Meshek 48

After quite the hiatus, we're back! This week, I spontaneously decided to hit record while talking to cookbook author and chef, Naomi Ross. We shmooze about her book, her journey into the kitchen, and what she brings to her Shabbat table. 

 Rabbi David Brofsky joins me this week to talk about conversions and the windy road from Oradea to Rosh Tzurim.

 David and I catch you up on the past few whirlwind weeks at the Meshek. Dikla joins our team (but still refuses to be on a podcast!), our renovation is almost done and we're setting a launch date. This week we're talking about Israeli Costco, my dislike of coriander and Dov's love for Wacky Mac. 

David and I catch you up on our lives since leaving Pat BaMelach and our journey to find some clarity. 

David and I sit at the amphitheater in Rosh Tzurim and talk out our love for Rosh Tzurim and our love for great donuts.  

David remains steadfast in his commitment to co-host our podcast. We catch you up on one of our busiest weeks and reveal our new show name. 

David joins the podcast as my new co-host. We're changing our podcast name AND we're giving you the inside scoop on how to run a bakery through a pandemic. 

David and I catch you up on where we disappeared to, and I offer some helpful hints on what to talk to David about at parties. 

Moshe Bruce joins me this week to talk all this Gush Etzion. From our small bakery on Kibbutz Rosh Tzurim to the dozens of other things to explore in the Gush, Moshe takes us on a virtual tour. 

This week I travel to Silver Spring to sit with Daphne Lazar Price at her dining room table. We talk out our childhood, our career paths and our sometimes love for 21 Jump Street.

Naomi Nachman, author of the Perfect Flavors cookbook and Adena Mark Kapon of A to Z Events are my guests today. Fueled by a nice amount of coffee, the three of us talk out life as foodies, women entrepreneurship and the myth (at least for us) of the work/life balance.

David and I are back in our newly designed truck for our first episode of season two. We toss out a few updates about our PBM life and our family-life (long gone are the days of the work/life divide!).

One of the thousands of times that Jorge and I sit together and laugh. This time we recorded.  Our look back at the past year in Pat BaMelach Rosh Tzurim.

The Solomon Brothers provide us with original music leading in to our 10th episode. This week the back of the house dream team unites to talk out our past year, our one-year anniversary and my very real fear of barroom brawls. David also coins the phrase “parve yogurt.”

This week we've got a bonus episode! Tova in Israel heads to my part of town and interviews me about bakery life. We stood outside the bakery, on our front porch, and just talked out the past 24 years in under 15 minutes. 

Happily, David makes his third (!) appearance on the podcast. In honor of purchasing our first delivery truck, David and I take it out on a joyride and record this week's podcast on our drive.

Close to two years ago, Jeremy Brody created a music series for our bakery. In this episode we get to look back and reminisce about some of the bands who performed, our pre and post show rituals and our plans to take on the Israeli music scene. 

Danielle, of Peaslovencarrots fame, spends the afternoon with me at the restaurant where we get to eat and laugh and eat more and talk about family,  business, and people who are angry at carbs. 

David is back! This week's episode has us sitting at our dining room and talking out workshops, Mennonites, and bizarre drink recipes. 

Anomarel Ogen has been a part of our bakery journey from day one. He is part prophet, part Jedi master and part true friend. Sitting down with him was a roller coaster retrospective on the past five years. 

This week I got to sit with my kids, on our couch, on a rainy rainy night and talk it all out. 

This week I sit down with Dov Abramson from Studio Dov Abramson in Jerusalem and we walk through twenty years of friendship and amazing creative collaborations. 

This week, I sit down with Gila Brill and look back on 18 months of laughter, tears and carbs (and coffee...).

The Baker's Wife chronicles a lovely little artisan sourdough bakery and how we grew. In the first episode, I get to sit down with my husband at our kitchen table and figure out how we ended up here.