Spicy Polish kielbasa, spicy beer braised onions, crispy onions and horseradish mayo, all served on a grilled Hawaiian roll.
As someone who lacks all athletic talent, I am slightly embarrassed to admit that I have little to no interest in watching the Olympics. I always feel badly about myself when watching these super-fit gymnasts jump 10 feet into the air while I give myself a pat on the back just for getting up and walking to the fridge.
We’ve got Waffle Month, Pickle Month and Potato Lovers Month, among others. Now, thanks to “Deli Man” Ziggy Gruber, we’ve got New York Delicatessen Month. The goal: To bring attention to traditional New York-style delis, of course.
After nearly a century of baking what some called Toronto’s best breads, Silverstein’s Bakery shut its doors last week — to the shock of employees, wholesale customers and fans.
“Campers Receive a Hands-On Lesson in the Tradition of Kosher Slaughter” reads the title of a recent New York Times article reporting on the religious slaughter and hand processing of 120 quails, partridges and ducks at a highly regarded wilderness-themed Jewish summer camp. The article opens by describing the campers holding the birds just before slaughter, “feeling their warm bodies and beating hearts in their hands.” That opening line paints a striking literal image of the moral stakes of eating animals — we all figuratively hold the lives of farmed animals in our hands.