Kosher Like Me

When the Director of invited me to teach a 101 class on Jewish food to 50 high school teachers across the USA, I was honored.
The teacher cohort is traveling to Poland as the 2026 Legacy Fellows this summer. Together, virtually, they have studied the Shoah for a full year. Many committed to this study with very little knowledge of the Jewish people but with a commitment to teach the truth.
The question, what is Jewish food, has been examined and debated by many scholars over many years. If it’s a reflection of culture, climate, economy, adaptation and restrictions, I needed to find an entry point into this vast subject.
I narrowed down my resources, honed in on Poland, and thought long and hard about it.
🍜 if pierogi are ubiquitous in Poland, what are kreplach? And why is it a distinctly Jewish dumpling? We’ll learn about adaptations that highlight distinctions like these. 🍜 🍜🍜🍜🍜🍜🍜🍜🍜🍜
If you’re new to the subject or want to know more, the class will be recorded and I am able to share the link after 4/16/26.
Thanks to those who have taken such very deep dives into this vast subject. The list goes on but for this particular subject:
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And always in debt to the scholarly work of Rabbi Gil Marks, who wrote The Encyclopedia of Jewish Food.