Jewish Food is in the News Again

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.

Photo by Sasha Maslov for The New York Times.
Photo by Sasha Maslov for The New York Times.

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!

karenA blog post by Curator Karen Falk. To read more posts from Karen, click here. 

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