I commented on the dominance of cauliflower on restaurant menus in NYC and the influence of Israeli chefs on the ongoing trend for a recent Haaretz article
Ronit Vered of Haaretz spoke to me for her article in which she examines the slate of new cookbooks to understand where Jewish food is heading
I spoke with the team at Projekt Walizka while in Warsaw. Here's the conversation
The National Jewish Book Awards added a cookbook and food writing category and asked me to serve as one of its five inaugural judges (read the announcement)
My talk at the Hazon Food Conference (on food waste and a shtetl mindset) was featured in the Jewish Week
I weighed in on bakeries, babka, burekas, and food trends in NYC in a recent Haaretz article
Wow, a journalist rediscovered his lost heritage through using my cookbook and wrote about it for Arc Digital
Added my two cents on fermented dairy traditions in pre-war Eastern European villages for a JTA article
Jewish Food Hero interviewed me about my work in the food world.
I made a how-to sauerkraut video as a collaboration between The 92nd Street Y and The Gefilteria. Check it out.
I produced three cooking videos on Jewish holiday classics with The Gefilteria and Disruption Magazine, including Stuffed Gefilte Fish, Blintzes and Crispy Chicken with Tsimmes. View them here.
An episode of Gravy, the food podcast from The Southern Foodways Alliance, called Going Whole Hog in Israel reported on the pork industry in Israel and interviewed me.
I headlined the Gefilte Ball, a gefilte fish celebration at Berlin's first Jewish food festival, Nosh Berlin. Read it about in The New York Times.
Wrote an oped about the Passover industrial food complex for The New York Times.
As part of Gefilteria, was a guest chef at the James Beard House kitchen in both 2013 and 2014.
The New York Times covered The Gefilteria and the Ashkenazi food trend, and used a few choice quotes of mine.
Sometimes I get calls from Serious Eats about the strange sticking power of Celery Soda in the US. I take them and talk for a while about this kind of stuff.
All about my fascination with the pork taboo and my research on Israel's pork industry and Pork Memoirs in Tablet Magazine.
Smith Magazine spoke to me about the literary site Pork Memoirs.
When Daniella Cheslow from The Tel Aviv Table, a radio show on TLV1, called to talk charcuterie and farming, I couldn't pass up the opportunity. .
Getting to speak about pickles and pork with Mitchell Davis on an early episode of his incredible radio show, Taste Matters, remains a true highlight of mine in this crazy food world.