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So why haven’t I just given up and started a profitable chicken farm? Even with my busy schedule, I’ve managed to squeeze in one or two dates here and there.

It wasn’t ever “we eat this because of a certain reason.” It was just, “we’re going to the deli.” I never even remembered the first time … Delis were closing down, far fewer delis than there used to be.

It was the beginning of something, and I just knew that I wanted to get the rest of the story.

There are guys in the basement peeling potatoes by hand. Go out, taste them and dig around – find the great delis.

The other element that I think is really interesting is what happened to the kosher meat industry and the Jewish meat industry in Chicago. It’s funny, people are always asking, “how do you reinvent this culture?

Telling the story of the places I went and what I ate was always going to be enticing people to go to these places.

Part of it was raising awareness that these places exist. It wasn’t just that it was good; it was that they were trying to do something different, taking chances, trying to experiment.

It’s very difficult to operate a business where your marquee item doesn’t make you a lot of money. There’s only so much room for so many chapters and so many places.

Right away, you’re starting with a major handicap, so that was most surprising in terms of the economics of everything. And I didn’t want to go to a place that would then have to be cut entirely or whittled down so much. It was meant to be a story of the business and each place had to tell an element of that story. The book is very user-friendly with its listing of delis in many cities. There was always going to be a practical aspect to [the project].

At one time, this was the place for meat production in the Midwest. ” in the greater sense of how do you reinvent Jewish culture. There’s not going to be a sequel to this book that’s about “saving more delis” or about the bagel or something. One story that I wanted to tell and I felt that I told it as best as I could. Growing up in a small Jewish community in Petoskey, Mich.

You had brands like Vilno, Best Kosher, Sinai and all within the last year, they’re all gone. A lot of it is going out and trying crazy new things, and a lot of it as well is just going and figuring out how it used to be done, what was important about that and how you could recapture a lot of that spirit. There’s been talk about a documentary, but nobody’s signed any checks yet. – where hers was one of five Jewish families in town – Willens learned to cherish community from an early age.

There are a lot of people in Chicago who don’t know about Manny’s or Kaufman’s … But the food always had to tell a specific story about the business and the place in the community. The same way that the corned beef [at Manny’s] is that family’s legacy, how the flavor of that came from the way the Raskins run the restaurant.

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