Alon Shaya & June Hersh, Memories of a Good Meal

The 35^th Edition of the Book Festival of the MJCCA Presents

Alon Shaya & June Hersh, Memories of a Good Meal: Recipes of Resilience Inspired by Stories of World War II Survival

Author Talk, Q & A & Book Signing

A Kristallnacht Commemoration Service with Rabbi Brian Glusman will open this program. 

An unforgettable collection of recipes inspired by ten diverse, moving stories of Holocaust survivors and WWII heroes, from James Beard Award–winning chef Alon Shaya with author June Hersh. Memories of a Good Meal is a culinary journey that celebrates the tenacity of the human spirit and the transformative power of a good meal.

In this one-of-a-kind cookbook you’ll discover remarkable stories of ordinary people who did the extraordinary, and the unparalleled role that food played in their survival. Through exclusive interviews and rich archival material, each story is anchored by remembrances of good meals and insights from lives lived with intention and purpose. From Holocaust survivors who persevered against all odds to military heroes who saved thousands of people through their bravery and unwavering faith, these snippets of history give you a deeper understanding of the past and renewed hope for the future.

James Beard Award–winning chef Alon Shaya, along with culinary historian June Hersh, transform these moving accounts into recipes that will nourish generations to come. From humble potatoes eaten by a Polish partisan fighter to miso soup in a Japanese internment camp, dreams of warm hotcakes in a German POW camp, and culinary fusion in a Jewish refugee community in the Dominican Republic, these recipes are as diverse as the stories they honor.

Inspired by Shaya’s work with the Rescued Recipes Initiative in collaboration with the US Holocaust Memorial Museum, Memories of a Good Meal is not just a cookbook, but a celebration of humanity, history, and the enduring power of food to sustain both body and soul.

ABOUT THE AUTHORS

Alon Shaya is the multiple James Beard Award-winning chef and co-founder of Pomegranate Hospitality. Born in Israel, raised in Philadelphia, and a proud New Orleanian, his food spans continents and cultures, from his modern Israeli restaurants Saba (New Orleans) and Safta (Denver) to the acclaimed Miss River (New Orleans), a love letter to Louisiana. In 2021, Alon spearheaded the Rescued Recipes initiative with the United States Holocaust Memorial Museum, which has raised close to one million dollars. Chef Shaya has been recognized by Southern Living as one of the “50 People Who Are Changing the South” and by The Forward as one of the “50 Most Influential Jews in America.” He lives in New Orleans with his family.

June Hersh combined her passions as an avid cook and writer in her first book, Food, Hope & Resilience (originally Recipes Remembered), with all proceeds benefiting Holocaust-related organizations and institutions. She is also the author of The Kosher Carnivore, Still Here: Inspiration from Survivors and Liberators of the Holocaust, and Iconic New York Jewish Food, among others. June speaks across the country and writes on the topic of connecting food and culture. She has been a featured guest on numerous podcasts, radio and television programs.

Additional books will be available for purchase on the evening of the event from our partner bookseller, A Cappella Books!

All sales are final. Tickets are non-refundable.