Rachel Kahn-Troster
By Rachel Kahn-Troster
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Food A Different Kind of Smoked Meat
When I grew up in Toronto in the 1980s and early 1990s, a lot of my classmates in day school were the children of recent transplants from Montreal, and they brought with them nostalgia for the Jewish foods of their home city like Montreal bagels and smoked meat. But I longed for a Montreal food…
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Food Teaching the Next Generation To Cook
My 3-year-old daughter clambers into the car at the end of a long day, asks me what’s for dinner. When I tell her turkey burgers, her voice gets hopeful. “We cook it?” No, I made it the night before. But, she reminds me that we bought the ingredients together in the store. As I begin…
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Food Parshat Noah: Pondering the Eating of Meat
In this week’s parsha, as Noah stands outside the ark surveying a post-deluge world, God blesses him and gives him new dietary parameters: “Every creature that lives shall be yours to eat; as with the green grasses, I give you all these.” (Genesis 9:3) This divine permission to eat meat is a big departure from…
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Food A Basil-Scented Sukkah
One of my earliest Sukkot memories concerns wasted food. My father was the assistant rabbi of a large synagogue, which decorated its two enormous sukkahs with fresh fruits and vegetables: green peppers and apples and oranges. But even as a small child, I understood that once all that food had spent the eight days of…
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