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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CSA Unboxed: Beets
Beets — most people either love them or hate them. It’s amusing listening to other CSA members pick up beets with the consistent refrains of yippee or oh-no. They really are a polarizing vegetable. This is unfortunate, in my opinion, given their availability for much of the growing season and their ability to keep well…
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A Letter to Our Readers
Dear Reader, For nearly a year, the Jew & the Carrot blog has been a partnership between Hazon and the Forward, bringing together the work of the Jewish food movement with exceptional writing and reporting about what we eat and how it is produced and prepared. As online communication continues to evolve, so have our…
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Frozen Friday: Religion, Politics and Ice Cream, Oh My!
In 1984 President Ronald Reagan declared July National Ice Cream Month. In honor of the month, we’ll be celebrating this delicious food each week with Frozen Fridays, a series about Jews and ice cream. People are fascinated with the idea of the afterlife and whether Jews believe in Heaven and Hell. Now, I’m no professional…
The Latest
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Mixing Bowl: Egg Industry Announcement; Mark Bittman Goes to Iowa
The Humane Society of the United States and the United Egg Producers announced yesterday that they will urge lawmakers to create legislation that would protect the living conditions of hens used in the egg industry. “This would mark the first federal law regulating the treatment of animals on farms,” says CNN’s Eatocracy. More on the…
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Q&A: Molly Birnbaum on the Power of Scent
At 22, Molly Birnbaum was set to become a chef. She was working in a Boston-area restaurant and had been accepted to America’s premier culinary school, the Culinary Institute of America. While out for a run one day, she was hit by a car. In addition to her injuries, she lost her sense of smell,…
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A Virtual Taste of the Lower East Side
“Take a big deep breath, smell that pickle-ness, because 100 years ago this is what the Lower East Side would have smelled like,” Sarah Lohman, of the Lower East Side Tenement Museum said recently. Lohman was leading the museum’s newest walking tour “The Taste of the Lower East Side.” Tour-goers learned about the various cuisines…
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Feeding the Jewish Community of Cuba
The Jewish population of Cuba, once over 15,000, has dwindled to just over 1,000 in recent years, but their dedication to maintaining that community is strong. The three synagogues (an Orthodox, Conservative Ashkenzi and Conservative Sephardi) in Havana serve as community centers, distribution centers for donated food and medical supplies, party halls and, of course,…
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A Jewish Diet for the Ages
When we toast ‘L’Chaim’ (to life), we mean just that. Cornell Medical College has embarked on a research project to determine if there is a genetic reason why Ashkenazi Jews to live so long. Jewcy provided their own dietary plan — grapefruit and an egg for breakfast, sardines and horseradish for lunch — for a…
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Meatballs and Ethnically Confused Dinners
In 9th grade global history, one of the universal, all-encompassing answers that gets you at least partial credit on any question is ‘cultural diffusion’, or the process by which different groups assimilate the other’s practices and beliefs into their own milieu. On Friday evening, as the scent of lemon pledge radiates from every surface of…
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Urban Adamah: Growing a Jewish Garden in the Big City
Many people believe that there is no place better to live than a big city, but Adam Berman, Executive Director of Urban Adamah in Berkeley, California, thinks so for different reasons than most. Following his dream to take Adamah: The Jewish Environmental Fellowship “to the next level,” Berman has gathered a dozen like-minded young fellows…
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Jewish Food Educators Meet at the Hazon Food Conference
Innovative Jewish education projects around the country are helping students of all ages to understand the connections between Jewish tradition and contemporary food issues. But what about the educators? How can these innovative professional and lay leaders, often working and teaching in isolation, create a community and come together to collaborate and work on common…
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