Podcast appearances and mentions of liz alpern

Rosh Hashanah, Jewish New Year, is approaching on October 2 to 4.The Gefilteria is the brainchild of Brooklyn NY residents Liz Alpern and Jeffrey Yoskowitz, champions of Jewish cuisine. Their specialty: gefilte fish that far surpasses the versions that have given this dish a bad name. I interviewed the authors of The Gefilte Manifesto in 2016; tune in to hear us talk about Jewish foods and a touching anecdote about the renowned neurologist Oliver Sacks' last meal: https://www.marionkane.com/podcast/brooklyn-duo-champions-gefilte/

What are our favorite handheld meals? Empanadas! Samosas! Piroshki! Borekas! Burritos! (to name a few!)This week we're talking all about our favorite portable foods. We start with piroshki, the handheld pastry that Sonya recommended to Kari when she visited Seattle a few years back, then cross cultures to explore empanadas, samosas, onigiri, and borekas. We also explore the world of burritos, both the simple bean and cheese, and the overly stuffed breakfast burrito. As always, we'll share our favorite spots, as well as tips on how to make our favorite dishes at home. Perfect handheld foods come in many forms, and this episode explores the ones we can't stop cooking and eating. Tune in to hear more! ***Links to recipes and favorites from this week's show:How to make homemade OnigiriPiroshky Piroshky Seattle Sonya's recipe for cabbage piroshki Liz Alpern, of The Gefilteria, knish recipeZongzi rice ball recipe You can find Sonya's favorite rice balls at Money Bowl in PortlandOur favorite burritos in LA: Yuca's, Escuela, Tacos Villa Carona, and El CoyoteHow to make flour tortillas at home via King ArthurYewande Komolafe's breakfast burritos for the NY TimesWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Liz Alpern is passionate about reimagining tradition and bringing people together. Liz is co-founder of The Gefilteria and co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods. She is also the creator of Queer Soup Night, a global event series highlighting the talent of queer chefs and raising tens of thousands of dollars for locally-based social justice organizations.---Support TBAS by becoming a patron!!!! - https://www.patreon.com/bestadviceshow---Call Zak with your advice @ 844-935-BEST---IG: @bestadviceshow & @muzacharyTWITTER: @muzacharybestadvice.show

Joan Nathan, the authority on Jewish cooking, explains some of the history behind the symbolic food on your Seder plate. Plus, Liz Alpern and Jeffrey Yoskowitz are revitalizing gefilte fish for a new generation of eaters. Liz describes exactly what gefilte fish is and why it's central to Ashkenazi Jewish cuisine. Finally, Chef Plum sits down with Russell DeBella, general manager and partner at Rein's New York-Style Deli to talk about the deli's uniqueness and why the Rein family felt compelled to bring Jewish classics like matzo ball soup, kugels, brisket, knishes, over-stuffed pastrami Ruebens and more to Vernon, Connecticut 50 years ago. GUESTS: Joan Nathan: James Beard Award-winning author and food writer. Her latest book is King Solomon's Table: A Culinary Exploration of Jewish Cooking from Around the World. Liz Alpern: Co-owner of The Gefilteria in Brooklyn, NY, and the co-author of The Gefilte Manifesto Russell DeBella: General manager and partner at Rein's New York-Style Deli in Vernon, Conn. FEATURED RECIPE: (from King Solomon's Table) Flourless Chocolate Cake This show was produced by Robyn Doyon-Aitken, Catie Talarski, and Emily Charash. Our interns are Sara Gasparotto and Michayla Savitt. Visuals Journalist David Wurtzel contributed to this show. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

The Gefilte Manifesto' authors Liz Alpern and Jeffery Yoskowitz have done much to redeem the maligned reputation of gefilte fish. In honour of next Monday night's Rosh Hashanah – the Jewish New Year – I'm revisiting my 2017 podcast when we talked about our love of this Jewish food delicacy.

