How do food traditions and recipes help us preserve and share memories?

Food has the power to transmit values, connect generations, and shape our identity. The Toronto Holocaust Museum launches Neuberger Holocaust Education Week 2026 with an inspiring program featuring James Beard Award-winning chef Alon Shaya and his new cookbook, Memories of a Good Meal.

Chef and author Bonny Reichert (How to Share an Egg) joins Alon in conversation to explore his unforgettable and diverse recipes that honour remarkable experiences. Inspired by Alon’s work with Holocaust survivors, Memories of a Good Meal is a culinary journey that preserves a powerful collection of recipes and their stories including potatoes eaten by a Polish partisan, miso soup in a Japanese internment camp, and the blueberries and wild mushrooms foraged in the Polish forest by twin Jewish girls in hiding.

Join us to explore the meaningful connections and stories that emerge when we share recipes. Books available after the program, with an author signing.