Visiting Author Series Presents: The Joys of Jewish Preserving

Broaden knowledge of Jewish food traditions with a demo of some of Emily’s recipes, a Q&A, book sale and signing, as well as an opportunity to sample some of Emily’s preserves and pickles.

Jewish food and home preserving have a long history together. Emily pulls from both Ashkenazi and Sephardic home food preserving practices with recipes such as Queen Esther’s Apricot-Poppy Seed Jam, Slow Cooker Peach Levkar, Lacto-Fermented Kosher Dills, and Crunchy Pickled Okra.

This event is perfect for anyone looking to broaden their knowledge of Jewish food traditions, especially those who are curious about getting started preserving their own foods. Attendees can expect a demonstration of two of Emily’s recipes: North African Preserved Lemons and Lacto-Fermented Beets. This event will also include a Q & A session, book sale & signing, and an opportunity to sample some of Emily’s sweet preserves and savory pickles.

Tickets: $10 in Advance, $12 at the door