When I sat down recently with Mitchell Davis, executive vice president of the James Beard Foundation, in the great hall of the Isabella Freedman Jewish Retreat Center in Falls Village, Connecticut, the air in the room was still fragrant with lacto-fermenting pickles and lavender oil from the DIY Fair and Shuk that was held the…
The smell of schmaltz-popped corn greeted the noisy crowd filing up the stairs of the Henry Street Settlement on the Lower East Side last week. The draw? A Moth-like storytelling event, with food, called “Schmaltzy: 5 dishes. 5 stories. So Jewish.” The brainchild of Jewish Food Society founder Naama Shefi, the organization’s first public event…
What is your ultimate Jewish meal? Imagine you are on a deserted island: what Jewish foods — Ashkenazi or Sephardi, home cooked, or from a restaurant, nostalgic or nouveau — would you want to nosh on? We asked some of our favorite food luminaries what their last Jewish meal would be and were delighted by…
For the first time ever, the Forward 50 was launched with a profile celebrating a gay Jewish woman — and the kvelling was just starting for gay Jewish achievers. Edie Windsor made the Top 5 for her role in the fight for marriage equality: on June 26, she won her suit at the Supreme Court,…
As a food editor I enjoy a good story as much as anyone. But, what I love most is getting to eavesdrop on a conversation between people who really know what they’re talking about when it comes to food. On this week’s episode of “Taste Matters,” a podcast hosted by James Beard VP Mitchell Davis,…
Passover is almost here and it’s never too early to start your menu planning. The Forward’s Devra Ferst and Heritage Radio Network’s Leah Eden teamed up for this special Passover Food Podcast. Devra sat down with Jeffrey Yoskowitz, Co-owner and Chief Pickler of Gefilteria, to discuss what makes gefilte gefilte. And, Leah chated with Mitchell…
The post originally appeared on What Is Your Food Worth. I am not a hoarder. I am constantly trying to simplify, to reduce my house of the “stuff” that has accumulated over my many moves. But the one thing that I keep adding to is my cookbook collection. On a recent trip to Las Vegas,…
The truth about brisket is that your bubbe’s is probably the best. It’s probably better than my bubbe’s, and better than your neighbor’s bubbe’s, and while no two brisket recipes are the same, we’re all right when we say our briskets are the best. Past that, there aren’t a whole lot of definitives — even…
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