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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Preview: The Hazon Food Conference at UC Davis
At a session entitled “The University of California: Friend or Foe to Sustainable Agriculture” at this year’s Eco-Farm Conference, Tom Tomich of the UC Davis Agricultural Sustainability Institute reminded participants of how the California budget crisis may affect farming: With massive cuts to the University of California system expected, funding for agricultural research at its…
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Of Paprikash and Tokaji, The Kosher Traveler in Budapest
While located in Central Europe, Budapest was planned and built in the decidedly Western style of Paris and Vienna. It is the largest city of a relatively obscure country, and it’s teeming with Jewish history and rich culinary culture. Hungary’s culinary reputation is modest, revolving around beef stews such as goulash and generously spiced chicken…
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‘Upcycling’: Finding a Second Life for Food Packaging
Long before anyone started using terms like “recycling,” “repurposing,” and “upcycling” (turning a disposable item like a soda can pull-tab into something intrinsically useful and longer lasting, like a handbag), our grandmothers and great-grandmothers knew a thing or two about “reusing” food packaging. They lived in a world in which food did not come excessively…
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The Milky Way: How One Kibbutz is Changing the Milk Industry
Crossposted from Haaretz A series of inventions by a talented member of Afikim made the kibbutz a major player in the global dairy industry. Today, their computerized milking systems can be found in over 50 countries and will soon supply some 40% of Vietnam’s milk consumption. “It’s a fairly trivial sort of love,” she says…
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Recipes Mixing Bowl: Dine With the President, Seltzer Drinks, Battle of the Bagels
If you’ve always dreamed of having dinner with the president, this is your chance. CBS reports that Obama’s campaign is raffling off four tickets to have dinner and talk policy with the Pres. Any donation of $5 or more enters you to win. The seltzer deliver business may be dwindling but a fountain soda drink…
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Chosen Chefs: Alex Reznik Brings Farm-to-Table Fare to Kosher LA
Alex Reznik never thought he’d be a kosher chef. But when he was asked to lead the kitchen at La Seine Bar and Grill, in Beverly Hills he jumped at the opportunity to get back in touch with his roots, and modernize kosher cuisine. “I thought, ‘Why can’t kosher food just be great food?”’ he…
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Holy Matzo! The World’s Largest Matzo
(Photo: Peter Morehand) This Tuesday, Manischewitz daringly went where no other matzo maker has ever gone. The company attempted to bake (or should we say build?) the largest matzo in history — 336 times a regular matzo sheet — in honor of the opening of its new headquarters, in Newark, N.J. Rabbi Yaakov Horowitz (pictured…
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Shabbat Meals: A Grandmother’s Perfect Stuffed Veal
Esther Kessler, my paternal grandmother, cooked with the precision of a diamond cutter, methodical, deliberate, and composed. Her hair professionally coiffed, a silk-scarf jauntily tied at the neck, she brought those same qualities to her personal style. Esther immigrated to the U.S. from Poland in 1938 and settled in the Bronx. A single mother of…
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Shelsky’s Appetizing Shop Puts the Old Bagel and Schmear to Shame
In recent years, a few fortunate Jewish communities have seen a rebirth of the deli. Ribbons of house-smoked pastrami are layered on loaves of traditional seeded rye and served alongside crunchy house-made pickles. But what of the appetizing shops and dairy delis? Once a staple of Jewish communities, appetizing stores carried rich smoked salmon, fresh…
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When Are Your ‘First Fruits’ Really the First?
A few weeks ago, I suggested that those of us living outside the land of Israel (or in an otherwise distant place from wheat and barley cultivation) might use the Omer as a time to “count down” to the harvest of another more familiar crop that grows closer to home. What will you be looking…
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The Kosher Traveler Feasts in Spain: Ole!
In Spain, the amount of garbage on a bar floor attests to the quality of the establishment’s fare. Local tradition dictates that an accumulation of dirty napkins and food scraps shows that patrons are having too good a time to be bothered with such mundane matters as cleaning up. Legs of ham are sliced in…
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