Ess Ess Mein Kindt: A Flavorful Jewish Journey Begins

Chef Susan Feniger and Filmmaker Liz Lachman, "FORKED," Stir Up Stories and Snacks

Jun 29, 2025

Hi! I’m Deb. I am an author, speaker, and consultant on all things goals. I am also a food writer and podcaster, and former non-cook.

I always loved eating - it is part of our Jewish DNA - and I was a great prep chef. But after I got an Instant Pot about eight years ago, I discovered that cooking is actually easier than dialing for dinner. You put ingredients in the Instant Pot (my gateway appliance), turn it on, and go do something. Then, you not only get stuff done, you are rewarded with a meal.

This new found love of cooking led to writing about food for the Jewish Journal and hosting Taste Buds with Deb on their podcast network, now at over 100 episodes and in its third year. These bite-sized conversations about food, cooking, and community are so much fun - and fulfilling - I am excited to be able to share them here, as well.

Note: I will be alternating featuring Taste Buds interviews with guest contributions, so if you are interested in sharing your Jewish food story, and a recipe, email me for more info at Deb@TheDEBMethod.com.

Last Sunday, I won first place for Audio Anchor/Host at the Los Angeles Press Club SoCal Journalism Awards. Last year, my episode with chef Susan Feniger and her partner, filmmaker Liz Lachman, won for non-entertainment personality profile. I decided it was fitting to feature them in my first Ess Ess Mein Kindt column.

Bon Appetit!

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Susan Feniger: Forked is a story of resilience with the backdrop of food. Add a dollop of cooking – and a dash of the food history (in and out of the media) – and you have a recipe for success.

Chef and restaurateur Susan Feniger is the subject of the documentary, produced and directed by her life partner, filmmaker Liz Lachman.

“This is about what it takes to create and see a project through,” Lachman explains. “[To] go on that journey and be willing to just see what comes in life.”

Adds Feniger, “It’s about the human spirit.”

American Airlines is showing the film through October, when it will have its US release and then be available on other airlines and across the US on various platforms. It’s now screening on Amazon Prime in the UK as Forked. It has won two awards for Best Documentary Feature at film festivals.

When she revisited the footage during the pandemic - and decided to do this project - Lachman, who primarily does narrative films, noted it had all the elements of a “culinary disaster film.” There are lots of challenges that come when building a restaurant.

“It’s about someone [getting] hit with problem after problem and still [coming] through in the end,” Lachman explains. A reminder of resilience is never out of style, but seems remarkably appropriate these days.

In many ways it’s also a cautionary tale.

“The restaurant business is so difficult, particularly now,” Feniger explains. “But if you’re going to go into it, it’s about being passionate about it, loving what you do.”

The film starts and ends with cooking history and the trailblazing roles Feniger and her long time cooking/restaurant/media partner Mary Sue Milliken (“Too Hot Tamales,” Border Grill) had in the industry. However, its primary focus is The STREET restaurant, Feniger’s first solo project, which was open from 2009 to 2013.

At the time, Lachman recorded the process of designing, prepping and opening The STREET; she didn’t know she was shooting a movie.

“I stopped filming when STREET opened,” she said. “As a matter of fact, [I didn’t shoot] the opening night party … so we did some fancy footwork in the film to create a moment of dreaminess, because this is Susan’s dream coming to fruition.”

Lachman originally thought that would be the end of the film.

“As time went on, before I actually made this movie, things shifted a lot in the world and in Susan’s take on STREET and her whole adventure, so it gave me more story,” she said.

While the basics were there, when Lachman reviewed the scenes with Feniger cooking and testing recipes, she realized she didn’t shoot them well.

“And I thought, it’s because I don’t really care about the food that much,” Lachman admits. “I had to go back in and shoot beautiful food sequences.”

Side note: There has been quite the food learning curve between Feniger and Lachman who have been together for 28 years. When they met, Lachman barely salted her food.

One of the couple’s favorite foods is Spiced Millet Puffs, which is like a rice crispy treat, but with puffed millet. Recipe is below.

“They’re so yummy, because it’s that sweet, savory thing that’s so typical of Southeast Asian food,” Feniger explains. “They are a great little snack and a surprise.”

Much like Forked, a fun film that whets your appetite and leaves you wanting more.

Watch the interview:

Spiced Millet Puffs

On the streets of India and Asia, chaat stands are everywhere, serving small savory bites of all different types of snacks. Some of these snacks are puffed grains, like rice or millet, filled with a spiced mixture. Although the spices vary, the combinations can include spices like cumin, curry leaf, turmeric and coriander; the scents fill the air and make it an amazing walk for your nose! When we started to play with ideas for a great snack for STREET, Kajsa Alger happened to be making Rice Krispy treats with her son, Seth, and. . .Voila! Sweet and savory, a combination used all over the world.

Makes 70 mini puffs

2 tablespoons unsalted butter

1 (5 ounce) bag mini marshmallows (3 cups)

½ cup dried currants or raisins

1 Tablespoon whole cumin seed

1 teaspoon whole fennel seed

1 teaspoon black mustard seeds

¼ teaspoon cayenne chile powder

¼ teaspoon ground turmeric

½ teaspoon kosher salt

1 teaspoon chopped curry leaf (optional)

3 cups puffed millet

In a large skillet or shallow saucepot, place the butter and cook over medium heat until frothy.

Add the marshmallows and, as they start to melt, push and stir with a rubber spatula, so that it doesn’t burn to the bottom of the pan. You can lower the heat slightly if you need to.

When the marshmallows are halfway melted, add the cumin seed, fennel seed, black mustard seed, cayenne, ground turmeric, dried currants or raisins, salt and curry leaf, and stir well so that the spices toast and mix with the marshmallow. Add the millet, remove from heat, and stir until all of the millet is mixed and evenly coated in the spiced marshmallow mix. Pour the mixture out into a bowl.

Immediately start rolling into very small balls. If you find that the mixture is sticking to your hands too much, you can dampen them slightly with cold water to make the mixture easier to work with.

Place the balls in a bowl and serve immediately. They can also be stored in an airtight container for up to 2 days.

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Five tiny delights:

1. Our cucumbers are delicious

2. Getting blueberries

3. Tomatoes beginning

4. Weather warm enough to swim

5. Squeezing in some pickleball and tennis in between work

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Five tiny Jewish delights in one place:

There’s a kosher barbecue place in West Los Angeles, called Benny’s Grill LA

1. Great kebabs

2. Tahdig,