Join author Naama Shefi and expert baker Uri Scheft for a lively conversation and challah-making demonstration. With moderator Kara Baskin (Boston Globe), they’ll discuss The Jewish Holiday Table, Naama’s new cookbook for the Jewish Food Society, a nonprofit organization dedicated to preserving Jewish culinary heritage from across the globe. The book includes 135 vibrant recipes, each with accompanying stories which bring them to life.
Enjoy Bakey treats at a post-talk reception where you can meet the author. Bakey babka will be for sale and The Jewish Holiday Table will be available for purchase onsite.
Are you 21-39ish and looking for recipe inspiration for your next Shabbat gathering? Become eligible to secure a copy of The Jewish Holiday Table by hosting a Shabbat Dinner through OneTable. Learn how to get started on the OneTable website!
For many jews, the meal is the holiday
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. In 2021 she launched Asif: Culinary Institute of Israel, a center in Tel Aviv dedicated to exploring the diverse and creative food culture of Israel.
She lives on the Lower East Side with her husband Ilan and their daughter Ella.
Uri Scheft is the co-founder of Bakey, Boston’s beloved babka bakery. Uri is a Danish-Israeli baker who specializes in laminated dough creations that reflect both European and Israeli baking traditions. He first studied his craft in Denmark, and continued his professional education in France, Italy, Israel, and New York. He is the founder/owner of Lehamim Bakery, with six locations in Israel, former co-owner and founder of Breads Bakery in New York City, and the author of Breaking Breads, a critically acclaimed book on Israeli baking.
Kara Baskin is a Boston-based journalist. She writes about food, lifestyle, and culture for The Boston Globe, and is a contributing editor at Boston magazine, where she’s overseen marquee issues like Best Schools and Best Places to Live. She also works with select corporate and university clients on editorial projects involving health, science, and technology. She speaks frequently about food, mental health, and writing.
Kara began her career in Washington, DC, as a production assistant at NBC National News, where she tracked Gary Condit’s every move, hung up on Tom Brokaw (thrice), and made the fax machine hiss.
She later worked at The New Republic magazine and New York magazine’s Grub Street. Her writing has been published in The New York Times, The Washington Post, Architectural Digest, Better Homes & Gardens, Bon Appetít, Elle, Roads & Kingdoms, Serious Eats, Time, Women’s Health, Washingtonian, and more.
In partnership with:
