora said. One is considered a major outbreak where at least 193 workers have tested positive. We're doing an investigation to help figure out exactly what's happening there and how we can mitigate any further spread among the employees that are affected. The plants are in California's Central Valley, which has less than 2% ICU bed availability, the lowest of any region in the state. For NPR news. I'm Alex Hall in Fresno. U S. Supreme Court has ruled that Muslim men placed on the no fly list after refusing to act as government informants may sue FBI agents for damages. Vote was unanimous as NPR's Nina Totenberg reports three Muslim in one, a naturalized U. S citizen and two legal residents were placed on the government's no fly list after they refused requests from FBI agents to act as informers. None of the men was suspected of illegal activity themselves. They sued, claiming financial damages, including lost wages, the cost of lost airline tickets and more. Now, the Supreme Court has ruled they can proceed with their suit under the Religious Freedom Restoration Act, which authorizes damage suits when the federal government violates the free exercise of religion. Writing for the court, Justice Clarence Thomas said Congress is free to shield government employees from such suits. But it did not do that when it passed this law in 1993 and quote We cannot manufacture such a presumption. 27 years later, Nina Totenberg, NPR NEWS Washington President elect Joe Biden and Vice President elect Kamila Harris. Together are times 2020 Person of the year..

NPR News Supreme Court Nina Totenberg FDA Alex Hall California Time magazine FBI NPR Alison Stewart Dr David Berger Amanda Dell director Jewish Food Societies Program Justice Clarence Thomas Fresno County Interim Health federal government Fizer Goldberger
"jewish food society" Discussed on WNYC 93.9 FM

WNYC 93.9 FM

06:22 min | 10 months ago

"jewish food society" Discussed on WNYC 93.9 FM

"Of the schmaltzy podcast. We're talking about Hanukkah. Recipes and traditions are lines or 6464357280, or you can tweet to us, Rebecca on, Twitter said. I left my manure at my parents house when I moved out, so I'm planning to make an edible minera out of holla. That's interesting. Let's go. Jean Online eight calling in from Brooklyn hygiene, Thanks for calling all of it. Hi. Can you hear me? Here? You great? You're on the air. Okay, Um So I converted to Judaism and I really missed having a Christmas tree and my husband would not allow me to call it a Hanukkah bush. So, um, we started to tradition. Making AH Hanukkah box, which is a large box that we paint a large Goldman Nora on and we decorate with all kinds of decorations, and we put our presence inside of it, and it was very delightful for the Children. Every year T c all the presents piling up in the box and to decorate the box and it's been a nice custom in our house. Thank you for sharing your family story. Appreciate it. And then I do want to ask you about your podcasts. Malti podcast because you'd tell stories about the intersection of food and identity and storytelling and yours. Latest episode is lovely and a little bit of a heartbreaker, too. Mm. And lovely, mostly lovely with Chef on general is Newmark about how making lockers with her family will always remind her of her daughter, who she lost, Who passed away. Here's a clip in the episode where Liz remembers. Being dragged to mate. Lasky is in the middle of night with Sylvia and her son, Sam. Little Sylvia's green eyes lit up. And she looks at me and she says, Why don't we make a lot goes right now, and we can eat him with Apple sauce. Okay, So let me tell you about lot because of my family. It's not a special event food. It is not just for Monica. It's kind of like peanut butter and jelly. But it's not because peanut butter and jelly is really quick lockers is you need all the ingredients and it makes a mess and you need a lot of time. And then you got to clean up and I'm thinking I got to get back to work. It's just looking at me like And then Sam starts and now Sam grew up to become his high school debating team champion. So okay, he tells me they're hungry. This is Mom will do it really quickly, and we're gonna help you clean up and you know what? Tomorrow night? We will skip stories and we will good a bit early. And you know what? We're starving and Sylvia's just egging him on. And looking at me, I'm thinking So of course I said yes. Amanda, What did you want people to take away from this episode. Really? What? My hope was for this episode wa so that people could hear Liz is message of incredible resilience. I think that no matter where you are in the world this year has been so incredibly challenging. And Liz so graciously shared the extremely personal story with us, You know, live on stage when we held our small three events in person. This one was at the New York City Wine and Food Festival. And You know what What I think. Also could be taken from this story is a little bit of living in the moment. Um, you know, Live, described her circumstances. Incredibly successful entrepreneur catering company. Great performances is one of the top ones in the city. She was just getting her business off the ground. You know that night she had work to do. She had a proposal. The last thing she wanted to do as we've discussed how you know, challenging lockers can be to me. The last thing you wanted to do with, you know Aren't that late night launch the project, but You said yes. That night on Well, her story is incredibly sad. It also is important for us to tell these stories that you know on the podcast because that's what life you know is about these stories. Every you know we've seen over the past year that We have a lot of challenges. And really, we just hope that people take away resilience from was historian And maybe saying, Yes, at the time that you were thinking of saying no. We're going to go to Karen Online for from Bellport. Everybody wants to talk about Lucky's. But Karen's going to take us on a turn to, um, some lovely sweets as well. Karen. Thanks for calling all of it. Thank you. And I have to say that I'm a big fan of the Jewish food Society. I follow on states looking save recipes like mad Anyway, we make traditional life yes with potatoes. My kids expect them every year. They also expect homemade applesauce that's on the stove right now. But but I've been doing both for my family and for my students because I'm a Jewish educator, I found a recipe for Cisco, New York, but it's not a traditional rage. Have a jelly doughnut. It's more like a munchkin. It's a recipes and involved the couples either yogurt or sour cream and baking powder and flour, sugar eggs. It's mixed very quickly. It's fried very quickly. And it has to be rolled in sugar and eaten almost immediately because their shelf life is about an hour, But it's a real part of the holiday and it's a connection. Two other people to family and friends in Israel and its fried So we have a lot of fun, Karen. Thank you for calling in. All right, Let's talk coming over. Amanda. Let's talk Sweets. What sweets? Are you particularly fond of this time here? Um, well, I do have a little bit of a sweet tooth. But actually that story, The munchkin story reminded me of, um, one of my favorite recipes on our archive. As I mentioned we're building an.

Liz Sylvia Karen Sam Amanda New York Twitter Rebecca Jean Online Israel Brooklyn Jewish food Society Newmark Karen Online Goldman Nora Food Festival Monica Apple
"jewish food society" Discussed on WNYC 93.9 FM

