When you edit stories about Jewish food everyday — whether they’re about food carts, bagels or hummus (next week we’ll dedicate the entire week to the dip) — you sometimes get so caught up in the details that you forget to step back and look at this rich cultural world you cover.
Yesterday, I was fortunate to have the opportunity to contemplate the big picture of Jewish food with one of the most passionate Jewish foodies I know — James Beard Foundation VP and cookbook author Mitchell Davis.
Each week Davis hosts a radio show called Taste Matters on the food radio station Heritage Radio Network. And yesterday, the taste that mattered was decidedly Jewish. Check out my conversation with Davis to gain perspective on the world of Jewish food, hear what the Forward has in store for Rosh Hashanah and learn how to update holiday dinners without ditching your grandmother’s brisket recipe.
Click here to listen to the podcast.