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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Terra Madre 2010 Was a Foodie’s Dream, But Where Were the Jews?
Have you ever been in a room filled with 5,000 farmers, activists, chefs and educators from over 150 countries? Until two weeks ago, I could never have imagined such an occurrence. However, having just returned from Terra Madre, the bi-annual international gathering of Slow Food International — a 10,000-member organization founded to counteract the rise…
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Ben Gurion’s Rice and a Tale of Israeli Invention
Israeli couscous, the pearl-shaped wheat balls that are often mistaken for a grain, may have the distinction of being the first truly Israeli food product. Cooked up in 1950s Israel, the product was just one answer to the food shortages and rations that characterized the era. Whether called Israeli couscous, pearl couscous, ptitim, or “Ben-Gurion…
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DIY Seltzer Drinks
“Seltzer on the Jewish table is like wine on the French table.” So said my 91 year-old Grandma, Beverly Sober, on a recent Sunday afternoon. Seltzer is close to her heart, and with good reason. Her father, my great-grandfather, was a soda fountain salesman in Baltimore for decades after emigrating to the U.S. from Russia….
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Ready. Set. Garden.
Becca Bodenstein is a nature guide, garden grower, and environmental teacher in LA’s Jewish community. As the Director of Jewish Life at the New Community High School, she teaches 11th grade Judaism and the Environment text course and runs the school’s organic garden. Bodenstein, who knows about Jewish gardening from the ground up, will share…
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Eli Miller: A Day in the Life of a Seltzer Delivery Man
Seltzer delivery is a dying art. Once, hundreds of “seltzer men,” as they liked to be called, drove the city and walked the streets of New York, carting cases of pressured siphons through rain and snow. Now, less than a dozen remain and, like Jedis with their arcane knowledge and mystical allusions to better days…
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Mixing Bowl: The World’s Best Babka; Award-Winning Israeli Wines
Chowhound argues that the world’s best chocolate babka can be found in Williamsburg, Brooklyn. Israelis were surprised to see fraudulent posters appearing to be from the Ministry of Health decrying the health risks of drinking milk. From a Swedish advertising student comes Neighbor Dining. Social media and hachnasat orchim (the Mitzvah of welcoming guests) come…
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Ghosts of Knishes Past
I’m dressing as a knish for Halloween. And it’s not just for kitsch value. Not only is the yellow foam costume perfect for variable temperatures of autumn, it’s a link to those who came before and a symbol of a culinary tradition embedded in the Day of the Dead. In the Big Apple, the knish…
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Ethics-Minded Confectioners Work to Keep Chocolate Sweet
This weekend will haunt Jewish parents with ambivalence about ghoulish begging for treats and taunt many of us with temptations of free, sugary treats. Despite my inner Halloween scrooge, my children enjoyed creative costuming and hoarding of the goodies as kids. Halloween’s roots are pagan and Catholic, with gluttony to be atoned for at Yom…
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The Kosher-vore’s Dilemma: Kosherfest 2010
If you shop in almost any grocery store in the US, chances are you have bought a product that is certified Kosher. According to Sue Fishkoff’s new “Kosher Nation” “one third to one half of the food for sale in the typical American supermarket is kosher.” This is big business, “$200 billion of the country’s…
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Q&A: Susie Fishbein on Cooking for Teens
This blog is cross-posted from the Joy of Kosher. Click here to read the original post. The release of “Kosher by Design Teens and 20-Somethings” marks the seventh cookbook in the Kosher by Design series for best-selling author, Susie Fishbein. Susie’s latest book is designed for those who don’t want too many steps and/or have…
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The Joy of Pareve?
I recently received an e-mail from Amazon.com informing me that, based on my previous purchases and ratings, I might enjoy Paula Shoyer’s “The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy.” Not one to doubt Amazon’s grasp of my culinary tastes, I clicked the link provided and read the product description. It begins:…
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