The Schmooze

Pastrami With a Side of Sustainability

In the world of Jewish food, the iconic deli and the sustainable food movement seem like strange bedfellows. But in a post-Alice Waters world such is no longer the case, at least according to an article by Julia Moskin, “Can the Jewish Deli Be Reformed?” in today’s New York Times.

Delis, which once thrived on the fact that they could sell cheap meat brined, smoked, roasted or ‘cued and smothered in seasoning, are no longer up to snuff for discerning deli aficionados. And, as David Sax, author of Save the Deli, points out, old delis with overly long and poorly executed menus are dying by the dozen.

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Pastrami With a Side of Sustainability

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