[link para a descrição completa do episódio: http://5ponto8.fireside.fm/24] “Na realidade de hoje, a maioria das famílias não armazena mais uma carpa viva na banheira antes dos feriados, nem passa o dia todo preparando alimentos que exigem mão-de-obra intensiva. Sob a bandeira da conveniência, as últimas décadas viram tradições alimentares preciosas enfiadas em potes e negligenciadas, incluindo gefiltefish. O gefiltefish já foi uma forma inovadora de esticar até onde um peixe poderia ir para alimentar uma família, um poderoso símbolo do campesinato europeu. A variedade enlatada, por outro lado, é um lembrete pungente de quanto nos afastamos dos velhos tempos, tanto que gefiltefish se tornou sinônimo de desatualizado, cinza, antiquado e Velho Mundo. Mas não precisamos aceitar a extinção desta tradição ou dos sabores robustos, coloridos e frescos da cozinha Ashkenazi. Sabemos que gefiltefish - como borscht e kvass e tantos outros alimentos do Velho Mundo - são excelentes quando feitos da maneira certa. Tudo se resume ao básico de qualidade, frescor, cuidado e criatividade. Gefiltefish não é apenas sobre sua bubbe. Não se trata de kitsch ou de uma revolução gastronômica. [Nosso objetivo] é recuperar nossos alimentos consagrados pelo tempo e se preocupar com seu sabor e como são obtidos. É servir um prato com orgulho, não simplesmente por deferência a convenções vazias. Trata-se de levar as tradições alimentares a sério e recuperar a glória da comida Ashkenazi - o que ela foi e o que pode ser.” Esse é o texto do “Manifesto Gefilte”, que abre o livro de mesmo título de autoria de Jeffrey Yoskowitz e Liz Alpern, no qual os autores buscam novas receitas para comidas judaicas do Velho Mundo. Em uma época em que tantas práticas judaicas estão sendo revisitadas, o que está acontecendo com a nossa comida, tanto do ponto de vista da inovações culinárias e nas receitas quanto das mudanças nas regras de cashrut? Nosssos convidados de hoje são chef Monica Dajcz e o rabino Natan Freller. Referências: Jeffrey Yoskowitz e Liz Alpern, The Gefilte Manifesto: New Recipes for Old World Jewish Foods - https://www.amazon.com.br/Gefilte-Manifesto-Recipes-Jewish-English-ebook/dp/B01C2T1WU8 Dicas Culturais: Han Kang, A Vegetariana - https://www3.livrariacultura.com.br/a-vegetariana-2011548979/p Dan Greenburg, Manual da Mãe Judia - https://www3.livrariacultura.com.br/manual-da-mae-judia-11738558/p Filme "A 100 Passos de Um Sonho" - https://www.clarovideo.com/brasil/vcard/homeuser/A-100-Passos-de-Um-Sonho/648106 Buddha Bowl Perfis de culinária e culinária judaica no Instagram Filme "Temple Grandin" - https://www.hbomax.com/br/pt/feature/urn:hbo:feature:GVU4KuQQ3K4NJjhsJAbXd?countryRedirect=1 Podcast Café da Manhã, episódio sobre mudanças nas práticas alimentares dos brasileiros - https://www1.folha.uol.com.br/podcasts/2021/07/a-falta-que-o-arroz-e-feijao-faz-no-prato-dos-brasileiros-ouca-podcast.shtml Mary L. Zamore (ed.), _The Sacred Table: Creating a Jewish Food Ethic _- https://smile.amazon.com/Sacred-Table-Creating-Jewish-Ethic-ebook/dp/B006GWSKI0/ Tina Wasserman, Entrée to Judaism: A Culinary Exploration of the Jewish Diaspora - https://www.amazon.com.br/Entrée-Judaism-English-Tina-Wasserman-ebook/dp/B0127K5M5S/ Com Rogério Cukierman e Laura Trachtenberg Hauser. Créditos da Música de Abertura: Lechá Dodi, da liturgia tradicional de Shabat | Melodia: Craig Taubman | Clarinete: Alexandre F. Travassos | Piano: Tânia F. Travassos. Edição: Misa Obara

Today's Daf Yomi page, Yoma 81, tells a delightful story of a town that giddily drank brine on Yom Kippur, believing that pickle juice didn't exactly count as a beverage. Cookbook author and Jewish food maven Liz Alpern joins us to talk all things pickled, and walk us through the intricacies of brining. So were our ancestors correct in gulping down the sour stuff on their fasting day? Listen and find out.  Like the show? Send us a note at takeone@tabletmag.com. Follow us on Twitter at @takeonedafyomi and join the conversation in the Take One Facebook group. Take One is hosted by Liel Leibovitz and produced by Josh Kross, Sara Fredman Aeder, and Robert Scaramuccia. Check out all of Tablet's podcasts at tabletmag.com/podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

