Food

Content type
Collection
Samovar

My Samovar: A Connection to Soviet Jewry

Beth Dwoskin

A family samovar passed down through the generations is a connection to a Russian Jewish past.

Topics: Food, Jewish History

Joan Nathan

Award-winning journalist and cookbook author Joan Nathan is a transformative figure in documenting and exploring the evolving Jewish experience both in America and around the globe through the powerful lens of food. A long-standing contributing writer to The New York Times and Tablet Magazine, Nathan is the author of eleven books, as well as hundreds of articles, podcasts, interviews, and public presentations about Jewish, global, and American foodways. 

Woman cooking with a background of food and cooking utensils

The Politics of Holiday Preparation

Justine Orlovsky-Schnitzler

The execution of holidays—and ritual more broadly—is political.

Topics: Food

Niki Russ Federman

Niki Russ Federman is the fourth-generation co-owner of Russ & Daughters, the iconic appetizing shop founded in 1914 on the Lower East Side of Manhattan by her great-grandfather, Joel Russ. Known globally for its bagels, lox, babkas, and other Ashkenazi Jewish food delicacies, Russ & Daughters is believed to be the first business in America to include daughters in the name. As the fourth generation to own Russ & Daughters, Russ Federman has overseen its expansion while retaining an authentic legacy of Jewish food.

Victory Garden Poster, 1941-45 (crop)

Seeds of Sustenance: Pandemic Victory Gardens

Julie Zuckerman

Like during World War I and II, many of us have turned to gardening for comfort and control during the pandemic.

Topics: Food, World War II
Close up image of a cow

Progressive vs. Passive: Why Being Uninformed is the Last Straw

Hannah Landau

It’s our responsibility to be informed consumers; livestock are responsible for 14.5 percent of global greenhouse gas emissions.

Topics: Activism, Food
Stuffed Grape Leaves

On Rolling Grape Leaves

Maddie Solomon

Traditions live on in places and foods, which have the unique ability to root people in their heritage.

Topics: Family, Food
Close-up of a parsley plant.

Parsing the Meaning of Parsley

Ella Plotkin-Oren

Parsley reminds me of my Judaism.

Topics: Activism, Food, Passover
Old page with Yiddish and vegetable imagery

Not Just Potatoes: Legacies of Yiddish Vegetarianism

Sophie Hurwitz

In the early 1900s, a surprising movement emerged in the Yiddish-speaking Jewish diaspora: radical vegetarianism.

Topics: Food
Field in Austin, Texas

How Will Your Jewish Mother Feed You on a Starving Planet?

Sophie Hurwitz

Food justice is a feminist issue, and a Jewish one.

Topics: Activism, Food
Yuba Noodles with Tofu

I’m Vegan, But That Shouldn’t Stop You From Reading This

Lila Zinner

Veganism is hard to uphold, mainly because of issues related to accessibility. For American families living in poverty, fast food—comprised of cheap animal products—is often the only affordable option. I’m extremely grateful that I’m able to maintain a vegan lifestyle, but I also recognize that it’s a privilege.

Topics: Food
"Egg Cream" Film Still

Neither Egg, Nor Cream: An Afternoon at the Tucson Jewish Film Festival

Justine Orlovsky-Schnitzler

When I saw a flyer advertising the Tucson International Jewish Film Festival at the Jewish Community Center, with something called Egg Cream listed as a short film to be shown toward the end of January, I was intrigued.

Topics: Food, Film

Episode 3: People of the Cookbook (Transcript)

Episode 3: People of the Cookbook (Transcript)

Sweet Pumpkin Coils

Recipe: Sweet Pumpkin Coils for Fall

Paola Gavin

Exclusively for JWA, Paola Gavin shares the perfect autumn recipe for sweet pumpkin coils from her cookbook, Hazana: Jewish Vegetarian Cooking.

Women's March on Washington, 2017

Authentic Community Organizing, From Food to Feminism

Sofia Gardenswartz

From dining on Mexican-fusion cuisine at Macho’s, to learning about the intersectional practices of San Diego’s large Mexican-Jewish population, my identity has largely been shaped by San Diego’s multiculturalism.

Topics: Feminism, Food
Cooking Woman

Kitchen Culture and Me

Tamar Cohen

I have this memory where I'm five and it's Thanksgiving, or I'm 12 and it's Chanukah, or I'm 15 and in AP World History. They're all the same memory, and there are more. Almost every year of my public-school education, there has been some kind of school celebration of cultural and ethnic diversity. The common factor in these celebrations is food, because what better way to bring a diverse (and generally uninterested) group of students together?

