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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Hazon Goes to the White House: Food Justice and the Farm Bill
Last week 12 excited Hazon representatives and 160 other Jewish participants gathered in Washington D.C. as part of the Jewish Social Justice Roundtable (JSJRT), a collection of 21 nonprofits supporting social justice as an essential component of Jewish life. The two-day affair began on Thursday, July 28th with congressional meetings and culminated the following day…
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Caplansky’s Deli Truck Rolls Out on the Streets of Toronto
Three years ago, Zane Caplansky applied to the city of Toronto to sell Montreal-style smoked-meat sandwiches from a cart. Confronted with red tape that would have required a steep investment in a mobile kitchen, he dropped the idea. Bad news for the aspiring vendor became a boon for Toronto foodies. Caplansky instead started selling smoked-meat…
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The Nine Days of Av and Vegetarianism
We are committed Jewish vegetarians. By that we mean that having a vegetarian lifestyle is important to our Jewish practice. And that’s why we love Tishat Hayamim (the first nine days of Av). It’s a fairly strange sentiment, but Tishat Hayamim is the only time in the Jewish calendar when vegetarianism is obligatory. The traditional…
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‘Kosher’ Pork Comes to Queens
With all the recent talk about Jews and their love of bacon, could the advent of kosher pork really be far behind? It appeared that the dream of kashrut-observant Jews with a hankering for the taste of treyf had come true on July 27 when photographer Oded Hirsch spotted a whole bunch of pork (spare…
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Mixing Bowl: Bittman on the ‘Unhealthy Tax’; Pickles and MObama’s Solution to Food Deserts
As you know, we at JCarrot love pickles (try our quick summer pickle recipes here). Serious Eats shares some creative ways to use leftover pickle juice. They also conduct a jarred pickle taste test. See which pickle is the winner. In this week’s New York Times dining section, Julia Moskin writes about how to use…
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Frozen Friday: The Jerry Behind Ben & Jerry’s
In 1984 President Ronald Reagan declared July National Ice Cream Month. In honor of the month, we’ve been celebrating this delicious food each week with Frozen Fridays, a series about Jews and ice cream. This will be our last Frozen Friday post, so we thought we’d go out with a bang! Ice cream mavens Ben…
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Where Haute Cuisine, Green Agriculture and Jewish Education Meet
Fifteen years ago it would have seemed absurd. Between 10 and 20 English speaking young adults, mostly from the United States, living in geodesic domes on an organic farm in Israel, growing heirloom variety vegetables for a posh, up-and-coming restaurant in Tel Aviv’s trendy Yaffo district. But as the father of modern Zionism, Theodor Herzl…
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Building a Jewishly Informed Farm Bill
Fair Food Network’s Oran Hesterman and Kate Fitzgerald co-hosted Hazon’s first Farm Bill webinar on July 20th. Twenty attendees from Florida to California watched an informative presentation about Farm Bill history, implementation and impact and participated in a question and answer session touching on issues from kashrut to conservation. Fitzgerald first discussed the early years…
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"Jew’s Apple," and Other Names for Eggplant
Reader Mike Benn wrote to the Forward’s word fiend Philologos about a childhood memory of bronjenas, a flame roasted eggplant dish that his grandmother who lived in Palestine in the early 20th century made. The dish, while now called h’atsil al ha-esh in Israel and by other names the Balkans, lives on as a roasted…
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Quick Summer Pickles
Unlike Rachel Ray (whom I happen to enjoy watching), I am perversely attracted to drawn out, labor-intensive kitchen projects. Case in point: I will happily put aside a few hours to stretch my own strudel dough. I also bake bagels, a process that involves simmering the raw bagels in a water bath laced with malt…
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Shabbat Meals: Syrian Flatbread Transcends Generations
Early in my marriage, I would alternate Shabbat dinners between my parents and in-laws, who were both from Syria. They continued the custom of setting the Shabbat dinner table with loaves of Khubz ‘Adi, a Syrian flatbread to symbolize to the twelve loaves of shewbread that were the centerpiece of the altar in the Jewish…
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