WNYC 93.9 FM

07:27 min | 10 months ago

"jewish food society" Discussed on WNYC 93.9 FM

"That's a pretty big round of applause, opening who used to sing that as well, Maxine you made my day. Thank you so much for calling in my guest this hour is Amanda Dell. She is a program director of the Jewish Food Society and host the schmaltzy podcast. We're talking about Hanukkah traditions if you'd like to get in on the conversation. 6464357280 is our number. I'm not ready to leave. Lock is just yet. Amanda. I don't want you, Um e. I never want to leave losses. You know a juice with society. What we're doing is we're building an online archives of family recipes from all around the world. So we recently unjust with society profiled actually a millionaire's family. Um, who under Mussolini's racial laws that were enacted in the late 19 thirties. They actually couldn't practice Judaism publicly or they didn't even feel comfortable practicing it in our own home. So, for example, on Friday night, they would just instead of lighting about candles, they were just two candlesticks closer to each other in their home. But Lorenza, the woman who was profiled on our archives and our family, remember that during the time of Monica certain dishes always appeared on their table. One of them was locked us, and they used to top it with Stretch. You know local cheese. So while she, you know, growing up, the kind of had to you know, they're not at all addressed their Judaism or practice publicly. These traditions still Were upheld and now It's amazing to, you know, equals surrender and her family and see that they can probably have these Monica traditions. They do also apple fritters and other heads, but their locker was achieved something that I think would be delicious because we all know it is hard. We can't travel this year. So or you know, for the most part coats away toe. Get around the world. Dahlia calling from Brooklyn Online five has a question that you might be able to help answer, Dahlia. Thanks for calling all of it. You're on the air with Amanda. Hi. Thank you. Um, so on typical years, I like to have a pretty big Monica party in my house. But I want to also enjoy it. And my question is And you leave the batter's sitting around for like an hour to And if it turns Brown, is that a problem? Oh, Dahlia, This is a tough question. Um and no one is the purest. In me. Is that if you take is conflicted if E. Think of you take on a lot of party, I think you have to get used to the idea that you unfortunately, are going to be in the kitchen. For the majority of it. I would try as hard as I could not believe the batter. Too long Once you have all of your ingredients Incorporated, and I would also Encourage you and your gusts Ecological right when they come out of the pan, so I think it's more of the idea of you come in. Get your lock of six. And then once everyone's had a couple, then you can join your girl. You know her drink about me, but you have you have to submit to the kitchen for for at least part of it. That's my advice, or you know what you could do. You could get one of those conviction like high end hot plates. And bring it into like and make the lock and making sort of a centerpiece. Maybe in the living room or something. I don't know. He could cook with the guests around so that you don't stand the kitchen. Maybe. Just a thought, My Dahlia. She's not buying. All right relation way actually do. Yeah, we have a special card on the Brooklyn apartment. True, but thank you for the advice. I It's all about reordering the order of the Hanukkah Party and That pass over. If you can change the order of things you can reform. We have a special call for you specifically Amanda, Leah online. I'm calling from a man a man, huh? Okay. I think I know where this is highly. You're on the air with your sister. Hi. Thank you so much for taking my call. No problem. Um, my question for you, Amanda is how do we try? Our luck does isn't an oil isn't a butter Is it in a small And what is smoke? Okay. We are glad we're getting into this. Call today. Um I spoke to her father Larry last night when he did the dry run of the lockers, and he is He He uses olive oil. He is always a person that fries in olive oil. Um I would recommend my personal preference would be something like grape seed oil, especially since you know this year. We're probably gathering. Um, you know, in smaller groups, so hopefully that will be something that most people have on hand control oil like grape seed oil. I think it's the most delicate flavor and it really allows the lockers to become crisp smokes. Leah is rendered, you know, chicken or culturally fact that was You know you as a traditional frying ingredient many years ago, so small would also make an excellent lakha. It's something that you might be able to find out your butcher. Um or maybe even order online. Oh, are you saying that I'm in charge of the lost cause Leah? Yes, 100% think it actually think that was the entire purpose of this political? Let's go to Jane in Brooklyn Online seven because I'm on team Jane with this one, but we don't know we might be in the minority. Jane. Thanks for calling in. Hi. Um, I also I make practice with potatoes. But I also make some of my life just with potato and zucchini. They're really good and they're very light. So I highly recommend trying it. Hurry up. Some new came in and put it in and I use olive oil. That's good. That's what my grandmother just she did You smile. It's also but mostly olive oil. Tries to TV as in addition to your potato active Thank you so much shit looking, you dream. I'm sorry she's gone. How do you cut the beginning? Shredded? Shredded by shred this city like I shred the potatoes. Uh, 3rd 3rd of the lot Third zucchini, two thirds potatoes. Jane. Thanks for calling. I'll take J one further for you, man that sometimes I've made and I don't know Isis. A question for you. I've made them just which shredded zucchini. Does it count as a lot? Go If it's not if it doesn't have potato. Yeah, it does not. You know, um Yeah. Potatoes..

Amanda Dell Dahlia Brooklyn Jane Leah Um Maxine program director Jewish Food Society Lorenza Monica Brown Larry Mussolini
"jewish food society" Discussed on WNYC 93.9 FM

WNYC 93.9 FM

09:18 min | 10 months ago

"jewish food society" Discussed on WNYC 93.9 FM

"For spending part of your day with me. Today is U n human Rights Day in a statement Commemorating the anniversary of the adoption of the Declaration of Human Rights. Joint statement from 130 Independent Human Rights experts said that the commemoration of this day in the closing days of this particular year serves as quote an important and powerful message. The global threats to humanity demand global responses. That rest on multilateralism, cooperation and solidarity and quote seven Y sees John Schaefer is recognizing the day We'll have some details on that for you later in the show, also on the show today and all of it, listening party with singer songwriter Ray Zaragoza. She was included in NPR's music's list of the best protest music of 2020 will hear music from her latest release, women and women and color and we'll have a listening party and raise give us an exclusive performance to play today. Then actor Rachel Brosnahan will be here to talk about her starring role in a new film called I'm Your Woman and Unconventional Crime drama set in the 19 seventies about a woman who was forced to go on the run. With a baby director and co writer Julia Hart joins us as well and later tis the season to get out safely, of course, and enjoy the holidays. W N Y. C is culture editor J Even ask a will be here with family activities to do this weekend. It's on the way, so let's get started. Passing marked all the listeners out there that celebrate Happy Hanukkah who's frying a block East tonight? Or maybe you're hoping to resurrect your grandma's old noodle kugel recipe. Joining us is the host of schmaltzy, a podcast dedicated to exploring the intersection of Jewish identity through food and live storytelling. Amanda Dell is her name, and she is also the Jewish Food Societies Program director Amanda Welcome to all of it. Hi, Alison. Thank you for having me and listeners you want to hear from you? What are your Hanukkah traditions? Do you have a family recipe to share? Our lines are open 646437280646437280. As we get into the holiday spirit, we want to hear your Hanukkah traditions. And he tips you have for any of the food. You're cooking any of the meals. You're serving any of the fun you're having. In your household, So I'm And I think when l When we think about how, Nick I know I got great straight to Lucas. I go straight there. Uh, let's be let's talk traditional first, and then we can spin out what goes into the traditional lakha. I love where we're starting else. And first of all, I speak to my traditional Laska that was made in my family. First by my grandmother, Helen, and then usually by my dad, Larry. Um, it's I think fairly traditional a couple of main ingredients. Shredded potato on a box grater also onion on a box grater. Egg and then Ride on the You know, of course, seasoned salt and pepper and Then the most important part that I think about the traditional AKA is not that sexy, but it's drainage. Um, you you must. Release the liquid from the potato and onion mixture, So I actually did a dry run of luck of making with my dad last night virtually course we weren't together. And he, uh He revisited a two step dreaming approach. So first you really want to just squeeze out as much of that liquid as possible, either with a dish towel or cheesecloth or something like that, and then You think just to let it green over a colander again. And you know you waiting is hard, but you want to wait, You know, maybe at least 45 minutes and or an hour. Patients. Patients are numbers 6464357280646435 70 to 80 listeners We want to hear from you. What are your Hanukkah traditions? Do you have a family recipe You want to share? Of course. Social media is available as well. If that's easier for you were at all of it. W N Y c both on Twitter and instagram or just pick up the phone. We'll put you on the radio 6464357 to 80. All right, Topping wise. Where do you stand on toppings for Lucas? This is such a controversial question. Um, I prefer a little bit from both camps, meaning a little bit of sour cream on a little bit of apples off. So I think that the hot lot go with a little cool and tangy and a little bit sweet apple sauce and then the creaminess from the sour cream. I think all of those together to meet make the perfect bite. I know that this is a controversial opinion. I'm sure we'll get calls about it. I think people are very divided into two different camp. And for those, for the uninitiated, what's the controversy? Some people are just on teams savory 100%. They prefer either plain or with sour cream. Don't be a bar on team sweet and they feel like that was us. Add some sweetness, and some people don't would never even think about combining, but You know a lot. What It's perfect. I think about the locket is that it's a vehicle, you know for toppings and for other flavors. Let's take some calls. Of course you've got him already. Let's go to Shuli on line four from Woodmere High shool. You're on the air. Hi. So fun to be here. Well, so happy to have you S so the color before. Just talk about making a traditional last guys. I haven't trapping that. Maybe a little bit. Not traditional, but definitely Yemi. Um, I actually make a pastor of sauce that I put out that I served with my last guns. Pesto sauce and Yeah, it gives a nice like fresh or Venus to the last guys. It's also again. Um and I make it with parsley. One of the reasons why I like using parts Liam and passed on so much is because it doesn't turn brown. Doesn't get that brown layer that fable Paso typically get Um and I just use a bunch of parsley, a chief minister or two of salt. She would have me close and garlic here. Best olive oil and some much You can I prefer to use the South. You're not like pecan or cashews again because they blend up really nicely and they're not better. And then I was expensive. It's time. Given us so many good options today. Surely thank you so much. Let's go to Maxine calling in from Brooklyn on line three. Maxine wants to share a little family secret. Hi, Maxine. Thanks for calling all of it. Yeah. Thanks for taking my call. Go for it. I was calling about two things. One is the way that my mother taught me to measure. Um, for the blackest. Which is a recipe is very simple. It's just like three meeting sized potatoes. One medium size onion. Um, uh, one egg, some salt and a handful of flour. And I said to her, I said so. Well, how will I know how to measure it like what's medium and my mother was 4 ft nine inches tall. And very small and she said. Is, if I know how to do it according to my size, you'll know how to do it according to yourself, and she that she refused to tell me how much it was, she said. Your medium your medium potato will be different than my medium. Whether they'll taste but don't worry, and it's us. There's some wisdom in that there really isn't wisdom in that. There is okay, It comes out great every time and it's also hand graded, which was like traditional, and I don't do anything else. Um, but the other thing I called the bad is that Way, always saying a sonic a song. And yet it's you know, I'm 79. My mother was an immigrant, and we keep spoke Yiddish to my grandmother, and we always saying Song that everyone things in English now. Which is the best. You know. Veronica Avantika. Um you know, I'm gonna ask you to sing now. Yeah, right. I have a terrible voice. But I do it anyway. Please, that this tradition So here it is. Ah ha Monica Monica Young to sustain a a lipstick and a failed finished or NAFTA. Xena Island Asthma Trade left Phil in the air. Vindication Lot is Ehsan Opera She against Brenda and Kendra, The Han Nicholas Telefon, Ramallah singing and lemon olive Thing in the Font Nicholas to look on..

