280: The NYC Bagel: Yes, It is the Water – And a Lot More
“Jewish immigrants to New York City brought wonderful stories with them. I always say the context makes the food taste so much better; without the story, it’s just ingredients, right?” — June Hersh
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My Guest
June Hersh began her food writing career in 2004. Her mantra is “Eat Well-Do Good,” and to that end, she writes books with a charitable flavor. Her most recent release, Iconic New York Jewish Food, a History and Guide with Recipes (History Press February 2023) is a love letter to the notable nosh brought to NYC by Jewish immigrants. A portion of her proceeds benefit the Met Council, New York's largest kosher/Halal food pantry. This November, the History Press will release Food, Hope & Resilience: Authentic Recipes and Remarkable Stories from Holocaust Survivors. The book is a compendium of stories and recipes gathered from her interviews with Holocaust survivors. The esteemed chef Daniel Boulud penned the foreword. Proceeds will benefit Holocaust organizations. June is a contributing writer to Westchester Magazine and numerous food blogs. She invites you to visit her website www.junehersh.com, follow her on Instagram and Facebook @junehersh, or email her your feedback at junehersh@gmail.com
June has also written The Kosher Carnivore (St. Martin's Press November 2011), Still Here, Inspiration from Survivors and Liberators of the Holocaust (Brian Marcus, 2015), Yoghurt a Global History (Reaktion Books 2021 and Iconic New York Jewish Food, a History and Guide with Recipes (The History Press, February 2023).
Summary
Jewish food is a vibrant and diverse cuisine with a rich history, especially in New York City. June Hersh's book, "Iconic New York Jewish Food," explores this culinary landscape, focusing on the bagel, a beloved New York icon. Hersh examines the history, craftsmanship, and cultural significance of the bagel, as well as its role in Jewish food culture and traditions.
Topics in this episode
Food writing, Holocaust recipes, and Jewish food heritage. (4:40)
Jewish food traditions and recipe preservation. (10:16)
The history and cultural significance of bagels. (16:43)
The history and culture of New York-style bagels. (20:49)
The origins of bagels and lox in New York City. (28:44)
Jewish food culture and traditions. (34:09)
History, context, and food with June Hersh. (39:57)
Food, history, and culture with a focus on Jewish cuisine. (42:48)
Referenced
Books
Food, Hope & Resilience: Authentic Recipes and Remarkable Stories from Holocaust Survivors
Social Media Links
June invites you to email her at junehersh@gmail.com, follow her on Instagram and Facebook @junehersh, or visit her website www.junehersh.com
About Jeff
Jeff Ikler is the Director of Quetico Leadership and Career Coaching. “Quetico” (KWEH-teh-co). He works with leaders in all aspects of life to identify and overcome obstacles in their desired future. He came to the field of coaching after a 35-year career in educational publishing. Prior to his career in educational publishing, Jeff taught high school U.S. history and government.
Jeff has hosted the “Getting Unstuck—Cultivating Curiosity” podcast for 5 years. The guests and topics he explores are designed to help listeners think differently about the familiar and welcome the new as something to consider. He is also the co-host of the Cultivating Resilience – A Whole Community Approach to Alleviating Trauma in Schools, which promotes mental health and overall wellness.
Jeff co-authored Shifting: How School Leaders Can Create a Culture of Change. Shifting integrates leadership development and change mechanics in a three-part change framework to help guide school leaders and their teams toward productive change.
Show Credits
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