Professional food writing
I’ve been fortunate to do all sorts of interesting food-related jobs – lots of food writing and recipe development, food videos, leading food tours, a bit of food consulting for PepsiCo and most recently editing the English-language food section for Haaretz.
Here are some of my articles in Haaretz:
- From Constantinople to Ellis Island: One family’s secret Passover dumpling recipe (Haaretz)
- If Ben & Jerry’s made ice cream flavors for Israeli politicians (Haaretz)
- Israel has one of the world’s healthiest diets. Do you eat like an Israeli? (Haaretz)
- How an Israeli chef’s cauliflower recipe took over the world (Haaretz)
- Christmas is barbecue time for Holy Land Christians (Haaretz)
- Food wars: Did Jews invent falafel after all? (Haaretz)
- Is Israeli cuisine really the next big thing on the U.S. culinary scene? (Haaretz)
- Cooking with chutzpah — profile of Joan Nathan (Haaretz)
- The Nawlins way to feed an army — cooking on an IDF base with U.S. celebrity chefs (Haaretz)
Some of my articles for The Forward:
- Jachnun: Yemen’s Shabbat Bread, Transformed (Jewish Daily Forward)
- Behind the Scenes of ‘The Search for Israeli Cuisine’ (Jewish Daily Forward)
- Exploring the Delicious Mateh Yehuda Festival (Jewish Daily Forward)
Recipe development for food startup Naked Sea Dead Sea salt:
If you’d like to discuss an opportunity regarding a consulting job involving Israeli or Tel Aviv food culture, I’d love to hear from you. You can contact me through my contact page.