Welcome to Jewish Food Writing

I’ll be sharing some of the best writing out there by Jewish writers, cooks, bakers, and those who take me up on my writing prompts to capture memories, food moments, and recipes that endure.

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about the author

I’m a writer, mother, and creative writing teacher—-originally from South Florida, I’ve been based in Tokyo for 14 years now. I write about honoring culture within food, both about Japanese cuisine, my adopted culture, like with sukiyaki here in The Epoch Times, ice-cold somen here, and “Japan’s Obsession with Mont-Blanc Cake” for Taste, and Jewish food and memory, the conversations and palette of my bones.

You can find more of my writing here, on Eaten Japan.

I research and write about Holocaust Education, too, in LA Review of Books.

As a guest teacher at Temple University Tokyo, I teach on the wonderfully nuanced, historical, and delicious subject of Jewish Food.

You can find me making challah & leading seasonal Zoom workshops, too!

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