Latest / Meet Me At The Deli / What Even Is Jewish Food? with Liz and Jeffrey

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What Even Is Jewish Food? with Liz and Jeffrey · Meet Me At The Deli

• 0:14
  Welcome to Meet Me at the Deli, a food advice podcast where the
• 0:18
  Pickles and slaw are always free.
• 0:22
  I'm Liz. And I'm Jeffrey, every episode
• 0:26
  we're answering your burning food and culinary questions, and
• 0:29
  we're sharing stories and insights from years working in
• 0:31
  the industry and living in our self.
• 0:33
  Made so Jeffrey, Hi. Hey, Liz.
• 0:38
  How Are you sure it's Sammy? 'S Romanian.
• 0:40
  Yes, this was a gift. Isn't it a great shirt?
• 0:42
  A. Classic.
• 0:43
  Got a shout out deli's got a shout out.
• 0:45
  The deli universe, you know, Sammy's not a deli, but in the
• 0:47
  deli universe, I. Also, know that you're a sucker
• 0:50
  for swag. You love free swag.
• 0:54
  I love free swag. Send me your swag.
• 0:57
  OK, so couple things that are on my mind.
• 1:01
  We just confirmed that we are going to be doing a live taping
• 1:06
  of Meet Me at the Deli at the Borsch Belt Festival on July
• 1:10
  26th in Ellenville, NY. Very exciting.
• 1:12
  I am so excited because we love the Borsch Belt, full stop.
• 1:17
  Liz, what is full stop? What is the Borsch belt?
• 1:20
  The Borsch Belt is a, it's a, it's a region of upstate New
• 1:24
  York that, that once was the vacation destination of New York
• 1:33
  City's Jews and many other communities, by the way.
• 1:36
  But it was a string of hotels, retreat centers, bungalow
• 1:39
  colonies. And it is famously known for a
• 1:43
  couple of things. This, this region that really
• 1:46
  thrived around what 1920s to 1960s, I would say was the, the,
• 1:51
  the heyday, these gorgeous hotels, the Nevele, which some
• 1:56
  of you have, you may have been to.
• 1:58
  These were hotels that were known for incredible comedy and
• 2:04
  huge portions of food. Huge, huge portions of food.
• 2:08
  We're talking about breakfast. You know, the not even breakfast
• 2:13
  buffet. Forget the buffet.
• 2:14
  You had these waiters that would carry out trays, anything you
• 2:17
  wanted. You could have poached eggs,
• 2:18
  scrambled eggs, pancakes, seventeen kinds of juices.
• 2:22
  That's just breakfast. You know what I mean?
• 2:24
  It was multi course meals and these were very Jewish places.
• 2:29
  I know my father was a waiter in a hotel.
• 2:32
  Which hotel was he in? The Pines OK and your family
• 2:36
  vacationed at. We had a lot like, so there was
• 2:38
  a, there was a Yoskowitz family farm in the Catskills.
• 2:41
  I don't know if you know. That I don't.
• 2:43
  My grandmother and my great aunt Yetta were the social
• 2:47
  coordinators at the Vegetarian Hotel up in the Catskills.
• 2:50
  So good. And I growing up, I even went to
• 2:52
  Kutcher's, which was, you know, one of.
• 2:54
  The Kutcher's is the classic. One, one of the classics and we
• 2:57
  went up. They're like 1 summer.
• 2:59
  I got a taste of it. It's just sort of like I got a
• 3:01
  taste of Mrs. stalls knishes on the, you know, in Brighton
• 3:04
  Beach. I, I, I, I, I, I, I tell the
• 3:07
  Alzheimer's. I've been there.
• 3:08
  Do you know what my favorite term for the Bush Belt is like
• 3:10
  the the region, the sour cream Sierras?
• 3:14
  Yeah, One of the existing terms there.
• 3:16
  Yeah. We both have these connections
• 3:18
  to this place. And the Borscht Belt Fest, by
• 3:20
  the way, is put on by the Borscht Belt Museum and the the
• 3:23
  museum, you know, we we've been connected to the museum.
• 3:26
  We've been at the Borscht Belt Fest and multiple times.
• 3:28
  It's telling the story of this region and this this really
• 3:33
  particular slice of of Jewish immigrant American history.
• 3:37
  And so it's what a fitting place for us to talk bring our bring
• 3:42
  meet me at the deli, you know, to this community, to this place
• 3:45
  and to have some really good conversations while we're there.
• 3:48
  Yeah. And I just would say for me, any
• 3:50
  excuse to be upstate New York in the summer.
• 3:53
  Come on. Yeah, you know, Yeah, OK.
• 3:55
  But but you were mentioning that you got a cool text from a
• 3:58
  friend. I got a phone call from my
• 4:01
  friend, a friend of mine, my friend Clarence from college.
• 4:04
  So if you remember last episode, we had Adam Chandler on as our
• 4:07
  guest. We talked, we had a question
• 4:10
  about celebrity sandwiches. And at the end of the
• 4:13
  conversation, I don't remember if it was you or him.
• 4:15
  And you said next like, let's all have an idea of what our
• 4:19
  celebrity sandwich is like if we.
• 4:21
  Were to What is our sandwich? If we were to go, if you were to
• 4:23
  go to the deli and order the Liz Alpern, what would that be
• 4:26
  right? I want it.
• 4:27
  I want it. So I so first of all, first of I
• 4:30
  did not have this answer. I I struggle with the concept of
• 4:33
  favorites like like what sandwich would I choose?
• 4:36
  You may not know this about me, but I when I was in high school,
• 4:39
  every day I made a different sandwich.
• 4:41
  I got my college essay on creative sandwiches.
• 4:43
  So like choosing a favorite who that would represent?
• 4:45
  Me, I had trouble choosing. I did not know that you that you
• 4:49
  had a sandwich. Every day, big part of my
• 4:50
  identity. That said, I got a call from my
• 4:53
  friend Clarence, who listened to the episode and called me up
• 4:55
  just to tell me, guess what, I know my sandwich.
• 5:00
  And so Clarence called. Clarence.
• 5:02
  Gave me gave me his sandwich. So you ready for it?
• 5:07
  OK, a white bean hummus ricotta salata roasted like a thinly
• 5:11
  sliced roasted eggplant on ciabatta.
• 5:15
  Wow. So and Clarence has Italian
• 5:18
  heritage, so you can kind of hear it in the sandwich.
• 5:20
  That's a yeah, that's a Italian vegan ified sandwich for me.
• 5:25
  Ricotta salata. There's there's cheese.
• 5:26
  Oh right, there's cheese. OK, so vegetarian ified.
