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The Jewish Relationship with Food — Part 2

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Moment Magazine asked 18 experts “Is There a Secret Ingredient in the Jewish Relationship with Food?” in their latest issue — and got some fascinating answers. Below are three of them and we posted three more last week here with permission from the magazine. We want to hear what you think. Share your thoughts in the comments.

Q & A with Sue Fishkoff on What's Kosher

Image: Thinkstock

This blog post originally appeared on What’s Your Food Worth?

Mixing Bowl: Walmart's Local Food; A Jewish Thanksgiving

The Jewish Journal, in anticipation of Thanksgiving, ponders how “to turn the Jewish obsession with food into a Jewish call to what is popularly called food justice.”

Is the Reform Movement Going Kosher?

This story is cross-posted from JTA.

Kosher — it’s the first word in the book. And tackling the “k” word head-on is part of what makes the first Reform guide to Jewish dietary practice so significant.

The Kosher-vore’s Dilemma: Kosherfest 2010

If you shop in almost any grocery store in the US, chances are you have bought a product that is certified Kosher. According to Sue Fishkoff’s new “Kosher Nation” “one third to one half of the food for sale in the typical American supermarket is kosher.” This is big business, “$200 billion of the country’s estimated $500 billion in annual food sales is kosher certified.” Kosher food is often perceived to be more pure or cleaner than treyf, yet it seems that there are many parallels between the Kosher and mainstream food industries.

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