S2, Ep 2: Israel’s diverse food traditions, preserving Jewish culinary heritage, and why rugelach are just as exciting as croissants.
Naama Shefi
Founder & Executive Director of Jewish Food Society and Asif: Culinary Institute of Israel
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Naama Shefi is a kibbutznik and New Yorker, whose work sits at the intersection of food, culture, community building, and art.
In 2017, she founded the Jewish Food Society, which preserves and celebrates Jewish culinary heritage through a digital recipe archive and dynamic events. In the summer of 2021, she launched Asif: Culinary Institute of Israel, a center in Tel Aviv dedicated to exploring the diverse and creative food culture of Israel.
Previously, Naama curated programs promoting Israeli and Jewish culinary culture through the hit pop-up The Kubbeh Project and the Israeli Consulate in New York. She also immersed herself in start-up culture as the marketing director of EatWith, which hosts pop-ups in 160 cities.
Food, Naama believes, is one of the most profound ways to build community.
On this episode, Naama joins host Mitchell Davis and discusses Israel’s diverse food traditions, preserving Jewish culinary heritage, and why rugelach are just as exciting as croissants.
Follow Naama on Facebook, Instagram and LinkedIn @naamashefi. Follow the Jewish Food Society on Facebook and Instagram @jewishfoodsociety & Asif on Facebook and Instagram @asif.tlv
For more on Naama and her work, visit: Asif.org & Jewishfoodsociety.org
Photo Credit: Katherine Needles
