The 2018 Forward Food Choice Awards!
It’s that time of year again — it’s time for the Forward Food Awards, where we celebrate food as an essential part of Jewish life and ask you, our readers, to pick their favorite places to fress.
Has The Jewish-Created American Hot Dog Finally Assimilated?
The story of the New York hot dog is the story of the Jews, and the story of the American hot dog fits squarely in the purview of one Nathan Handwerker.
Vegan Shwarma Is Taking Tel Aviv By Storm
What is the shwarma experience? It’s an indulgent pita sandwich dripping with fresh salads, tahini sauce dribbling down the sides, vegetables and amba. A couple of crispy fries topping the entire concoction never hurts. Oh, and it’s filled with shawarma. At new restaurant Sultana, that shawarma is completely vegan, harming zero animals in its making.
Meet The Canadian Woman Who’s Breaking The Glass Bong Ceiling
Legal pot in Canada has sparked a massive, sometimes wild growth industry. But in one aspect, the new boss is the same as the old boss, to paraphrase The Who: Almost all public cannabis companies are run by men.
How Crisco Overtook Schmaltz In American Jewish Cooking
“Crisco Recipes For The Jewish Housewife” was a slim, 77-paged piece of marketing material slash cookbook, manufactured by Proctor and Gamble and copyrighted in 1933. Crisco, the first brand of shortening to be made entirely of vegetable oil, happened to be neither dairy nor meat, making it the perfect product to hawk to Yiddish speaking immigrant mothers and their more assimilated daughters wanting to cook with more advanced, processed American items like Crisco. An alternate title for the cookbook? “Ḳrisḳo resepies far der idisher balebosṭe.” The cookbook was printed back to back in both Yiddish and English, and it, along with Proctor and Gamble, was responsible for ending the use of schmaltz in America.
