The Jew And The Carrot

Cardamom-Fig Hamantaschen

By Rachel Grossman

Rachel Grossman

“I stood willingly and gladly in the characters of everything - other people, trees, clouds. And this is what I learned, that the world’s otherness is antidote to confusion - that standing within this otherness - the beauty and the mystery of the world, out in the fields or deep inside books - can re-dignify the worst-stung heart.” – Mary Oliver

Sometimes I marvel at how hard it can be just to be myself, to be the person I expect of myself, to be the version of myself that others probably expect, too. I end up staring off into space, dreamily fixed elsewhere, thinking abstractly about where I’ve been and how far I still have to go in a world that paints me flat. Sometimes my friends privately settle on the word ‘melancholy’ after they’ve known me for a few months. They present the word to me carefully, like a confession of their judgment, holding it by its edges, setting it carefully into my hands. Melancholy. It’s as if the word itself, a little gift, might capture and hold my disquietude, the parts of me that clamor against patters, expectations, what’s tried and true, and if I hear it, perhaps – poof! – fulfillment and happiness! Thinking of this, I don’t want to write another ‘perfect’ or, even, the ‘best’ hamantaschen recipe, the tried and true the ones we all love, and know. And what we all expect. I want something else today.

On Purim, we celebrate Jewish survival and redemption. It is one of the most popular Jewish holidays because it is built on hope. Purim is a reminder that no matter how bad the circumstances, or whatever we fear around the corner, things will turn out well in the end. It’s greatly loved for the merriment to be had celebrating Esther’s victory with the king, her great success, not to mention her great skill and tact. It is with this in mind that Jews observe Purim. The day before Purim is a fast day, followed by two days of celebration: dancing, merrymaking, feasting. Jews will linger in temple into the early morning hours, drinking and masquerading, dressed in full costumes – drunkenly assuming new identities.

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"Meat-Anot L'Evyonim"-How Meat Makes a Mitzvah

By Garth Silberstein

Garth Silberstein

I love eating meat. While I am aware of how harmful conventional industrial meat production is to the environment and to our health, to say nothing of the issues of cruelty to animals and fair treatment of workers, I cannot imagine going without meat entirely. I even tried being vegetarian a couple of times, but always fell off the wagon rather quickly. By now, in the wake of the scandals at Agriprocessors, most of us know that kosher meat is not necessarily ethically superior to its non-kosher counterparts.

Some have suggested eating meat only on special occasions like Shabbat and holidays. While this practice puts healthy limits on one’s consumption of meat, and makes the consumption a meat part of the celebration and sanctification of religious occasions rather than a simple hedonistic indulgence, in some ways it seems backwards: if I think that the meat I’m eating is so morally problematic, is it really appropriate to reserve its consumption for holy occasions like the Sabbath or other holidays? If I’m going to eat meat whose production involve mistreatment of animals and workers, and degradation of the environment, it might be better to save that meat-eating for ordinary weekdays, and make more ethical (and therefore more holy), food choices on Shabbat and holidays

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Horse Scandal Is Boon for Kosher Meat Industry

By Anne Cohen

Getty Images

The recent discovery of horsemeat in products sold as beef in the UK has shocked many British consumers, turning them away from their local butcher counters, fast food restaurants and ready-meals.

While the situation is alarming for the larger meat industry, kosher meat purveyors in Europe are thriving as consumers — Jewish and non — turn to them as “guaranteed safe sources,” reports The Jewish Chronicle.

“The level of supervision which exists in all kosher establishments — either retail or otherwise — ensures that any ingredient or meat meets our requirements,” Rabbi Yehuda Brodie, administrator at the Manchester Beth Din, told the Chronicle. “There would be no way whatsoever that anything could find its way into a kosher product which is not perfectly acceptable,” he added.

For Jewish consumers in the UK, this means returning to the kosher vendors they might have strayed from due to high prices, says the Chronicle.

Sue Fishkoff, author of the book “Kosher Nation”, said that the reaction to the horsemeat scandal indicates a shifting European mentality in regards to kosher food.

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What's a Mensch Doing on 'Iron Chef'?

By Micah Kelber

Courtesy of Micah Wexler

This Sunday night, rising star chef and member of the tribe Micah Wexler will face off against Master Chef Bobby Flay on The Food Network’s “Iron Chef”. We caught up with the popular L.A.-based chef to get some cooking and restaurant advice, a recipe for pomegranate brisket and to find out if he really will appear on “The Bachelor”.

How did the “Iron Chef” team find you?

The producer came into Mezze, my first restaurant, and really liked the food. He asked to meet me and then asked if I’d ever considered doing the show. When I was younger, I imagined it, but I hadn’t thought the opportunity would come about at this point in my career. He came back 6 or 7 times and then he invited me to be on it.

What is the penalty for telling us about the show before it airs?

A million dollars. In fact, they make everyone who is in the audience sign a non-disclosure agreement. When my episode was taped, my sister Miri was in the audience, and like everyone else, she had to sign an NDA. Shortly after, I talked to my mother and she knew all this stuff about what happened and I called up Miri and said, “Didn’t you sign one of those papers they passed out?” And she said, “Yes.” And I said, “Didn’t you read it?**!” And she said, “No.” I made sure neither of them said anything to anyone else.

Do you have any advice for Bobby Flay?

He’s done well for himself, so he should be the one giving me advice.