• 5:31
  Yeah. What's intriguing to me is that
• 5:33
  it's it's it's intriguing that someone would say white bean
• 5:37
  hummus is part of their celebrity sandwich.
• 5:38
  So SH Clarence bless you. Well, and Clarence's partner
• 5:45
  shared their sandwich as well, so ready for this one.
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  Rye bread, hummus, Pickles. I feel like it doesn't know what
• 5:56
  is its ethnic identity. The sandwich.
• 5:57
  Like, but you don't have to know.
• 5:59
  I appreciate it like you got some crunch from the Pickles.
• 6:01
  It's simple, easy to pack for a picnic.
• 6:04
  I'm just going to say I like, I like both of these sandwiches.
• 6:06
  Yeah. They are not like Larry David
• 6:09
  would not want anything to do with these sandwich.
• 6:11
  No, no, no. You know what I mean?
• 6:12
  There is no fish. It's like, it's like all wrong
• 6:15
  but you know. Yeah.
• 6:19
  I feel more stumped than ever, Like I didn't even think about
• 6:22
  the universe where there was like wiping hummus on my
• 6:24
  sandwich on my celebrity sandwich.
• 6:26
  I was delighted just to like, I was like, Clarence, hey, thanks
• 6:29
  for doing my homework for me. I don't have to copy.
• 6:31
  Listening to the. End listening to the end like
• 6:34
  you listen all the way through. So I love that.
• 6:36
  So I wanted to share that with. You Clarence, I love that.
• 6:38
  I too got an amazing text from someone and I want to share it
• 6:42
  with you. Yes, so you might recall our
• 6:45
  episode. What about Pacha?
• 6:47
  How can I forget? Right, right.
• 6:49
  Pacha. It just doesn't go away.
• 6:50
  We do a whole episode of our podcast and it it follows us.
• 6:54
  So here is this amazing text I got from my friend Leora.
• 6:58
  She said it's poking around the Internet.
• 7:00
  She did not know that we had this show.
• 7:01
  And your episode, your your show came up and I saw the episode
• 7:05
  about Pacha and I had to listen because my father talks about
• 7:09
  Pacha all caps all the time. He has talked about it for as
• 7:14
  long as I can remember. Sometimes as a memory, sometimes
• 7:19
  as a joke, sometimes just to root a conversation in something
• 7:24
  Jewish. And he knows that will make the
• 7:27
  person feel connected to the olden days.
• 7:30
  Wow. So so she shared a little bit
• 7:34
  more about sort of using Pacha as a way to connect with her dad
• 7:38
  and sharing the episode with him, but also because she was
• 7:41
  like, I never took it seriously. And I finally.
• 7:45
  Got it. Wow.
• 7:46
  So. Thanks Leora for sharing.
• 7:48
  That was very moving to us and thanks for listening to What
• 7:53
  About Pacha? And if you haven't listened to
• 7:54
  that one, you might be intrigued to listen now.
• 7:56
  An instant classic. OK, well, that was amazing.
• 8:00
  That's so beautiful. OK, let's get into some
• 8:02
  questions. Let's do it, all right.
• 8:03
  We got a lot of good ones today. OK, why don't I read the first
• 8:06
  one? Hit it OK.
• 8:08
  This is from Jess in Manhattan. I love Jewish deli food and
• 8:14
  other Jewish food in general. I particularly enjoy noodle
• 8:17
  cogel in parentheses, the sweet kind, brisket, knishes, latkes,
• 8:22
  matzo ball soup, pastrami, Pickles, and hala.
• 8:24
  Loving this list here. However, I have so many food
• 8:27
  sensitivities, allergies, and limitations when it comes to
• 8:30
  food. Where in New York City can I
• 8:32
  find a place that is super allergen safe and will make
• 8:35
  modifications and accommodations to us Jews with gut issues?
• 8:39
  Considering most Jews have gut issues, I'm always surprised by
• 8:41
  the lack of this. And that's it.
• 8:44
  So the question here is, what about what about people with
• 8:48
  food sensitivity? Right?
• 8:50
  So so, yeah. So, Liz, anything, anything that
• 8:53
  jumps out of you? Any thoughts?
• 8:54
  I have some thoughts here myself.
• 8:55
  Yeah, I have so many thoughts, you know, where do I even begin?
• 8:59
  You know, I thought about this question a lot.
• 9:01
  And this, this is something that people ask us a fair amount.
• 9:03
  It's not uncommon for people to have food sensitivities, food
• 9:07
  allergies, you know, they're on an elimination diet, they're
• 9:10
  doing something and they but they still want to hold on to a
• 9:12
  flavor or taste that is meaningful, traditional, reminds
• 9:15
  them of childhood. And so this is something that
• 9:18
  comes up, a few immediate thoughts are that in this world
• 9:25
  of newer delis opening for a younger crowd, I definitely see
• 9:31
  more on the menu that is allergen friendly.
• 9:34
  So I would just say generally, like I've seen more delis, maybe
• 9:37
  not a catches, but but more of the new delis having gluten free
• 9:42
  bread on the menu, right? I'm seeing them do even labeling
• 9:46
  things right, which can be really hard at a classic
• 9:48
  institution. They're not necessarily labeling
• 9:50
  things right. Yeah, I'm seeing some of those
• 9:53
  items being highlighted. I'm seeing something like a
• 9:55
  Latka, which is easy to be gluten free, being made gluten.
• 9:59
  Free. It rarely is though, actually,
• 10:01
  but. It's not, it's not hard to do
• 10:03
  it. So you're seeing it a little bit
• 10:04
  more, you know, but yes, it is really that what I guess I'm
• 10:07
  seeing is more of that happening like I'm just seeing a general
• 10:11
  in, in the newer delis that are opening up.
• 10:14
  I am we are also seeing a, a movement toward vegan delis that
• 10:21
  we've seen, which does not always solve food sensitivity
• 10:24
  issues, right. That does not mean that you're
• 10:26
  going to have gluten free, but we are seeing like in in
• 10:30
  Rochester, grass fed Rochester, right?
• 10:32
  We're seeing in Brooklyn in my neighborhood, there's a deli
• 10:35
  called ATM vegan Deli. Oh, I don't know that one.
• 10:38
  It's like it's kind of like a counter that you take things
• 10:40
  out. There's not like a sit down and
• 10:42
  it's not necessarily a Jewish deli.
• 10:44
  It's it's a little bit more like a deli that, but there are
• 10:47
  referential things. So there's like a mushroom
• 10:49
  sandwich, you know, and they definitely have gluten free
• 10:52
  bread and they're making sure they fry their fries in oil.
