When food becomes memory: Alon Shaya's culinary tribute to Holocaust survivors

In a small apartment on Manhattan’s Upper West Side, Israeli-born chef Alon Shaya stands over a pan of chanterelle mushrooms, coaxing out their deep, woodsy aroma. Beside him, Celina Hecht leans in, her frail frame drawing closer to the stove as the scent rises, transporting her back to the Białowieża Forest on the …

Opens the original publisher in a new tab. Full articles belong to their publishers; a subscription may be required.