June Hersh is a former teacher and businesswoman who began her writing career after retiring from her family business in 2004. Her first book, Recipes Remembered, a Celebration of Survival,(Ruder Finn Press May 2011) was written in association with and to benefit the Museum of Jewish Heritage- a Living memorial to the Holocaust. Now in its 6th printing, June has been featured on radio and TV, has spoken about the book to more than 100 groups across the country on behalf of UJA Federation and the Jewish Book Council as well as appearing on a segment on QVCs In the Kitchen with David. All proceeds earned from sales of the close to 20,000 copies have gone to charitable causes related to the Holocaust and help defray the cost of reprinting future editions.

Upon completion of her first book, June wrote The Kosher Carnivore ( St. Martin’s Press, September, 2011) a primer on how to cook kosher meat and poultry. June served as editor and interviewer for Still Here, Inspiration from Survivors and Liberators of the Holocaust ( www.stillherebook.com) a compendium of portraits and quotes gathered from Holocaust survivors and liberators. Proceeds from that endeavor benefitted UJA’s Self Help a network that supports Holocaust survivors in New York. June recently completed Yoghurt: A Global History for British publisher Reaktion Books (March, 2021), as part of their Edible Food Series.