It was the Jewish New Year this weekend, one of two opportunities for Jewish food writers to freelance articles about the holiday. Newspapers only cover Jewish food twice a year: on Passover in the spring, and on Rosh Hashana in the fall. It’s kind of like specializing in stories on turkey, and therefore you can only be published on Thanksgiving. Does this make sense? No, but welcome to Jewish food writing.
And just like Thanksgiving, each year, food writers have to come up with something new. The distinguished Joan Nathan, America’s best known cookbook author on the subject, dutifully found an unusual angle for the New York Times last week: how actors in New Hampshire recreate early settlers’ celebration of Rosh Hashana. At the Washington Post, freelancer David