Maxine Lucas director Rachel Brosnahan Monica Monica Young Unconventional Crime John Schaefer NPR editor Ray Zaragoza Julia Hart Laska Amanda Dell Veronica Avantika Jewish Food Societies Program Alison Twitter Topping
"jewish food society" Discussed on WNYC 93.9 FM

WNYC 93.9 FM

01:49 min | 10 months ago

"jewish food society" Discussed on WNYC 93.9 FM

"And that's next time on the takeaway weekday afternoons at three on 93.9 FM. W. N. Y. C is supported by Geico insurance celebrating over 75 years of providing auto insurance for drivers across America. Geico can also help ensure motorcycles, RVs, homes and more. Maura Geico dot com or 1. 809 47 Auto Bowery Residents Committee Every day BRC is on the front lines of the streets and subways of New York City. Helping vulnerable New Yorkers find their path from homelessness to home. More info at BRC Dog Rossman orthopedics, their new Midtown offices accessible by multiple forms of transportation to all of Manhattan. Now open at 6 45 Madison Avenue. Learn more at Rossman and why dot com Coming about noon on all of it. Alison Stewart speaks with Amanda Dell, the Jewish Food Societies program director, just in time for Hanukkah and host of the small See podcast, and they'll take your cost with your favorite Hanukkah recipes. Plus new music from singer songwriter Ray Zaragoza off her latest album, Woman in Color, Coming Up at Noon on 93.9 FM, am a 20 or ask your Smart Speaker to play. W N Y C, uh W N. Y c independent journalism in the public interest, 93.9 FM and AM a 20 NPR News and the New York conversation. I am Laurent WN my C. Taking your phone calls on a second shop listener call in.

"jewish food society" Discussed on Israel Story

Israel Story

03:31 min | 10 months ago

"jewish food society" Discussed on Israel Story

"Deep find that little extra bit of patience if you can and try to say yes. I guess liz. Thank you once again for sharing your story and for being on the schmaltzy podcast. It's a real honor to be here with you and thank you for letting me tell the story. I really that that that means a lot. It's one. I think about often to be honest. Well i will give you the ingredients offstage and maybe as encouragement to your listeners. When we get to a certain level of subscribers we will post the secret ingredient has subscribed is do we need to get to. Wow the gauntlet has been thrown out on the schmaltzy podcast. Liz will be giving us her secret lot ingredient. This is a person could lock us at the james beard foundation. She has a lot of festival she will be giving us the secret ingredient. So you better tell all your friends download and listen. You can get it anywhere. You get your podcasts. Good deal hannukah to utah. Schmaltzy is a production of jewish food society made with love in nyc. schmaltz produced. An edited by alan bennett. Our our executive producer is nama sheffi and our theme music is by yuval semo until next time. I'm your host. Amanda del if you enjoyed this episode of the schmaltzy podcast. Don't forget to check out the rest of their feet. Just search for schmaltzy wherever you get your podcasts. If the twenty four hour news cycle leaves you feeling like you know everything but understand nothing. You need to listen to deep background hosted by harvard law school. Professor noah feldman noah who is like a brother to me is hands down one of the smartest most creative and most original thinkers. I knew each week. He interviews experts and policymakers to explore the context behind the headlines is the supreme court nomination process and the election dominate the news. Noah's expertise in constitutional law is more relevant than ever this fall. He presents a special five part series deep bench which tells the inside story of how legal conservatives gained power and now find themselves in the grips of a civil war among conservatives about the future of their movement. Listen to deep background on apple podcasts. Brought to you by pushkin industries. One for mom and one for me. Hey beautiful ulta beauty invites you to see the joy this holiday season with top gifts for everyone on your list including you discover great last minute gifts like menia shadow palettes from julius place fragrance sets from plumbing gift cards and more shop in store online or trey curbside pickup today also beauty. The possibilities are beautiful..

yuval semo Amanda del james beard foundation Professor noah feldman liz alan bennett schmaltz Liz utah nyc harvard law school Noah supreme court apple
"jewish food society" Discussed on Israel Story

