Meet Me At The Deli

A mandel bread (brot?) by any other name… This week’s episode brings a special treat: cookbook author Leah Koenig, whose new book, “The Dessert Table: 100 Joyful Jewish Sweets”, landed on bookshelves everywhere last week! Leah joins Liz and Jeffrey just as the High Holiday season kicks off to discuss her brand new recipe collection, ways to go beyond the traditional apples and honey, and the perfect post-Yom Kippur break fast menu. In this episode, we dive into the difference between mandel bread—mandel brot—and its Italian cousin biscotti, the spiritual, psychological, and culinary repercussions of Rosh Hashanah and Yom Kippur starting so dang early this year, why Liz’s chiropractor keeps bringing her mandel bread, and the unfortunate (smelly) side-effects of opening past-due p’tcha inside the podcast studio.Come for the can’t-miss creative spins on High Holiday favorites, pulled straight from the pages of Leah’s new cookbook; stay for the kvetches, kvells, and kibitzing from our two favorite experts from the Jewish food world. Leah Koenig is a celebrated cookbook author, prolific food writer, and the voice behind the popular Substack, The Jewish Table. Leah has written for every major food publication from Food & Wine and Bon Appétit to The New York Times and Epicurious. “The Dessert Table” is Leah’s ninth book and is available now wherever books are sold. Discover more about Leah and purchase her new book at leahkoenig.com.Show Notes:Mandel bread reborn for a new generation… The modern mandel bread company Liz mentioned: Wandel (https://eatwandel.com)The cocktail jellies Jeffrey brought from his birthday fête to share: Solid Wiggles More information about Toronto blueberry buns: http://joannathan.com/stritzlach-blueberry-buns/Find Leah’s Toronto Blueberry Bun recipe in her book, “The Jewish Cookbook.”This episode was produced by Felicia Reich and edited by Pasha Toub.Got a burning question on Jewish cooking? Submit your questions at ⁠http://tinyurl.com/GefilteHotline⁠ or email ⁠[email protected]⁠!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. If you enjoyed this episode, leave us a review and rate the show—it’s the best way for us to grow! Click the subscribe button so you never miss an episode.This show is an original podcast by Heeb Media, an independent digital nonprofit for subversive Jewish culture. Circumcision not required.

Eleven episodes. Countless insights from the world’s foremost Jewish food experts and food friends we’ve welcomed onto the podcast.This is the Best of Meet Me At The Deli, where Liz Alpern and Jeffrey Yoskowitz of The Gefilteria take listeners on a culinary journey through the Jewish foods they love, the snacks and bites they absolutely do not, the flavors making a post-assimilation comeback, and the questions that may have crossed your mind as a deli goer and devoted Jewish food lover.So slide into the vinyl seats of the deli booth alongside Liz and Jeffrey for all the hits of Meet Me At The Deli… so far. Then go back and catch up on all the episodes you missed.This episode was produced by Felicia Reich and edited by Pasha Toub.Got a burning question on Jewish cooking? Submit your questions at http://tinyurl.com/GefilteHotline or email [email protected]!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 nonprofit for subversive Jewish culture. Circumcision not required.

Slide into the deli seats with Liz and Jeffrey for this week's episode, where this time, they get to ask the questions with guest Nora L. Rubel about her new book, Recipes for the Melting Pot: The Lives of the Settlement Cook Book.Learn about The Settlement Cook Book and the bad-ass that was Lizzie Kander, the founder of a settlement house in Milwaukee, who left a legacy of Jewish immigrant cooking through this enduring recipe book. Topics include a brief history of The Settlement Cook Book, the most successful charitable cookbook in American history, the noteworthy absence of garlic and kosher food, and the intended versus actual audience. The trio kibitz about vegan deli sandwich names, bathhouse influencer etiquette, and much, much more. Nora L. Rubel is the author of Recipes for the Melting Pot: The Lives of the Settlement Cook Book. She is the Chair of Religious Studies at the University of Rochester, and is incredibly proud to share this project with the world. Find her newest book, released on Colombia University Press, here: https://cup.columbia.edu/book/recipes-for-the-melting-pot/9780231566162/Learn more about Nora: https://www.norarubel.com/about-nora.htmlShow Notes:Bonnie Slotnick Cookbooks (Book Launch location): bonnieslotnickcookbooks.comKitchen Arts & Letters (Panel location): kitchenartsandletters.com97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement by Jane Ziegelman: Barnes & NobleBetween Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day by Alexander Smalls & J.J. Johnson (with Veronica Chambers): Bookshop.orgHOPWTR x Hot Girl Pickle — Pickle Lemonade: hopwtr.com/products/pickle-lemonadeSpicy Moon (vegan Szechuan restaurant, multiple NYC locations): https://www.spicymoonnyc.comThis episode was produced by Felicia Reich and edited by Pasha Toub.Got a burning question on Jewish cooking? Submit your questions at http://tinyurl.com/GefilteHotline or email [email protected]!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 nonprofit for subversive Jewish culture.

