Posted on June 2nd, 2014 by Rachel
Just when I think I’ve finally left Jewish food behind (reading about it, that is; I’m still eating Jewish with enormous enjoyment!) comes a wonderful article by Julia Moskin for The New York Times (you can read it here). Artisinal gefilte fish! Wood-fired bagels! Whitefish chowder! It’s fusion, it’s sustainable, it’s simultaneously creative and nostalgic.
Jeff Yoskowitz—one of our friends from Gefilteria, who came down to Baltimore a couple years ago for our GefilteFest—has my favorite quote in the article: “Kosher food didn’t reflect our generation or our tastes, and modern food didn’t reflect our history.” Recognize who we are, but what’s wrong with changing it up a little bit, right? The only thing this baby-boomer curator takes issue with is that these new recipes are for the young. They sure sound delicious to me!
A blog post by Curator Karen Falk. To read more posts from Karen, click here.