Israel Story

07:40 min | 10 months ago

"jewish food society" Discussed on Israel Story

"Hey guys it's me. She will be back in a couple of weeks with a brand new israel story episode. but today we're excited to introduce you to a new podcast that launch this fall. it's called schmaltzy and it's created by the jewish food. Society schmaltzy explores the intersection of jewish identity and food through live storytelling like the dishes. These tales revolve around the stories. Come with a complex mix of flavors joy disappointment laughter longing and love what i love about schmaltzy. What makes it. Special is how it celebrates the unique power of storytelling to unite us. Even were far apart just in time for hanukkah the episode will be sharing with you. Today is called midnight. Lakas with liz newmark. One night twenty years ago loses kids pleaded with her to abandon bedtime and make lots kisses. Liz couldn't resist today. Lack gaps in the memory of that night old a deep meaning for her. If you enjoy this episode of schmaltzy. I highly recommend you. Check out the rest of their episodes in subscribe to their feed their next episode features israeli tv food personality. Gil hovav a new york-based israeli chef. Not that the money okay. Enough for me. We'll be back soon with new israel story episodes and till then is schmaltzy. Do you think that you're able to reveal your lock goes secret ingredient. When we get to a certain level of subscribers we will post the secret ingredient what level is described. As do we need to get to. The gauntlet has been thrown down. Kane netted lynch the from the jewish food society. I'm amanda dell and this is schmaltzy each schmaltzy podcast episode revisits. A personal story told a jewish food society live event. Pull up a front row seat to hear the original live stories from the stage. Then we'll go behind the tales with the storytellers for more today on schmaltzy liz newmark. Liz is a chef and the founder of great performances in award winning catering and events company that she started as a waitress staffing agency for women in the arts in two thousand six. Liz establish catch ski farm in kinder- hook new york and founded the sylvia center a nonprofit organization dedicated to addressing issues in children's health lose is a third generation manhattanite and was named one of the one hundred most influential women in new york city. Business by crain's new york some stories. You just don't wanna stop in the middle and this is one of those stories so today we are going to break with the schmaltzy podcast tradition and listened to loses entire story before she joins us in the studio. Here's liz from the schmaltzy stage at the new york city wine and food festival where she shared a very personal story about loss living in the moment and resilience so about twenty years ago my catering business was really starting to take off and it was such an exciting time. We had just moved into a great facility in hudson square. And we're getting to expand within that footprint. We had signed the contract with ian schrager and we were operating the hudson hotels so we were really cool. And every day was a combination of meet with customers and clients and internal planning and of course events and all. This was really great. But for the fact that i also had for young children at home under the age of ten and my husband constantly worked laid and when he was working late he was traveling so as you can imagine it was really hard to find balance in my life trying to juggle work and home so i realized really early on that the key to my success both privately personally and professionally was secretive schedule and a routine and stick to it now. I knew about planning. Because i was from the event world where everything has a plan and a timeline and you stick to it no deviation i had waited a really long time to become apparent and i did not want to be an absentee mom. So most days. I took my children to school race downtown. Flew home at the end of the day in order to join them right at dinner time and then we would do baths and story time. And that was the routine heels off sweatpants on and after they went to sleep i would of course get back online and get back to work and try to finish up. Whatever i'd started that day and sometimes they even out to parties so one winter nights started out like most accept this night. I had a really big presentation to finish a deadline for client. So i got home with the baths and the ready for story time. I'm kind of thinking. Let's get this done. So i can get back to work and nelson katie. My nine and eight year old daughters were in their room. They were playing and chatting and wait information. Finish up with the little too and get to them. Sam who was eight and sylvia. San was five and sylvia. The baby three had picked out. One of their favorite books called a story felina in the book. Lena's grandma shares a family fable about apple strudel. So how can i describe what happens next. You know the book if you give a mouse a cookie thing well talking about apple strudel. We started thinking about apples. And talking about apple's of course led directly to apple sauce and the mention of applesauce little sylvia's green eyes lit up and she looks at me and she says why. Don't we make lockers right now and we can eat them with applesauce. Okay so let me tell you about lakas in my family. It's not a special event food. It is not just for. It's kind of like peanut butter and jelly. But it's not because peanut butter and jelly is really quick. Lakas is all the ingredients and it makes a mess and you need a lot of time and then you gotta clean up. And i'm thinking. I gotta get back to work. And she's looking at me like and then sam starts in Grew up to become his high school debating team champion so he tells me they're hungry. Says mom will do it really quickly. And we're going to help clean up and you know what tomorrow night. We will skip stories and we will go a bit early and you know what were starving and sylvia's just egging him on and looking.

liz newmark Liz Lakas Gil hovav amanda dell sylvia center new york israel hudson square new york city ian schrager Kane crain lynch sylvia nelson katie liz apple
"jewish food society" Discussed on Unorthodox

Unorthodox

01:39 min | 1 year ago

"jewish food society" Discussed on Unorthodox

"Oppenheimer joined US ever by tablet deputy editor Stephanie Button Neck Hello and editor at large very large Liebowitz. Shalom to all this week. We bring you a conversation with Israeli musician, comedian and actor. Yeah, you're NITZANI. It was recorded a ways back before lots of stuff that happened in the world, and we also bring you an interview that Stephanie did Nama Sheffi from the Jewish food society, and with Josh, Ross topper and Nikki Ross Fetterman of the Russ and daughters appetizing food empire on the work that they're doing feeding hospital workers during the pandemic. To Oso sweet interviews So France it has been a tough week for all of us in America including the three of us, and of course a lot of pain for some more than others, but everyone's at least feeling what's going on? and. We talked a lot about what we're going to do for our show this week last week we'd already scheduled a week off and and we. You know did our best to spend time with our families and reflect and this week I think we really just wanted to get back to the essence of the podcast, which was always that we were going to share with our listeners, whether five of them showed up or many thousands, and we didn't know what it was going to be five years ago. When we started this thing, we're always gonNA show whether listeners the conversations that we were actually having and honestly the conversation that the three of us need to have this week is one where we try to forget about. The troubles of the world and. Just, try to get each other to laugh a little bit and obviously there are.

Stephanie Button deputy editor Nikki Ross Fetterman Liebowitz Oppenheimer editor US Ross topper Oso Nama Sheffi America Josh France Russ
"jewish food society" Discussed on WNYC 93.9 FM

