Elizabeth Alpern
By Elizabeth Alpern
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Food Shabbat Meals: Daikon and Bok Choy Stir-Fry
We never could decide what (if any) prayers to say, what language to say them in, or what gender pronouns to use. For a stretch of time my “Shabbat crew” was a mish mash of religions (Catholics, atheists, Buddhists, etc) and religiosity (or lack thereof). We were a feisty group of about 15 college students,…
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Food iPhone Apps for the Jewish Foodie
In honor of the influx of iPhone users that is sure to appear in the wake of Verizon’s recent acquisition, the Jew & the Carrot has rounded up six must-have apps for the Jewish foodie. From an online kosher cookbook to restaurant recommendations around the globe and a virtual tasting notebook, these apps are sure…
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Food Local Foods on the Table at Chabad Houses (Sometimes)
Ben Havumaki, a friend who is traveling through Southeast Asia emailed me recently from Thailand, “I’m fresh back from a meal at the Chabad House in Chiang Mai. I ate…………..Schnitzel! It was paired with ‘Wok Stirred Vegetables.’” Yum? Whether or not the sound of that combination makes your mouth water, a meal of that nature…
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Food Two Chicken Cholents, Italian and Iraqi
Nowhere do form and function meet so well as in a warm bowl of cholent. The hearty Sabbath stew known by an endless array of names and flavors in Jewish communities around the world is essentially an outgrowth of two seemingly opposing forces: The Jewish laws prohibiting cooking on the Sabbath and the encouragement offered…
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Food Kosher Service Trips From Peru to Uganda
In the desert of Peru, there is no challah bread and definitely no kosher wine. That, however, didn’t stop the participants of AJWS’s volunteer summer program from sanctifying the Sabbath in a special way. They found their kosher substitutions in a sweet bread called bizcocho and a drink made from purple corn known as chicha…
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Food Let it Rise: New Innovative Challah Workshops
A new crop of challah-making workshops popping up across the country is proving that truly, man cannot live on bread alone. By integrating yoga, music, meditation, activism and prayer into challah-making, these creative workshops offer a chance to connect to Judaism, community, and food in an informal manner that goes way beyond a sweet eggy…
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Food Waging the War for Food Trucks
When asked which was harder, dealing with city regulations of opening a food truck or taking on the challenges of kashrut for a restaurant on wheels, Lowell Bernstein, co-owner of Takosher in Los Angeles, the first ever Glatt kosher taco truck, replied, “kashrut, without a question.” Takosher’s owners spent months working out a “kosher program”…
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Food Banh Mi Finally Arrives for the Jewish Palate
Ever since French colonizers arrived in Vietnam in the mid-ninteenth century and brought their countryside “salad sandwich” with them, which locals set marvelously askew using regional ingredients like cilantro and pickled daikon and carrots, residents of Vietnam have feasted on banh mi sandwiches. But only in the past couple of years, has the delicacy become…
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Yiddish שטעטל־זכרונות פֿון דער יונגער שרײַבערין רחל פֿײגענבערג — אויף ענגלישShtetl memoirs of a young Yiddish writer Rokhl Feygenberg now in English
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