Inspired by a friend who recently discovered Jewish roots in her Cuban family, Jodi set out to learn more about Cuban-Jewish cooking and ended up at Samy Sapayo’s table in Miami.
Almost 90 years old, local Holocaust survivor Susan Taube experienced tremendous pain and loss, yet she after the Holocaust, she picked up and created a new life, even becoming an avid, self-taught cook.
Since May, and until the end of October, Milan has hosted Expo Milano, a world’s fair with 140 participating countries showcasing their technologies keeping with the theme of “Feeding the Planet, Energy for Life.”
Whether you call her Grandma, Bubbe, Savta or Nano, no one represents the link between food, history and memory better than a grandmother. One filmmaker set out to document this with Grandmas Project.
Once upon a time women gathered to roll strudel dough for special occasions, and the pastry could be found in bakeries far and wide. Paula is on a quest to bring it back.
Discovered in VIYO’s rare books collection in 2009, a revolutionary vegetarian Jewish cookbook first written and published in Yiddish in Vilna in 1938 by restaurateur Fania Lewando was recently translated into English and released.
Full of vegetables cooked simply, as well as cheeses and pastries, the food of the Jews of Bulgaria, Greece, Turkey and the other Balkan nations has flourished in Israel and even become mainstream.
As Victory Day (celebrated on May 9 in Former Soviet Union countries) approaches, Boris Eltsefon, a local Holocaust survivor from the FSU, shares memories of fabulous food even when ingredients were lacking.
During the Spanish Inquisition, to be caught cooking this dish could mean imprisonment or even death. Today it’s an easy-to-prepare, versatile vegetable dish, good for any meal or snack, especially during Passover.
“Jewish style” cafés have sprouted up in Krakow’s former Jewish district. Are they an attempt to revive the old café culture or merely tourist traps for all the visitors seeking meaning?