• 10:55
  That's like clean oil, right? So it's like there's things that
• 10:58
  are happening. Mort and Betty's in LA doing a
• 11:01
  lot of stuff. I mean, I'm thinking Orchard
• 11:03
  Grocer on the Lower East Side, which is a vegan and it's not
• 11:06
  quite a deli, but it's like in this on the Lower East Side,
• 11:09
  they're doing sandwiches. They're.
• 11:10
  Creative and. It happens to be vegan, but it's
• 11:12
  also doing like very vegetable forward alternative kind of
• 11:17
  things. Yes.
• 11:18
  OK, so you're saying lean into like the new bougie gentrified
• 11:21
  deli? I think for me that is my first
• 11:26
  first response. So I would say I think this is
• 11:29
  super real. Like I'm not even thinking about
• 11:31
  answering the question as where to go as much as like what did
• 11:34
  what to do about these sensitivities and what you know.
• 11:37
  So I will say, yes, so many people in my life have various
• 11:42
  food sensitivities of all kinds. I should mention my grandma
• 11:45
  Lily, the one who went to the Vegetarian Hotel and the
• 11:47
  Catskills. Not only a vegetarian, she dealt
• 11:50
  with many, you know, medical issues and health issues, and
• 11:54
  she was a health purist like she was.
• 11:57
  Your father's mother. My father's mother, OK, really
• 12:00
  eating healthy. She did not want my dad going to
• 12:02
  the deli like going to one of the famous stories in the family
• 12:05
  was when my father in like up in the Catskills of the vegetarian
• 12:08
  hotel. He, he and his father, my, who
• 12:11
  I'm named after Grandpa Julius, they got in the car and they
• 12:14
  drove to Kaplan's in Monticello and they got a hot dog.
• 12:19
  And you know which, my love of hot dogs and they came back and
• 12:23
  I met. He always said he snuck away.
• 12:24
  I said, dad, couldn't she tell? He's like, she could smell it
• 12:27
  all over us. Oh my God.
• 12:28
  But so she went to this vegetarian hotel and what I,
• 12:31
  what I, I, the question is where to go out to get these foods?
• 12:34
  But what what I actually hearing is, you know, the Jewish foods,
• 12:38
  the delis aren't so healthy, but actually the deli, my
• 12:41
  grandmother not liking my father going to the deli is actually
• 12:45
  similar to a lot of Jewish mothers who didn't want their
• 12:47
  kids going to the deli because the deli wasn't the health a
• 12:49
  place to go get healthy foods. It was a place you got, you
• 12:52
  know, cured and salted and smoked and nitrate full foods.
• 12:58
  This wasn't the good healthy food was at home.
• 13:00
  So the annoying answer to Jess is the best place to get these
• 13:03
  things is at home and a lot of these traditional foods eating,
• 13:08
  eating, you know, your live culture pickled food, having
• 13:11
  your nourishing broths and soups.
• 13:14
  Right, Matzo ball soup is eat. It's just matzo ball soup.
• 13:16
  There's a lot there eating your, your gluten free buckwheat,
• 13:21
  roasted buckwheat, kasha. These things are actually,
• 13:24
  there's a lot of gluten free stuff.
• 13:25
  Yeah, in our in our cookbook, we have a kasha, A buckwheat bread.
• 13:29
  So there's a lot of ways there's actually a history of
• 13:32
  nutritional gut friendly foods within the the Eastern European
• 13:35
  Jewish Canon. The deli isn't the best
• 13:38
  representation of that. So I just want to get that out
• 13:40
  of the way to say. And so, yeah, my grandmother was
• 13:43
  someone who cooked a lot of those foods at home.
• 13:45
  Sometimes, you know, they weren't always the best, most
• 13:48
  flavorful. My grandma Ruth is known for the
• 13:50
  better cooking, but she was able to eat a sensitive diet and
• 13:53
  still kind of be in keeping with this Eastern European Ashkenazi
• 13:57
  Jewish. Approach.
• 13:59
  Yeah, I have a friend who's gluten free who just had a who
• 14:02
  just had a baby and I and I made as sort of my my meal for them
• 14:07
  and their meal train. She really wanted Latas, but all
• 14:10
  the latas nearby were always filled with gluten.
• 14:13
  So I made gluten free latkes and she was so delighted.
• 14:15
  It was so easy. I just potato starch.
• 14:17
  I didn't put any flour, nothing, no bread crumbs.
• 14:19
  It was really easy. So I would just say consider
• 14:23
  thinking about making some of these foods on your own.
• 14:25
  Not too complicated. We can provide some recipes.
• 14:28
  But secondly, go to the deli and if you order kasha not with the
• 14:32
  varnishkas, not with not not that varnishkas or noodles, but
• 14:34
  not with the the bow ties and you just get kasha and mushrooms
• 14:38
  you're. Delicious.
• 14:39
  A wonderful, wonderful treat. You get your chicken soup, no
• 14:42
  noodles, no matzo balls. Have it with some kasha in
• 14:45
  there. Great.
• 14:45
  We're having so good. Have it just with vegetables,
• 14:47
  straight up. You know, listen, you don't need
• 14:50
  the bread for the pastrami. Just go, go.
• 14:52
  If you go to Katz's, sometimes it'll slice some pastrami.
• 14:54
  If you, there's nothing. It was like in our last episode
• 14:56
  with Adam. You just meet into face.
• 14:58
  Examine that. I've cultured Pickles your
• 15:00
  sauerkraut. Those are so good for your gut.
• 15:03
  So there's ways to explore that gut health.
• 15:06
  You just might have to be the annoying patron at the
• 15:08
  restaurant. But guess what?
• 15:10
  Half of the deli are annoying patrons.
• 15:12
  Think about all of the people scooping out bagels in on Long
• 15:15
  Island, or do I say South Florida, you know, think about
• 15:19
  all of the all the low fat pastrami orders that are out
• 15:23
  there. We're already annoying.
• 15:25
  So annoying. Just annoying.
• 15:27
  Just. So annoying.
• 15:29
  I I love it, Jeffrey, I love it. I love these two sides of our
• 15:33
  answers. This is great.
• 15:35
  And, and, and I would say ultimately, you know, some of
• 15:40
  what I hear in this question as a sort of like yearning for a
• 15:44
  way that maybe just used to be able to eat and can't eat and
• 15:48
  like, and I hear that and that is, that's real.
• 15:50
  You know, I have uncles who all had heart attacks and you know
• 15:53
  what they don't eat at the deli anymore, right?
• 15:55
  It's like they don't eat that food anymore.
• 15:57
  And I know they, they've like that.