Reporting LIVE from the Sour Cream Sierras...is green borscht actually a thing? Should anyone ever scoop a bagel? Liz and Jeffrey take Meet Me at the Deli on the road for a special live episode from the Borscht Belt Festival in Ellenville, New York, where they (alongside three passionate guests) answer both listener and live questions about foods, traditions, and debates that define Jewish American cuisine.From the origins of the Reuben sandwich and cholent to the psychology of immigrant food culture, plus passionate takes on mustard, chopped liver, cinnamon raisin bagels (and more!) this live episode is packed with food history, comedy, and plenty of kvetching.Dan Vetrano is a comedian and host of Get Work, a live comedy show where comedians interview for real jobs using fake résumés. Learn more at www.danvetrano.com.Willie Zabar is a New York comedian, writer, and member of the legendary Zabar family. Learn more about Willie at www.williezabar.com.Rounding out the panel is Rocco Marinaccio, professor of literature, food studies, ethnic studies, and New York studies at Manhattan University.Show Notes:The Borscht Belt Festival: https://www.borschtbeltfest.org/The Borscht Belt Museum: https://www.borschtbeltmuseum.org/Rhapsody in Schmaltz by Michael Wex: https://wwnorton.com/books/Rhapsody-in-SchmaltzHungering for America by Hasia Diner: https://press.princeton.edu/books/paperback/9780691059757/hungering-for-americaThe Vilna Vegetarian Cookbook: https://archive.org/details/VilnaVegetarianCookbookDaniel Kahn and the Painted Bird – "Borscht Revisited": https://www.youtube.com/watch?v=3bX9_q-_u3c&list=RD3bX9_q-_u3c&start_radio=1This episode was produced by Felicia Reich and edited by Pasha Toub.Got a burning question on Jewish cooking? Submit your questions at tinyurl.com/GefilteHotline or email [email protected]!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 nonprofit for subversive Jewish culture. Circumcision not required.

The fated day at the deli has finally arrived. Liz and Jeffrey tackle the big question head-on by going back and forth about what might, or might not, make a food "Jewish." Is there such a thing? How do we know? What about Chinese food on Christmas? Only listeners will have the inside scoop. Other topics include the Borscht Belt (with a live podcast announcement), gut-healthy deli options for our food sensitivity affected listeners, and the ethics of a blueberry bagel.Show notes:The Gefilteria's Featured Recipes (lots of gluten free and dairy free options!): https://www.gefilteria.com/recipesChef Ari Miller's Fishtown restaurant, Post Haste, a favorite of The Gefilteria and a stop on Jeffrey's trip to Philadelphia: https://www.posthastephilly.com/This episode was produced by Felicia Reich and edited by Pasha Toub.Got a burning question on Jewish cooking? Submit your questions at tinyurl.com/GefilteHotline or email [email protected]!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 nonprofit for subversive Jewish culture. Circumcision not required.

If you like creative sandwich names, dueling regional pastrami styles, and glizzy banter, you’ll love this week’s episode with one very special guest. Liz and Jeffrey gear up for the Fourth of July with New York-based journalist and proud Texan, Adam Chandler, author and food columnist at The Wall Street Journal. No better expert could be better equipped to join our hosts as they answer listeners’ burning questions about Texas- versus New York-style pastrami, the Jewish history of the hot dog, and whether the tradition of sandwiches named after celebrities is alive and thriving, or ready to retire. Exploring food trends at the intersection of business and culture, Adam is the author of Drive-Thru Dreams: A Journey into the Heart of America’s Fast-Food Kingdom, as well as 99% Perspiration: A New Working History of the American Way of Life. Order your copies of Adam’s books on his website, www.adamchandler.com, and read his musings on fast food, American life, and more on his Substack, The Crunchwrap. Show Notes:The Great Nosh, the ultimate Jew-ish summer picnicTen Restaurants That Changed America by Paul Freedman“The Time Rahm Emanuel Sliced Off his Finger at Arby’s” from EaterThe history of Schlotzky’s, the Texas deli chain Adam referenced How Nathan’s Famous developed the kosher-style category, starting with hot dogsThis episode was produced by Felicia Reich and edited by Pasha Toub.Got a burning question on Jewish cooking? Submit your questions at tinyurl.com/GefilteHotline or email [email protected]!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 nonprofit for subversive Jewish culture. Circumcision not required.

Most Americans underestimate how much industry and tradition shape our Jewish and Southern food. This week, Liz and Jeffrey sit down with Michael W. Twitty, the renowned culinary historian and James Beard Award–winning author of The Cooking Gene and Koshersoul.The three dive into how industrialization transformed kosher foods from trusted community staples into mass-produced, low-quality products, and how that shift may be behind the decline of once-great Jewish delis. They also explore ways in which certain traditions are kept alive, the best foods for pickling, and so much more.A prolific writer and food justice advocate, his unique perspective on Black, Jewish, and Southern culinary crossovers adds a special flair to this lively discussion, especially during Pride and Juneteenth month.Learn more about Michael and purchase his all of books, including Koshersoul, here: https://michaelwtwitty.com/Show notes:Pre-order Queer Soup Night: The Cookbook: https://combospress.com/products/queer-soup-night-the-cookbookInformation on the women-led Kosher Meat Riot of 1910: https://www.thejewishnews.com/community/the-jewish-women-behind-the-detroit-kosher-meat-riot-of-1910/article_47223202-21a0-11ef-b468-9749a64402cb.htmlAn illuminating article Michael wrote about Juneteenth for Atlas Obscura: https://www.atlasobscura.com/articles/history-of-juneteenth-foodThis 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 or email [email protected]!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 nonprofit for subversive Jewish culture. Circumcision not required.Follow:Instagram: https://www.instagram.com/gefilteria/Instagram: https://www.instagram.com/heebmedia/?hl=enYouTube: https://www.youtube.com/@HeebMedia