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
The Latest
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Food Mixing Bowl: Jami Attenberg’s Pickles, Latke Fest
Only in Brooklyn: Jami Attenberg, author of the critically-acclaimed and food-heavy novel “The Middlesteins,” makes pickles with Jeffrey Yoskowitz of the Gefilteria, a “boutique purveyor of Old World Jewish foods” [Vol. 1 Brooklyn] A lively profile of “Tel Aviv’s favorite foodie” Gil Hovav, who makes his English cookbook debut writing as the devout (and imaginary!)…
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Food Holocaust Survivor Reinvents Himself at 87
The e-mail came with a photo of an elderly man in a butcher’s coat next to the faded, black-and-white image of a tot. “At age 87, my father is re-launching his meat business — which for fifty years was a staple of the Jewish community in Canada,” Miriam Perl wrote to the Forward. “Suggested headline:…
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Food Dispatches From Kosherfest 2012
Kosherfest, the largest (and only) kosher food industry trade show in the world, hosted its 24th annual expo in Secaucus, NJ, on November 13th and 14th. Thousands of players in the kosher food world show up each year, from giants like Manischewitz, Streit’s and Osem, to the godfathers of kosher certification, including the big four:…
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Food Behind the Scenes of ‘Oma and Bella’
Don’t miss Leah Koenig’s full story, “Berlin’s Jewish Comeback” For centuries, Jewish food traditions have been passed down from generation to generation. In kitchens around the world, parents and grandparents have guided youngsters as they roll their first matzo balls for soup, taste the batter for a sour cream coffeecake, or learn the sharp, malty…
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Food Roll Your Own Montreal Bagels — In Philly
The humble bagel is a staple of Western Jewish culture, but what most of us know about it amounts to little more than a shmear. After all, bagels are generally something we buy, not bake. This makes the bagel ideal for a hands-on workshop, especially at a restaurant-bakery called Spread Bagelry, one of the few…
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Food Berlin’s Jewish Comeback
This past May, a Jewish delicatessen opened in Mitte, Berlin’s central (and rather trendy) district. Founded by two disc jockeys in their 30s, Oskar Melzer (who is Jewish) and Paul Mogg (who is not), and serving up house-cured pastrami, chicken liver brulée, challah and matzo ball soup in a sleekly designed space, Mogg & Melzer…
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Food Cheese Runs in the Family
With a wink, Lisa Jacobs likes describing herself as “the world’s only Irish-Jewish cheesemaker.” But that unorthodox distinction is just one facet of her unlikely ascent from frustrated law student to artisan-dairy star. In just five years, her Jacobs Creamery has gone from sneaking cheese production off-hours in a rural Oregon milk-bottling plant to churning…
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Food Irish-Jewish Food Dynasty Thrives — In Oregon
The Smokery sells home-cured fish from the Hillsdale Farmers’ Market in Portland, Oregon. Jacobs Creamery, a few feet away, offers hand-churned butter and limited-production cheese. Customers purchasing lox get polite nudges to buy fromage blanc; shoppers picking up cheese get friendly recommendations for cured fish. The mutual assistance comes naturally. Michael and Rhona Jacobs run…
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