• 15:59
  That's a thing. It's like you have to you're,
• 16:01
  you're yearning for something that maybe you can't have any
• 16:03
  more. And so you have to kind of do
• 16:05
  your best and have it in doses in whatever way your body can
• 16:08
  take and and know that like that is hard.
• 16:12
  Just like you yearn for a recipe that someone used to cook for
• 16:15
  you. You know, that is no longer with
• 16:17
  us. That's food.
• 16:18
  What I think will be fun, by the way, is if we put like an anti
• 16:21
  inflammation or like a allergen free like some of the recipes
• 16:24
  that we love. I'm thinking like check.
• 16:26
  The show notes. No borscht things like.
• 16:28
  That yeah, we got some. Great stuff there.
• 16:29
  We got some good stuff. And so we'll be just, we'll be
• 16:31
  in touch with some recipes. Yeah.
• 16:33
  Thank you for the question. Great question and would also
• 16:38
  actually love to hear anybody else's take on any of this
• 16:41
  because I think it's a really interesting question.
• 16:42
  If there's any spots we missed, let us know.
• 16:46
  By the way, if you have a question, don't forget to submit
• 16:48
  it to us. We love a question.
• 16:50
  DM us. There's a form in the show
• 16:53
  notes. Fill out the form in our link in
• 16:56
  bio Check it out. This.
• 16:57
  You're so good at remembering to.
• 16:59
  I just, I just want those questions, you know, I'm feeling
• 17:02
  it. OK, OK.
• 17:03
  Shall I, shall I read our next question?
• 17:05
  OK, what makes iconic foods like Holla Jewish if their origin was
• 17:17
  German? From Laney in Tampa, I've just
• 17:24
  ready to for Jeffrey to unleash. Oh my gosh.
• 17:27
  He's gonna unleash. No, no, no.
• 17:29
  What a great question. It's a great question.
• 17:31
  So, so I think let's just provide just like a little bit
• 17:33
  of context here, which is that Laney from Tampa is implying
• 17:38
  that the origin of Hala really is a German bread, not an
• 17:42
  explicitly Jewish bread. So what makes a food Jewish?
• 17:46
  I think that's the question. Yeah, this is a great question.
• 17:49
  We actually have a debate, We've had an ongoing debate for years
• 17:54
  about our like, so even even just the term Jewish, right?
• 17:59
  I think we tend to use when it's a specific food, you know, like
• 18:03
  let's just talk about kasha, for example, we'll often say, you
• 18:07
  know, Eastern European or Ashkenazi Jewish, but in Kala I
• 18:09
  can say that's one of those foods that now it's kind of
• 18:11
  transcended ethnic identity. It's become if you go, you know,
• 18:16
  around the. World Jewish culture.
• 18:18
  Culture kala has become so ubiquitous.
• 18:20
  It's been embraced. In some ways it's become part of
• 18:22
  this like extended Jewish. So I would say that you can
• 18:25
  really make the case that just from a descriptivist
• 18:28
  perspective, you go to any community around the world and
• 18:32
  most of them, maybe if you go to Ethiopia, it might be different,
• 18:35
  you go to India, but most places around the world, Tala will be
• 18:38
  served on the Sabbath. Origin or not, it is.
• 18:41
  It is there. It is omnipresent.
• 18:43
  Anthropologically speaking, yeah, anthropologically speaking
• 18:46
  is a complicated approach to take.
• 18:48
  So I celebrate Christmas every year by eating Chinese food in
• 18:52
  the Jewish style. And to me, like that is a Jewish
• 18:55
  ritual. It's not a Jewish food, right?
• 18:56
  But so it becomes complicated. I I love this question from
• 19:00
  Laney because I think about this all the time and I tend to think
• 19:04
  that there are very few foods that have any Jewishness
• 19:08
  inherent. Inherent, right?
• 19:09
  It's the feeling we get from these foods that we ascribe to
• 19:14
  them that make them like this. So the example hollows a good
• 19:16
  example. Can you guess what I what I the
• 19:18
  example I like to use? Pickles, Pickles, Pickles.
• 19:23
  Pickles. I grew up, come on.
• 19:25
  And did you grew up thinking Pickles were Jewish?
• 19:27
  Of course, I grew up thinking Pickles were like the most
• 19:30
  Jewish food imaginable. Right Lower East Side barrels,
• 19:35
  Kosher dills, Pickles. Hey right, you're at the at the
• 19:39
  deli. Boom, Pickles.
• 19:41
  Yeah, Pickles on the plate. It's just part of part of the
• 19:43
  everyday. And guess what?
• 19:47
  Well, all around, all around, you know, the world, people eat
• 19:51
  Pickles. But when I, when I went to
• 19:53
  Poland for the first time, every single meal, Pickles.
• 19:56
  And all the Poles, they were eating the same kinds of
• 19:58
  Pickles, sour, they got their half sours, they were eating
• 20:01
  sauerkraut with every meal. And this thing that felt so much
• 20:04
  a part of my Jewishness and my Jewish identity, this food that
• 20:08
  felt so Jewish was also Polish. It was also Lithuanian.
• 20:12
  It was also Hungarian. It was also German.
• 20:15
  And I really had to contend with that.
• 20:17
  What actually is Jewish about these foods?
• 20:19
  And it turns out like very little.
• 20:22
  It's just, you know, the many Jewish picklers and immigrants
• 20:25
  came and started selling Pickles and we became identified with
• 20:28
  them. Kala, like the the joke I always
• 20:31
  make is if you go and get some brioche at Trader Joe's, it kind
• 20:33
  of tastes just like the kala. You know, store this butter and
• 20:36
  there's some dairy in there. It's kind of just brioche
• 20:39
  braided and it's dairy freed. So that's kind of my take on it
• 20:43
  and that maybe that's simplifying it.
• 20:45
  No, I don't even know if it is. Yeah, Yeah.
• 20:47
  I mean, look, you know, I'm with you on this.
• 20:49
  And there is this argument to be made that there are some foods
• 20:54
  that have a fundamental Jewishness to them, among them
• 20:59
  matzo, right, which is a you could you go, it's just a
• 21:03
  cracker. We've been do this for already,
• 21:05
  Jeffrey. It's a cracker.
• 21:07
  It's a thin, crunchy cracker. Everybody has a cracker or a
• 21:09
  flatbread, right? Or a flatbread.
• 21:10
  But a matzah needs to be made in a certain amount of time.
• 21:15
  And it is also ritualized. So it has this double whammy
• 21:18
  that like you see it. But you're absolutely right.
• 21:19
  If you just somebody just saw that on the table and didn't
• 21:23
  know any of the context of how it was made, they would
• 21:25
  absolutely could just say it's a cracker, it's a flatbread.
