When Florence Tabrys was 14 years old, Nazis occupied her small hometown of Szydlowiec, Poland. Three years later, she and her younger sister were sent to a munitions factory. They were later shipped from concentration camp to concentration camp before they were eventually liberated from Bergen Belsen in 1945. They never again saw their parents or their five other siblings.
Former New York Times reporter Allen Salkin interviewed more than 200 people for his riveting expose: “From Scratch: Inside the Food Network.” The book, which was ranked among the top 10 of 2013 by NPR, reports controversial stories about some of the food network’s stars. In it, Salkin chronicles the rise of Emeril Lagasse, Paula Deen (who cooked fatty foods without disclosing she had diabetes and then later fell from grace amid reports of racist comments) and Chef Robert Irvine, who was replaced for a season of “Restaurant Impossible” after questions emerged about his resume.
It’s a story of self-discovery so common as to be almost part of American mythology. A young American woman finds herself in a charming European city, miles away from the fast-paced Northeastern metropolis she calls home. Walking along the rain-swept streets of these new surroundings and inspired by the magnificent pastries in the bakery windows, her mind starts to wander into the fanciful land of “What if?” On a lark, she decides to do something whimsical, non-practical and entirely fun – she enrolls in a baking class in Paris.
Since Thanksgiving – not to mention Thanksgivukah – is famously the holiday of beloved sides, we at JW Food & Wine thought it high time that we cracked open Victoria Dwek and Leah Schapira’s new “Starters & Sides Made Easy” (Mesorah Publications).
Liz Neumark realizes that she may not be able to change the world. But she’d like to change the next meal for people who don’t yet understand the links between farm and table, between a carrot that’s just been pulled out of the ground and an unforgettably flavorful dinner.
Driving through the California farmland near my home, I was listening closely to an interview on National Public Radio with Michael Pollan. He’s a hero in these parts, and I was really surprised to hear him say that he’s had to eat restaurant food while on tour for his new book, “Cooked: A Natural History of Transformation.”
Tucked behind a bookstore on the grungier east side of Austin, Texas is the only Jewish-style food truck in a city known for its robust street food scene. Named "Schmaltz," which means both chicken fat and overly sentimental, the trailer paradoxically offers vegetarian food, such as falafel, kombucha and a vegan Reuben.