The Jew And The Carrot

Mixing Bowl: Sukkot Recipes; Matzo Ball Ramen

By Devra Ferst

  • Print
  • Share Share
iStock

Still looking for some delicious recipes for the holiday? Check out a Sukkot-Inspired Harvest Feast and a lovely story about celebrating Sukkot in the orthodox neighborhood Crown Heights in Brooklyn. [Saveur]

Myra Goodman, co-founder of Earthbound Farm, is a quiet and unlikely pioneer for organic farming but, “If you’re buying organic baby spinach at a Whole Foods in December, chances are it’s from Earthbound,” writes Ben Harris. [Tablet]Chef

Target’s fish is going sustainable: “The second largest discount retailer in the U.S. announced Thursday that it will sell only sustainable, traceable fish by 2015.” [The LA Times]

Egypt’s ban on exporting palm fronds which are used as lulavs during Sukkot has shaken up the market for the crop. [Tablet]

We hear “Craft Beer Bar Mitzvah: How It Took 13 Years, Extreme Jewish Brewing, and Circus Sideshow Freaks to Make Shmaltz Brewing Company an International Success”, by Shmaltz Brewing founder Jeremy Cowan, is out. The business memoir will give you the inside story of this craft beer company — with some shtick, of course. [Fork in the Road]

Seems like America just can’t get enough brisket. Here’s another brisket tale. [The Atlantic]

Chef Jonathon Sawyer is serving a matzo ball ramen soup at his new Cleveland restaurant, Noodlecat. Definitely one of the stranger mash-ups we’ve heard of. [The Daily Meal]


Would you like to receive updates about new stories?






















We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.