Liz Alpern is passionate about reimagining tradition and bringing people together. Liz is co-founder of The Gefilteria and co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods. To offer your own advice, call Zak @ 844-935-BEST TRANSCRIPT: ZAK: The Jewish holiday of Passover is coming up this week. It's a holiday commemorating the Israelite's liberation from slavery in Egypt. And today on Food Friday we have some advice about Passover, celebration, symbolism and liberation. Our guide is Liz Alpern. She's a Jewish food entrepreneur, educator and cook author. ZAK: To start, for our non-Jewish friends, what is matzah and why do we eat it on Passover? LIZ: So, matzah is a ritual food of Passover. A ceremonial food of Passover. And so, it is essentially like a cracker or a flatbread and it has symbolic meaning because in the story of Passover, in the story of Exodus that's told during the Passover holiday, the whole idea is that the Jews were slaves in Egypt and they fled very quickly. And they barely could bring anything with them and so they, like, didn't have time for their bread to rise and so they threw some flour on their back and kind of got the hell out of dodge. You know what I mean? And so, matzah is bread. That biblical bread that is associated with this fleeing of Egypt and on a spiritual level there's this whole process that you do in your life but it's supposed to have a spiritual element to it. I mean, "supposed to" in air quotes. You clean your house of all of the leavened products. You get rid of them leading up to the holiday. And so there's this spiritual meaning that I've learned around this which is about confronting your ego. Confronting all the things that are puffed up. Confronting the stuff that you're carrying that is maybe taking up too much space, right? And so this idea of this cleansing process maybe the week before and then during Passover eating this humble, flat bread that is like, the literal symbol of what it is to be humbled has a lot of spiritual meaning and the way it's translated is that it's the bread of affliction...this bread that symbolizes the experience of slavery. ZAK: How do you do it? How do you make your own matzah? LIZ: My gosh. So easy. You take some flour. You mix some water. Basically, it's 4 parts flour to 1 part water. So, I mix this very, very, very basic dough. I roll it out as thin as I can. I break it up into some chunks. Roll it out, thin, thin, thin, thin. Poke some holes in it and I throw it in the oven and I bake it for about 5-6 minutes total.

When Liz Alpern arrived at business school, she didn’t exactly fit in. She rocked a carefully styled lesbian haircut, smelled of onions, and professed a deep passion for her gefilte fish company. At her big presentation, she was met with blank stares from her straight (laced) classmates. For the first time in her life, Liz's path to success was brought into question.

This week we are joined by Liz Alpern and Jeffrey Yoskowitz, owners of Gefilteria and the creators of the Great Big Jewish Food Fest, to talk food, tradition, and camp! Come for the discussion of which camp foods are the best, stay for the breakdown of how to make bank as a camp entrepreneur and the value of befriending the counselors. Don't waste a minute, take a listen!

Fab culinary duo Liz Alpern & Jeffery Yoskowitz of The Gefilteria sit down (pre Covid-19 quarantine) to nosh and kibbitz about old family recipes, the wide spectrum of Jewish ethnic cuisines, Asha-normativity, producing tons of great gefilte fish each year, liberation stories, and passover traditions.

Fab culinary duo Liz Alpern & Jeffery Yoskowitz of The Gefilteria sit down (pre Covid-19 quarantine) to nosh and kibbitz about old family recipes, the wide spectrum of Jewish ethnic cuisines, Asha-normativity, producing tons of great gefilte fish each year, liberation stories, and passover traditions. For more info go to www.thetableunderground.com

