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Food [clear filter]
Saturday, March 17

12:45pm CDT

Keeping Kosher in a Creole and Cajun World
Mildred Covert was a close friend and collaborator of Poppy Tooker’s. Mildred and her co-author Sylvia Gerson wrote several popular cookbooks in the 1980s and 1990s helping home cooks prepare important New Orleans culinary traditions, such as Monday’s red beans and rice, while keeping kosher. Poppy will discuss their work and also the contributions of long-time kosher caterer, Bertha Pichon.

avatar for Poppy Tooker

Poppy Tooker

Food personality, culinary teacher, and author, Poppy Tooker is the host of the weekly, NPR-affiliated radio show, Louisiana Eats! Poppy also provides weekly restaurant commentary on the PBS show, Steppin’ Out, seen on WYES TV. She is the author of four cookbooks, including Tujague’s... Read More →

Saturday March 17, 2018 12:45pm - 1:45pm CDT
Room 1, Gates of Prayer

3:15pm CDT

Jewish Food Politics: Whatever Happened to the Hekhsher Tzedek?

In 2007, investigative reporting in the Jewish Daily Forward exposed dangerous working conditions at the Agriprocessors kosher meat plant in Postville, Iowa. In 2011, the Hekhsher Tzedek (later, the Magen Tzedek), a new ethical food certification, was proposed as a response. By 2013, not a single food product carried that mark. This session will explore the Hekhsher Tzedek movement and the various forces--religious, political, and economic--that help us to understand its failure. What was the hope of the Hekhsher Tzedek? On what did it founder? What lingering questions does its failure leave us?

avatar for Daniel Mintz

Daniel Mintz

Daniel Mintz is the Director of Food Studies and instructor of English at Loyola University New Orleans. He is a member of Shir Chadash and makes some pretty good hummus.

Saturday March 17, 2018 3:15pm - 4:15pm CDT
Adult Lounge, Gates of Prayer

4:30pm CDT

Judaism and Vegetarianism - The Real vs the Ideal
Are we allowed to kill animals for food? The Torah and our tradition offer different voices and responses on this question. Let's discuss how Judaism understands the "real" vs. the "ideal" in our omnivorous society, and what practical steps we should be taking to manifest the most righteous, Jewish vision of ethical eating that we can.

avatar for Gabe Greenberg

Gabe Greenberg

Gabe Greenberg has been the rabbi at Congregation Beth Israel, an open Orthodox synagogue in New Orleans, since 2014. Originally from New England, Gabe received his rabbinic ordination at Yeshivat Chovevei Torah in New York. He is an alum of the Adamah Fellowship in Connecticut, directed... Read More →

Saturday March 17, 2018 4:30pm - 5:30pm CDT
Room 12, Gates of Prayer
Sunday, March 18

9:00am CDT

Let's Make Streudel Together
At all times of the day and night you will find Betty Lazarus in the kitchen baking Jewish cookies and desserts, often from recipes that have been handed down to her from her mother.  Kids, parents, and grandparents are all welcome to join Betty in making streudel, as she shares her streudel-making skills. The session will include streudel tasting and lots of take-aways.

avatar for Betty Lazarus

Betty Lazarus

Betty Lazarus is a fourth-generation Jewish New Orleanian, who loves to cook for and with many generation.  In addition she has served as a librarian, tech coordinator, adjunct professor at Tulane University, and an ADL educator.  She is a member of Gates of Prayer Synagogue.  She... Read More →

Sunday March 18, 2018 9:00am - 10:00am CDT
Kitchen, JCC

11:30am CDT

Not Your Zayde’s Pastrami on Rye: New Jewish Food Entrepreneurs of New Orleans
Wondering how a Jewish guy from New York decided to start a Creole food truck in New Orleans? How about the backstory of how the owner of Rimon grew up in a religious home in the Bronx, worked in fine restaurants in France and America, and then decided to come back to his roots to open a kosher restaurant in New Orleans?  Rachel Ruth, Adult Program Director at the JCC, will lead a panel discussion with two young, Jewish food entrepreneurs in New Orleans to discern what made them fall in love with their craft.


Dan Esses

Chef Daniel Esses, owner of Rimon, is a graduate of the Natural Gourmet Cookery School in New York. He has worked in the kitchens of some of the world’s most renowned restaurants and spas, including Canyon Ranch in Tucson; Paris’s three Michelin-starred Le Grand Vefour; and renowned... Read More →
avatar for Gary Ptak

Gary Ptak

Gary Ptak, aka Chef Johnson, returned to New Orleans in 2015 after a long experiment living in New York.  A graduate of Tulane, Gary created, produced, and starred in the award-winning syndicated cooking & comedy show, Up In Johnson’s Kitchen. Following several business ventures... Read More →
avatar for Rachel Ruth

Rachel Ruth

Rachel Ruth has been running the Adult Program Department at the JCC for more than ten years.  She grew up in South Florida and spent her twenties travelling around India and Southeast Asia.  She moved to New Orleans in 2004 to own and operate a Bed & Breakfast in the Lower Garden... Read More →

Sunday March 18, 2018 11:30am - 12:30pm CDT
Older Adult Lounge, JCC

2:45pm CDT

You Knead This! Challah: A Doughy Discussion
You might eat it every Friday night.  You might only order it as French toast in restaurants.  Who made your favorite challah?  Your Bobbe?  Your mom or dad?  Your local bakery?  In this session, we are going to talk about baking traditions, a little bit of Jewish history, and how things like climate and time can affect the baking processes of challah.


Noam Yaillen

Noam Yaillen grew up in Baltimore and attended Oberlin College. He  has had a variety of jobs in both the Jewish education sector as well as food service.  He has worked and lived all over the country and is excited to share some of his baking knowledge with you.  

Sunday March 18, 2018 2:45pm - 3:45pm CDT
Kitchen, JCC