• 21:28
  Sure, but there's more to the story with Matza, right?
• 21:32
  That's what people say. Yeah, it's listen, I hear you.
• 21:34
  I say, I hear you. And I think that the word that
• 21:37
  you said, their context is everything here.
• 21:39
  Yes. And so I think about, you know,
• 21:42
  I think about being in Scandinavia and there being all
• 21:45
  this smoked fish everywhere and and they're being herring.
• 21:48
  And I was, I was in Stockholm and I went to the markets.
• 21:51
  Salmon, Harry. It's amazing.
• 21:53
  And these are all these things that I associate with being
• 21:55
  Jewish, right? In New York, you go to Russian
• 21:57
  daughters, you go to, you go to your shell skis in Brooklyn,
• 22:00
  your appetizing shops. And so I, I go there and there's
• 22:04
  all these smoked fish and things and there's Pickles and
• 22:06
  everything. But you know what was missing?
• 22:08
  Bagels and schmear. And I was like, what am I going
• 22:10
  to eat this smoked fish on, right?
• 22:12
  And so and so even though, like, so there's something about the,
• 22:16
  the locks, the Nova that herring and they're being on A at a the,
• 22:22
  you know, luncheon after a kiddish.
• 22:24
  Right, and it is Jewish. And being on a bagel with the
• 22:27
  Italian capers, you know, like nothing in that sandwich besides
• 22:31
  the bagel itself really can claim any Jewishness.
• 22:34
  And even the bagel this questions, right?
• 22:35
  But the together and the context in which we eat it, the
• 22:39
  experience is what makes it and the way that we love it, like
• 22:44
  the, the, the joy you bring. So to me, it's that joy that
• 22:49
  comes with like this, the familiarity and the love and the
• 22:52
  obsession with some of these foods.
• 22:55
  And like holla, like we're obsessed with holla.
• 22:57
  Like obsessed. I've seen, I saw a woman wearing
• 22:58
  holla necklace and holla earrings the other day, you
• 23:03
  know? And her dog was named Holla.
• 23:05
  It was so weird. So, so I think, you know, I am
• 23:10
  aligned with you. I always push back a little bit
• 23:12
  on the, on the matzah thing, maybe the cholan thing, the slow
• 23:15
  cooked Sabbath Stew, very particular.
• 23:17
  It's not just a Stew, it's something else.
• 23:19
  However, I think that like what we come across a lot in our work
• 23:24
  is people saying things like they want to know the origin.
• 23:27
  They want to know where did rugelach come from?
• 23:29
  Where did bagels come from and and where did a knish come from?
• 23:33
  And we can answer as best as we can, right?
• 23:35
  And we have lots of historical information about all of these
• 23:38
  things, but we can't I, I feel what I always have to say is
• 23:41
  you're never going to get as satisfying of an answer as you
• 23:44
  want, because these are not single origin foods, right?
• 23:47
  These are not foods that come from one specific place and
• 23:50
  time. These are foods that clearly
• 23:53
  evolved, changed. There were Jewish and non Jewish
• 23:56
  hands on them at any given moment.
• 23:58
  They didn't, you know, they weren't like somebody said, and
• 24:00
  now I've created the knish. And this is what a knish is.
• 24:03
  It's like it's dough wrapped with stuff, right?
• 24:04
  Like that didn't happen. So I always have to tell people
• 24:07
  when they want to know the origin of a food.
• 24:08
  I'm saying, I'll say I'll tell you as much of the story as I
• 24:11
  know, but there's so much of the story I don't know.
• 24:14
  The first of all, there are historians whose job it is to
• 24:16
  dig in, and even they can only know as much as they can know,
• 24:19
  right? So for me, that is also
• 24:22
  important in this question is that you?
• 24:26
  No one can. Can anyone really claim anything
• 24:29
  yet? There are times and places that
• 24:30
  people can claim things. But in this context, when we
• 24:33
  know that Jews have moved from place to place in assimilated,
• 24:36
  lived with their neighbors, have brought ingredients from here to
• 24:40
  there, and combine them with ritual practices, to say that
• 24:44
  really anything is Jewish is a little bit problematic without
• 24:48
  the context, without the rest of that story.
• 24:51
  So in America, Pickles are Jewish because Jews popularized
• 24:55
  them here, because they're called kosher dills at your
• 24:58
  standard grocery store. But is a pickle code?
• 25:01
  Is a pickle Jewish? I, I, I appreciate what you said
• 25:06
  and I'll just say a couple things.
• 25:07
  One is, I think what we struggle to appreciate is that Jews were
• 25:11
  the popularizers of a lot of these foods.
• 25:13
  We were the spreaders, the transmitters.
• 25:15
  So, so in, in New York, while Pickles were enjoyed by many, it
• 25:20
  was, they were popularized here. I mean, there were Dutch
• 25:22
  immigrants beforehand who brought Pickles and Germans, but
• 25:25
  they were really popularized in the New York consciousness right
• 25:28
  by the Jewish community here. That said, when I went to the
• 25:30
  Rosendale Pickle Fest in 2008 and I was there with lacto
• 25:34
  fermented sour Pickles, I was in a sea of vinegar brine Pickles
• 25:39
  and it was the least Jewish place that I've ever been.
• 25:42
  And. These Jewish places and.
• 25:44
  Here I was like the only, you know, with the only Jewish
• 25:47
  pickle in the bunch. Right, and you're at a pickle
• 25:49
  festival. I'm at a pickle festival and and
• 25:52
  go so, yeah. So The thing is, I think that
• 25:53
  there's a whole pickle culture and tradition in the South and
• 25:56
  the Midwest that has nothing to do with Jewishness.
• 25:59
  Absolutely. It's the, it's, it's this
• 26:00
  particular style of pickling that we have here in New York
• 26:04
  that makes a lot of Jewish people feel, hey, this is me.
• 26:08
  But it makes other people feel like it's them too.
• 26:09
  And I think we need to hold that too.
• 26:11
  Yeah, Yep. Interesting, Lanny, great
• 26:15
  question. Cool question to talk about this
• 26:17
  all day. Yeah, definitely have.
• 26:21
  All right. We got one more today, OK.
• 26:24
  So this is from Eliza in Brooklyn.
• 26:28
  I see a lot of schmear options, cream cheese schmear options and
• 26:32
  I'm not sure how I feel about them.
• 26:34
  Sweet seems straight up wrong. Thoughts.
• 26:39
  I appreciate. I appreciate the simplicity of
• 26:41
  this question. It's very New York insidery.
• 26:43
  It's like not even mentioning that at a bagel shop.