Today’s episode is one of the pop-up episodes of AnthroDish which focus in on some of the speakers and guests of the 2019 Terroir Food Symposium. These are quick mini episodes that capture some of the perspectives of folks in the food industry around the theme of choices – the choices they make within their own work and its impact on their communities, businesses, and selves.  Today mini-episode features Liz Alpern and Jeffrey Yoskowitz, two of the co-founders of The Gefilteria. Launched in 2012, it’s mission is to reimagine eastern European Jewish cuisine, adapting classic dishes to the values and tastes of a new generation. Jeffery and Liz believe that Old World Jewish foods can be beautiful, inspiring, and delicious. They produce limited runs of their signature artisanal gefilte fish each spring and fall, cooking a wide range of Jewish foods from the Ashkenazi culinary tradition for unique dining events. They seek to inspire others to reimagine and rediscover this incredible cusiine in their home kitchens. While they don’t have a storefront, they host tons of classes and experiences in their community around Brooklyn and worldwide, and have a brilliant cookbook called the Gefilte Manifesto. Jeffrey and Liz are so delightful to speak with, and the conversation that unfolded is one that I still think about on a fairly regular basis!  Learn More About The Gefilteria:  Website: http://gefilteria.com Instagram: @gefilteria The Gefilte Manifesto Cookbook Queer Soup Night Jeffrey's Website

Matt Goulding, author of “Pasta, Pane, Vino,” lets us in on Italy’s best-kept secrets. Plus, Liz Alpern and Jeffrey Yoskowitz present “The Gefilte Manifesto,” a definitive guide to modern Ashkenazi Jewish cuisine; we prepare Taiwanese Grilled Corn; and Dan Pashman tells us about his trip to the Library of Congress Cooking Club. (Originally aired Aug. 2, 2018.) For this week's recipe, Taiwanese Grilled Corn, visit: https://www.177milkstreet.com/recipes/taiwanese-style-grilled-corn We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

Happy Pride! In today’s episode, we honor the trailblazers and celebrate the community builders by exploring the role food has played in the fight for LGBTQ+ rights. Nico Wisler, host of our newest show Queer The Table brings us a story about the Compton’s Cafeteria riot, an uprising that preceded the Stonewall Riots by a few years and marked the beginning of transgender activism in San Francisco. Colette LeGrande, who today stars in drag shows at Aunt Charlie’s Lounge, was a regular patron of Compton’s Cafeteria in the Sixties. She sat with Nico in her dressing room to share memories of the restaurant where the LGBTQ+ community could find warmth, safety, and a cup of coffee after spending the night on the street. Hear more of the story in the first episode of Queer the Table – coming soon to HRN! Our other stories this week take a look at the legacy of LGBTQ+-related riots of the 1960s. Aleah Papes introduces us to Queer Soup Night, a Brooklyn-born queer party with soup at its center and a commitment to resistance. Pauline Munch takes us all the way to Toronto for a very special drag brunch at the Glad Day Bookshop, “the world’s oldest LGBTQ bookstore.” This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council. Photos courtesy Anthony Oliveira, Glad Day Bookshop Meat + Three is powered by Simplecast.

"I've always dreamed of a soup party." - Liz Alpern On today’s show we interview Liz Alpern, one of the founders of Queer Soup Night. Queer Soup Night started in Brooklyn with a simple event format. Liz, a queer professional chef made a soup, attendees got to enjoy that soup (and a party!) in exchange for a suggested donation to a cause. The first one went so well, Liz and her partners Jen Martin and Kathleen Cunningham knew they had to keep going. Now, there are Queer Soup Nights in chapters round the country - from Oakland and Portland to Gainesville and Boston. Their events have raised thousands of dollars for Queer and Queer adjacent causes, from New York Transgender Advocacy Group to the Center for Anti-Violence Education. Why soup? Why a party with a charity? Why launch chapters? We'll get into the whole story with Liz today on the podcast.

In honor of Passover, we’re talking everything from matzo to schmaltz. Alana Newhouse, the editor in chief of Tablet, stops by to discuss her new book, The 100 Most Jewish Foods, with Cherry Bombe Special Projects Director (and matzo ball soup aficionado) Lauren Goldstein. In the second half of the show, Radio Cherry Bombe Associate Producer Jess Zeidman talks to Liz Alpern of Queer Soup Night and The Gefilteria about all things gefilte fish and why she’d invite Oprah to her seder. Plus, Executive Pastry Chef Paola Velez of Kith & Kin in Washington, D.C., tells us who she thinks is the bombe. Special thanks to Handsome Brook Farm Pasture Raised Organic Eggs for supporting this season of Radio Cherry Bombe!

