Glatt

From the beaches of Cabo, Rabbi Benny Hershkowitz, a Chabad rabbi on shlichut, opens up about the unexpected highs and quiet lows of building Jewish life in a place most people only experience on vacation. Living in Cabo with his family, he reflects on solitude, community, purpose, and what it means to create depth and meaning far from the familiar.

From idea to rapidly growing kosher meal-kit service, Adam Goodfriend breaks down the journey of building A Good Friend — the brand making it easier (and tastier) to get dinner on the table. In this episode, we dive into the subscription model, sourcing, menu development, customer loyalty, and how Adam is disrupting the kosher food space with a modern, HelloFresh-style experience.

From a small Cedarhurst café to a summer-town phenomenon and Flatbush’s newest hotspot Chocolate Café has become a community staple. In this episode of Glatt, Yosef Krohn joins us to talk identity, growth, and creating a space people feel good in.

Chef David Kolotkin isn’t just part of kosher dining history—he helped write it. As the executive chef behind the legendary Prime Grill, he navigated the pressures of New York fine dining, the expectations of the observant world, and the relentless pace of restaurant kitchens. In this conversation, we talk about what it takes to survive decades in this industry, how the kosher dining landscape has changed, and what chefs today need to understand about creativity, consistency, and staying relevant. It’s candid, funny, and surprisingly emotional—this is the side of restaurant life you rarely hear about.

Dalia of Dalia’s Detox joins us to explore what it looks like to love food, feel good in your body and make choices that last beyond a “reset.”

Meet Dani Goldblatt, a Los Angeles-based pitmaster who’s redefining the world of kosher barbecue with bold flavor and serious fire. From brisket to boundaries, she’s smoking more than just meat.

In this episode, we sit down with Chef Moshe Wendel, the legendary force behind the iconic (and sorely missed) Pardes restaurant. A true pioneer in modern kosher cuisine, Chef Wendel shares the story behind Pardes, his creative process in the kitchen, and the challenges of staying innovative in the kosher food world.

This isn’t just a food episode—it’s a deep and delicious look at passion, purpose, and what it means to serve something real.

We sit down with Jewish radio icon Nachum Segal to talk about his new book 18 Million Minutes and Counting, reflecting on his decades-long career in Jewish broadcasting. From music to food to unforgettable moments on air, this conversation is as hilarious as it is historical.

In this episode, we sit down with Eliezer Franklin, CEO of Pelleh Poultry, to explore the journey of running a family-owned kosher poultry farm in upstate New York.

Ahuva of @homegrownkosher shares how she built a life rooted in intention—through gardening, sourdough baking, and knowing who you are.

We talk mindset, microbakery moments, and what it means to truly grow from the inside out.