6 Burst results for "Nama Sheffi"
"nama sheffi" 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..
"nama sheffi" 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..
"nama sheffi" Discussed on Unorthodox
"So J. Crew. You have heard about the Jewish society from us. We had NAMA Sheffi Amanda del on I think last year to talk about this organization. And since the COVA pandemic, they've really really shifted years, and they are helping a lot of local Jewish restaurants to mobilize and make meals for healthcare workers, and since this amazing program that they have spearheaded and one of the great restaurants that is involved is Russ and daughters, which is of course, the iconic lower east side, appetizing joint, and I got to sit down with NAMA as well as Josh Ross Tupper and Nikki Russ Fetterman, the fourth generation owners of resin others..
"nama sheffi" 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.
"nama sheffi" Discussed on Unorthodox
"Sixty. What the hell and nothing I owned. Yes. Stephen, david. They play job Cohen Josh Cohen in the other Cohen, the show is running in New York, April seventh you can get your tickets at other. Josh Cohen dot com. Listen things are probably starting to get pretty hectic in your house as we get closer to pass over. I know they are in mind, and there's a way to make your life a little bit easier. That way comes from our sponsor J. Chef J chef delivers all the ingredients you need to cook. Delicious kosher recipes without flapping to the market you can choose from hardy meat fish chicken and vegetarian meal kits customized to your family size. So whether you're just a singleton, or you've got a brute of eight kids, here's a meal for you. There's even a special about dinner kit for when you're having over the whole mission Boca these meal kits are fresh ingredients detailed instructions even pictures to make preparation of breeze. I have used Jay chef you should use J. Chef they use only the highest quality certified kosher meat, fish, poultry and produce these aren't meals you should be ashamed of. I mean, these are real really good meals. Good portions of good food. And if you order between now in Passover Dacia has a special offer, not only will unorthodox listeners. Get thirty percent discount off your first order, but if you refer a friend who plays. There's an order. You get a classic you'll box for free. There's no limit refer three friends get three free classic meal boxes, if you've got enough hungry friends who want high quality great tasting easy to prepare kosher meal boxes, you could be set for now through Pesach, you could be set forever. And speaking of Pesach check back with Jay chef website. They'll be shipping. KM approved pays off meals throughout the holiday to listen, go to chef dot com slash unorthodox. Get thirty percent off your first order get all those free classic meal kits for referring friends, and they will shift anywhere in the US except for the west coast. But that will come soon Jay chef dot com slash unorthodox, code unorthodox thirty. Are you guys I'm actually recording at live from Pittsburgh? And you better believe that when I get up at four in the morning to fly to Pittsburgh to do my reporting. I wanna be smooth all day when I'm traveling. That's really what I want to be the smoothest. I wanna be smooth in the morning smooth in the evening, and I'm smooth with Harry's. Their founders were tired of paying for razors that were overpriced. And over designed a new a great shave doesn't come easy. So they bought a factory in Germany that's been making high quality blades for over ninety five years. The replacement cartridges are two dollars each that's half the price of the. Yeah. We'll say it of the fusion pro shield, so listen, get your thirteen dollars value trial set for a close, comfortable shave. It includes a weighted, ergonomic handle, five blade razor with a lubricating strip and trimmer blade, rich, lathering shave gel travel blade cover. What a Harry's dot com slash unorthodox to redeem that trial said do it now be smooth tomorrow. So guys, you can see us live. We're going to be at various places. Stephanie where are you going to be tonight? The night. This episode airs March twenty eighth I will be at the Jewish book council's unpacking the book event, which I moderate at the Jewish museum this week. I'll be talking to Nathan Englander about his new novel cottage dot com, which is excellent. And Rebecca Sofer about modern loss the book she co wrote, and which she spoke about on this podcast with gowdy Berkner her co writer, the event is free, and you can reserve your spot at the Jewish museum website. And then on Monday, April first tristate area fans of our one hundred Jewish foods episode can join Alana Newhouse for a conversation at the Marlene, Meyerson JCC Manhattan. It's about understanding and loving and sometimes hating Jewish food, and she'll be up there with Jeffrey Esko wits, NAMA Sheffi and Gabriella Gershon all of whom you heard on last week's show, you can get your ticket at JC, Manhattan dot org. Excellent. I myself giving a few talks in the next couple of months. I'll be. At Smith College in Northampton, Massachusetts on April eleventh. I know we have fans in western New England so come on down and see me I would love that on April twenty eighth. I'll be doing one day university again in New York City. I'll be talking about American Jews. Where are we? Now, you can find out more at one day, you dot com and on may thirtieth. I will be emceeing the gala of our sponsor Hebrew college. They're doing a storytelling gala. They're going to have some people from their community. Get up and tell moth style stories that evening, it'll be very exciting. It's may thirtieth. For more information. Go to Hebrew colleges website. Juma
"nama sheffi" 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