Throughout the Midwest, one finds numerous ethnicities and creeds, each of which has contributed much to the amalgam that has become “the Heartland.” The Jewish immigrants, from all over Europe, Africa, the Middle East, and Latin America, who settled here added their unique heritage foods and recipes to this mix. However, many of these dishes did not necessarily remain the same as they had been when prepared elsewhere in the world. In fact, they often developed a distinctive Midwestern flavor. Join Dr. Ellen Steinberg, author of From the Jewish Heartland: Two Centuries of Midwest Foodways, as she explores the fascinating evolution of Midwestern Jewish cuisine.
