At the 12th annual Food Film Festival, Jewish food took center stage. In a room filled with people who paid top-dollar for a movie experience that ignited all their senses, along with brisket, arrosticini, and monkfish tail — cholent was on the menu.
The package arrives, and it’s bigger than I expected. Ripping the inside of it open reveals 20 soups cradled in a bed of ice packs. They’re colorful, and the marketing declares it ‘Fresh, Wholesome, Plant-Based Goodness, Generously Crafted By A Mother-Daughter Duo.’ It’s appealing, I have to admit. It’s all part of the Soupergirl soup cleanse I am doing; allowing nothing but soup to touch my lips for the next three days.
Jewish food is about a whole lot more than just bagels and lox. It’s Bukharian peraskhi, it’s Ethiopian injera, and it’s Moroccan stew. And on a recent chilly weekend in the Queens Bukharian Jewish Center, the non-profit Women Cook, along with Council Member Karen Koslowitz, tried to prove that to the world.
The Great British Bake Off is a great love of mine. From the mythology of the show (rumor has it Sue protects bakers from crying on camera by stepping in front of them and cursing) to the gentle pastel-y set that melts into the frontal cortex like a Xanax, GBBO is a soothing antidote to the American cooking-as-competition ethos that assails our TV sets.
The Boycott, Divestment, Sanctions (BDS) movement has issued a petition signed by more than 70 food industry notables (including cookbook author Julia Turshen and the People’s Kitchen Collective) urging the chefs invited to Israel’s Round Tables Food Festival to reconsider their attendance.