Talking Jewish Food on the Radio
When you edit stories about Jewish food everyday — whether they’re about food carts, bagels or hummus (next week we’ll dedicate the entire week to the dip) — you sometimes get so caught up in the details that you forget to step back and look at this rich cultural world you cover.
Yesterday, I was fortunate to have the opportunity to contemplate the big picture of Jewish food with one of the most passionate Jewish foodies I know — James Beard Foundation VP and cookbook author Mitchell Davis.
Each week Davis hosts a radio show called Taste Matters on the food radio station Heritage Radio Network. And yesterday, the taste that mattered was decidedly Jewish. Check out my conversation with Davis to gain perspective on the world of Jewish food, hear what the Forward has in store for Rosh Hashanah and learn how to update holiday dinners without ditching your grandmother’s brisket recipe.
Click here to listen to the podcast.
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.
Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly.
— Rachel Fishman Feddersen, Publisher and CEO
Join our mission to tell the Jewish story fully and fairly.