Conducted by Leah Axelrod, Charter
Member of the Highland Park Historical Society
Leah Axelord, charter member of the Highland Park Historical Society, conducts the last tour of the period kitchen before the museum closed.
Recorded at the Highland Park Historical Society on March 22, 2015.
Under Supervision of Rabbi Yosef Schanowitz
(Please reserve to assure enough flour and water. Bring an apron.)
When the Children of Israel left Egypt, they were in such a hurry that there was no time to wait for the dough to rise. They therefore ate matzah, unleavened bread. With only this food (but with great faith), they relied on the Almighty to provide sustenance for the entire Jewish nation—men, women and children. Each year, to remember this, Children of Israel eat matzah on the first two nights of Pesach, thereby fulfilling the Torah’s commandment, “Matzot shall you eat . . .” Continue reading
Cutting Remarks from A Woman Butcher
Join us as Kari Underly, a third-generation master butcher, and author of the “The Art of Beef Cutting,” as she talks about:
. The rich history of the Chicago stockyards and the influence and importance of our city to the world of meat processing;
. The evolution of the trade, where it started and where it’s going;
. The changing face of the butcher, including the role of women in the meat business;
. The trend to whole animal butchery and the challenges it brings to both merchants and consumers. Continue reading
Presented by Lynn Kirsche Shapiro
For centuries, Jewish families celebrated their religious traditions throughout Europe, traditions that were integral parts of the culture in many great European cities. All that changed with the Nazis’ program to exterminate European Jewry in World War II, killing six million. Only a small remnant survived. It has been 70 years since the destruction of Hungarian Jewry.
Lynn Kirsche Shapiro, a daughter of Holocaust survivors, chronicles the story of one Hungarian-Czech Jewish family whose survivors emigrated to the U.S. where they created new family traditions and stories, woven through with threads from the old, to celebrate afresh the spirit of Eastern European Jewish traditions. Continue reading
Much Kneaded Information from Bread Guru
Peter Reinhart, author, teacher, baker
Peter Reinhart is one of the nation’s most acclaimed authorities on bread and he will have us rolling in dough as he shares the story of his life in bread. As a man who has made a living from “loafing,” Chef Reinhart will let us view (and taste) the next frontier in the world of flour, especially sprouted flour, which he calls a “nutritious and delicious game changer.” He will also discuss whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches to bread baking. Continue reading