Jacob Siegel
By Jacob Siegel
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Food Slaying the Goose and Lifting the ‘Cellophane Veil’
Goslings enjoy a moment in the sun. On a bright, sunny, freezing morning this past December, I was covered in goose down. The parents of a friend of mine from Philadelphia own a small piece of land an hour west of the city, in Bucks County, Pennsylvania. Every year, they used to hire a local…
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Food A Jewish Perspective on Preserving
Canned vegetables await processing at the 2014 Hazon Food Conference. Two hundred pounds of tomatoes. Some big and red and juicy, some yellow, some tiny cherry tomatoes, a pile of colorful beefsteaks and even a box of ripe green tomatoes with beautiful dark green veins. This summer, two hundred pounds of tomatoes passed through our…
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Food Considering the Chicken
Photograph by Konstantin Nikiforov/Wikimedia Commons I slaughter my own chickens. For the past several years, I have seen many animals die. I have experienced a range of feelings, from total cold focus to sadness and even fear. But I recently experienced a slaughter that transformed the way I see meat. I trained in kosher slaughter…
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Yiddish די קונסט פֿונעם ייִדישן מאָנאָלאָג און אַנדערע מיני־קורסן אויף ייִדיש‘The Art of the Yiddish Monologue’ and other mini-courses in Yiddish
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