This summer, for the first time, American young adults will have the opportunity to take a Birthright trip that’s specifically vegan. Jewish Veg, a U.S. nonprofit that encourages Jews to transition toward plant-based diets, announced today that it is organizing the trip with Mayanot Israel, a leading organizer of Birthright Israel tours.
January is National Soup Month. Who knew? I always wonder where these delicious designations come from. (In this case, Campbell’s, perhaps?)
There was a time, in the not-so-distant past, when it felt like the foods of the Ashkenazi culinary canon needed saving. Pastrami, once a well-spiced meat, had turned into a salty ghost of its former self; matzo balls wallowed in flavorless broth, and bagels had become puffed-up versions of what they once were. Thankfully, a small band of talented Jewish chefs such as Noah Bernamoff of New York’s Mile End delicatessen and cookbook authors including Leah Koenig and The Gefilteria crew, has seen to fixing this, restoring shtetl classics to their rightful forms while simultaneously carrying them gracefully into the 21st century.
If you’re a music lover of a certain age, you probably have fond memories of Tower Records, the gargantuan stores that seemed to carry every audible work ever recorded.