Fermenting and Foraging: Resourcefulness in the Historical and Contemporary Kitchen

Today, techniques such as fermenting and foraging are increasingly appealing to those seeking to create economical, nourishing, waste-free meals. This panel, moderated by Jane Ziegelman and featuring chefs Ari Miller and Jeremy Umansky, will explore today’s innovative tactics and the historical precedents for these strategies in the Ashkenazi Jewish immigrant kitchen at the turn of the 20th century. This panel discussion originally took place on November 18, 2020. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member!

You can listen to Fermenting and Foraging: Resourcefulness in the Historical and Contemporary Kitchen online on Radio and Podcast. Open the player on this page to stream the available audio.

Fermenting and Foraging: Resourcefulness in the Historical and Contemporary Kitchen is an episode from New Books in Jewish Studies by New Books Network.

This episode is 57:28 long.

This episode was published on Apr 12, 2026.

Yes. Use the heart button on the episode page to add it to your favorite episodes list.

Yes. This page shows related episodes from New Books in Jewish Studies when more episodes are available from the podcast feed.