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Walter Edgar's Journal: Kugels & Collards - Stories of Food, Family, and Tradition in Jewish South Carolina

Forrest Clonts
Kosher collards and kugel.

On this edition of The Journal, Rachel Gordin Barnett and Lyssa Kligman Harvey tell some of the stories and recipes from their book, Kugels & Collards: Stories of Food, Family, and Tradition in Jewish South Carolina (2023, USC Press). In the book, Lyssa and Rachel celebrate the unique and diverse food history of Jewish South Carolina. They have gathered stories and recipes from diverse Jewish sources – including Sephardic and Ashkenazi families who have been in the state for hundreds of years as well as more recent immigrants from Russia and Israel.

In our conversation today, we’ll explore how these cherished dishes were influenced by available ingredients and complemented by African American and regional culinary traditions.

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Dr. Walter Edgar has two programs on South Carolina Public Radio: Walter Edgar's Journal, and South Carolina from A to Z. Dr. Edgar received his B.A. degree from Davidson College in 1965 and his Ph.D. from the University of South Carolina in 1969. After two years in the army (including a tour of duty in Vietnam), he returned to USC as a post-doctoral fellow of the National Archives, assigned to the Papers of Henry Laurens.