Rhea Kennedy
By Rhea Kennedy
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Food When Composting Comes To NYC’s Jewish Community
Compost is a touchy subject. As anyone who’s collected food scraps in her kitchen can tell you, some people see a container full of cucumber peels and egg shells as a step toward sustainability, while others smell a stench. Last week, New Yorkers filed into each of these categories — and a few in between…
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Food ‘Cooked,’ aka Michael Pollan’s Epiphany Book
“I like pork a lot,” author Michael Pollan admitted recently to a packed sanctuary at Washington, D.C.’s Sixth & I Historic Synagogue. Then he turned to look at the stained glass window embedded with a Magen David, and added, “but I do understand the value of 3,000 years of tradition.” Pollan went on to discuss…
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Food Can Cheese Be Jewish?
“Goats are the Jews of the animal kingdom,” Aitan Mizrahi told a group at the Hazon Food Conference on Friday morning. The workshop participants, gathered in the warm, cream-scented air of a small industrial kitchen at the Isabella Freedman Jewish Retreat Center, immediately picked up on the tongue-in-cheek theme: They wander, they are intelligent, and…
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