Wednesday, May 20, 2026
MOFAD Book Club: Like Wafers in Honey
Join us for a MOFAD book club event as we discuss Leah Eskin’s new novel, Like Wafers in Honey, which was inspired by the life and recipes of Edda Servi Machlin. Machlin’s important cookbook The Classic Cuisine of the Italian Jews (along with its sequels) offers the compelling story of a vanished community — Machlin's family, along with the other Jewish townspeople of Pitigliano, known as Little Jerusalem, fled during World War II. Leah will be joined by Sari Kamin to discuss the process of converting Machlin’s recipes for the modern cook all while showing how memory, food, and storytelling can resist erasure.
Museum of Food and Drink
55 Water Street, 2nd floor | Brooklyn, NY 11201
Wednesday, May 20, 2026
7 - 9 PM (doors open at 6)
Ticket includes entry to Street Food City from 6 PM to 7 PM, a bite from the book, and refreshments.
Courtesy of our partner bookseller Kitchen Arts & Letters, copies of Like Wafers in Honey can be pre-purchased in a ticket bundle and during the program.
Museum of Food and Drink
55 Water Street, 2nd floor | Brooklyn, NY 11201
Wednesday, May 20, 2026
7 - 9 PM (doors open at 6)
Ticket includes entry to Street Food City from 6 PM to 7 PM, a bite from the book, and refreshments.
Courtesy of our partner bookseller Kitchen Arts & Letters, copies of Like Wafers in Honey can be pre-purchased in a ticket bundle and during the program.
Leah Eskin
writes about food and other pressing matters. For almost twenty years, her award-winning column “Home on the Range” ran in the Chicago Tribune and other newspapers. She is the author of the memoir Slices of Life: A Food Writer Cooks Through Many a Conundrum. Bestselling cookbook author Meathead Goldwyn dubs Eskin “the poet laureate of recipes.” Baking diva Dorie Greenspan calls her work “smart, honest, literate, and funny—very funny.” Eskin writes the dessert column for Midwest Living and is the owner of Crumble Handmade Pastry. She lives in Chicago with her husband and their chocolate Lab, Milo. You can reach her at leaheskin.com.
Leah Eskin
writes about food and other pressing matters. For almost twenty years, her award-winning column “Home on the Range” ran in the Chicago Tribune and other newspapers. She is the author of the memoir Slices of Life: A Food Writer Cooks Through Many a Conundrum. Bestselling cookbook author Meathead Goldwyn dubs Eskin “the poet laureate of recipes.” Baking diva Dorie Greenspan calls her work “smart, honest, literate, and funny—very funny.” Eskin writes the dessert column for Midwest Living and is the owner of Crumble Handmade Pastry. She lives in Chicago with her husband and their chocolate Lab, Milo. You can reach her at leaheskin.com.
Sari Kamin
is a New York City–based culinary curator and writer exploring the intersections of food, culture, and community. She previously served as the Manager of Public Programs and Events at Platform by The James Beard Foundation and was the Director of Public Programming at MOFAD (2019–2023), where she led the museum’s pivot to award-winning virtual programming and curated the program series for African/American: Making the Nation’s Table. A longtime voice in food media, she created Food Without Borders on Heritage Radio Network, and her writing has appeared in Food & Wine, Saveur, AFAR, and Food52, among other publications. Her debut cookbook, Honey and Schmaltz (Clarkson Potter), will be published in Fall 2027. Sari holds a master’s degree in Food Studies from NYU and believes almost everything is better with anchovies.
Sari Kamin
is a New York City–based culinary curator and writer exploring the intersections of food, culture, and community. She previously served as the Manager of Public Programs and Events at Platform by The James Beard Foundation and was the Director of Public Programming at MOFAD (2019–2023), where she led the museum’s pivot to award-winning virtual programming and curated the program series for African/American: Making the Nation’s Table. A longtime voice in food media, she created Food Without Borders on Heritage Radio Network, and her writing has appeared in Food & Wine, Saveur, AFAR, and Food52, among other publications. Her debut cookbook, Honey and Schmaltz (Clarkson Potter), will be published in Fall 2027. Sari holds a master’s degree in Food Studies from NYU and believes almost everything is better with anchovies.
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MOFAD
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©2025 MOFAD. All rights reserved.