Stories @ CSI

Congregation Shearith Israel was pleased to organize and host a delicious afternoon of learning and sharing the love of Jewish food in partnership with Limmud Atlanta & Southeast on Sunday, February 25th. The special event, supported by a Gather Grant from Jewish Federation of Greater Atlanta, was a thoughtfully curated, multi-session afternoon that combined hands-on learning with unique presentations celebrating the breadth, depth, and history of Jewish foodways.

The keynote session, moderated by Rabbi Ruth Abusch Magder, featured speakers Lyssa Kligman Harvey and Rachel Gordin Barnett, co-authors of "Kugels and Collards: Stories of Food, Family, and Tradition in Jewish South Carolina".

Additional presenters included Alon Balshan on babka and Jewish baking, restaurateur Tal Baum on Middle Eastern spice mixtures, Bukharian chef Bella Abramov on her culinary heritage, a panel of winning Jewish pitmasters from the Atlanta Kosher Barbecue Festival, a sauerkraut and pickle making workshop led by Amy Price and Joanna Kobylivker of Adamah ATL, and Rabbi Kaiman on "How (and Why) Chicken Became Meat and Other Oddities of Kashrut".

A used cookbook exchange was also held, with proceeds benefiting Rebecca's Tent, The Spiegel Women's Shelter at Shearith Israel.