S2, Ep 16: Kashrut as a major through-line of Jewish cuisine, navigating the world of cookbook publishing, and why climate change is our most burning issue today.

Written By Karen Shemesh

Leah Koenig

Food Writer and Cookbook Author

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Leah Koenig is the author of seven cookbooks including the acclaimed The Jewish Cookbook and Modern Jewish Cooking. Her newest cookbook, PORTICO: Cooking and Feasting in Rome's Jewish Kitchen will be published by W.W. Norton on August 29, 2023. (It is available for pre-order now.)

​Leah's writing and recipes can be found in The New York Times, New York Magazine, The Wall Street Journal, The Washington Post, Food & Wine, Epicurious, and Food52, among other publications. She also writes a weekly newsletter, The Jewish Table, which shares recipes and stories from the world of Jewish food.

 In addition to writing, Leah leads cooking demonstrations and workshops around the country and world. She lives in Brooklyn, New York with her husband and two children. 

 On this episode, Leah joins host Mitchell Davis and discusses kashrut as a major through-line of Jewish cuisine, navigating the world of cookbook publishing, and why climate change is our most burning issue today.

Follow Leah on Instagram @leah.koenig

For more on Leah, visit: thejewishtable.substack.com & leahkoenig.com

Karen Shemesh
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S2, Ep 17: Israel’s dynamic agritech scene, how the food industry is tackling global challenges, and cutting edge techniques to make what we eat healthier.
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S2, Ep 15: The importance of having a vision, the imperfect craft of hiring, and the need to infuse dignity into an organization.