This is a story about food and marriage, and a very special place in Jerusalem. It is a story in three parts — the first two written more than three decades ago, the third written only last month. • It was April 23, 1980, precisely one month after my husband, Mark Berger, and I were…
I think it’s fair to say that you can officially be labeled a child star brat once you casually drop your pants in a restaurant kitchen and urinate into a mop bucket on your way out of a club. Who would do such a thing, you might ask? The answer, unsurprisingly, is Justin Bieber. According…
Hungry for a nice steak? An advertisement for the Israeli restaurant Angus Meat may just turn your stomach. It features an attractive, skinny woman, photographed naked with her body marked up like that of a cow chart on a butcher’s wall. Body parts are labeled: shin, shoulder, foot. Her bottom is labeled “fat.” The banner…
Restobar, one of the few restaurants in central Jerusalem that was open on Shabbat, shut its doors Monday after its landlord refused to renew the lease unless the establishment closed on the Jewish day of rest. Shahar and Avigail Levy, the owners of the eight-year-old restaurant-bar located in Rehavia, announced the closure on their Facebook…
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…
דאָס איז אַן אויסצוג פֿון אַ בוך זכרונות אָנגעשריבן פֿון מאיר יעלין, וואָס איז געשטאָרבן אין ישׂראל אין יאָר 2000
100% of profits support our journalism
