I couldn’t resist searching out more information on this new book Feasting and Fasting! I hope you’ll find my conversation with Dr. Aaron S. Gross, co-editor as intriguing as I did. The book delves into Jewish food as a key component to exploring our history, culture, politics, and more. I know it’s going to be my next book purchase. And Aaron offers us a 30% discount if you order your book directly through New York University Press. It comes out in December, just in time for Hanukkah!
Are you thinking about seasonal menus for fall? Don’t forget to include mushrooms on your search. After listening to my conversation with Maxim D. Shrayer you’ll find yourself hunting in your favorite grocery store for some not so common varieties to try. And do check out his new book: A Russian Immigrant: Three Novellas. You can find out more about Maxim and his book here: http://www.shrayer.com and http://www.shrayer.com/russimm.html.
Chef Laura Frankel and I talk about holiday food prep and planning for Yom Kippur. She shares some great ideas that will be helpful for menu selection through break-the-fast. We even get a chance to talk about Chef’s favorite holiday, Sukkot
I’m at Ras Dashen, a wonderful cozy Ethiopian restaurant in my own neighborhood in Chicago. I’m talking with owner and chef Zenash and her granddaughter Nebbe. She tells an amazing story of how she comes to Chicago and starts her own restaurant. She’s one of the most passionate food people I’ve ever met. To say she puts her whole self into everything she prepares does not do her food or her story justice. I’m sure you’ll find her as engaging and endearing as I did.
While on a dream vacation in Greece I got a call about a Kosher food company focused on bringing kosher food from the Balkans to the US and Israel and around the world. What a crazy coincidence. Once back home I decided to follow up on that call and bring that information back to you. There’s nothing like olives and wine from Greece experienced in Greece but the next best thing is to try some of that at your own kitchen table.
On this episode you’ll meet Moran Birman, Consul for Public Diplomacy with the Consulate General of Israel to the Midwest. I met Moran a little over a year ago when he connected me with Gil Hovav, Israeli food critic and entrepreneur. This time I had the opportunity to talk with Moran about a food topic of special interest to me, Food Diplomacy. It can be a weighty subject and Moran and I barely scratched the surface. It’s so interesting to think about food as a creative art, as a critical human need and at the same time, the important role it can play in world politics, I hope you enjoy our conversation in this episode. Be sure to check out the recipe for Moran’s favorite Israeli go-to snack: M’sabacha.