The first known Jewish resident of the Mexican Pueblo de Los Ángeles arrived in 1841.

When California entered the Union in 1850, the census listed just eight Jews living in Los Angeles. By 1855, the fledgling city had a Hebrew Benevolent Society and a Jewish cemetery. The first Jewish congregation and kosher market were established in 1862. Meanwhile, Jewish merchants and business owners founded banks, fraternal orders, charities, athletic clubs, and social service organizations. Jewish property owners developed vast areas of Los Angeles and beyond into the neighborhoods and cities we know today. By 1897, the city’s Jewish population was large enough to support its own newspaper. The 20th century brought waves of Jewish immigrants and migrants to Los Angeles, where they built the motion picture and television industries, Cedars-Sinai and City of Hope medical centers, the Jewish Home for the Aging, urban and suburban synagogues and Jewish centers, and other institutions. The foundations laid by these enterprising pioneers helped transform Los Angeles into a major metropolis.

Jonathan L. Friedmann, director of the Jewish Museum of the American West and president of the Western States Jewish History Association, brings together images from the association’s archives, exhibits from the museum, and articles from 50 years of the quarterly journal Western States Jewish History.

Culinary Traditions Preserved, Stories Never to be Forgotten/

This vital collection of survivor stories uplifts and inspires alongside recipes that nourish your soul. Read about daring partisans who fought in the woods, hidden children who sought comfort from strangers and those who endured unimaginable internment. For Holocaust survivors, food was a way to connect their lives before the war with the homes they created after. Their kitchens were filled with the aromas of familiar foods like chicken soup and brisket while unfamiliar delights they adopted, like arroz con pollo and gnocchi, became part of their repertoire. These are the recipes they share with you. Culinary icons such as Michael Solomonov, Jonathan Waxman, Ina Garten and more contribute their own recipes as tribute to the remarkable survivor community. Author June Hersh gives readers a taste of history and a life-affirming message that honors the legacy of Holocaust survivors. 

A portion of the proceeds from sales of this book will benefit organizations committed to Holocaust education.

Take a culinary journey through the foods, restaurants and businesses that define the cuisine of New York City and the Jewish immigrant experience...

No trip to New York’s five boroughs is complete without a hand sliced pastrami sandwich at Katz's deli or a bagel and lox with a schmear of cream cheese from Russ and Daughters.  Any true New Yorker can tell you where to get the savoriest bowl of matzo ball soup or the crispest kosher dill pickle. Manischewitz wine became the icon it is today after Sammy Davis Jr. became its offical spokesperson.

Join author June Hersh as she reveals the iconic Jewish foods, establishments and products that left their imprint on the taste buds of New Yorkers and the world.

Pioneers in Broadcloth

In the 1800s, territorial Arizona offered excitement and adventure to new arrivals, including many Jewish families. Anna Solomon tended the family’s general store in the remote Gila River Valley while her husband, Isadore, cut timber and burned charcoal for the furnaces at Henry Lesinsky’s Clifton copper mines. In Phoenix, young Morris Goldwater sat at the telegraph in his father’s store, sending and receiving the messages that kept the town in touch with the outside world. To the west, Ike Levy navigated his barge around treacherous shoals and sand bars on the Colorado River.

Join author and historian Blaine Lamb as he reveals the unique characters and events that shaped the pioneer Jewish community of Arizona.