The Jew And The Carrot

Mixing Bowl: Super-Sol Goes Green; Renaming the Bagel; Foodie Events in Cali and NYC

By Devra Ferst

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Haaretz reports that Israeli supermarket chain Super-Sol will open a natural food store featuring “health foods, organic products, wine and cheeses and special gluten-free products.”

Would a bagel by another name taste the same? The Wall Street Journal reports on a petition from bakers in Krakow, Poland to the EU to designate “obwarzanek krakowski” (a bagel-like baked good) as a regional specialty, which would protect its traditional name.

If you live in… Pasadena check out famous chefs like Paula Wolfert, who will be demonstrating hand-rolled couscous, and Faye Levy, who will give a lecture on Jewish North African food at Chef Farid Zadi’s Couscous Festival this Saturday.

And for the New Yorkers… visit the New York Food Museum’s annual Pickle Day Festival this Sunday on the Lower East Side. If you can’t make it, check out pickling expert Sandor Katz’s recipes.

Salon.com’s food page gives us Seven tasty ways to stop wasting food, after “a new study in the American Chemical Society’s journal that found that Americans waste – the equivalent of 350 million barrels of oil a year in the form of food. That’s about 70 times the amount of oil in the BP Gulf oil spill.” For more creative ideas read this week’s post about Food Forward’s gleaning efforts in California.


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