Mixing Bowl: The Best Hummus; Elk Pastrami and Tongue Tacos

Charges against Julie Bass, an orthodox woman, who was facing charges from her local government for planting an organic vegetable garden in her front yard, have been dropped says Eater.

Last week’s announcement of changes in living standards for egg-laying hens has “raised more questions than it answered,” says Mark Bittman.

The Jewish classic, cow’s tongue, is given new life on Serious Eats with a Mexican twist — salsa verde and corn tortillas.

So who does make the best hummus in America? Kitchen Daily has the answer.

Canter’s deli, perhaps LA’s most iconic delicatessen celebrates another big birthday, reports the LA Times.

Mehadrin Kosher Poultry failed two consecutive salmonella tests, according to the blog Failed Messiah.

The Atlantic provides a list of 5 Essential Reads on Food Politics.

The Perennial Plate is in Utah now hanging out with twin brothers who live in a canyon where they grow their food. They also share a recipe for elk pastrami (yes, elk’s kosher) on Food 52.

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

Mixing Bowl: The Best Hummus; Elk Pastrami and Tongue Tacos

Thank you!

This article has been sent!