WNYC 93.9 FM

05:53 min | 1 year ago

"jewish food society" Discussed on WNYC 93.9 FM

"Them and then some of the restaurants are quickly fading are confidently impala fell on the restaurant of Dave storyline Gina rathan though there is live meeting on and mark and I have to say that you know I'm thinking about how just last year we celebrated Passover with the extra line we we mark that we separated anymore not with his mom in on a holiday that marks the end of October and I'm thinking that tonight he and his employees and teams and someone like signing Gareth John from under Tina she's not going to be celebrating Passover with her family she's going to deliver a hundred master how to don the operation side so I'm very satisfied that number from the Jewish food society thank you so much for your contribution a wonderful contribution today thank you Brian happy Passover to those are celebrating and we're gonna go to I thank the rabbi here on line seven and because of a computer glitch I'm not able to see your name rabbi so are you a rabbi and introduce yourself if you would hi Brian this is rob I know of the car hi there okay I can't see your ID but I can I can hear you hi so I'm an expert in your car it lives in Washington Heights for many years now in exile Cleveland what has been for about a year and a half I want to encourage your listeners listeners to lean into the social isolation I think there are sources in the tradition which encourage this the original Passover which the Jews celebrated new jobs exodus chapter twelve says that the the paschal lamb should be research each one for a helpful or very if you can't beat them you don't have enough people know your closest neighbors and so I run a clean this year where everyone is in much smaller group you may actually be closer to the original Passover which is uncomfortable in certain ways but might be a totally different way of experiencing what our ancestors experience and then your screen or ask me what about people who are alone and I was reminded that the call would it still says that if you're all by yourself at the feeder you're still obligated to ask yourself before question there are pieces in the tradition which seemed to anticipate that and I wonder if people should sort of instead of trying to use the technologies whether for religious reasons or not to lean into the tradition and experience it in a different kind of way it would be like a trump news conference he **** on questions and this is on it rabbi thank you very very much rabbi dental it's what we do and say in all seriousness to the people who have to be alone and how is your congregation in the spirit of what we heard from the Jewish food society gas reaching out to others on this Passover of social isolation thank you Brian well we have reached out to our conversation and we've had volunteers tried each every single person accommodation and anybody who has a need of getting items like food or anything we match them up with a buddy or somebody to do errands for them so we want to make sure everybody can get what they need that's been really important for us and then we encourage people to help in any way that they can we are in Livingston New Jersey in the hospital right next to Saint Barnabas Medical Center so that one obviously to even courage people to make donations if they would like to whether sending food to the health care workers the people on the frontline for whom we are so grateful everybody who is on the front lines and to offering any help they can or providing meals for anybody else in the carnation or anywhere in the committee we have been living standards links and they were helping neighbors which also collects food to help people in need so those are a couple of the ways that we're encouraging people to help out and just a touching on this idea of people being alone from people who are alone that are totally alone that is challenging and but also to know that the people who are loner who usually have a really large theater I usually cook for a lot more people than I am today today's just three of us in my household so there's also the sense of the freedom of not having to make as much food there's degree the sadness about not being able to do that there's also a little bit of freedom and that as well so to think about as we are in a challenging situation the pandemic but to also try to look at some of the positive positive areas that we can focus on as well to be grateful for our health for those of us who are healthy be grateful for those who are helping those who are in need of help should be grateful that we most of us have a safe home to ban and most of the food and even if we can't get that horseradish root okay we can use something else that's better maybe if you don't have anything that is exactly what you would normally use the understated quite enough okay so maybe take pepper out of here spices or distraught picture of oversight district to recognize that but that's okay as well we're gonna go out with thirty five seconds of some fun musical fun but rabbi faith joy Gatwick's from temple Beth Abraham and Livingston New Jersey thank you so much and happy Passover thank you Brian how to map out the path over Jonah help healthy possible as well thank you so much and now we will and are virtual seder with a knack of beats and with apologies to uptown funk it's a little uptown Passover total.

Dave Gina rathan
"jewish food society" Discussed on WNYC 93.9 FM

WNYC 93.9 FM

02:08 min | 1 year ago

"jewish food society" Discussed on WNYC 93.9 FM

"Name is membership yeah I'm the founder of the Jewish with society and typically our mission is a very simple way works to preserve celebrate and revitalized Jewish culinary heritage but needs time or they'll be friends and we adjust our mission accordingly so it all started last week when one of our core funders this call using your foundation connect with us and they were aware of the thing credible and forage initiative called ceded the frontlines and white C. basically donate mails to halt the war carries and they suggested that will bring on board our community fusion Israeli restaurant took the court is incredible efforts to get there with these amazing partners we committed to deliver sixty thousand female over the course of the month fifty thousand meals delivered to healthcare workers on the front lines is what you're saying right exactly and you know I think about it as a double needs because core is that were the main goal is to frame the front liners but secondly is to provide meaningful business to our community of restaurants and you know I colony New York institution some of them being around for more than a hundred years and summer in yours but all of them are working so hard every day and been so supportive of the Jewish with societies through that process three years so this is our you know they just throw it away two games Atlantic back it's wonderful how can listeners who want to get involved in this help so just go to Jewish food society dot org slash Donnie and.

"jewish food society" Discussed on WNYC 93.9 FM

WNYC 93.9 FM

04:30 min | 1 year ago

"jewish food society" Discussed on WNYC 93.9 FM

"Earned W. NYC with our virtual seder as we head toward the first night of Passover along with our special guest rabbi faith joy data whips from temple Beth Abraham in Livingston New Jersey at the top of the homepage of temple Beth Abraham are the words socially distancing but spiritually close we're taking your calls on what you're gonna be talking about how you're going to be handling social distancing if you try to get together with extended family typically on seder night but first here's my fifth question if god is good and god is merciful and god exists and we're always supposed to praise god what in heaven's name is got up to with this as a rabbi you must get that question we ask that the question of the question that people often ask what a bad things happen to good people and I think we need to change it to the title of rabbi Harold Kushner spoke no it's not why it's with Wendy's and we know that things happen and we can't always find an answer for so we can choose how we're going to respond and that's what we're doing that that's the spiritual connecting responding by reaching out to other people responding everybody's responding by trying to create some type of skater experienced when they're sending fader or if you're not comfortable using the technology a phone call to connect with somebody a face time a text message that you're thinking of somebody we're trying to respond to the crisis at hand I am the god that I believe it does not want people to suffer not that doesn't work for me feel adequate here's a caller who can't do is own seder under his understanding of religion Mike on Staten Island you're on W. NYC thank you so much for calling in right well I'm I'm personally not so strictly observant to but I'm still traditional but I just wanted to point out that for orthodox Jews who do observe the circle structures that are out there on the on the Sabbath and certain Jewish holidays such as the first two days of Passover it precludes them using electronic or electric devices which will make that a single or face to face either a no go for most of that and some of that may turn on that set it up before the start of the holiday it's considered a controversial issue so what's recommended in those cases from what I understand is that the just similar items selves with the laws of Passover and have all the necessary tools to and you could just read the haggadah the books that she read at the telling of the accident all go through all of it so even if necessary all by yourself or by a loan from the from the only thing but what you gonna do that child that's a lot of orthodox you will be doing it if they're self quarantine thanks thank you very much for telling that story and I guess just as orthodox Jews on the shoppers on Saturday sometimes program the elevators in their building to keep going and go to all the floors so they don't have to operate the elevators and other kinds of workarounds like that rabbi you don't have that limitation in your Reform Judaism tradition but I'm sure you sympathize with Mike in this sure sure temple Beth Abraham is actually a gallon and a liberal Judaism is kind of in between independent but I'm working hard for women to correct I don't have that challenge but I know some people who do are going to celebrate a little bit early by joining together of people to welcome Passover before sundown begin that they can at least connect if they'd like to the for the for the phone down so that's one option as well and then yeah that's the stuff that's more challenging if you wanted to be together that you can't be together but there are other ways to at least connect beforehand I want to talk about how your congregation and other people either as groups or individuals are helping others at Passover this year and we have on the line I hope I'm saying your name right who is the group called the Jewish food society and I will let my alma explained what the Jewish food society is doing today nominee on W. in my city hi there hi good morning thank you for a Grammy Brian so yes so my.