• 26:46
  There's no context. Just around, there's a lot of,
• 26:48
  there's a lot of options around. Bagel shops There are a lot of
• 26:51
  sweet cream cheese varieties. Or just, I don't think it's just
• 26:55
  the sweet. The sweet seems straight up
• 26:56
  wrong, but we can say, you know, you're, you're there.
• 26:59
  There's olive pimento, there's a tar cream cheese.
• 27:02
  There's, you know, your your vegetable cream cheese, chive
• 27:05
  cream cheese, salmon, cream cheese, blueberry cream cheese,
• 27:07
  strawberry cream. Cheese.
• 27:09
  Honey walnut cream cheese. There's crazy cream cheeses.
• 27:13
  So many cream cheeses. Yeah.
• 27:15
  How do you feel about those? All right, Yeah.
• 27:19
  So I'm with some friends the other night and they they're
• 27:21
  telling me about how they love blueberry bagels, two of them,
• 27:26
  close friends of mine. And they know me well enough.
• 27:29
  And they say, Liz, we know you don't approve.
• 27:31
  We know you're not comfortable with us liking blueberry bagels.
• 27:36
  But then you know what they said?
• 27:38
  I said, Liz, have you ever had a blueberry bagel?
• 27:42
  And I was like, no, so then this is 48 hours ago.
• 27:49
  This just happened. And I had to think about this.
• 27:53
  And they said, Liz, try it. Just fucking try it.
• 27:58
  And I think the schmear thing might be the same.
• 28:02
  I think that maybe I look upon those sea of schmears and like,
• 28:07
  Elisa, I judge them. I'm like, who would want all of
• 28:10
  these flavors of schmear? But do I get them?
• 28:14
  Do I try them? What if I like them?
• 28:16
  And like, is that a betrayal to me?
• 28:18
  And like, what do I think? Am I just holding back on
• 28:22
  principle? You know what I mean?
• 28:24
  Like let's, let's, like why can't I get past a poppy bagel
• 28:28
  with chive cream cheese, you know, with scallion cream cheese
• 28:31
  and lox, Like can I go? And, and it's like, I won't, I
• 28:35
  won't go further than that. And when you're at a party and
• 28:38
  they have them, they're always just going to have the cream
• 28:40
  cheese, the standard and maybe some lox cream cheese and maybe
• 28:42
  some, some scallion cream cheese.
• 28:44
  So it's like you don't even get the chance to try it.
• 28:47
  Wait, did you not eat a blueberry bagel?
• 28:48
  No, we weren't at a bagel shop. We were at a bar.
• 28:51
  But then like. I haven't had it yet, it was
• 28:54
  just this just happened. I'm going to propose first.
• 28:56
  Tomorrow I do it. No, you do it here.
• 28:58
  You do it in. Like in the podcast studio, next
• 29:01
  time we record in the. Future time, OK.
• 29:03
  I'll do it. OK.
• 29:06
  I've had a little bit. A blueberry bagel I can speak
• 29:08
  to. That you have had it so.
• 29:09
  You know what, I, I will say a couple things.
• 29:12
  I am, I'm like tired of all of the bagel purity.
• 29:15
  Like there's a lot of bagel purity out there.
• 29:17
  I I I I I feel it myself like all I really want like even
• 29:20
  though. It's interesting you say that
• 29:21
  because I feel like you you're a little bit of a bagel purist,
• 29:24
  but OK. I am I'm I'm obnoxious bagel
• 29:29
  purist like I I hate myself. Why can't I just enjoy a honey
• 29:32
  walnut cream cheese on a? Like you would put honey walnut
• 29:36
  butter on bread and feel fine about it?
• 29:38
  Yeah. Yeah, it's, it's kind of a funny
• 29:40
  thing. So I, I, I, I, it's such a
• 29:41
  beautiful craft and I respect it so much.
• 29:44
  And I want the like, I want what I want.
• 29:47
  I want maybe a poppy seed, maybe a sesame like usually in
• 29:50
  everything bagel. And I want like I want, I want a
• 29:53
  savory cream cheese, right? I want that.
• 29:55
  You want the savory I. Want and I usually like one with
• 29:57
  an allium of some kind, so maybe it's chives, maybe it's
• 30:00
  scallions of some kind. But like I've had dills and
• 30:04
  other playful nods to the tradition.
• 30:07
  Like that's for me, that's like the most creative.
• 30:08
  I want to get like dill, like dill on the cream.
• 30:12
  And then I want, of course I want Lox or Nova, some tomato.
• 30:15
  Like I want the classic. That said, if we just think
• 30:19
  about it, take a step back and say it's just like bread.
• 30:23
  The breakfast sandwich. And it's people want sweet and
• 30:25
  like I've I've had these fleet sweet cream cheeses and they are
• 30:28
  flavorful. So I want to have a space as an
• 30:31
  obnoxious bagel purist in my life for people who like
• 30:34
  blueberry bagels with sweet cream cheese.
• 30:36
  And I can think back to a time of my life when I was in high
• 30:39
  school. I spent a summer at the
• 30:40
  University of Michigan and doing one of those summer programs.
• 30:43
  Yes, of course. The only bagel place nearby was
• 30:46
  the Einstein Brothers Bagel Shop, and this is one of these
• 30:49
  Midwestern chains. I think they have them maybe all
• 30:52
  around the country seen them. And so, you know, I didn't know.
• 30:55
  But you know, even though I, I came from this world of New
• 30:58
  Jersey bagels, I didn't know better.
• 31:00
  And I ordered the asiago bagel and I liked it and it was the
• 31:04
  first time I had it and I had a honey walnut.
• 31:07
  Salty it's good I. Had a honey walnut like sweet
• 31:10
  cream cheese. On an asiago bagel.
• 31:12
  On like a different bagel of different.
• 31:14
  I wouldn't. I knew enough.
• 31:15
  OK, OK. And like, yeah, I knew what I
• 31:19
  was doing wasn't like I wasn't going to the bagels for you in
• 31:22
  in New Jersey where we used to go with the Chateau in Maplewood
• 31:26
  in Melbourne. But what?
• 31:29
  But I'm like, this was it, Was it satisfied something?
• 31:32
  And like, that's what most people get access to.
• 31:34
  That's what they know. That's what's interesting to
• 31:36
  them. And I, I think about, I think
• 31:39
  about your friends went a bagel shop in Kentucky.
• 31:42
  Yep. Who?
• 31:43
  And people came and said, oh, I'm here for the Jewish
• 31:46
  doughnut, you know? Yeah.
• 31:47
  And they came, they didn't know. And of course they expected.
• 31:50
  It's like a doughnut. They want something sweet.
