The humble egg cream is making an appearance after dinner and before dessert at Eleven Madison Park in New York City, says T Magazine. The fancy restaurant finishes their rendition of the classic with ” a splash of olive oil…[from] a silver oil can from Tiffany.”
[Foreign Policy] recently released it’s first-ever food issue. It includes stories on “the food wars of the 21st century, debunks the conventional wisdom about hunger and poverty, shows us 10 ways we really are what we eat, and asks leading experts to predict the future of food.”
Some say, the best falafel in Israel is in Haifa’s Wadi Nisnas neighborhood. Food Bridge gives us a tour of the best spots. One diner at Michel’s falafel commented, “I would never eat falafel anywhere else…It’s like a religion.”
: http://www.foreignpolicy.com/the_food_issue magazine
Looking for a light Shabbat lunch dish? Try The Daily Meal’s Israeli couscous salad with olives and ricotta salata.
The USDA launched a Food Desert Locator to show parts of the country where residents have “low access to a supermarket or large grocery store.” The Village Voice talks to economist Shelly Ver Ploeg, who was one of the co-creators of the project, about the challenges of properly labeling food deserts.
Who’s behind America’s frozen dinners? For many of them, it’s Israeli chef Einav Gefen, reports Tablet.