A restaurateurs’ rebellion is under way in Jerusalem. A dozen eateries in the holy city are brazenly claiming kosher credentials without the state rabbinate’s say-so. They are shifting the perennial controversy over state and religion in Israel from well-worn subjects, like Orthodoxy’s monopoly over marriage and divorce, to the rights over this single word, kosher….
The picturesque resort town of Park City is known for many things — among them powdery snow and a prestigious independent film festival. Kosher cuisine, not so much. This may be changing. Just in time for the Sundance Film Festival, which descends on this winter hamlet each January, Canyons Resort opened the glatt kosher Bistro…
One of the ethical principles on which the Jewish environmental and food movements rest is ba’al tashchit, the commandment not to needlessly waste or destroy. One area of modern life that desperately needs to understand this principle better is our food supply, where over 40% of the food produced for human consumption is thrown away….
Last week, news of Sam Sifton, the New York Times Restaurant Critic being promoted to the National Editor of the Gray Lady, shook the culinary world. Sifton, 45, served one of the shorter stints as restaurant critic at the Times but had gained a following toward the end of his tenure. He infused his articles…
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