Liz Alpern is passionate about bringing people together through food. She is the creator of Queer Soup Night. Each QSN a time to feel welcome who identify as queer to not feel like an exception in the room. There are now Queer Soup Night communities across the country. Liz is also the co-founder of The Gefilteria and co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods. Liz and her co-founder Jeffery’s mission for their work is to reclaim and revolutionize Ashkenazi cuisine. In all her free time, Liz is also a faculty member at the International Culinary Center's Culinary Entrepreneurship program in New York and consults for the national food justice organization Fair Food Network. Liz and Julia talk about the work Liz does, the intention she brings to it, and the intersection of their shared queer and Jewish identities. There's also a shoutout to the Third Wave Fund and answers to listeners' questions. For more about Julia and her work, head here.

This month on the podcast we’re talking about the Ashkenazi Jewish food renaissance with Liz Alpern, entrepreneur and co-founder of the Gefilteria, and co-author of the Gefilte Manifesto. And for our second segment we’re talking about the new film Neshikot B’Ivrit, or Hebrew Kisses, by filmmaker Manya Lozovskaya. Further reading Ashkenazi Jewish food renaissance The Gefilte Manifesto: […] The post Ashkenazi Jewish food renaissance, and Neshikot B’Ivrit appeared first on Jewish Public Media.

This month on the podcast we’re talking about the Ashkenazi Jewish food renaissance with Liz Alpern, entrepreneur and co-founder of the Gefilteria, and co-author of the Gefilte Manifesto. And for our second segment we’re talking about the new film Neshikot B’Ivrit, or Hebrew Kisses, by filmmaker Manya Lozovskaya. Further reading Ashkenazi Jewish food renaissance The Gefilte Manifesto: […] The post Ashkenazi Jewish food renaissance, and Neshikot B’Ivrit appeared first on Jewish Public Media.

This month on the podcast we’re talking about the Ashkenazi Jewish food renaissance with Liz Alpern, entrepreneur and co-founder of the Gefilteria, and co-author of the Gefilte Manifesto. And for our second segment we’re talking about the new film Neshikot B’Ivrit, or Hebrew Kisses, by filmmaker Manya Lozovskaya. Further reading Ashkenazi Jewish food renaissance The Gefilte Manifesto: […] The post Ashkenazi Jewish food renaissance, and Neshikot B’Ivrit appeared first on Jewish Public Media.

Jeffrey Yoskowitz and Liz Alpern, co-founders of The Gefilteria and authors of the upcoming cookbook The Gefilte Manifesto discuss the relative edible, aesthetic, and cultural merits of these two iconic Jewish foods in a special Hanukkah edition of the Clever Cookstr. Read the full transcript here: http://bit.ly/1O9ekC1

The post Liz Alpern of The Gefilteria talks Gefilte Fish and More! (#8) appeared first on The Big Schmear Podcast.

Welcome to The Jewish Hour with Rabbi Finman, for Ocrtober 15, 2017. In this episode, Rabbi Finman talks to Liz Alpern and Jeffrey Yoskowitz, the authors of “The Gefilte Manifesto: New Recipes for Old World Jewish Foods“.    

Brooklyn NY residents Liz Alpern and Jeffrey Yoskowitz are the co-authors of The Gefilte Manifesto. They also operate The Gefilteria: an online service that sells their own brand of gefilte fish. Their mission is to redeem, reclaim and redo this much-maligned Jewish holiday food. And they succeed!

Brooklyn NY residents Liz Alpern and Jeffrey Yoskowitz are the co-authors of The Gefilte Manifesto. They also operate The Gefilteria: an online service that sells their own brand of gefilte fish. Their mission is to redeem, reclaim and redo this much-maligned Jewish holiday food. And they succeed!

In their new cookbook The Gefilte Manifesto: New Recipes for Old World Jewish Foods, Liz Alpern and Jeffrey Yoskowitz are on a mission to revitalize Ashkenazi cuisine with recipes that draw inspiration from Jewish bakeries, neighborhood delis, old-fashioned pickle shops, and their own childhood kitchens. They're joining the Clever Cookstr to talk about bringing time-honored techniques and ingredients to your modern kitchen. Read the full transcript here: http://bit.ly/2duwqBZ

The Clever Cookstr gets Jeffrey Yoskowitz and Liz Alpern, the team behind Gefilteria, to share some tips and tricks for making pickles and sauerkraut at home. Visit the website: http://bit.ly/1x25KXy