An age-old bread in a new country
The story of how Baltic rye bread arrived in the United States is one of longing, of immigrants trying to recreate familiar moments in their new country.
In December 1949, young John Melngailis and his family arrived at the shores of the United States of America and settled in Reston, a small town in rural western Pennsylvania. The Melngailis family had fled Latvia to Germany toward the end of the Second World War, where they stayed in a displaced persons camp until they reached the land of the free.
Vered Guttman is a caterer and a food writer based in Washington DC. Growing up in Israel she took her first lessons in Jewish cooking sitting at the tables of her two grandmothers, one from Poland, the other from Iraq. In Modern Manna, Vered will share a mix of new Israeli trends and old Jewish traditions, sprinkled with a distinct Sephardic flavor. Follow Vered on Twitter @veredguttman