We love Southern Jewish mash-ups, like chicken gribenes ‘n waffles cupcakes, and sweet potato challah–somehow, these flavors just work together! New Yorkers have a chance to hear how Jews of the South have long embraced these finger-licking flavors on Sunday, September 25 at the Museum of Jewish Heritage.
One of the panelists, Robin Amer, will share how some Jewish families in Natchez, Mississippi embrace treyf foods, like roasted pork covered with cracklings, on Jewish holidays and synagogue-related events. Authors Michael Twitty (Kosher/Soul, Afroculinaria) and Ted Merwin (Pastrami on Rye) will lend further insight into the traditions and tastes of the Jewish South. Pro tip: top off your experience with a visit to the Lox Cafe while you’re there.
treyf
Pronounced: TRAYF, Origin: Yiddish, not kosher
