By Jeffrey Yoskowitz
In an
interview with the Forward, Michael Pollan said “semi-jokingly” that “it might be time to reconsider pork as treyf,” or so he said at a synagogue lecture to get some laughs. He also mentioned that he had a family pig named Kosher.
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By Jeffrey Yoskowitz
Israeli chefs are looking to their country’s short culinary history for inspiration, helping Israeli food find confidence in its local flavors.
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By Jeffrey Yoskowitz
A few years ago, before beekeeping was legalized in New York, I purchased the last Brooklyn Bee honey of the season from rooftop beekeeper John Howe. In addition to showcasing a unique, hard-to-find urban honey for my family, my goal was to make a statement at the Rosh Hashanah table about the value of small-scale agriculture and the high quality of local honey…from bees pollinating my own backyard.
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By Jeffrey Yoskowitz
I just came back from an inspiring tour of University of California Davis’ food science program led by Sean Lafond, a Ph.D student in food sciences, who recently prepared tomato ice cream as a fun experiment in his home. “It tasted like tomato ice cream,” he said, though he doesn’t usually dabble in experimental ice creams, like the avocado ice cream made in one of the test kitchens by another researcher.
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Cleveland Kidnapping, Elizabeth Smart and Us
Tracing the Jewish Origins of the Holy Ghost
Ethical Kosher Seal Stalls Amid Orthodox Opposition
Baby Boomers’ Rocky Road to Jewish Love
'War' With Ultra-Orthodox at Kotel? Bring It On
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