Eat, Drink & Think is your daily destination for recipes, restaurant news, holiday menus and great food journalism — all through a Jewish lens. From the traditional to the cutting edge, we explore the worldwide Jewish culinary landscape and bring…
Food
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Beyond Kashrut: GMOs and Jewish Law
Despite being a California ballot initiative (Prop 37) in this year’s election, the issue of Genetically Modified Organisms (GMOs) is rarely spoken about by our politicians or media outlets. Whatever one’s opinion of GMOs planted in fields and put in the marketplace, it is a matter that affects the entire planet. Whether or not one…
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RIP Hostess Brands
Ding Dongs hold a special place in my heart. My best friend growing up in Canada was an American. Whenever her family would travel to New York they would bring numerous boxes of Ring Dings back with them and keep them in the freezer. Sure, there were lots of similar sandwich cakes in the great…
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Mixing Bowl: Jami Attenberg’s Pickles, Latke Fest
Only in Brooklyn: Jami Attenberg, author of the critically-acclaimed and food-heavy novel “The Middlesteins,” makes pickles with Jeffrey Yoskowitz of the Gefilteria, a “boutique purveyor of Old World Jewish foods” [Vol. 1 Brooklyn] A lively profile of “Tel Aviv’s favorite foodie” Gil Hovav, who makes his English cookbook debut writing as the devout (and imaginary!)…
The Latest
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Holocaust Survivor Reinvents Himself at 87
The e-mail came with a photo of an elderly man in a butcher’s coat next to the faded, black-and-white image of a tot. “At age 87, my father is re-launching his meat business — which for fifty years was a staple of the Jewish community in Canada,” Miriam Perl wrote to the Forward. “Suggested headline:…
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Dispatches From Kosherfest 2012
Kosherfest, the largest (and only) kosher food industry trade show in the world, hosted its 24th annual expo in Secaucus, NJ, on November 13th and 14th. Thousands of players in the kosher food world show up each year, from giants like Manischewitz, Streit’s and Osem, to the godfathers of kosher certification, including the big four:…
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Craft Beer: More Than What’s in the Bottle
Craft beer brewing is an art. The craft brewer is self-mandated to blend the complex flavors from water, malts, hops and yeasts into a harmony of delight. There is also a creed of the craft brewer as described by the Brewer’s Association: • The hallmark of craft beer and craft brewers is innovation. Craft brewers…
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Behind the Scenes of ‘Oma and Bella’
Don’t miss Leah Koenig’s full story, “Berlin’s Jewish Comeback” For centuries, Jewish food traditions have been passed down from generation to generation. In kitchens around the world, parents and grandparents have guided youngsters as they roll their first matzo balls for soup, taste the batter for a sour cream coffeecake, or learn the sharp, malty…
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Roll Your Own Montreal Bagels — In Philly
The humble bagel is a staple of Western Jewish culture, but what most of us know about it amounts to little more than a shmear. After all, bagels are generally something we buy, not bake. This makes the bagel ideal for a hands-on workshop, especially at a restaurant-bakery called Spread Bagelry, one of the few…
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Berlin’s Jewish Comeback
This past May, a Jewish delicatessen opened in Mitte, Berlin’s central (and rather trendy) district. Founded by two disc jockeys in their 30s, Oskar Melzer (who is Jewish) and Paul Mogg (who is not), and serving up house-cured pastrami, chicken liver brulée, challah and matzo ball soup in a sleekly designed space, Mogg & Melzer…
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Cheese Runs in the Family
With a wink, Lisa Jacobs likes describing herself as “the world’s only Irish-Jewish cheesemaker.” But that unorthodox distinction is just one facet of her unlikely ascent from frustrated law student to artisan-dairy star. In just five years, her Jacobs Creamery has gone from sneaking cheese production off-hours in a rural Oregon milk-bottling plant to churning…
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Growing in Eden Gardens
When I returned to Detroit from Adamah, the Jewish Environmental Fellowship in 2008, I had only two things on my mind: food and Jews. Having grown up in the Detroit suburbs, I had never before grown my own food. Coming of age in a secular family that belonged to a large Reform congregation, I had…
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