Pickling 101: Reviving Old World Jewish Food Traditions
Pickling vegetables is at the heart of Ashkenazi Jewish cuisine, which is why a really delicious and crunchy sour pickle can conjure memories of the Old World or the local deli. Come learn how to make pickles using traditional methods and discover the history of vegetable fermentation and its place in Jewish culture. You will leave with a jar of soon-to-be pickled vegetables. Do-It-Yourself pickling also connects us to the seasons and can be an act of environmental activism and cultural reclamation.
Jeffrey Yoskowitz is the co-founder and chief pickler of The Gefilteria, the Brooklyn-based artisanal Jewish food company. He is also the pickler-in-residence at Peck’s Specialty Foods in Clinton Hill, Brooklyn, and this year was named to Forbes Magazine’s 30 under 30 list in Food and Wine.
Location: Feinberg Auditorium (lower level CJL)
Date/Time: 04/03/14 at 4:30 pm - 04/03/14 at 6:00 pm