• 31:52
  I really. So I want to have a place for
• 31:54
  them, even though I find it abhorrent, the idea of these
• 31:58
  foods, those sweet cream cheeses.
• 32:00
  So, so our, our hot take is we need to open our minds, yeah.
• 32:08
  I do think we need to try a couple of sweet bagels and cream
• 32:11
  cheese. On on here.
• 32:13
  OK, Because I am going to Long Island tomorrow.
• 32:14
  So I'm like, should I try something tomorrow?
• 32:17
  Maybe you should just try it. Just try tomorrow and I'll bring
• 32:19
  it to you. Yeah, I can figure it out.
• 32:20
  I'm just saying if I'm going to Long Island, I should probably
• 32:22
  get a bag. Maybe you should.
• 32:23
  Scoop it out or get a Flagyl. I Love Actually.
• 32:25
  I actually always get a flagyl at the place.
• 32:28
  I mean like and. This idea I love a flagyl.
• 32:30
  Let's also just say this is how these foods evolve and like we
• 32:33
  may not always like these evolutions.
• 32:35
  And that said like things like the cinnamon Raisin bagel, which
• 32:38
  we, you know, discussed a few weeks ago that like that was
• 32:41
  invention of lenders. That was a modern American bagel
• 32:44
  innovation, but it had reminiscent flavors.
• 32:47
  So I think it got it got. It got a pass.
• 32:49
  It got a pass. But but blueberries, those are a
• 32:52
  big piece of Polish history and culture too.
• 32:54
  So and and then part of the shtetl.
• 32:56
  And so maybe we just need to be. Yeah, I think we need to be more
• 33:00
  open minded and I think we need to have more love in our hearts.
• 33:06
  And you do too. Eliza, in Brooklyn, you sound a
• 33:08
  little judgmental about the bagels.
• 33:12
  Okay, very good. That was fun.
• 33:14
  I'm going to bring us some sweet bagels next time.
• 33:16
  That's fun. Amazing.
• 33:18
  Okay, Liz, we did it. We're here.
• 33:21
  We're at our Fetch Caval share segment.
• 33:25
  OK, this is we're sliding into the vinyl seeds.
• 33:27
  We're we're we have a chance to fetch your Kfell about something
• 33:31
  that's been on our minds. Maybe we have something to share
• 33:33
  with the other one. Yes, something we brought for
• 33:35
  each other. So this is this is it.
• 33:37
  This is the moment I've got something for you and I've got
• 33:39
  something to share. Well, I've got something for
• 33:42
  you. I don't have anything to share.
• 33:44
  Well, I just got something for you, so I'll give you mine
• 33:46
  first. OK, so as you might know, my
• 33:51
  beloved Shira just came back from Japan and she was in Japan
• 33:56
  officiating a Jewish wedding in Japan.
• 33:59
  Very cool, classic experience. Classic one week in Japan and
• 34:04
  she brought, of course, an empty suitcase with her to fill up
• 34:07
  with food to bring back. Lots of noodles, lots of ramen,
• 34:12
  lots of fun treats. A matcha too.
• 34:17
  Yes, and a matcha salt, which I have yet to try.
• 34:19
  I'm very excited. Very interesting stuff.
• 34:21
  She has a close friend who's Japanese, so they went to the
• 34:23
  grocery store together. And really, it's a real treasure
• 34:26
  trove. And she even brought you
• 34:30
  something back, Jeffrey, because she knows that I had told her
• 34:34
  that you did an exchange program to Japan in high school, I
• 34:38
  believe it was. So she brought back this
• 34:41
  adorable Spartan of soy sauce. First of all, how cute.
• 34:46
  That is. Is it not the cutest?
• 34:47
  Oh my. God and I love small cute things
• 34:49
  as you. Know so cute it has like a
• 34:52
  little it's like a little milk jug kind of thing and it's a
• 34:54
  dashi soy sauce. So it has like bonito in it and
• 34:59
  it's delicious. We did check to see if there was
• 35:02
  any shellfish and there is not. She had a translator app.
• 35:05
  We checked it and anyway, it's super vibrant and you definitely
• 35:12
  can't get this in the United States.
• 35:14
  So enjoy it and use it in for all your soy sauce needs.
• 35:19
  Oh my gosh, Shira, thank you. And thank you, Liz.
• 35:21
  What a wonderful. Oh my God.
• 35:23
  Come on, when you go across the world, you got it.
• 35:25
  You know, you can get some things in New York, but you
• 35:26
  can't get everything. I, I love this and that I, that
• 35:30
  was, I will say like what an experience you know, to be there
• 35:34
  in high school. But the thing I didn't know then
• 35:36
  was that you bring a suitcase back with food.
• 35:38
  Yeah, Yeah. You wouldn't have known that in
• 35:39
  high school. Thank you.
• 35:41
  You're welcome. I've got something for you, but
• 35:43
  it's don't be too excited, OK? I have the butane canisters.
• 35:52
  Oh my God, You know what? It's so funny.
• 35:55
  I was fucking looking for these because you telling me you were
• 35:57
  going to bring them to me, and I had an event this weekend and I
• 36:00
  was like, where are they? Look, I had enough because we
• 36:03
  ended up doing one thing. Chilled.
• 36:04
  Yeah, because it was so hot. So I figured, so these are these
• 36:08
  are these, you know these like what tin cans of butane?
• 36:12
  So funny a. Few different ones.
• 36:14
  And I, I, I was going to give this to you and I kept
• 36:16
  forgetting and but as I, I packed them to bring to you and
• 36:20
  I was just like, wait 2nd. We spent so much of our so much
• 36:24
  time in our lives handing things off to each other.
• 36:26
  Yeah. And these are canisters to use
• 36:28
  to, you know, one of those omelette stoves that you take.
• 36:31
  Like it's a catering stove. Yeah, I had, I had an event.
• 36:33
  I just used them. Yeah, whenever we do an event
• 36:35
  and we always bring these and we're always passing stoves and
• 36:38
  canisters. Of yes, yeah, we really are.
• 36:41
  And I always have like butane which I probably shouldn't keep
• 36:43
  in the car. No, you should not leave it in
• 36:45
  the car when it's 100°. I know I didn't have it in the.
• 36:48
  Summer, OK. And so I was like, I need to get
• 36:50
  this. And I was just like, you know
• 36:51
  what? I was just like this reminding
• 36:53
  me of all of the, like, crazy shenanigans and all the random
• 36:55
  things we've passed between each other.
• 36:57
  So I was like, I'm going to give you some butane canisters.
• 36:59
  On air, this is a true sign of our life.
