Indelible Edibles
Last week, at a “strudel reception” hosted by Austria’s New York consulate, food writer Mimi Sheraton gave a brief talk on cuisine and memory. She spoke of an interview she once did with movie great Federico Fellini in which the director recalled his family’s recipe for the dessert zuppa inglese, or English trifle. As a final step, Fellini said, a sheet of newsprint from the Corriere della Padana would be rolled up and used to apply the whipped cream. “But that paper no longer exists,” he told Sheraton, “and so the dish doesn’t taste the same anymore.”
Along similar lines, Sheraton recalled her family’s recipe for strudel. Her grandmother would make her own dough, and she would keep rolling it until it was so thin that a page of the Forverts could be read when slipped underneath. The paper’s ink, Sheraton suggested, was her grandmother’s secret ingredient. With this in mind, we hope our recent redesign hasn’t altered any treasured family recipes.
I’m personally matching all gifts to the Forward, up to $36,000. Can I match your gift now?
Hello, fellow Forward reader! I’m Joel Brown, a Forward reader and supporter for more than 15 years, and currently the chair of the board of directors.
I’m an avid Forward reader because it ticks so many of my essential boxes: excellent journalism, Jewish focus and diverse viewpoints. In today’s political climate, what I most appreciate is the Forward’s independence — made possible by the generosity of its membership.
The Forward is committed to bringing you unbiased, nuanced Jewish news. From my position as board chair, I see an exciting future as we expand our position as the definitive independent voice of contemporary American Judaism.
— Joel Brown, Forward board chair
Support our mission to tell the Jewish story fully and fairly.
