The jewish food association wants grandma’s recipes everywhere.
Yiddish schmaltz and its adverb cousin schmaltzy refer to two very different concepts: the presentation of chicken fat – the hard stuff on the cold homemade soup – and the overly sentimental stuff. When it comes to the food we love and cherish, there is no shortage of them.
Namasshafi would agree. Recently, to celebrate the establishment of the jewish food association, schaefer created a new organization to commemorate the global miracle of kosher food, with 90 people gathered in lower Manhattan recently.
Shefi was born in kibbutz, in central Israel, and early days included the highs and lows of childhood food: the pizza in public restaurants and the adventure of the local market. It also includes the military, a prerequisite for all young people in her country. When she finished, she moved to New York, where she earned a master’s degree in film and art from the new college. But for her, it’s all about food.
Before embarking on her society, Shefi organized a news tour of Israeli food writers during the work of planning local New York cultural events for the Israeli consulate; She worked at Eat With, a company that focuses on people’s homes; She and she hosted a 21-day Iraqi jewish food pop-up featuring kubbeh, a food Shefi desire, but not easy to find in cities. There were lines around the dinner.
“I’ve been dreaming about the jewish food association for the last 10 years, and I’ve done all kinds of projects to push this dream,” Shefi said. She imagined a real family dinner, a pop-up window, a Friday night Sabbath celebration and a library.
First, she will focus on the Internet. Together with her project director Ellie Backer, Shefi is setting up “from all powerful recipe collection to the jewish race, which will motivate people to cook and learn more knowledge about jewish culture and history.” Recipes will come from home cooks, established cooks and writers. There will also be community gatherings to celebrate life around food.
The first public event, called Schmaltzy, featured five storytellers about their past meaningful “stories behind the scenes”.
Liz Alpern baked michaelis as a child. Alpern is one of the storytellers of Schmaltzy. When she grew up, she said, her long island family did not know how to cook. “We made a cut cookie and put it in the oven. It was baked.”
Thanks Liz Alpern
“We love food and companies, but more about appreciating stories and the cultural DNA they carry,” says Shefi.
Schmaltzy has gathered all sorts of people: technologists, business entrepreneurs, food lovers, Israeli friends, doctors, bunbu and bakers. It was held at Henry Street Settlement, which provides a range of social services for residents of the lower east side. The crowd is a blur of conversation and movement. Food is good for people. The little room upstairs has a fireplace (not needed) and a piano (necessary).
For michelle Davis, executive vice President of the James beard foundation, which hosts cooks across the country, the jewish food association is a holiday – a good thing.
“I think it’s important to have a home in the United States from an Israeli point of view,” Davis said. That way, it will be broader and more inclusive.
The story of the night is from afar: Israel, Morocco, Latvia and even long island. Liz Alpern, co-founder of Gefilteria, says her long island family is not familiar with cooking. “We put the cookie in the oven and this is the baking process,” Alpern said. But on Friday, food is important. “The smell of grilled chicken and potatoes at home,” Allen said.
Thank you, Anna Gershenson
Although the gefilte fish is the signature dish of the Passover, Alpern does not light the candles of the past. “One thing that really affected my attitude toward jewish food was that I wasn’t particularly interested in preserving anything, and I was interested in seeing it move forward,” she said.
For Alpern, the jewish food association plays an important role in planning non-static recipes. “Food is always changing,” says alpen. “There was a fundamental change in the recipe from Europe when it came to North America,” she said.
Idan Cohen, CEO of technology startup Grow, started speaking in a voice. “The noise of the blender in the kitchen, the plywood and the flour flying everywhere, I would complain about the noise, but my mother said, ‘if you complain, you won’t get any cake. ”
Cohen made his mother’s German cake, a recipe he had never seen before. “I think food is the basic genome of culture, it will be gathered together to form a group of human hunter-gatherers, this is what we are today with our source connection,” Cohen said.
The Balaboosta restaurant, the chef and boss of Manhattan, is also the Yiddish language of the perfect housewife – recalling her father’s spicy and fragrant yemeni sauce called S’rug. Those beautiful kitchen smells – chilies, cilantro, garlic – are prized by the admil and kosher society. “I opened my first joint in the west village, and my father’s recipe was great, and he was very proud,” Mr. Adelman said.
Food is the mortar that binds the community. “I don’t have a single person, I don’t cook alone or eat alone, it’s always a group activity,” said Ron Arazi, another Schmaltzy speaker. Arazi and his wife, Leetal, founded Shuk, a brooklyn based middle eastern dressing company.
The non-sectarian jewish food association is for anyone who loves food, not just jews. Naz Riahi, founder of the media company Bitten, gazes at the disc of German cake and says, “I’m a Muslim, and I’m here, culturally it’s very similar to Iranian culture.”
Latvia’s chef and teacher of Anna’s dense glitter in talking to his mother: “I like it very much, I and my mother’s photos, each other with a smile, she is a beautiful woman, full of vitality and personality. “. Later, when she pulled out her mother’s kreplach soup – from beef to chicken – one can imagine the secret of cooking is to remember it.
“The food is unique, it doesn’t exist in addition to the story, it’s too small and it’s personalized, it’s consumption, it’s all stories,” Davis said.