Share Your Deli Stories, Photos
Katz's Delicatessen - Katz's Delicatessen, in Manhattan, N.Y., has been in business since 1888. (AP)
This week in New York, Robert Siegel spoke with David Sax, author of Save the Deli, for an interview slated to air on All Things Considered next week.
For his book that will be published Oct. 19, Sax traveled around the country looking for authentic Jewish delicatessens, which are not easy to find these days.
Sax's love for deli food has been passed down to him from his late grandfather, who ignored doctor's orders and went straight to his favorite Jewish deli after a hospital visit.
Because Sax can't be the only one with an interesting deli story to share, we want to hear yours. Write to us at deli@npr.org — or leave them in the comments section below.
And, if you don't like writing, upload photos of your favorite deli, deli worker, deli item, or site where your favorite deli once stood to Flickr.
Step 1: If you're not a member yet, join Flickr. It doesn't cost anything, though if you want to use it to share a lot of photos — i.e., hundreds or thousands — you may want to purchase a Pro account.
Step 2: Upload the pics you'd like to share and tag them nprdeli. (If you're having trouble uploading, consult Flickr's help guide.)
And that's it; you're done.
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ROBERT SIEGEL, host:
This is Robert Siegel. Yesterday I was in New York sampling rolled beef, stuffed cabbage, matzah ball soup and much else with David Sax, the author of "Save the Deli." David Sax's book is about the vanishing Jewish delicatessen and its distinctive fair: pastrami, stuffed derma, pickled tongue, noodle koogle. It's a passion that evidently runs in David Sax's family and sometimes it runs a little too hard. Years ago, Sax's grandfather ignored doctor's orders and went straight from the hospital to his favorite deli.
Mr. DAVID SAX (Author, "Save the Deli"): And he got a (unintelligible) sandwich piled high with speck, which they no longer make, which was the fat cut from the top of the brisket, the pickled fat, dusted in paprika and then grilled and then resliced. So, it was a sandwich essentially of pure fat. And he died about a day or two later. I mean it, you know, this sandwich did him in, but he died in a mustard soaked plate of glory.
SIEGEL: Have you got a story about a delicatessen, maybe one with a happier ending? Well, send your email to deli@npr.org. You can also upload photos to Flickr of your favorite deli, deli worker, sandwich piled high with meat or site where your favorite delicatessen once stood. Tag them NPR deli. Transcript provided by NPR, Copyright National Public Radio.
