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.
Feijoada, one of Brazilian’s national dishes, is adored by rich and poor alike.
You know that thing where you come up with a great idea and think, “I’m not going to do that, but somebody definitely should.” That’s how I feel about BreakFestival, a two-day breakfast extravaganza that will be held in New York City over Labor Day weekend.
JTA — Among those who don’t keep kosher, few food items ignite passion the way bacon does. So when the website Extra Crispy announced in June that it was searching for a Bacon Critic — yes, with capital letters — some 1,500 eager pork lovers applied for their dream job.