To read the first installment of Foods of Freedom click here. The early years of Nelson Mandela’s life as an organizer and revolutionary were marked by cross-cultural experiences centered around the table, even when such alliances were frowned upon politically. The Indian South African community, and the solidarity it showed in passive resistance campaigns, deeply…
“What Are Your Favorite Sustainable Food Stories in America?” Serious Eats asks, for The Perennial Plate, a video series that will tour the country to tell the story of sustainable foodies, farmers and chefs. Not only is Sunday but it’s macaron day as well. And no, not the type we eat for Passover, but the…
Several years ago, a friend invited me to a Shabbat dinner in Brooklyn. When I arrived, I was greeted by a glass of red wine, and lots of friendly, familiar faces. And then I saw it: a huge spread of take-out Chinese food, complete with plastic containers, paper cartons, and piles of napkins. Wait, what?…
Whether sparked by a book, a film, a conversation or something else entirely, there is a growing sense among Americans that complacency in our diets and purchasing habits is no longer good enough. But making these changes — to eat only local or organic food, or to give up meat forever — can feel overwhelming….
If you’ve ever been to an observant Jewish wedding it’s likely that you’ve come home with a bentsher, a small prayer book used to say blessings after a meal. Your party favor might have even had a cheesy logo on the front – maybe it was the couple’s Hebrew initials intertwined to form a rose….
Virtual Words: Language on the Edge of Science and Technology By Jonathon Keats Oxford University Press (2010), $19.95 According to the eminent seventeenth-century botanist John Parkinson, one of the plants that grew in the Garden of Eden was the vegetable lamb. Also known as the borametz, this creature resembled a young sheep in every important…
Last week we sat down with the visionary vegetarian Chef Amanda Cohen of New York’s Dirt Candy, one of the city’s most acclaimed and forward thinking vegetarian restaurants. This week she discusses her vegetarian rebel philosophy, more Jewish food memories, and using humor in her restaurant. Eric Schulmiller: You were a vegetarian for sixteen years….
Vegetarian: A Meatless BBQ Hearty Enough for Carnivores A mild version of shakshuka without tomato sauce Blue Latkes The Big Blintze Boyikos de Keso, or Peppery Cheese Biscuits Cabbage and Green Onion Slaw Egg Plant [sic] with Sour Cream Ella’s Vegetarian Kharcho Ensalada Guisada de Acelgas y Zanahorias (Cooked Beet and Carrot Salad) Gnocchi di…
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