As a life-long deli obsessive, David Sax was understandably alarmed by the state of Jewish delicatessen - a cuisine that once sat at the very center of Jewish life had become endangered by assimilation, homogenization, and health food trends. And so Sax set out on a journey across the U.S. and around the world in search of authentic delicatessen.
As chronicled in his new book, Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen, Sax investigates everything deli - how it's made, who makes it best, and where to go for particular dishes.
Sax speaks about how Jewish people view deli cuisine in relation to their health, weight, and bodies. He's interviewed by Ezra Klein, a blogger for The Washington Post. Join this rallying cry for a new generation of food lovers!
Ezra Klein ruminates on economic and domestic policy as a blogger for The Washington Post. He was formerly an associate editor for The American Prospect. Klein has appeared on C-SPAN's Washington Journal, Hardball with Chris Matthews, The Rachel Maddow Show, Countdown With Keith Olbermann and many more. Klein, who makes a mean kung pao, shares his culinary opinions in a biweekly column for the Post's Food section.
David Sax is the author of Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen. He is a journalist who has written for New York Magazine, Vanity Fair, GQ, Toronto Life and other publications.