‘Tis The Season for Preserving, Part 2: The Joys of Jewish Preserving

Presented by Emily Paster
Author, Co-Founder, Chicago Food Swap

Jewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a desert two millennia ago to the era in which Jews lived in European ghettoes with no refrigeration during the last century. In a significant sense, the Jewish tradition of preserved foods is a symbol of the Jewish will to survive. Inspired by this tradition, Emily Paster wrote The Joys of Jewish Preserving to engage, enrich, and nourish anyone with an interest in home preservation and Middle Eastern, North African, or Eastern European cooking. She will share her passion for her subject and provide a tasting. Many of the recipes in Emily’s book are for fruit jams and preserves, from Queen Esther’s Apricot-Poppyseed Jam or Slow Cooker Peach Levkar to Quince Paste, Pear Butter, and Dried Fig, Apple, and Raisin Jam. There are also recipes for pickles and other savory preserves, including Shakshuka, Pickled Carrots Two Ways, and Lacto-Fermented Kosher Dills. And, she covers some of the ways that preserves are used in holiday preparations, like Sephardic Date Charoset, Rugelach, or Hamantaschen.

Bio: Emily Paster was born and raised in Washington, DC, where her mother was the Director of the Folger Shakespeare Library and her father was chairman of the public relations firm Hill and Knowlton. A graduate of Princeton University and the University of Michigan Law School, she redirected her career from law to cooking and food writing beginning about 10 years ago, when she had her second child. She writes the blog West of the Loop, primarily about food but with forays into parenting and family life. Emily is the co-founder of the Chicago Food Swap and is a national leader in the growing food swap movement (community get-togethers where handmade foods are bartered and exchanged). Her previous book is Food Swap (Storey 2016). Emily speaks often in the Chicago area on farm-to-table and garden-to-table provisioning and cooking and has appeared numerous times on food and cooking segments for the major TV network affiliates in Chicago.

* **

Saturday, August 19, 2017
10:00 a.m. to Noon
At Kendall College School of Culinary Arts
900 N. North Branch Street, Chicago
(Located just north of W. Chicago Ave. at N. Halsted St.)

Cost of each lecture program is $5, $3 for students and no charge for
CHC members and Kendall students and faculty.

To reserve, please e-mail your reservation: Culinary.Historians@gmail.com