• Streit’s: Matzo and the American Dream

    Sunday, March 26, 2:00 p.m.

    $10 General; $6 Full-Time Students; FREE to Members

    In New York’s Lower East Side, four tenement buildings have housed the Streit’s Matzo factory since 1925. Over five generations, the Streit’s family business has held firmly to tradition, but even they are not immune to the forces that challenge small businesses everywhere.

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  • Flavors of Africa

    Wednesdays, March 29, April 19, May 17, 7:30–9:00 p.m. (3 sessions)

    $125 General; $100 Members

    Take a culinary journey through Africa and explore the cultures and cuisines of Sudan, Tunisia, and Ethiopia. These three chefs add a uniquely Southern California flair to African flavors. Each session features a discussion, cooking demonstration, and plentiful samples for tasting.

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  • Joan Nathan—King Solomon’s Table

    Thursday, April 6, 2:00 p.m.


    Driven by a passion for discovery, King Solomon is said to have sent ships around the world, initiating a mass cross-pollination of culinary cultures that still bears fruit today. With King Solomon’s appetites in mind, Joan Nathan—the much-loved James Beard Award winner—gathers more than 170 recipes that span the millennia in this cookbook. In anticipation of Passover, discover the diverse cuisines of the global Jewish diaspora at this afternoon conversation between Nathan and Evan Kleiman (KCRW’s Good Food).

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  • Kosher/Soul: Black and Jewish Foodways

    Thursday, April 13, 2:00 p.m. and 8:00 p.m.

    Discovering Kosher/Soul:
    Kosher/Soul in the Kitchen:
    $20 General; $15 Members; $10 Full-Time Students

    In these two programs, Michael W. Twitty, the acclaimed African American Jewish food writer, culinary historian, and TED Fellow, explores race, culture, food, faith, and history through what he calls “Kosher/Soul.” Discovering Kosher/Soul

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