Image by iStock

Shmaltz Brewing Company is mixing up six different beers to create their Funky Jewbelation blend. [The Kitchn]

Cheese cakes of the world. Good info to know with Shavuot starting tonight, but also, just good information to have on hand at any time. [Kosher Eye]

Thanks to “The Avengers,” shwarma is the “it” food of the moment in LA. [Eatocracy]

Smithsonian Magazine’s June issue is dedicated to food. With pieces by Ruth Reichl, Mimi Sheraton and Corby Kummer, we can’t wait to bite into it.

Two food critics share their take on La Vara, a new Spanish-Judeo and Moorish restaurant in Brooklyn. Village Voice and New York magazine]

An earthquake in Italy decimated storage rooms holding 300,000 wheels of Parmesean and Grana Padano that were aging. AP

Israeli- owned and inspired restaurant Taboon opens another location in lower Manhattan called Taboonette, serving shwarma, sabich and shakshuka. [Serious Eats]

Why I became the Forward’s Editor-in-Chief

You are surely a friend of the Forward if you’re reading this. And so it’s with excitement and awe — of all that the Forward is, was, and will be — that I introduce myself to you as the Forward’s newest editor-in-chief.

And what a time to step into the leadership of this storied Jewish institution! For 129 years, the Forward has shaped and told the American Jewish story. I’m stepping in at an intense time for Jews the world over. We urgently need the Forward’s courageous, unflinching journalism — not only as a source of reliable information, but to provide inspiration, healing and hope.

That’s where you come in. Gifts of any size keep the Forward free and accessible to everyone and ensure we have the resources we need to power the Forward at this critical time for American Jews.

Don't just read the Forward - invest in it. Will you support our work today?

Support our mission to tell the Jewish story fully and fairly.

$120 $180 $360 OTHER AMOUNT