The Joys of Jewish Preserving
Taught by Emily Paster
Emily Paster was born and raised in Washington, DC, where her mother was the Director of the Folger Shakespeare Library and her father was chairman of the public relations firm Hill and Knowlton. A graduate of Princeton University and the University of Michigan Law School, she redirected her career from law to cooking and food writing beginning about 10 years ago, when she had her second child. She writes the widely admired blog West of the Loop, primarily about food but with forays into parenting and family life. She is the co-founder of the Chicago Food Swap and is a national leader in the growing food swap movement (community get-togethers where handmade foods are bartered and exchanged). Her previous book is Food Swap (Storey 2016). A resident of River Forest, Illinois, in suburban Chicago, she speaks often in the Chicago area on farm-to-table and garden-to-table provisioning and cooking and she has appeared numerous times on food and cooking segments for the major TV network affiliates in Chicago. Her next book, The Joys of Jewish Preserving will be published on July 15, 2017.
Join Emily Paster, author of The Joys of Jewish Preserving to learn about one of the most vital subtopics in Jewish cooking: preserved foods.
In this class, we’ll explore the history and importance of food preservation, such as pickling and fermenting, in Jewish cuisine, both Ashkenazi and Sephardic. You will learn what makes Jewish food preservation distinctive and how preserving plays a role in many Jewish holiday celebrations.
You will also learn the basics of water-bath canning, an easy and safe method of preserving, through a pickling demonstration. Lastly, we will also sample some iconic Jewish foods that incorporate preserves, like pickled vegetables.
(class size: 15-20, demo + lecture with Q&A and samples)