Global food systems are under pressure on a scale previously unencountered. A crisis is looming, fueled by population growth, climate change, water scarcity, energy supply and now the pandemic. The world must feed an estimated population of 9 billion by 2050 with diminishing natural resources while also ensuring the health of people and the planet. Luckily, emerging technologies and new research…
Today, techniques such as fermenting and foraging are increasingly appealing to those seeking to create economical, nourishing, waste-free meals. This panel, moderated by Jane Ziegelman, will explore today’s innovative tactics and the historical precedents for these strategies in the Ashkenazi Jewish immigrant kitchen at the turn of the 20th century. Ticket Info: Free; reservation required at https://www.yivo.org/Fermenting-and-Foraging to receive a link to…
On this episode we explore how Ashkenazi and Sephardi immigrants adapted a New World food and quintessential Thanksgiving dish: pumpkin. Inspired by the AJHS cookbook collection, specifically an award-winning Sabra Liqueur pumpkin pie dreamed up in a kitchen in Milwaukee and sweet pumpkin burekas perfected by a kosher food columnist right here in New York City, culinary historian Sarah Lohman demonstrates how Ashkenazi…