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Apr 12, 2026
Fermenting and Foraging
Resourcefulness in the Historical and Contemporary Kitchen
Summary
Today, techniques such as fermenting and foraging are increasingly appealing to those seeking to create economical, nourishing, waste-free meals. This panel, moderated by Jane Ziegelman and featuring chefs Ari Miller and Jeremy Umansky, will explore today’s innovative tactics and the historical precedents for these strategies in the Ashkenazi Jewish immigrant kitchen at the turn of the 20th century.
This panel discussion originally took place on November 18, 2020.
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YIVO Institute
A podcast from the YIVO Institute for Jewish Research featuring talks, lectures, and cultural programming on Jewish history, language, and culture. Learn more at www.yivo.org
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