Photo EssayAn Inside Look At How Organic Kosher Tequila Is Made
One with Life Tequila founder Lisa Elovich in front of the piña plants and clay oven used at Tequila Las Americas to make her organic, kosher tequila. Eaten raw, the piña plant is very sweet and tastes like a pineapple and sweet potato, Lisa told the Forward. The piña are grown for 8 years before being used for OWL tequila. Image by Courtesy Lisa Elovich
Photo EssayAn Inside Look At How Organic Kosher Tequila Is Made
By The Scribe May 10, 2018
Why I became the Forward’s editor-in-chief
You are surely a friend of the Forward if you’re reading this. And so it’s with excitement and awe — of all that the Forward is, was, and will be — that I introduce myself to you as the Forward’s newest editor-in-chief.
And what a time to step into the leadership of this storied Jewish institution! For 129 years, the Forward has shaped and told the American Jewish story. I’m stepping in at an intense time for Jews the world over. We urgently need the Forward’s courageous, unflinching journalism — not only as a source of reliable information, but to provide inspiration, healing and hope.
— Alyssa Katz, editor-in-chief
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