• 37:02
  So yeah, I also love that these are these Korean butane
• 37:05
  canisters, because I know exactly where these are from
• 37:08
  because I know that I bought these and gave them to you and
• 37:10
  now you're giving them back to. Me if I went back and forth.
• 37:12
  Like 4 times no question because they're from this $1.00 store on
• 37:15
  Myrtle Ave. But I do know you have other
• 37:16
  events where you need butane coming up.
• 37:18
  Yes I do. I do.
• 37:19
  I have a bunch of events this. Summer so, so perfect.
• 37:22
  So I wanted to give those to you.
• 37:23
  Thank. You so much.
• 37:24
  This is a practical thing, not not a gift.
• 37:27
  So glad I finally have. But I had a kefel for you.
• 37:30
  OK, OK. So I was in Philly over the
• 37:33
  weekend and our, our friend Ari Miller, a chef, he is someone
• 37:39
  like I, I've sort of known him for his entire, most of his chef
• 37:42
  career. He is someone who was a
• 37:44
  journalist who, who, who started writing about food and he was, I
• 37:49
  met him when he was cooking in, in restaurants.
• 37:52
  And he's been in Philly for now, I don't know, 10 years, 12 years
• 37:56
  or so. And I, and I, I've got, I've
• 37:59
  gotten to watch him. I watched him open one of his
• 38:01
  restaurants. I was there on like opening
• 38:02
  night. I was there like when it closed
• 38:03
  during COVID, you know, and done events and stuff over the years.
• 38:06
  We did an event together just past December, this Hanukkah
• 38:11
  event. And he's been working and, and
• 38:14
  chefing at a restaurant called Posthaste in Fishtown in
• 38:17
  Philadelphia. And I got to go there for the
• 38:20
  first time. I got to go there for a proper
• 38:21
  dinner and a couple of things to point out One one is he's doing
• 38:25
  some really cool things including having a pay what you
• 38:28
  can or what you want dinners on Sunday nights and I just like
• 38:33
  first. Off, you know I love that.
• 38:34
  Shit, what what I really appreciate about about I I love
• 38:38
  having friends in the food world and supporting them and going to
• 38:40
  their places. But when like Ari really
• 38:43
  embodies these values, he calls it relationship cuisine.
• 38:45
  He's like really close with all of his suppliers.
• 38:48
  He only brings really good quality ingredients and he runs
• 38:51
  a kitchen that I would described as a shtetl kitchen in that like
• 38:55
  everything gets used really, it's thoughtfully and
• 38:57
  creatively. So one of his signature dishes
• 38:59
  is this they call it like a, you know, million layer lasagna.
• 39:02
  But all he makes lots of pastas and he's become really good at
• 39:05
  pasta over the years and pasta that he says has no Italian
• 39:09
  connection. And he and he like uses all the
• 39:12
  scraps to make this like layered lasagna that they he and he uses
• 39:16
  all these like greens and he has like this like cheesy green
• 39:19
  sauce. And then and then they actually
• 39:22
  deep fry this like, so it's like this like square of lasagna that
• 39:25
  they slice and it is so good. And I got to, I mean, wow, they
• 39:29
  were doing some of the like, you know, like the trend, like the
• 39:31
  duvet dog, the kind of like pastry wrapped hot dogs, but
• 39:36
  this incredible duck breast, like it was unbelievable and
• 39:40
  just just an incredible meal. I was there with my partner Emma
• 39:44
  and some friends in Philly and we just kind of sat down and
• 39:48
  just had like an unbelievable meal.
• 39:50
  That was just, and I got to watch and see a friends like,
• 39:53
  you know, like see his style that's developed over the years,
• 39:56
  kind of mature to this beautiful way.
• 39:58
  So it was just like a wonderful experience and great to see
• 40:01
  those values on display. And so I, I just like, really
• 40:05
  wanted to share that with you. I just like I really.
• 40:07
  Respected the meal and just like loved being there and loved
• 40:10
  seeing like the way that I've seen these foods evolve.
• 40:13
  I love that this is this is the definition of a Khfell.
• 40:17
  Yeah, this is you being like, I'm Khfelling.
• 40:19
  Yeah, because you got to go to Ari's restaurant and you're
• 40:22
  like, I had to tell you. Yeah, and also.
• 40:25
  It's like you call me like I got to tell you about Ari, except
• 40:28
  you don't sound like that. In a few years, the other thing
• 40:31
  I'll say is he he he makes a chopped liver or like a liver
• 40:35
  Pate and I'm not had talked to him about it and because he was
• 40:39
  looking for ideas, because he uses he was using the yolks and
• 40:42
  not the whites. I was like, well, guess what?
• 40:44
  In our cookbook, we did chopped liver, deviled eggs.
• 40:46
  We did the yolks in the in the liver.
• 40:49
  And then we actually filled the and we kind of made these
• 40:51
  beautiful. Deviled eggs.
• 40:52
  Those deviled eggs. And so they have on their menu
• 40:54
  now chopped these chopped liver, deviled eggs.
• 40:57
  And so I kind of love. And he's always looking around
• 41:01
  for interesting ideas. And so I was just like, way to
• 41:03
  go. Love seeing a friend doing great
• 41:07
  work, serving amazing food and yeah.
• 41:10
  And what a delight. Such a delight.
• 41:14
  It makes me think. I've been saying I need to go to
• 41:17
  Philly. It's like I should just go down
• 41:18
  for one night and go eat at that restaurant.
• 41:21
  Yeah. You know, do a little road trip
• 41:22
  night. Yeah.
• 41:23
  Never do things like. Go to fish down.
• 41:25
  It's actually not that far with when there's no traffic.
• 41:27
  No, it's not far. It's like not a big deal.
• 41:29
  I should just do it. I always say it's easier to get
• 41:31
  to Philly than to get to Washington Heights.
• 41:33
  It's the same, at least the same difference, Jeffrey.
• 41:37
  We did it. We did it.
• 41:38
  Questions, Fells shares, all of it.
• 41:42
  Here we are. And now we want to remind people
• 41:45
  that we love their questions. We want to get the question, so
• 41:49
  please fill out the forum, DM us whatever it is.
• 41:53
  We want to hear what's on your mind.
• 41:56
  This show was produced by Felicia Rice, who it is true, is
• 42:00
  from Florida. And welcome to our new associate
• 42:03
  producer, Pasha Taub. They love sleepaway camp.
• 42:08
  And tell people about the show. It's the best way for us to
• 42:10
  grow. And please share the clips that
• 42:12
  are up at the Cafilteria Instagram page.
• 42:15
  Take our answers out into your life and bring us back the
• 42:19
  leftovers. This has been a podcast by Hebe
• 42:24
  Media.