Devra Ferst
By Devra Ferst
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Food Food from the Tenements: What Jews Ate 100 Years Ago
Borscht? Kugel? Pastrami? What exactly did our ancestors eat when they first immigrated to the United States? This was the question on the table for discussion at a recent “Beard on Books” evening at the Tenement Museum. Jane Ziegelman, author of “97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement,”…
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Food Mixing Bowl: Super-Sol Goes Green; Renaming the Bagel; Foodie Events in Cali and NYC
Haaretz reports that Israeli supermarket chain Super-Sol will open a natural food store featuring “health foods, organic products, wine and cheeses and special gluten-free products.” Would a bagel by another name taste the same? The Wall Street Journal reports on a petition from bakers in Krakow, Poland to the EU to designate “obwarzanek krakowski” (a…
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Food Sandwiches of Israel: The Divine Sabich
Falafel and shwarma are so ubiquitous in Israel and in the American Jewish cuisine that it would be easy to think that there are no other iconic sandwiches of Israel. For those who think this – I am supremely sorry that up to this point, you have been deprived of sabich. A sandwich made in…
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Food Mixing Bowl: Bourdain and Safran Foer Meat Debate; Ben and Jerry’s Goes for Fair Trade
Former New York Times Dining Columnist Frank Bruni writes about Basil Pizza & Wine Bar, a restaurant in Crown Heights that stands out for appealing to the area’s Orthodox Community as well as its African American residents. Television food personality Anthony Bourdain and writer and vocal vegetarian Jonathan Safran Foer duked out the ethics of…
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Food Eating Our Way Through Brooklyn with Joan Nathan
Photo: Shulamit Seidler-Feller Fresn, or the Yiddish word for intense eating (in this case, in the best possible way), is really the only word to describe a day spent feasting and exploring Brooklyn with Jewish cookbook author and New York Times Dining section writer Joan Nathan. Last Wednesday I, along with food writer Jeffrey Yoskowitz,…
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Food Mixing Bowl: Israel’s First Pork Cookbook; Kosher Wine Festivals; Adamah Goes West
Former JCarrot contributor, Jeffrey Yoskowitz writes in the New York Times Dining Section of the first Hebrew language pork cookbook, “The White Book” and the varying opinions surrounding the topic of “the white steak,” or pork, in Israel. J. Weekly announces a new Adamah fellowship on urban Jewish farming to start next summer in the…
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Food Mixing Bowl: Hazon Food Conference, Kosher Vegan Burgers at Denny’s
Join Jewish farmers, rabbis, nutritionists, chefs and foodies to explore the dynamic interplay of food, Jewish traditions and contemporary life at Hazon’s 5th Annual Food Conference this Winter. There will be dozens of sessions and hands-on food workshops, joyful Shabbat celebrations, and delicious, consciously-prepared food at the December 23-26 conference. Prices go up Monday so…
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Food Designing and Critiquing the Modern Kitchen
For many of us who love to cook, our favorite place in our homes is the kitchen. It’s our lab, family gathering room, where we learned from our mothers and fathers, the ultimate date spot and the source of our shabbos dinners. Sadly this narrative is mostly missed in “Counter Space: Design and the Modern…
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