Corned Moose Recipe from the Great Yukon Beyond with Liz and Jeffrey

In this extra-special solo episode, Jeffrey regales us with tales from his adventures at Bagel Fest West. Liz discovers the tiniest pink Himalayan salt packet ever to exist. The two unpack the makings of a great mock chopped liver, along with the reason why chefs decide to write a cookbook. And Jeffrey uncovers a corned moose recipe from a fan residing in the Great White North.Show Notes:Liz's Mock Chopped Liver Recipe: https://www.gefilteria.com/mushroom-mockchopJon's Corned Moose Recipe: https://drive.google.com/file/d/1aLqzYKSkd5ygCZ_qr7kWoqtlVA25zEZq/view?usp=sharingNew York Times article about private equity-backed bagel shops: https://www.nytimes.com/2026/04/14/dining/private-equity-bagel-business.htmlMore information about BagelFest: https://www.bagelfest.com/LA Delis Jeffrey enjoyed during his trip for Bagel Fest West:Langer’s Deli: https://www.langersdeli.com/The Nosh of Beverly Hills: https://www.thenosh.com/Factor’s Famous Deli: https://www.factorsdeli.com/Canter’s Deli: https://cantersdeli.com/Belle’s Bagels: https://www.bellesbagels.com/This episode is dedicated to Jim. May his memory always and forever be a blessing.This episode was produced by Felicia Reich and edited by Stella Hofferman.Got a burning question on Jewish cooking and deli culture? Submit your question at https://tinyurl.com/GefilteHotline!Meet Me At The Deli is co-hosted by Liz Alpern and Jeffrey Yoskowitz of The Gefilteria. Visit http://gefilteria.com for recipes, workshops, The Gefilte Manifesto cookbook, and more.This show is an original podcast by Heeb Media, an independent digital platform for subversive Jewish culture. Circumcision not required.Catch episode highlights on Heeb Media's YouTube page!Follow:Instagram: @gefilteriaInstagram: @heebmediaYouTube: @HeebMediaSupport this show by subscribing, rating, and leaving us a review. Join the Heeb Media Guild and shape the future of Jewish subculture and entertainment! Become a member here: https://heebmedia.com/pages/becomeamember