W. NYC Livingston New Jersey temple Beth Abraham
"jewish food society" Discussed on Unorthodox

Unorthodox

07:11 min | 2 years ago

"jewish food society" Discussed on Unorthodox

"Chef in Amanda, del of the Jewish food society. Hey, J crew. I have a question you personally, are you happy? Do you feel satisfied and what you're doing? Or do you think maybe you're called to something more? Maybe you wanna take your passion for Jewish life Jewish learning and Jewish people and take it in a new direction because you know, what you only go around once in this lifetime. We Jews don't spend a lot of time talking about the afterlife. And we don't believe in reincarnation. So this is the one shot to do something meaningful. And for some of you that call might be to the Ravin at a lot of broken justness world. Hebrew, college knows that. And they're vibrant enjoys pluralistic community helps people find their passion. And they're calling as rabbis as teachers hill professionals as pastors as social activist community organizers and more the rabbinical school is open to second career folks as well as those just starting out, and I think that describes some of you so drink deeply from the well of Jewish tradition in a rigorous academic environment merged with Sheva. Learning extraordinary, faculty and leaders will lead you they will take you by the hand, they will help you become the kind of Jewish communal leader that you want to do the president rabbi Sharon Cohen, spelled someone very dear to me. She performed my wedding to sit Froemming now sit Oppenheimer about thirteen years ago. Everyone goes to Hebrew, college dot EDU slash unorthodox will receive a copy of Farren anastos piece, the beginning of service, which is very moving and inspiring essay on the long to live a life. That matters. This episode is sponsored by Hebrew college. And we're happy that it is because the Jewish community needs rabbis who are creatively. Engaging with Jewish tradition and the Hebrew college rabbinical school is currently accepting applications, maybe one of them should be from you. Go to college dot EDU slash unorthodox. Right now. I'm Leah came. And this is Yemen night breads as a community with limited resources Yemenite Jews mastered. The art of transforming the simple ingredients of fat flour and water into a repertoire of Boreas baked goods this resourcefulness. A Mark of great Jewish home. Cooks across cultures has resulted in tempting everyday breads, like flaky fried Malala as well as a host of decadent Sabbath breads, there's coupon a- a- pull apart centerpiece. That's as rich as brioche with a deep Brown exterior, and Jeff noon, a crepe like pastry made from dough that gets stretched ultra-thin smeared with clarified butter than folded, enrolled endlessly onto itself, both are baked overnight at very low temperatures emerged from the oven, Downey and caramelized. They're traditionally served after synagogue on Saturday mornings paired with hard boiled eggs, you Greek condiment pulled hill. Graded tomatoes and scoop the Yemenite salon throw chili hot sauce, the dip certainly brightened things up, but a carbon news Shibat, nap is all but guaranteed. The follow another Mark of Jewish cooking success. I'm the boards. And this is burnt offerings. Aaron Franklin of Austin, Texas, probably the world's greatest barbecue pit master smoked his very first. Kosher brisket and two thousand seventeen he wasn't having a religious awakening. He was honoring. Ari white and Izzy Edelman to Jews who have respectively captured the coveted brisk king NYC title, the king of quote, unquote. Kosher bacon in twenty sixteen and twenty seventeen the sinewy cut, of course, has long been a staple of both Jewish cooking and American barbecue. But the latter's love affair with pork pulled ribs. Or otherwise meant the Jews were largely absent from the barbecue pits not anymore and Amen to that. If you're looking for the world's first recipe for grilled meat after all look, no further. Than limitless. Which instructs Israelites how to build a pit and roast the burnt offering with the bond between beef and holiness secured early on and with caution pink close attention to slaughtering cattle in a specific way sanctifying the moment of their sacrifice. It was only a matter of time before Jews return to the four of the meat. See? Shalom slander, and this is. People talk to me about challened. I don't know why. But they do at parties at book festivals at coffee shops. They really shouldn't. You should come over there. Say comic challenge. It's like running into Oliver twist forty years after he left the workhouse in inviting them over for a nice bowl of gruel. I hate Chilin a hate the sound of the word, I hate even saying it, and I'm going to have to shower as soon as I'm done recording. This. It reminds me of everything I hate about my history. It's a steaming hot bowl of childhood and just for the record. I'm severely challenged intolerant. Come on Oliver gruel, you remember gruel assholes? It's not challenge fault. What's to hate? After all, a stew made of beans meat potatoes in bones. It's delicious. But the whole is more grating than some of its parts a sensibly. It was way around the prohibition of cooking on Shabbat. The only thing rabbis love more than challenge is a good loophole. But my mother was enabled to bring the ball out to the table without reminding us that Jews were poor and miserable. They were peasants into the poor and miserable Jews had nothing to eight. But this poor miserable peasants Stu no-doubt while fleeing somewhere to somewhere else from which they would soon flee again the smell loan is enough to make need oppressed. My mother made with chickpeas, they tell me really mind made it with guild in bil-. I prefer the jelly donuts. Hannukah? They're white and bright in sweet and sugary in hindsight. I'm surprised I wasn't taught that the jelly represents the blood of my poor miserable ancestors the powdered sugar their tears when I die. No doubt. Go to hell you will to trust me. We all do God will meet me at the gates with a steaming bowl of that load. Some too. Juice stew in his hands in evil grin on his best face camman. Shallow, challen- you. Remember challened asshole? All

Oliver gruel Jewish food society Hebrew college Yemen Yemenite Amanda Leah Jeff noon Sharon Cohen Ravin Farren president Texas NYC Austin Froemming Aaron Franklin
"jewish food society" Discussed on Unorthodox

