In the News

  • I'm a pickle whisperer these days - here I am in this article on the Nosher providing all sorts of context (and recipes, too)
  • What an honor to be asked to host the 2020 National Jewish Book Awards in March. Read the announcement
  • Cool to have The Gefilte Manifesto included on this list: 7 cookbooks for the foodie on your list
  • Check out some of my recent radio and podcast interviews here
  • Look ma, I'm in the Connecticut Jewish Ledger
  • The guide to food in Berlin I co-wrote as part of a series with 70 Faces Media was translated into Hebrew and published in Haaretz
  • 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
  • Shed light on euphemisms for pork in Israel for an Extra Crispy piece
  • Spoke to an NPR reporter about gefilte fish made from (!!!) canned tuna
  • Offered some Passover tips for Jewish Food Experience
  • Was quoted in The New York Times Magazine on an ode to the bialy by Jason Diamond
  • A really nice piece about my passion for pickling from The Jewish Food Society
  • 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. 
  • The Gefilte Manifesto was named a finalist for the National Jewish Book Awards
  • Let's bring back the Hanukkah Goose! My oped in The New York Times. 
  • The New Yorker ran a think piece about gefilte fish, and featured me and The Gefilte Manifesto.
  • I cooked dishes from my cookbook with a producer at NPR's All Things Considered.
  • Was named to Forbes Magazine’s 30 under 30 list in Food and Wine. 
  • Vice's food channel, Munchies, ran a pretty sweet profile of me and my business partner.
  • Was listed as one of 50 influencers by the Forward newspaper. 
  • 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.
  • Modern Farmer wrote about pork, taboos and my hang-ups​​