We’ve gotten our hands dirty making pickles. We’ve pounded sauerkraut like bubbes from the Lower East Side. We’ve planted herbs in havdallah gardens and we’ve learned amazing new braids for our challah, which we’ve leavened with natural sourdough. The DIY food movement has taken hold of the Jewish community — and it’s logical that after…
Mother’s Day may be a holiday that was made up by Hallmark, but it’s also one well worth celebrating. There’s perhaps no stronger stereotype of a Jewish mother than one who feeds her kindele well: She makes matzo ball soup and roasted chicken for dinner — and sends her children home with Tupperware containers filled…
Since I started working on “The Sacred Table: Creating a Jewish Food Ethic” over a year ago, I have noticed something interesting about people’s reaction to this anthology which explores the Reform Jewish approach to food and food production. Upon viewing the wide range of topics discussed in the book (essays subjects range from ritual…
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