I remember my grandparents talking about having “a seltzer,” maybe even an “egg cream.” As a child, I thought: What’s that? Are there eggs in it? Today, I’m a big fan of making my own seltzer drinks with an inexpensive home seltzer maker. It helps the environment by using less plastic, I save money by…
Animal science expert Temple Grandin suggests some steps that kosher slaughterhouses could take to improve animal welfare on the op-ed page of the Forward. Josh Ozersky ponders why he thinks Jewish food is bad “I don’t claim to have an answer for this problem, which is one of the most baffling in all of American…
On March 11, “Various Illuminations (of a Crazy World),” the first museum exhibition devoted to New York illustrator and author Maira Kalman, opens at the Jewish Museum. The show, which debuted in Philadelphia last summer and then traveled to the West Coast, gives Kalman’s fans a rare opportunity to see the original artwork behind her…
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…
My generation was raised to fear cookie dough. Salmonella could lurk in every rubber spatula, and terrible things would befall the child who ate a bite of a raw confection. Only baking could render the dough safe. Thanks to the recall of millions of eggs from Iowa’s Hillandale farms and Wright County Egg this past…
100% of profits support our journalism