Unorthodox

12:33 min | 2 years ago

"jewish food society" Discussed on Unorthodox

"I'm tracy. And this is Hebrew national hot dogs might hear insta- kosh route growing up was late that saying about whether you should button the buttons on three buttons suit. Sometimes always never sometimes milk with meat always shellfish. I mean, I lived in Maryland, never, pork. I still never pork. Regards to bacon. I am confident. I am missing out big time. But I take pride in my allegiance to kosher hot dogs. They're better. Anyway, or so I've been told I wouldn't know great hotdogs to me are delicious juicy without the dangerous smokiness. I can only imagine the once stuff with poor have my dad would get second avenue deli dog shipped frozen in bulk when my parents and brother were away on Saturday afternoons for soccer games. I would stay at home with the George Foreman grill squeezing the top down at those charged dividend. Into the dogs lightly. Splaying the buns on the grill near the end deli. Mustard a coke, I can't believe people eat them with up. My father told me about the Hebrew national ads. We answer to a higher authority. A more concise statement of American Jewish assimilation. I have not found our hot dogs are better than your dogs because they must satisfy demands not only of your profane laws of man, but our own Sigrid laws of God, Jewishness it works. Infants circumscription could take a page from this marketing strategy. But of course, the implied boast was unprovable because those making it would never eat the other dogs, the slogan combined confidence in the reason superiority of one's faith with an orthodox commitment to that faith. Regardless of reason, many group has refused to copy the American mainstream. But it takes something still known by its. Dish name chutzpah to insist. No, actually, you will come up. I'm really hukou. And this is Persian rice. For all the love lavish upon lumpy Eskenazi darlings such as the big oil cocoa or multiple it is indeed the Persian rice that if it came down to it for it always does could serve as the Jewish. People's most fitting alimentary metaphor, lean distinct, grains, negligible on their own become Castro nominally substantial win together on a spoon or in amount on the train come. What may be herb Bill leak parsley or spice, cumin, cinnamon Cardamom or being Favel green or the black-eyed variety while the palatable repast might lead the epicure to believe that mere lightness accounts for the taste the crusty. Bottom of the pot concoction offers tough rebuttal leaving room for many interpretation. Nhs. For instance, this only with so harden the bottom the such lightness on top become possible and can one make this dish from Mia recipe, Queen Esther would advise against it. If she could it takes serious education to learning by decide of culinary home to create the crusty fluffy paradox without involving the local fire chief, not so metaphorically speaking. Wage crew if you like what you're hearing. You should buy this book, you can find it at Taba. Amac dot com slash one hundred Jewish foods. Now back to the show. We are here with NAMA Sheffi. Amanda Dell they are with the Jewish food society nonprofit that works to preserve celebrate and revitalize Jewish culinary history. Which if we realize is amazing and should be loved and supported by all of so to start you both introduce yourselves. Tell us what your role is at the Jewish food society. And what it is. Sure. Hi, everyone. My name is nam Sheffi, I'm Dave founder and executive director of the Jewish food society. And I think about the society is as the new home for Jewish food. I think that Jewish food deserves a home, and we hope to be that place. I'm Amanda dull, I am the program director for Jewish food society. So I have the amazing opportunity to bring our digital recipe archive to life so through our programming. We really got to bring the stories and recipes off the page and into an act. Title experience that people can have for themselves to see and taste, listen, we're these are coming from all over the world archive generations of buddies throughout time, essentially, yes, we have a website, which we were call digital recipe archives. So basically on the archive, we're preserving family recipes that we have collected by cooking with people and then recipe testing, and then presenting it on our archive Duva fever from from that archive like one that you could say like God that is perfection. I'll turn NAMA for the favorite. I think that's hard. Okay. So I really love the Mexican Jewish recipes the twit of with a lamb stuff lamb shoulder dish from a chef that grew up in Mexico City, and these dishes really brings together is grandma's. Heritage. Foam, Aleppo and hair new home in Mexico City. So it's slavers dis. Tom arraigned and all leaves and Hala Pinos. And it's it's so unique cell's amazing someone reach out to you and say like, you know, here's where my family's from. I have this amazing Persian rice dish that was was made every Friday night. Like, how do you how do people find you guys? And how do you find the recipes? So think it's two ways. So we are constantly actively searching for interesting stories recipes, and by the way, we we we care a quarterly about the deliciousness of the recipe and about the interesting story behind eight so that's like the two main criteria. So we have an amazing team of people collaborators that you know, going after those stories and they can come from celebrity chefs or from grandma's. Or from anyone really with talent in the kitchen and good story to tell. So that's one way and the other way is really people submitting through the website. So we have a submitter recipe form, and we get all sorts of weird and the leashes and great stories our signature event that we do is called schmaltzy. It's a storytelling tasting of it. So it's a little bit modeled after the storytelling style of the moth people tell a really personal story that in some way. The schmaltz is on the pop Gorman people, I commend we've never had a story specifically about schmaltz. But last in the the Foley future, the scholar and cookbook author Dr goal to be in. And she wanted to tell the story about the CIA. So for me, it was really interesting because I I actually am Russian and polish. I had never heard of pechanga once I finally understood what it was. I think the best way to describe it for people that would maybe want to eventually to like gel. Tool. Yes, jello. But it's meat texture is a little bit difficult for people. Sometimes. Okay. So it's kind of like, I also think it could become a gay trendy because it's like a bone broth, but it's just frozen. More more Gelt. So you know, when we got to serve that schmaltzy. We really tried to present it in a beautiful way with some parsley on hardboiled egg, some horseradish some thought gone the side. So that people would be enticed to try it and efficient. Yeah. I think it just speaks to what we're trying to do which is trying to showcase traditional foods and recipes that maybe people don't necessarily know that are not part of their everyday understanding of what Jewish food is. But our concil really delicious and have a story behind it. And the fun. I was at that multi event. And so everyone there's a bunch of story tells and then you go in the new eat the foods. So basically, there was a story Lear lesser 'cause who's in the book ready by kosher salt. He had a story about Kyla. And then after you went over to his station eight his Kyla, and I was it was a maze. Ing it's this like what a Tunisian beans, literally spin it. Yeah. Really what I fit into last night for real. Wow. Jars of those finish. So why is food? I love the idea of it's a storytelling event with food. And then you get to eat the food, which is such a perfect concept. But why is foods such a good vehicle for storytelling? Do you think? I mean, I think it's so such an immediate to medium so sensual. So like, I think everyone's like even Indies through like if we think about what's our memories from childhood. I bet like all of them will be connected to food, right? Like, it's such a vivid sense. And I think like working for many years add as rally consulate promoting Isreaeli culture. It was it was challenging in many ways, you know, to communicate s- music programming and dense and all sorts of cultural project, but food was you know, such in and easy and affective medium to get people curious an interested. I'm also curious you guys have a tote bag that I have I love it. It's a list of foods, and it's like in this, very cool font. And it says schmaltz Laka Sabine Sabine. Let's my par- my question polish shoe, good herring. And so I'm I'm wondering we we get Shala Challah. We get accuse a lot of being normative. And so I'm wondering when you make up Topaz that has a list of foods is it important that like, okay? This one's from here. This one's from here. This one's to be choose what you're representing. And how much is that? How much does that play into your thinking about everything you do with this organization? A lot. And so our mission is to communicate a way more diverse and delicious representation of Jewish food. So to means that it's from all over, and it's global Jews lived literally all over the place. So yeah. So you know, Sabih definitely should be there. And I think that the story of Sabet in particular is so interesting and so- Jewish. So it's in Iraqi Jewish abet breakfast, basically. So it's a spread of pita and tahini and fried eggplants and parsley and Ombu, which is and unripe mango condiment if people wanna find out more organization or contribute recipes to the archive. How can they get in touch? How can they find you Jewish food society org and follow them on Instagram because the best thing is like the photography is beautiful and lush, and it's these like. Old old old recipes put on beautiful food photography. Thanks so much guys. Chef

Jewish food society founder and executive director Maryland soccer George Foreman Kyla Mexico City NAMA Sheffi Instagram CIA Sigrid Laka Sabine Sabine Amanda Dell Queen Esther Favel Castro Nhs Hala Pinos nam Sheffi
"jewish food society" Discussed on Unorthodox

