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Cuisine & Food [clear filter]
Friday, February 12
 

2:45pm

Shechitah and Ethics: Is Kosher Slaughter 'Humane'?
Learn about the laws and practices of kosher slaughter with Naftali Hanau, shochet (kosher butcher) and owner of Grow and Behold Foods, which is providing all of the beef served at Limmud NY. What constitutes a kosher slaughter? Where do animal welfare and modern shechitah (kosher slaughter) practices intersect? There will be plenty of time for discussion and questions.

Presenters
avatar for Naftali Hanau

Naftali Hanau

CEO, Grow and Behold Foods
Naftali is the CEO of Grow and Behold Foods, the Brooklyn-based purveyor of fine kosher pastured meats raised on family farms with no hormones or antibiotics. A shochet and menaker, Naftali has learned with experts at butcher shops and slaughterhouses across the country. Naftali is... Read More →


Friday February 12, 2016 2:45pm - 4:00pm
Belltown
 
Saturday, February 13
 

5:15pm

What is Kugel?
Sweet or savory? Noodle, potato, or other? Shabbos, brunch, or kiddush? These are the questions we often struggle over when we talk kugel. In this session, we will explore the origins and evolutions of Ashkenazi foodways in America through the lens of kugel. Participants interested in discussing their own recipes are encouraged to send copies to avery@umich.edu.

Presenters
AR

Avery Robinson

During the last Shmita year, Avery Robinson moved to Brooklyn for what became a tokenized immigrant life about a hundred years too late: working at New York's bougiest bagel shop (Blackseed), living in a Moishe House, teaching at Hebrew Schools, and struggling to write Jewish History... Read More →


Saturday February 13, 2016 5:15pm - 6:15pm
Elm
 
Sunday, February 14
 

10:15am

Everything Bagels: What Makes the Perfect Bagel?
What makes a good bagel? Chewy or soft? And where did these circular breads start out? And what happened to the Bagel Makers’ Union? Presenter Marc Halperin knows bagels! As a former partner at Kossar's Bialys and the current principal of Noshman's Bagels, Marc is uniquely positioned to discuss the macro and micro trends in bagels, but with a dose of colorful history added. Bagel tasting included.

Presenters
MH

Marc Halprin

Marc Halprin is a master bagel baker, recipe master, business veteran and founder of wholesale manufacturer Noshman’s Bagel of NYC.  He was mentored by the last surviving member of the bagel union's glory years where he learned the original secret recipes and techniques of the... Read More →


Sunday February 14, 2016 10:15am - 11:30am
Elm

12:00pm

A Jewish Melting Pot at the Crossroads of the World: The Cuisine of Georgia
Georgian Jewish cuisine is among the most diverse in the world. Influenced by the Silk Road, Russia, Turkey and the Mediterranean as well as the diverse bounty of the Georgian countryside itself, this cuisine is rustic yet refined-- and always interesting. This workshop will emphasize khachapuri, a traditional Georgian cheese pizza, which is now a popular Israeli brunch dish.

Presenters
AE

Ana Empremashvili

Ana Empremashvili is the owner and general manager of Marani, a Georgian Glatt Kosher restaurant in Rego Park, Queens. Marani is unique in that it has two kitchens: the bakery downstairs serves dairy and the famous Georgian dish, khachapuri. While upstairs, the kitchen prepares meats... Read More →


Sunday February 14, 2016 12:00pm - 1:15pm
Belltown

1:45pm

A Taste of India's Jewish Masala
Food is a way of creating and recreating home. Learn about the culinary traditions of the Jews of India though personal recollections, stories, and recipes. The workshop will include preparing cheese samboosaks (pastries) and koolichas (coconut cookies). Limited to 25 participants (more can watch). 

Presenters
avatar for Rahel Musleah

Rahel Musleah

Through the vivid prism of her family’s story, Rahel Musleah introduces audiences to the distinctive heritage of the Jews of India and Iraq. The seventh generation of a Calcutta family, she traces her roots to seventeenth century Baghdad. Her multi-media slide, song, and story presentations... Read More →


Sunday February 14, 2016 1:45pm - 3:00pm
Ballroom III

3:30pm

Mealtime Memories: Recording the Stories that Shaped Us
Oral tradition and storytelling are central to Jewish tradition, ritual, and history. In particular, we often gather around the table to share stories, and pass down evocative food memories in our families. In this interactive workshop, we will discuss the importance and challenges of oral histories, learn to conduct effective interviews, and record StoryCorps-style interviews about meals or foods that shaped our lives.
Participants should bring a phone with audio recording capabilities.

Presenters
JB

Julie Botnick

Julie Botnick is a program associate at Hazon working on building the Jewish Outdoor, Food, and Environmental Education field. She earned her BA in History, cum laude, from Yale, with a thesis on the historical memory of a Zionist agricultural colony in Utah. During college, she worked... Read More →


Sunday February 14, 2016 3:30pm - 4:45pm
High Ridge

7:00pm

The Modern Kosher Meat Industry
How delicious was tonight's dinner? Join Naftali Hanau, shochet (kosher butcher) and owner of Grow and Behold Foods, which provided the beef served at Limmud NY, for a discussion of the inner-workings of the kosher meat business. Topics include conventional animal production vs small-scale production, economics, kosher supervision, and social justice ramifications of meat production.

Presenters
avatar for Naftali Hanau

Naftali Hanau

CEO, Grow and Behold Foods
Naftali is the CEO of Grow and Behold Foods, the Brooklyn-based purveyor of fine kosher pastured meats raised on family farms with no hormones or antibiotics. A shochet and menaker, Naftali has learned with experts at butcher shops and slaughterhouses across the country. Naftali is... Read More →


Sunday February 14, 2016 7:00pm - 8:15pm
Cove

10:00pm

Jews and Chinese Food
When fried rice and sweet and sour chicken were described as heymish, Chinese food was forever enshrined as Jewish. In this session, we will explore what this could mean as we explore the Asian contributions to Jewish eating habits today, notably the near universal affinity for Chinese food and sushi. And what's the deal with Jews eating Chinese food on Christmas?

Presenters
AR

Avery Robinson

During the last Shmita year, Avery Robinson moved to Brooklyn for what became a tokenized immigrant life about a hundred years too late: working at New York's bougiest bagel shop (Blackseed), living in a Moishe House, teaching at Hebrew Schools, and struggling to write Jewish History... Read More →


Sunday February 14, 2016 10:00pm - 11:15pm
Long Ridge
 
Monday, February 15
 

10:15am

Pickling in the 21st Century
The ultimate do-it-yourself workshop: Join Hazon staff and learn about the biblical concept of Shmita (the sabbatical year) while creating a jar of delicious fermented delights. Take home our popular pickling recipe to use at home.

Presenters
avatar for Jessie Katz

Jessie Katz

Director of Outreach, Hazon
Jessie Katz is the Director of Outreach at Hazon. Her professional experience spans the development, education, social work, and research fields. Jessie studied Family and Human Development at Arizona State University and holds a Master’s degree in Social Work from New York University... Read More →



Monday February 15, 2016 10:15am - 11:30am
Belltown