Joanna O'Leary
Joanna Shawn Brigid "Bridey" O'Leary was born in Alexandria, Virginia, grew up in central Pennsylvania and Massachusetts, and now calls Houston, Texas home. She graduated from Harvard University with a degree in English and earned a PhD in Victorian literature from Rice University. Bridey serves as a culinary consultant, food historian, and travel/food critic for media outlets such as Let's Go travel guides, Wine Enthusiast, BlackBook, the Onion, Houston Press, Houstonia, ColinCowie Weddings, and Fit, Strong & Sexy.
Articles by Joanna O'Leary
The Jewish History of Margarine
The spread we love to hate, but just can't quit.
It’s Time to Rethink The Egg Cream
They have so much more to offer than just nostalgia.
The Nice Jewish Boys Shaping the U.S. Pizza Scene
Great pizza can be Jewish pizza, no matter how you slice it.
The Jewish History of Beano and Lactaid
It's no surprise that these digestion aids were invented by someone Jewish.
The Jewish History of Sweet’N Low
The pink packets hold a special niche in Jewish culinary culture.
The Best Jewish Food in Dublin
Along the streets of Dublin, you'll be surprised to find delicious Jewish eats.
The Surprising History of Pepperidge Farm’s Jewish Rye Bread
This hearty classic has become an indelible staple among Jewish kitchens and delis alike.
The Best Israeli Restaurant in America Might Actually Be In Vermont
Yalla Vermont is pumping out top notch vegetarian cuisine and piping hot fresh pita.
Why Jews Are So Obsessed with Soup Nuts
These tasty crackers can be eaten with soup, salad and even dessert.
The Jewish History of Arby’s
The original roast beef sandwich was actually served on a challah-esque bun.