HRN Community Sessions
HRN & The Forward's Passover Special
This Passover Special is brought to you by HeritageRadioNetwork.org and The Forward Newspaper. Tune in for conversations about Passover food innovations and the renaissance of Jewish foods. Devra Ferst of The Forward Newspaper sat down with Jeffrey Yoskowitz, Co-owner and Chief Pickler of Gefilteria, to discuss what makes gefilta gefilta. Leah Eden of HeritageRadioNetwork.org chats with Mitchell Davis, Vice President of the James Beard Foundation and host of Taste Matters, about what the Passover Seder looks like at the Beard House.For related Passover recipes click here!
"For us we've wanted to really stick as close as we can to the essence of what gefilta did is. Taking a cue from the Alice Waters of the world. Taking a cue from people who are exploring their peasant origins... We want the hipsters and the hassids to come together over gefilta fish." -- Jeffrey Yoskowitz, Co-owner and Chief Pickler of Gefilteria
"The reality is even with the limitations of Passover you can make delicious food." -- Mitchell Davis, Vice President of the James Beard Foundation and host of Taste Matters