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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Portman and Safran Foer Talk Vegan Documentary
First shoes, and now a film. Oscar winner Natalie Portman, one the world’s most famous vegans, may be cooking up a documentary on the topic, several years after launching a line of animal-friendly shoes. The “Black Swan” star reached out to author Jonathan Safran Foer about her interest in making “a very personal documentary” inspired…
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A Food Conference: The Canadian Way
Sabrina Malach is an inspiring leader of the New Jewish Food Movement in her native Toronto. She is currently the Director of Outreach and Development at Shoresh, a grassroots organization that aims to build a more ecologically sustainable Toronto Jewish community. Having received inspiration from her experiences as an Adamah Fellow and her work at…
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Seasonal Old World Fare Pops Up in San Francisco
Kenny Hockert isn’t waiting to get rolling. While still looking for a suitable and affordable food truck to buy, the chef has already started his Old World Food Truck, which serves up sustainable old world fare, as a weekly pop-up café in San Francisco’s Mission district. Since opening in September, the spot has garnered a…
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Recipes My Family’s Cucumber and Vinegar Romance
The subject is often food when I’m talking with my mother, mostly by phone these days. I frequently ask her about what people were eating before I took up cooking for myself and how particular dishes were made. In her answers to these questions, there’s a whole lot more for me to learn, especially about…
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The Lay of the Lamb: Shabbat Dinner in Papeete
Whenever I’m away from my home in Melbourne, wherever I find myself on a Friday night, I love nothing more than to sit down with the local Jews at their Shabbat table. Ideally with some kosher meat to break the traveler’s drought. Sometimes though, simply being a hungry-eyed, friendly stranger at a Kabbalat Shabbat service…
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Mixing Bowl: Mexican Food, Organic Meat
1-day conferences on Jewish food, sustainability and social justice announced in Chicago, Toronto and Boston Food was also a hot topic at the URJ Biennial URJ RAC Find out what happens to “Jewish” food when Eastern European Jews end up in Mexico… …or San Francisco! [SF Weekly] Growing interest in kosher organic meat gets a…
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Deep Kashrut Resolutions for New Year’s
With the New Year comes the New Year’s Resolution. Polls say 45% of all Americans make at least one resolution, the most popular of which is to lose weight. But according to Opinion Research Corporation, one out of every four people never follow through on their resolution because they set a goal they can’t achieve….
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Kosher Sex and Lure of Forbidden Fruit
You don’t need to see the movie “American Pie” to know that there’s a complicated, but very real relationship between food and sex. Earlier this month, an Islamic cleric in Europe called for a ban on women touching the seemingly innocuous banana and cucumber, for fear that foods resembling male sex organs would arouse them….
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Recipes Shabbat Meals: Dessert No Piece of Cake?
When I first started keeping a kosher home, the biggest change was dessert. True there were new sets of dishes to keep track of, and combinations of foods that were not allowed, but the thing that would trip me up the most was planning our Friday night meals. We like to serve meat on Shabbat….
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Recipes The 8th Night: Celebrate With a Cupcake Menorah
I love the notion of hiddur mitzvah, this idea that beautifying a ritual object enhances and heightens the mitzvah related to that object. Hiddur Mitzvah can apply to a mezuzah, to a pair of tefillin, to a tzedakah box, to an etrog and, of course, a menorah, and it’s this principle that has brought us…
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Cassola, Rome’s Jewish Christmas Treat
A popular Italian saying advises: “Dress like a Turk, and eat like a Jew.” Jews have enjoyed an uninterrupted presence in Italy for more than 2,200 years, producing a delicious cuisine with almost endless regional variations, that profoundly affected broader Italian cuisine. Contrary to the all-too-common American assumption that most Jewish food is bland or…
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