INSPIRE | LEARN | INNOVATE | EXPERIENCE | REFLECT
Programs designed especially for you by Moment Magazine. Enjoy past programs on a variety of topics and register for upcoming events.
Food
My Life in Recipes with Joan Nathan and Robert Siegel
Joan Nathan talks about her life, family history, and her many adventures discovering Jewish cuisine from around the world.
Hanukkah: The Festival of Cheese with Vered Guttman
Potato latkes aren’t the only tradition on Hanukkah, there’s actually another-cheese! Join Israeli chef and food writer Vered Guttman to learn about the bravery of Judith, how she saved the Jewish people with salty cheese and why Hanukkah has become a Jewish celebration with a feminist angle for some. Guttman demonstrates how to make Polish syrniki cheese latkes, Moroccan sfinge doughnuts and Ukrainian pampushki (fried potato balls filled with cheese)
Chickens and Sheep and Goats, Oy Vey! The New Jewish Farmer with Wendy Rhein, Adrienne Krone and Noah Phillips
All over the country Jews are reconnecting with the land, and some would say the Jewish farming movement is stronger than ever. Wendy Rhein, who bought a 10-acre farm she named Chutzpah Hollow in North Carolina and moved there with her sons in 2021, is one of them. Wendy shares why and how she created a thriving and growing Jewish farm and Adrienne Krone, who has studied Jewish American farms, discusses the movement today and the history of Jewish farming. In conversation with Moment digital editor Noah Phillips, an alum of Urban Adamah, a Jewish farm community in Berkeley, CA.
Let’s Get “Nosh-talgic” with Rachel Packer
Jewish traditions and food have always gone hand-in-hand. From celebrating the holidays to mourning the passing of a loved one, food not only provides nourishment but comforts us as well. Join Rachel Packer, founder of MatzoBall Fitness, for a conversation about the love language of Jewish food and food as an expression of the Jewish soul. She also discusses “poverty cuisine” and how many of the traditional dishes we enjoy today were created out of the meager staples available to Jews at the time.
For the Love of Chocolate with author Michael Leventhal in conversation with Sarah Breger
Who doesn’t love chocolate? Whether you eat it as candy, bake with it to make desserts or simply drink it on a cold day, chocolate has the ability to soothe the soul. But did you know that Jews were an integral part of the chocolate trade centuries ago, helping to introduce chocolate to countries around the world? Michael Leventhal, editor of Babka, Boulou & Blintzes and author of The Chocolate King shares the journey of Jews and chocolate, dating back to the 1600s, a sweet pairing that was Beshert, “meant to be.” Leventhal is in conversation with Moment editor Sarah Breger. This program is sponsored by Moment’s Beshert project.
Rosh Hashanah in an Instant with Cookbook Author Paula Shoyer
Known as the “Kosher Baker,” Paula Shoyer goes beyond desserts in her new book, The Instant Pot Kosher Cookbook. Paula demonstrate how to prepare beet and quinoa salad as well as tzimmes, using an instant pot. Don’t have an instant pot? No worries! Paula also share how to make these dishes the traditional way. Perfect for prepping for the upcoming Jewish holidays.
Charoset From Around the World
There’s more to charoset than just apples, walnuts and sweet red wine. Chef Vered Guttman demonstrates how this symbolic Passover food is prepared around the world. She also makes homemade horseradish and other Passover specialties.
The Great Latke Topping Debate: Oral Arguments on Behalf of Applesauce, Sour Cream, Ketchup and More!
When it comes to celebrating the Festival of Lights, eating latkes (fried pancakes) is almost as important as lighting the menorah. The hard question is: Which topping belongs on them? Whether you are Team Applesauce, Team Sour Cream, Team Ketchup or on some other team, join us as our great thinkers weigh in on why their favorite topping is best—in the spirit of the popular Latke-Hamantash Debate.
Moderated by C-SPAN Director of Communications Howard Mortman.
Panel:
* Sarah Breger, Moment deputy editor
* Barry Friedman, comedian, author
* Dahlia Lithwick, writer, journalist
* Rabbi Douglas Sagal, Congregation B’nai Israel, Rumson, NJ
* Alan Silberberg, author, cartoonist, screenwriter
Culinary Travels with Joan Nathan
Cookbook author Joan Nathan in conversation with Moment Editor-in-Chief Nadine Epstein about her Jewish food adventures in Italy, France, Morocco, Israel, Vietnam and beyond.
Israeli Street Food Beyond Falafel with Chef Vered Guttman
Learn to prepare these flavorful Israeli foods with Moment Talk of the Table Contributor Chef Vered Guttman.
Seven Species Salad & other Shavuot Specialties with Vered Guttman
Chef Vered Guttman shows viewers how to make feta and eggplant burekas pie, seven species salad, Romanian malai and Israeli cheesecake while discussing the harvest holiday of Shavuot.