Bagels and lox, pastrami on rye and maybe a dollop of sour cream or applesauce on your latkes: The Jewish deli is a staple of American city life, and it’s delicious. But over the last decade, icons of the genre, from New York to Los Angeles, have shut down — even as the food itself has become more popular. So why are the delis disappearing?Today we’re looking at the Jewish deli. It’s always been a nexus of tradition and assimilation, old country and new, with rugelach for dessert. Our guests: The Foward national editor Rob Eshman and Mort & Betty's chef and curator Megan TuckerMore reading:In search of perfect pastrami: Your guide to the Jewish delis of Los AngelesOn Greenblatt’s Deli’s last night, guests waited for one final tasteThe deli capital? It’s L.A.

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