Unorthodox

10:53 min | 2 years ago

"jewish food society" Discussed on Unorthodox

"This episode is brought to you by NCAA March madness. You've prepared all year for this. You've perfected the office computer sneak and the dinnertime digital side. I you're ready to run your place to make sure you don't miss any of the big games. NCAA? March madness is here with games running all day starting at twelve pm eastern time, watch them all on TBS, CBS TNT and true TV today. Hey, take real this is Molly a with an important forum. Public service announcement please remember to brush the insides of your Hamad Tashin with egg lash before folding them into shape and baking, otherwise they might explode and Heyman winds. Enjoy the show. This is an orthodox the world's leading Jewish podcast. I'm Stephanie Budnick joined by my co host tablet, senior writer. Leo liebowitz is hungry and tablet editor at large who needs no introduction. Mark Oppenheimer fueling at large today. Feeling large charge calling you at large so taking control of this episode. The podfather is in so tablets book. Be one hundred most Jewish foods. A highly debatable list is finally here. And to celebrate. We have a very special episode all about Jewish food the good the bad the Bauge. You'll be hearing interviews with people involved in making the book you'll also hear from contributors to the book like cartman, Guilhou vob, Amanda, hesser and Merrill, Stubbs food, fifty two Sholom ostlund or and more who will be actually reading their entries from the book will also be talking with the folks behind the Jewish food society hearing from a doctor who wrote a book about the healing powers of baking kala, and we'll chat with a listener whose bring kosher beer in Portland. But before we get to all of that. I'm kind of hungry. Just just talking about this stuff. I had my Starbucks croissant. So I'm just perpetually Hungary's keeping with me again, relate the highbrow tone of the show, I should say, by the way having had nothing to do with the making of this book. This is a tablet project that nobody asked me to be involved in having just observed over the past year or more the one hundred most Jewish foods, I exist as a as a gorgeous interactive website. And now as a book that I you know, in galleys an advanced copy, and now as a bound beautiful thing that's on sale this week, right? It's extraordinary and I spy. Just in amazement of what you and a lotta and just my colleagues in in the writing world have done with this book. I think it's a a beautiful and literate work of art. I feel like last week we covered furniture in the. I want food now. So look, which is eat so growing up. I will say that I am uniquely positioned to not have a role in this book. Right and a lot. What makes us book? So wonderful is that it's not about fine. Cooking folk cooking this cooking. It's about all kinds of cooking, but really their emotional role in inner Jewish life or in Jewish heritage. Like, what do what makes foods most Jewish right? I grew up in a household. That was religiously secular, but definite, strong, Jewish identity. My father had this sort of classical reform German identity. My my mother's parents had been sort of, you know, Litvak communist types, but Joey Joey Joey in lots of ways through we did some holidays, we had a lot of family lore. None of it touched on food. There was no recipe that I said that I mean, my mother made a good fried mozza. I learned at the age of twenty seven people called it, not surpri I had never heard that term always out of college. It was called fried mozzarella bread. Yeah. And she did that well and her mother had Kentucky Fried Matsuo. Know, my mother, I mean, it was my grandmother did once in a blue moon like brisk. It was among twenty dishes. She made, but the others were like fried chicken and steak and spaghetti and macaroni and cheese. They was kind of American palate. Growing up we had seven meals in rotation. One was friendliest. The other was dominoes. And then one night there was like a tuna fish, and then another night, there might be over a pot roast. But he was very like American. There was nothing ethnic. But there's another thing to say about this, which is that my mother whom I adore and who influenced me greatly strong second way feminist. She wouldn't have said second wave. She wasn't into those titles like she was a product of the women's movement. She got out of college in nineteen sixty six. You know, what was a friend of feminists fucking Domino's. Like, I come out of feminist people who my mother and her friends who did not slave away in the kitchen. They didn't think there was anything progressive about using this organic this or that they basically wanted not to cook. So that said I love eating well, I like food. Jewish food. My favorite Jewish food is is not surpri because I was probably because it has a fried monster has a place in my heart. And when I ate meat. I love brisket. I loved corned beef. I love appetizer. I love smoked fish. But that said like, I doesn't speak to me the way other quote arts do so Leo, what's your what's your Jewish foods as real just look every food food is my Jewish food. Is there a Jewish food that I don't love. I mean, it hasn't we interesting because a lot of the foods in the book are, you know, as Rayleigh our foods that are eaten in Israel. And like would you consider like growing up eating Homus hummus homicide Jewish? I mean, I'm just so curious the way Isreaeli foods function in the larger larger conception of Jewish foods. Like, you were you growing up eating like chicken soup? I grew up eating everything I can't stress enough. Like the things that we ate in. My household would repulsed you like every Friday, we would buy like six Hollas one was for Shabbat and the others. With your hands. Take the inside you would excavate the Hollas the whole thing. So my friend Derek and I play Atari. He liked having a holiday excavate. No, no. But that is sound normal. What we did we excavated the whole thing made it into one giant ball dipped his sat on it in sour cream. It into my mouth then discuss to. Fundamentally undo. So so I I have so many obsessions with so many of the of the foods in in that book. Right. Sour cream being. So and Jewish was when made with cool, right? Because like, yeah. So, but then we're go to desecrate it. South punk rock at a touch of whiteness. There are so many foods in this book that that are mazing in so many that that play a crucial role I feel in kind of Israeli cuisine. But the genius thing to us about Israeli cuisine is all these distinctions that coming here. I realized had this deep political cultural, meaning actually meant nothing in Israel because they were just normal food, and no one who'd necessarily thought, oh, this comes from the immigrants from Iran, and this comes from the, you know, from the people who came from COPA and this is Russian. It's like, it's all it will be the most normal thing in the world to sit down have hummus, and then some herring. And then some USCCA Lau from you know, Bihar injures like it just made perfect sense. Because that's kind of how the country looked growing up. It's like if people from everywhere, and it's still kind of the way the country is and I come a love at it. Also feels like you didn't think of it as Jewish food. He thought of as food, right? You Stephanie what was Long Island cuisine? It's interesting because I grew up on Long Island where like everything was Jewish bios Moses in my particular. Oh portion of obviously, that's not entirely true. I so there was like the Catholic girl in my grade and stuff like that. But there was a way in which a lot of my friends were Persian. So I would go to Maxine house after school, and she would have these like trays of Persian rice that her parents just like had in their second fridge after having a party. We would just like eat it. And it was amazing. I have this very visceral memory that. I think a few years after college. I we were all learning to make my grandmother's ca filter fish recipe. And this was like the recipe that had come through Auschwitz, and you know, all this thing and right before that. We're going to my aunt Nancy's apartment funding to fish. It's funny. It's down, and it's like open paper, and it's it's been scanned. And it's it was obviously Britain after Auschwitz. But it says like one of the directors is just keep adding salt tastes, right? Like, that's like how it was. So we always always have these stories about how somebody's smuggled out a page of a sitter that was like in several body cavities interviews, and in this was different because it was a recipe. But you know, we were going to make the recipe at my aunt Nancy's how apartment, and we're all all the cousins, we're going go meet there for that had to break up with my college boyfriend. I basically it was like, you know, I could do it after I could do before. So I basically break up with this guy and then go to make my grandmother's could fill to fish. And there was something like you put the carp in in the in the process, and it like a meat grinder, and it comes out, and then you like mash it with your hands. And there was something like so deeply grounding about this experience. It's bizarre. Like, I don't know if the to have anything to do with each other. But I was just like these are my people like meat, fish bones. Just like this third-generation feminism death. Feminist situation. Survivor feminism's yet. The feminism is not a thing we should make it felt a feminism I'm in. There was something so nice. And then we were all joking that like our blood, our, sweat and tears went into the thing. But it was nice icon Passover, we ate that memory. A memory of your loser exploit it was like a communion wafer. But yet, that's my weird story about tuition food. But I think there's a way in which I so deeply find comfort in food. I really like food. I find it comforting. It just doesn't have any emotional resonance. When I want like a hot fudge sundae. But it's not like but is hot fudge sundae. But this is why the bagel idea is very real to me because it's like I do feel like I'm connecting through something to filter food. Yeah. Filter feminist you to get this episode started. We are going to welcome. A we already. Got this episode started Stein. We are sorry. We are. So so far away. I want to welcome in tablets editor in chief Alana Newhouse. She's the editor of this collection, and she can shed a little bit of light on what it was like making it a lot to tell us about tablets new book that you edited the one hundred most Jewish foods a highly debatable list, the book was creatively. One of the most unin gratifying and meaningful experiences. I've had in the last few years. It started with an idea which was. What would the foods be if we were to create a canon of foods the way that we create canons of books or movies? Could we look at food the same way as a cultural product that Jews have created over millennia? And if we did look at it that way, and we saw each of these individual products as part of a larger collection that was at were an inheritance what would be on the list? And so we started to ask ourselves these questions, and then reach out to other people, particularly food people and historians and the list that we came up with. I think is actually I I don't think it's perfect. I think we called it a highly debatable list in part because we never stopped fighting about it. But at some point we had to go to press. So

Leo liebowitz Stephanie Budnick Jewish food society NCAA editor Israel Long Island Nancy Joey Joey Joey Hamad Tashin Mark Oppenheimer Molly Hungary Heyman CBS writer Rayleigh Alana Newhouse