CHICAGO (JTA) — The platter, served during Passover, contained a green, a bitter herb, an egg and matzah. But it was no seder plate.
Every day is a good day to think about eating sustainably: making food choices that are not only healthy for our bodies, but also help us make the gentlest impact on animals and our environment.
The Shabbat after Passover is special to Jews around the the world, and even to foodies and bread connoisseurs —there is nothing like the smell of the dough rising and the taste of a warm piece of challah after almost two weeks of no leavened homemade bread.
For the second year in a row, a Jewish pitmaster took home the top prize in the Brisket King NYC competition.
Just back from a highly problematic Passover program in Cancun, a large group of weary travelers is creating cyber-support groups on Facebook, What’s App and Jewish community forums such as DansDeals.com. They are swapping war stories about what was supposed to be a luxurious Passover trip, run by a travel outfit called Passover Paradise.