Just a brief post to let you know about two articles I have had published this week.
My latest piece for The Nosher is up, and it is the interesting story of the Fleischmann’s Yeast family. I’d been thinking of writing this piece for a while, and find the story somewhat surprising and fun. As I write there, amid the significant challah-baking that went on through corona times, “If you used Fleischmann’s yeast for your challah, you leavened your dough with the essence of American Jewry.”
The other new article is more of a “half” article, as it is actually a tweaking of a post I wrote for this space around a year ago. In it, I discuss the less-known Jewish history of some popular mainstream foods. The new version is now up at the blog of the National Library of Israel.