On Monday, September 12, the Yaschik/Arnold Jewish Studies Program and Charleston Jewish Federation's Young Adult Division (YAD) joined forces to create Kibitz in the Kitchen: a Conversation with Charleston's Food & Beverage Professionals. Moderated by Hanna Raskin, Food Writer and Critic for The Post and Courier, the panel featured reflections from local F&B professionals on how their Jewish identities and culture have played a role in their occupational calling, the food they serve, and the restaurants or businesses they run. Thank you to our panelists for sharing their personal journeys with us:

• Tomer Oliel of Butcher & Bee, The Daily and Mellow Mushroom

• Joseph Jacobson of the Cafe at the Gibbes and The Med Eatery and Bar

• Marcie Rosenberg of Dining In, Inc.

• Noah Singerman of Wise-Buck Smoked Meats, Feathertop and Scarecrow

Each panelist brought a unique perspective to the conversation, showcasing the diversity of our vibrant Jewish community and the myriad of ways in which Jewish identity can be expressed. Each panelist shared moments of nostalgia that combined food with Jewish holidays or rituals. When asked about the Jewish values they bring to their profession, hospitality and community were among those unanimously expressed.

A video of the panel is available here: https://www.facebook.com/cofcjwst/videos. We apologize that the video quality could be improved; we intend to get better at this new technology in the future!  

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Beyond Bagels & Lox: The Culture of Jewish Food is a brand new series cooked fresh for you by the Yaschik/Arnold Jewish Studies Program and Charleston Jewish Federation's Young Adult Division. Experience fun workshops, movies, speakers and more!  

Save The Date: September 26 | Basics of Jewish Pickling with Liz Alpern and Jeffrey Yoskowitz, co-owners of The Gefilteria, a culinary venture that reimagines Ashkenazi Jewish cuisine, and co-authors of The Gefilte Manifesto: New Recipes for Old World Jewish Foods. Pickling vegetables is at the heart of Ashkenazi Jewish cuisine. Learn how to make pickles using traditional methods. You will leave with a jar of soon-to-be pickled vegetables. 

*The target audience for this event is young professionals (under 35) and recent alumni of the College of Charleston. Space is limited, and an RSVP is required to swickmn@cofc.edu. 

Click here to see the full calendar of events in the Beyond Bagels Series.