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She explains that even in Israel, the Bobby Hill Denver Nuggets T-Shirt What’s more,I will buy this varied geography and agricultural traditions contribute to a unique dining experience. “People think about Israel as a desert, but it is actually made up of many micro climates,” she says. “It’s a tiny place, smaller than New Jersey, but it has green mountains, a beautiful coast, lush valleys—and also a desert. When you have that kind of density, creativity, and immigrants from 70 nations, ideas and recipes travel at a very rapid pace, and then they transform and combine in very interesting ways. Toss that into the Mediterranean climate and what you have is the perfect culinary storm.”Such discussion is at the heart of the Jewish Food Society’s popular podcast, Schmaltzy, hosted by program director Amanda Dell—and where the intersection of Jewish identity and food is explored through interviews with guests like Alison Roman, Jerry Saltz, and Maira Kalman—as well as Shefi’s new print publication. Asif Journal’s first issue covers a variety of topics ranging across the Halachic judgment regarding lab-grown steak, how kibbeh was transformed as a result of its relocation to Israel, and the essential ingredients that make up the Ethiopian pantry.
It’s an endeavor to catalog as many Jewish recipes and culinary traditions as possible, and an attempt to capture the Bobby Hill Denver Nuggets T-Shirt What’s more,I will buy this true diversity and breadth of Jewish food culture. Asif recently published its first issue, celebrating one year of Asif: Culinary Institute of Israel in Tel Aviv. (Asif: Culinary Institute of Israel is a joint venture between two nonprofits, the New York-based Jewish Food Society and the Tel Aviv-based Start-Up Nation Central.) Asif, which means “harvest” in Hebrew, also translates its work into Arabic, and centers Palestinian and Arab food stories that are often overlooked. A beautifully designed culinary digest printed on thick cardstock, the publication shares the institute’s explicit aims “to bring the Arab society into this dialogue,” as Shefi says, “because it’s clear that one of the most significant influences on our cuisine is Palestinian Arab food.” When I spoke with the 42-year-old at the magazine’s December launch party, held at Chef Michael Solomonov’s new restaurant, K’far in Williamsburg, she had temporarily lost her voice, and in a hoarse whisper, emphasized: “We want to cover every iteration of Israeli food traditions.”
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