A Podcast on Jewish Food:
Its Culture and History
Thanks for visiting the Web site for The Big Schmear, a new podcast all about Jewish food. Over the coming weeks and months, I’ll be posting two new episodes on the 2nd and 4th Monday of each month. I hope you visit my Web site often and while you’re here please let me know what you think of The Big Schmear, share your favorite Jewish food restaurants, your favorite Jewish food cookbooks, and tell us anything else about Jewish food you find interesting. Of course, I hope you’ll subscribe to the podcast so you don’t miss any of the episodes. If you’d like to email me my address is: email@example.com
Host, The Big Schmear
Next up – February for a two-part interview with the wonderful Gil Hovav from Israel. He’s a cookbook writer, a food critic and an out of the box idea man. The first part of our conversation will be posted on February 12. Tune in! And he shares a family recipe too.
Guest: Stephanie Goldfarb
Stephanie Goldfarb: Chicago Cook Extraordinaire
Stephanie Goldfarb is a real Renaissance woman finding a way to mesh her passion for food and living a Jewish life in the most extraordinary way. She shares her path to Jewish cooking with me and talks about her wonderful supper club in Chicago, Seven Species. Her life is so jammed packed with Jewish and so many food hats you have to tune in and learn all about her.
Gefilte Fish and More!
Beth meets up with Liz Alpern of The Gefilteria at a fantastic food demo in Detroit, Michigan. It’s part of the 2nd Annual Michigan Jewish Food Festival. The conversation with Liz covers lots about food pivots, her path to becoming a foodie and gefilte fish as an intro into old world Jewish foods.
It’s a Food Festival!
Beth goes to Detroit, Michigan to check-out the 2nd Annual Michigan Jewish Food Festival. The festival is put on by Hazon. The word Hazon means vision. Hazon is an entry point and ongoing resource for individuals and institutions to engage in Jewish life and create a more sustainable world for all through Jewish outdoor, food, farming and environmental education. Hazon aims to point the Jewish community outwards to create change locally and nationally. They welcome participants of all religious backgrounds and none.
Guest: Joan Nathan
Traveling through Jewish Food History
Award winning cookbook author Joan Nathan is back to share some food stories with Beth from her new cookbook King Solomon’s Table. They talk about blueberries and the discovery of a Toronto recipe that had its roots in Poland, Yemenite Shabbat chicken soup, and the latest Jewish food trend- Israeli food.
Guest: Joan Nathan
Traveling through Jewish Food History with Joan Nathan
Award winning cookbook author Joan Nathan joins Beth to talk about her path to Jewish food writing with roots in anthropology and Israel. She shares stories about her travels and the research she did about the history of Jewish food for her newest cookbook King Solomon’s Table. Joan even finds time to share a family Passover story.
Joan Nathan is the author of numerous cookbooks including the James Beard and IACP Award winners Jewish Cooking in America and The New American Cooking, which also received the Julia Child Award for Best Cookbook of the Year. She was the host of the nationally syndicated PBS television series Jewish Cooking in America with Joan Nathan, based on the book. A frequent contributor to The New York Times, Tablet magazine, and other publications, Nathan is the recipient of numerous awards, and she received an honorary doctorate from the Spertus institute of Jewish Learning and Leadership in Chicago. A founding member of Les Dames d’Escoffier, she was also appointed to the Kitchen Cabinet of the National Museum of American History. Nathan graduated from the University of Michigan with a masters degree in French literature and earned a master’s degree in public administration from Harvard University.
Guest: Ina Pinkney
The Breakfast Queen, Continued
In this episode, Ina talks about her favorite Jewish foods, including some that are her own guilty pleasures and some that found their way into her restaurant. She also shares what she considers to be absolute necessities to have in her own kitchen. And best of all, Ina reads from her cookbook: the book is not only filled with wonderful recipes from the restaurant and has beautiful photos of her amazing food, it’s also a memoir of her long career in the restaurant business that is filled with personal stories and anecdotes that tell us as much about the food as they do about Ina.