This week, an episode all about… food! Listen in as Stephanie tours the Joyva factory and learns about how the Passover jelly rings (and the marshmallow twists, and the halvah bars) get made at the family-run confection company.

Then, live from Encinitas, CA, our interview with chef Einat Admony recorded at The Hive at Leichtag Commons. She tells us about her Taim falafel empire, growing up Mizrahi in Israel, and bringing the eggplant dish known as sabich to American diners.

You’ve heard us talk about Soom Foods and their tahini-based products, and this week we sit down with Amy Zitelman, who founded the company with her two sisters. (You better believe their parents are kvelling.)

Last but not least, Stephanie chats with Pati Jinich [https://patijinich.com/], the host of Pati’s Mexican Kitchen on PBS. She tells us about growing up in Mexico City eating Ashkenazi dishes that incorporated elements of Mexican cuisine, like gefilte fish a la Veracruzana, and why her family’s Yom Kippur break-fasts are unlike anything she’s experienced in the U.S.

Tell us what you're doing for this year's Seder. Email us at [email protected] or leave a message at 914-570-4869.

Our tour events for April 2020 have been postponed. Stay tuned for updates on rescheduled dates, and join our Facebook group to see much more of us, virtually, in the coming weeks.

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