But Is It Art: Salami and Jewish Cuisine

Today’s New York Times leads an article on the survival of Jewish Delis by noting that the Berkeley deli Saul’s had pulled Salami off it’s menu in November until it could find a sustainable way to make it.

From there the article traces the hardships traditional Jewish delis have faced recently with the changing face of food realities. A new breed is attempting to reform and save the cuisine through new techniques of food preparation and service.

There is a particularly mouth watering section that talks about how to make good Pastrami.

Side note: As it happens, Saul’s deli is right up the street from me and has very good pickles and latkes. Its sandwiches are good too, but feel overpriced. Their eggs and onion breakfast is fantasic. As are their lox. And coffee.


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