Dorrit Corwin Dressed Up as Julia Child for School Presentation

From Spy to Spatula to the Small Screen

Dorrit Corwin

When I was in third grade, I had to choose a famous role model to research and present to my class. Naturally, I chose Julia Child – not because I was an aspiring chef or because I wanted an excuse to buy a red wig – but because I left the theater after seeing “Julie & Julia” (2009) absolutely fascinated by her legacy; both inside the kitchen, and beyond its walls. A female public figure with a personality as strong as hers was rare during the 1950s, and her role as a volunteer spy during World War II taught me that no one is just one thing. Even though history often highlights people solely for what they were most famous for, it’s important to look beyond that and explore their multiplicity of talents and contributions to society. 

Topics: Feminism, Food
Sofia Gardenswartz in "Serving Spoons" Apron

Double-Bound

Sofia Gardenswartz

I am the President of a nonprofit, Serving Spoons, that prepares and delivers healthy, home-cooked meals to families in need. I accepted this leadership position nearly five years ago, and though I expected to encounter challenges due to my age, I felt confident I could convince the other industry professionals to take me seriously if I demonstrated maturity, responsibility, and commitment to my organization. Yet one of the greatest challenges, as I soon discovered, wasn’t my mere fourteen years, but rather my identity as a female.

Topics: Food, Volunteers
Kara Sherman with her Mom

Not So Jewish American Mothers

Kara Sherman

Loud. Abrasive. Bossy. Great cook. These attributes all contribute to the popular caricature of the “Jewish American Mother.” I know plenty of women who fit this description. I’ve taught their kids on Sunday mornings. I love some of them. I can’t stand some of them. My mother is Jewish, and American, and pretty bossy when she needs to be; but she’s never conformed to this stereotype.

Topics: Motherhood, Food
Lisa's dog

A Conversation with Food Writer Lisa Yelsey

Bella Book

JWA’s food writer, Lisa Yelsey, has been cooking and writing for JWA for almost a year! In celebration of her delicious recipes, her dog, Cassie, and teaching us how to bake and watch TV, we asked Lisa how she got her start in food writing, how to update a traditional recipe for modern palates, and what she does when a recipe isn’t turning out quite right.

Topics: Food, Food Writing
First Lady Michelle Obama with Students

Nutritious School Lunches for All

Sarah Biskowitz

Sometimes when I babysit, kids don’t like the meals I prepare for them. They scrunch their noses and whine “ewww!” at the nutritious food on their plates; but then I explain to them how carrots make their eyesight sharper, yogurt makes their bones stronger, and whole-grain pasta gives them the energy to play. Wanting to be strong and healthy, the kids listen and eat up.

SNAP Logo

Food for Thought

Eden Olsberg

As a resident of Massachusetts, I urge you to fight against any incoming bills that could harm SNAP, the Supplemental Nutrition Assistance Program, and the millions of Americans who cannot feed themselves or their families without it.  

Topics: Food, Social Policy
2016-2017 Rising Voices Fellow Sarah Biskowitz and her Sister Lighting Shabbat Candles

The Ham Sandwich

Sarah Biskowitz

Looking back, I now know that the comment about my sandwich choice was an extremely inappropriate thing for a coach to say to a student. It was also just rude. But most of all, it capitalized on my outsider-ness. 

2016-2017 Rising Voices Fellow Molly Pifko with her Bat Mitzvah Project Display

Honey and Hanukah: How Food Justice has shaped my Judaism

Molly Pifko

Food and food justice had always been something that my family and I were passionate about, so I decided that for my Bat Mitzvah project, I would found a Community Supported Agriculture (CSA) program at my temple. CSA is a system in which customers pay a deposit in exchange for weekly bags of fresh vegetables, giving farmers more financial security, and the customer a steady supply of healthy, environmentally friendly, and in-season produce. 

Episode 3: People of the Cookbook

“Every cuisine tells a story,” writes Claudia Roden in the Book of Jewish Food. “Jewish food tells the story of an uprooted, migrating people and their vanished worlds.” Claudia’s childhood world vanished when the Jewish community was forced out of Egypt in the 1950s. Her quest to collect family recipes led to a celebrated career as a cookbook author. But Claudia writes more than recipes—she traces the DNA of cuisine. In this Passover edition, Claudia Roden talks about Passover cooking, her childhood in Egypt, and what makes Jewish food Jewish.

Donate

Help us elevate the voices of Jewish women.

donate now

Get JWA in your inbox