The Yiddish word schmaltz and its adverb cousin schmaltzy refer to two very divergent concepts: rendered chicken fat — that hard stuff on top of a cold homemade soup — and something that is overly sentimental. When it comes to the foods we love and cherish, there can be no shortage of either.
Naama Shefi would agree. Recently, over a bag of schmaltz-infused popcorn, 90 people came together in lower Manhattan to celebrate the formation of the Jewish Food Society, a new organization Shefi created that aims to honor the global wonder of Jewish food.
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