This is the Forward’s coverage of Jewish food, which draws influence from Israeli, Middle Eastern, Ashkenazi, Sephardic, Mizrahi, and Palestinian traditions, among others.
Food
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Opinion Food and Faith
Five years ago, what was considered the largest immigration raid in American history trained a harsh spotlight on abusive conditions for workers and animals at the nation’s biggest kosher slaughterhouse and meat packing plant. The raid on Agriprocessors in Postville, Iowa, and the subsequent conviction of its owner on federal financial fraud brought more than…
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Food Mixing Bowl: Kosher Slaughter in Poland, Gaza’s KFC Craving
New York diners are mourning the layoff of longtime restaurant critic Robert Sietsema from the Village Voice. [Eater] Gaza residents craving KFC can order delivery, but with the meals smuggled by underground tunnel, it’s not exactly fast food. [The New York Times] Lawmakers in Poland may lift a recent ban on kosher slaughter. [Times of…
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Life When Diet Gets in the Way of Shavuot
This year, like other years, I am doing nothing special (read: nothing at all) for Shavuot. It is not, as Marissa Brostoff recently noted in Tablet, not hugely popular as Jewish holidays go. Every year I see Shavuot on the calendar and think, What’s that one again? And then I remember, That’s the one about…
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Fast Forward Parent-Killing Jewish Inmate Wins Round in Kosher Meals Fight
An Orthodox Jewish prison inmate from Florida who was convicted of murdering both his parents has won a key battle in his court fight to get kosher prison meals. A federal appeals court reinstated Bruce Rich’s lawsuit against the Florida Department of Corrections, which denied him the special meals after eliminating them in a cost-cutting…
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Culture Digging Deep Into the Collective Kitchens of Israel
A recipe book collected from the now-silent dining rooms of Israel’s kibbutzim sounds like a bad joke, a snide swipe at a relic of the old Israel from a couple of Tel Aviv hipsters. This book’s recipe for French Fried Potato Quiche and references to rubber chicken would fit right in. Yet Assi Haim and…
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Food In the Kitchen with Israeli Chef Einat Admony
When you can cook Shabbat dinner for 30-40 people, opening a restaurant is a cakewalk. Or so it seems for chef Einat Admony of Taim and Balaboosta fame, whose third restaurant, Bar Bolonat, will open in “hopefully mid-July” on the corner of Hudson and 12th Avenue in New York’s West Village. The Forward’s Anne Cohen…
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Food What Would You Do If You Were Hungry?
Right now, I feel pretty bad for myself. As a result of my personal version of a pre-Passover plague of bed bugs, everything I own is in a plastic garbage bag. My kitchen looks like a landfill; a giant heap of what looks like garbage, but is actually the only possessions I have to call…
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Life Confessions of a Passover Dieter
I’m not normally a fan of diets, though I have on occasion ventured into the world of trendy eating plans. There was the one from Seventeen Magazine (at the time I was much younger than 17) that introduced me to the dubious concept of eating breakfast. There was an attempt at that cabbage soup fad…
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