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 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
"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