The stories we share and the legacy of food

Throughout the history of the Jewish people, food has served as a bridge between their ancient heritage and the present day, as Daniela Ghelman explains in the Boca Raton Observer. 

Culinary Curator and Jewish and Israeli Food Specialist Naama Shefi’s latest cookbook, “The Jewish Holiday Table: A World of Recipes, Traditions & Stories To Celebrate All Year Long,” highlights this connection exceptionally well. 

Hailing from Givat HaShlosha, a small kibbutz in central Israel, Shefi arrived in New York City in 2005, following a career path in film. While navigating the bustling pace of her new life in America, she turned to food to reconnect and strengthen her Jewish identity. 

She began organizing various culinary events across the city, such as gefilte fish conferences, an Israeli Moroccan Seder and an Iraqi Jewish comfort food pop-up. These projects paved the way for the Jewish Food Society, a nonprofit that Shefi founded in 2017 that preserves, celebrates and revitalizes Jewish culinary heritage. 

“Following the success of launching many delicious Jewish food events across the city, I started to imagine a home for Jewish food,” says Shefi, 43, of the nonprofit. A great inspiration was her husband’s grandmother, Nonna, who Shefi says opened her eyes to the connectivity, hospitality and spirit around the Shabbat table. 

“I thought back to Nonna and realized there are countless cooks like her whose recipes tell the stories not only of their lives and those before them but also of their communities and Jewish experience. I knew that if those recipes disappeared, so would a crucial and irreplaceable part of our history and culture.”