JEWISH. INDEPENDENT. NONPROFIT.
TEL AVIV (JTA) — An Israeli company has signed deals to produce drinking water — by extracting it from the air — in India and Vietnam, two countries that have long faced shortages. Water Gen inked an agreement last week with India’s second largest solar company to produce purified water for remote villages in the country. Earlier,…
The debate whether to boycott Israeli products at the Park Slope Food Co-op continues. [WNYC]. A recipe for pickled tongue? Ah, it would make your bubbe proud. [Serious Eats] A chef-turned-rabbinical student struggles with eating food on Shabbat that was prepared in advance, which doesn’t compare in taste as food just made. [Tablet] The James…
As much of New York City mourned the closing of the Upper West Side location of H&H bagels, the quintessential New York bagel shop, the City Room took a look at the state of the bagel in 2011. Check out what critic Mimi Sheraton had to say. Joan Nathan profiles David Tanis the newest New…
Once you’ve made JCarrot writer Blair Nosan’s cream cheese, try making the bagels to go with the schemear, Serious Eats shows us how. Three mega-chefs (Susan Feniger, Suzanne Tracht and Nancy Silverton) cooked for 100th anniversary of the Jewish Federation of Greater Los Angeles and shared how being Jewish relates to their cooking, the Daily…
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…
• Beer might be the “in” drink of the moment, but it goes back as far as ancient Israel. The Biblical Archeology Review this month traces the bubbly drink’s roots in “Did the Ancient Israelites Drink Beer?”. • The Fork in the Road blog reports that the famed Guss’s Pickles, which closed its 85-year old…
In the world of Jewish food, the iconic deli and the sustainable food movement seem like strange bedfellows. But in a post-Alice Waters world such is no longer the case, at least according to an article by Julia Moskin, “Can the Jewish Deli Be Reformed?” in today’s New York Times. Delis, which once thrived on…
