From oranges to chocolate, wine to sugar, most foods today have spread beyond their birthplaces. But did you know that as the most globalized nation in the world, Jews have been intimately involved in their active transmission? Hear the surprising stories of the wandering Jew’s gastronomic impact, and the reasons that underly our role in culinary history.

We all know that we “dip the apple in the honey” on Rosh Hashana. But there are so many more symbolic foods that Jews around the world eat on the holiday. What do all of these foods mean? Why is symbolism such a big part of this holiday? How legit are newly-coined symbols at the Rosh Hashana table? And most […]

Israeli chefs have recently conquered the culinary world, but what about all those foods they left behind at home? What do these dishes say about Israel itself? From falafel to petitim, meorav Yerushalmi to mufletta, Joel reveals the culture behind the distinctive foods that make Israel so deliciously… Israeli.

Combining elements of my talks "Chulent & Hamin: The Stew With 1000 Flavors" and "My Cup Runneth Over: The Jews and Their Drinking Habit."

Jews have been oppressed throughout history. But every pot has a silver lining. Let’s look at the lighter side of darkness. How have Jews turned challenges into opportunities, and what delicious foods did we draw directly from the crucible of antisemitism? (Includes dinner)

Wherever Jews have spread throughout our complex and storied history, we’ve carried a simple Shabbat stew with us, adapting it to the local ingredients and tastes. A culinary history of this most Jewish of dishes that will whet your appetite, but not sit heavily in your stomach. PLUS: Enjoy a Chulent Cookoff Competition at Kiddush!

Common wisdom states that Jews don’t drink. But while it may not be the Jewish vice of choice, all evidence indicates the common wisdom to be wrong. From Biblical times, through ninth century Iraq and 18th century Poland, into the modern State of Israel, join Joel for a stumble through the intimate and at times surprising relationship between Jews and […]

Israeli chefs have recently conquered the culinary world, but what about all those foods they left behind at home? What do these dishes say about Israel itself? From falafel to petitim, meorav Yerushalmi to mufletta, Joel reveals the culture behind the distinctive foods that make Israel so deliciously… Israeli. A joint program with Kehilat Pardes and Tikvat Israel Congregation.

A succinct and entertaining exploration of the question of what makes food Jewish. Is there even such a thing as Jewish food at all? What is the importance of exploring this question? Followed by an audience-participation debate on whether specific foods may be classified as Jewish or not. FED is like TED, but you get fed! Meal included.

Jews have been oppressed throughout history. But every pot has a silver lining. Let’s look at the lighter side of darkness. How have Jews turned challenges into opportunities, and what delicious foods did we draw directly from the crucible of antisemitism? Part of the First Friday program with potluck dinner.

Wherever Jews have spread throughout our complex and storied history, we’ve carried a simple Shabbat stew with us, adapting it to the local ingredients and tastes. A culinary history of this most Jewish of dishes that will whet your appetite, but not sit heavily in your stomach.

From oranges to chocolate, wine to sugar, most foods today have spread beyond their birthplaces. But did you know that as the most globalized nation in the world, Jews have been intimately involved in their active transmission? Hear the surprising stories of the wandering Jew’s gastronomic impact, and the reasons that underly our role in culinary history.