A freshly prepared batch of kosher, sustainable sushi rolls.
In the library at my childhood synagogue in suburban Chicago, there was a book that I dearly loved. I don’t remember the title. Truthfully, I don’t even remember what it was about. What I do vividly remember is that the book had a passage describing the Russian custom of drinking black tea with cherry jam.
Sarah Weiner (far left) with fellow foodies (left to right) Nell Newman of Newman’s Own Organic, Alice Waters of Chez Panisse and food writer Ruth Reichl.
Former librarian Bennett Jacobstein has an encyclopedic knowledge of ballpark food.