(JTA) — Even until the very end of his life, in the hospital, 102-year-old Danny Raskin was working on his restaurant column for the Detroit Jewish News.
JERUSALEM (JTA) — The Eucalyptus, a restaurant just outside the Old City here, draws in diners by offering “authentic biblical cuisine” — made from ingredients and dishes found in the Bible.
The chef, Moshe Basson, has an unusual way of sourcing his food, foraging for some of the biblical-era herbs in forests and fields around Jerusalem. So when he decided to certify the restaurant as kosher in 1997, he made special arrangements with Israel’s Chief Rabbinate that would allow him to keep finding the herbs for himself rather than buying them from a certified merchant.
Hannah Spiegelman is a 28 year-old Brooklynite and the creator of A Sweet History , a blog and business that creates ice creams based on historical figures whose lives were usually steeped in controversy.
If you’ve been curious about going vegan or living a more plant-based lifestyle, this Shabbat may be your chance to try it out.
On Friday, OneTable and Jewish Veg are coming together for a virtual, mutli-city event in Washington D.C., Miami, and Atlanta to empower Jewish communities to host inclusive, sustainable, and intentional Shabbat dinners every week.
A Jewish studies professor and her cheesesteak-loving husband are behind Rochester’s new kosher ‘butcher shop’
ROCHESTER, N.Y. (JTA) — Rob Nipe and Nora Rubel hadn’t anticipated selling out of pastrami on their opening day. But when you have a vegan butcher shop certified kosher and open up just a few blocks from an Orthodox synagogue, perhaps selling out of pastrami is par for the course.