Mixing Bowl: Passover Edition Part 2, Plus the World’s Best Restaurants and Post-Passover Falafel Ideas
What happens after Farm-to-Table? Bloomberg Businessweek reports on municipal-wide composting, writing “Farm to table is good. Farm to table back to farm is even better.”
The Progressive Jewish Alliance in LA has created an innovative infographic, bringing the Seder plate in to the modern context of food deserts — areas with little or no access to the food needed to maintain a healthy lifestyle.
The Atlantic attempts to answer why Americans love Manischewitz wine, especially on Passover.
Disappointed you missed the White House Seder? Obamafoodorama has the details and the White House’s Seder recipe collection.
Eating Jewish shares haroset recipes from Surinam, Italy, Iran and Israel. The Seders are already over, but haroset is great on plain or Greek yogurt year round.
TIME magazine’s annual list of the 100 most influential people includes two foodies this year — chef Grant Achatz and Michelle Obama, for her healthy food initiatives.
Another major list came out this week, Restaurant magazine and S. Pellegrino’s annual “World’s 50 Best Restaurants” was announced on Monday in London. Looking to travel for an outrageous meal? This list might come in handy, but good luck getting a reservation.
Passover a la Guy Fieri. Who knew the Minute To Win It host hosted a Seder? The Awl dishes on the menu.
Images of Passover around the world, courtesy of the Atlantic.
Gourmet matzo pizza? Midtown Lunch finds one offering in Manhattan.
The Brooklyn neighborhood Park Slope is currently embroiled in a Passover macaroon battle writes the Village Voice.
Planning a roasted chicken for Shabbat dinner tonight? Try the Center for Kosher Culinary Arts’ Shiitake, Apricot Matzo Stuffing.
Already dreaming about meals post-Passover? The Kitchn offers up some ideas offers up and asks for thoughts on how to use falafel mix creatively.
Israeli wine critic Daniel Rogov, takes a look at some wines of Washington State in Ha’aretz.
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