By Liz Schwartz
One year ago I was sitting in an overly warm classroom at the University of California, Davis, at a workshop called “Chocolate: Our Dark Addiction,” which was part of the 2011
Hazon Food Conference. The session begins with the question, “What is good chocolate?” Hands shoot up and comments immediately start flying: “Texture”; “Mouth feel”; “Creaminess”; “Cacao percentage”; “Ratio of bitter to sweet; “Added ingredients like fruits and nuts”; “No fruits and nuts.” Etc.
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By Liz Schwartz
As the national discussion about food widens to include terms like food desert, food insecurity and food justice, Jewish food activists are broadening their responses to hunger in new and creative ways.Read More
By Liz Schwartz
The unofficial state motto of Oregon is “Things look different here,” and it’s true. More to the point, people who live here look at things differently. So when the
Portland Tuv Ha’Aretz steering committee met to talk about upcoming events a few months ago, we decided to take a fresh look at (or taste of)
latkes.
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By Liz Schwartz
Despite their sting, nettles are a great thing to eat (once you cook them, the sting goes away). Nettles have been a staple of traditional medicines for centuries, but they’re also amazingly (for a vegetable) high in protein, and a delicious way to get some greens in your diet during the winter.
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Why Do Jews Intermarry at a Much Higher Rate Than Others?
The Mirror in the Mikveh
If Rabbis Are Allowed To Intermarry, Get Ready for the Non-Jewish Rabbi
Top 10 Badass Mah Jongg Jews
Auschwitz Museum 'May Not Reflect Real Facts' Says Hungarian Lawmaker
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