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Episoden
01.11.2023
31 Minuten
Today I’m chatting with Aaron Israel and Sawako Okochi, the
owners of Shalom Japan –– a Japanese-Jewish fusion restaurant in
Brooklyn.
Truth be told, I’ve been waiting for this conversation for a long
time because it's thanks to Shalom Japan that I got this idea of
Yiddishland and the fact that Jewish cuisine is evolving on its
own terms for, it seems, the first time in history. I was lucky
enough to visit back in May of 2021 to slurp up my own bowl of
matzo ball ramen and that’s when it all just clicked.
But enough of my memories. Let’s get to Aaron and Sawako! I
started our chat by asking Aaron about some of his earliest
Jewish food memories.
Mehr
03.10.2023
34 Minuten
Today I’m chatting with Leah Koenig, the much-celebrated cookbook
author of a whopping SEVEN cookbooks, including Modern Jewish
Cooking and The Jewish Cookbook. It’s like how there’s THE Ohio
State University. Leah wrote THE Jewish Cookbook. We talk a
little bit about that and I mention how instrumental that book
was in moving me along my own Jewish cooking journey.
But the focus of our chat is on her latest cookbook, Portico:
Cooking and Feasting in Rome's Jewish Kitchen. It's a captivating
cookbook, deep-diving into the two-thousand-plus-year-old world
of Roman-Jewish cooking with more than 100 recipes. I also get
her thoughts on the evolution of Jewish cooking, particularly her
own.
Show Notes
Sign up for The Forward's online event, How Today’s Chefs are
Reimagining Yiddish Cooking.
Mehr
01.09.2023
27 Minuten
Today I’m chatting with Rebecca King aka The Bad Jew. Rebecca
specializes in porkstrami, which she sells out of her very
unkosher deli in Los Angeles when she’s not busy traveling the
globe cooking at private events.
I’ve been wanting to chat with Rebecca pretty much since I came
up with the idea of Yiddishland. To me, she is the embodiment of
what I think is so unique about this moment in Jewish food. That
is, she’s someone who cares about her Jewishness and she’s going
to express it however she damn well pleases.
Mehr
01.08.2023
28 Minuten
Today I’m chatting with Benedetta Guetta, whose name is arguably
the most fun to pronounce in Jewish cooking, but it’s also
plastered across Cooking alla Giudia: A Celebration of the Jewish
Food of Italy. She’s also the owner of Café Lovi in Santa Monica
where she's serving up a slew of signature challah sandwiches
amongst other noshables.
Before we get to our chat, allow me to throw out a shameless plug
for an upcoming Forward event where I’ll be chatting alongside
Rukhl Schaechter, editor of the Forverts, food scholar and chef
Eve Jochnowitz, as well as folklore and food scholar Barbara
Kirshenblatt-Gimblett. The online event is called “What did our
great-grandparents eat for breakfast? Exploring the food
traditions of our East European Jewish heritage.” And that’ll
stream live on Monday, August 7th at noon EST.
Now onwards to Benedetta! We first spoke some time ago for a
story and recipe I was working on about caponata. But for this
conversation, I asked Benedetta if she could start off by
painting us a picture of Jewish life in Italy.
Mehr
06.06.2023
29 Minuten
Today I’m chatting with the one and only, the matriarch of
Jewish-American cooking––Joan Nathan. That’s right,
Joan-freaking-Nathan!
What can I say about Joan Nathan that you don’t already know if
you’re listening to this thing? She’s the James Beard
award-winning author of 11 cookbooks, most recently King
Solomon's Table: A Culinary Exploration of Jewish Cooking from
Around the World. Next year you can get her memoir-in-recipes
appropriately titled Joan Nathan: A Life In Search Of Recipes.
Before we get to our chat, I mentioned last time that I started
uploading videos from my recent trip to Israel. If you missed it,
you can catch up with my video on Tel Aviv featuring a food tour
through the Carmel Market with Delicious Israel. Since then, I’ve
uploaded my visit to Jerusalem including a tour of the Machane
Yehuda Market with Jewish culinary historian Joel Haber. And this
Sunday, I’ll upload another video on my visit across Checkpoint
300 into Palestine. Head to YouTube.com/JoeBaur and subscribe so
you don’t miss anything.
Now onwards to Joan Nathan. We spoke for a story and recipe I was
working on about kishkes. I’ll leave a link to that below in case
you’re interested. But besides kishkes, we talked about her
impressions of how Jewish cuisine has evolved throughout her
career, the dishes she ate growing up, and where she sees Jewish
food heading next.
Kishke: Unraveling the Gut-Deep Culinary Traditions of Ashkenazi
Jews
Mehr
Über diesen Podcast
Yiddishland is a podcast that explores the evolution of Ashkenazi
Jewish cuisine. Join us in the kitchens of the chefs, writers,
recipe developers, and home cooks who are expanding upon the
possibilities of Jewish food on their own terms.
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