“I’ll Have What She’s Having” is a new exhibit at the Skirball Cultural Center that explains the roots of the Jewish delicatessen in New York and the migration of the pastrami sandwich and matzo ball soup to the West Coast. A new generation of deli owners in Los Angeles are supporting each other by sharing knowledge and recipes, while paying homage to their predecessors. Megan Tucker of Mort & Betty’s is creating deli favorites that cater to vegans. The taste for cannabis edibles is on the rise and LA Times staff writer Stephanie Breijo samples local, chef-driven products on the market. Político reporter Ximena Bustillo has a rundown of President Biden’s 2023 budget and allocations that support agriculture and food programs. Finally, it’s strawberry season at the farmer’s market.
Jewish delis, edibles, Biden’s agriculture policy
From this Episode:
‘I’ll Have What She’s Having’: New exhibit follows history of Jewish deli
The history of delicatessens nationwide is the focus of “I’ll Have What She’s Having,” a new exhibit at the Skirball Cultural Center.
Deli owners create community of success by sharing recipes, business models
The next wave of deli owners are creating a community by sharing everything from recipes and equipment recommendations to business models.
Veganizing the Jewish deli: ‘In the Weeds’ with Megan Tucker
Mort & Betty’s is a pop-up offering vegan versions of traditional Jewish deli dishes, such as lox, mushroom pastrami, and whitefish salad.
Cannabis companies collaborate with chefs in growing edible industry
The edible cannabis market is booming thanks to an ever-growing array of flavors and standardized doses.
Biden boosts allocations for agriculture and food programs in 2023 budget
President Biden’s agricultural priorities include wildfire protection, conservation, and protection of individual producers against price manipulation from larger food...