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Turning the Tables: The Masquerade of Life

By Rabbi Noah Farkas

Flickr: Grongar

In the fall of 2008, we re-launched the food bank at my synagogue, Valley Beth Shalom. The economy had started to crash, and the synagogue responded, in part, by reinvesting in this project to help San Fernando Valley residents who needed a hand. Little did I know that within a few weeks, our little food bank would grow to reach hundreds of families a month–including members of my own community. During the Great Recession and subsequent (albeit slow) recovery, I spoke with congregants who told me their stories: Before the recession, they were successful in business and had “done everything right,” but the bank later took their home. They needed a little extra food each month to bridge the gap between their paycheck and bills.

It’s times of social and economic upheaval when we recognize our own vulnerability, despite our hard work and planning. One day we have it all, and the next–perhaps, nothing.

For our children, Purim is the silliest day of the Jewish year. In fact, it also celebrates life’s unpredictability. The Book of Esther, for example, showcases sudden reversals of fortune: At one moment, the Jewish community faces annihilation by genocide, and the next—the King of Persia executes our would-be killers. Or in the words of the Megillah, our lives were “turned inside out from sorrow to joy, and from mourning to a day of celebration.” (Esther 9:22)

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Sweet, Savory and Asian-Inspired Hamantaschen

By Molly Yeh

Molly Yeh
Asian Twist: Black sesame seeds add a smoky touch to these sweet hamantaschen.

Since being aurally haunted by hundreds of toy noise makers during one Purim celebration in my childhood, Purim has been banned from my top 10 list of favorite holidays (making way for more quiet and civilized holidays where you soberly eat matzo ball soup with your family). In my wimpy eyes its only point of redemption is hamantaschen. This year, I have reinterpreted the triangle cookies two ways — one sweet and Asian inspired and the other savory and filled with delicious rich cheese.

My favorite varieties of classic hamantaschen can be found at a few hidden deli counters in New York and in care packages from the mother of a dear college friend, Brian. When we were in college, Brian’s apartment was good for three things: throwing wild patio parties, eating spray can cheese, and hosting impromptu hamantaschen eating parties as soon as his Purim care package arrived. His mother’s hamantaschen were soft, doughy, slightly smashed from the shipping process, and swimming in powdered sugar (perfect for the morning after those legendary patio parties). So when I decided to make hamantaschen this year — with a personal twist — the obvious starting point was tapping Brian’s mom for her recipe.

One of these recipes draws on my Asian heritage and uses black sesame seeds in place of the traditional poppy seed filling. Black sesames are common in Asian cooking and have a smokier and nuttier flavor than their white counterparts. The other is an homage to my cheese and spinach obsessions and is as perfect for an appetizer or party hors d’oeuvre as it is sacrilege.

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Shaken Not Stirred: What To Sip on Purim

By Katherine Martinelli

Katherine Martinelli

One of my favorite things about Jewish holidays is their vivid food symbolism. On Purim, this typically translates into triangular foods, like hamantaschen and kreplach, which represent Haman’s hat, pockets or ears, depending on who you ask. And, while Purim the is one of the few Jewish holidays that encourages drinking, that symbolism has yet to make its way into beverages. So this year, I’m getting in the spirit by concocting some holiday-inspired cocktails to serve up to my friends.

There are varying interpretations on exactly how drunk one should get on Purim, but the general idea is to get drunk enough that you cannot tell the difference between the hero Mordechai and his nemesis Haman. The Book of Esther even commences with a 180-day drinking festival. The biblical drink of choice would be wine, but it’s high time that Purim swills got a modern facelift.

Since Queen Esther is the heroine of the Purim tale, I wanted to invent a cocktail in her honor. The Esther Cocktail starts with pomegranate juice, since the arils of the fruit are reminiscent of the jewels in Esther’s crown. I added rose water, a common Persian ingredient, as an homage to the setting of the tale. Finally, a date honey and poppy seed rim makes for a nod to hamantaschen, as well as a dramatic presentation.

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A New Way to Grocery Shop

By Alli Rosen

Deborah Newburn
BHDS student takes a new look at eggs

On a recent Friday afternoon, 32 seventh-graders from San Francisco’s Brandeis Hillel Day School piled into a yellow school bus for a rather unusual field trip. Instead of heading to the zoo or a science museum, they went to the supermarket. With Jewish values on food and sustainability as their guide, students cased the aisles of local Trader Joe’s and Safeway stores to discover what products were available that met their social and environmental standards.

The field trip, conducted with the California office of Hazon, complemented the food curriculum that Samantha Zadikoff’s seventh grade class has been exploring this year. Food, rituals around food, distinctions about what is ‘kosher”, and the implications of who grows our food, where it comes from, what it’s fed, and what’s sprayed on it have been their through-lines to connect daily life with Jewish values.

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Mixing Bowl: Eat Your Way Through Jewish San Francisco

By Devra Ferst

Thinkstock
How do you know when your bird is done? Food 52 shows you how.

Take a walking tour of Jewish food in San Francisco with the guys from Wise Sons Deli. Yum. [Serious Eats]

Saveur.com suggests adding white chocolate to your smoky baba ghannouj. An interesting idea. [Saveur]

Passover baking might go down easier if we all tried these chocolate raspberry macaroons. [Serious Eats]

This might be the best veggie Shabbat dinner recipe we’ve heard of in a while — Dan Barber’s cauliflower steak. [Food 52]

But, if you prefer chicken, here’s an excellent tutuorial on how to know when your bird is done. [Food 52]


Scoop's Up: Bibi's $3,000 Ice Cream Budget

By Renee Ghert-Zand

Thinkstock

I scream, you scream… In Israel, it was the Israeli business daily Calcalist screaming this week about just how much ice cream Prime Minister Benjamin Netanyahu has been licking on the people’s dime (sorry, shekel). The paper reported that Bibi had asked for and received a NIS 10,000 ($2,700) budget from the government to keep his residence supplied with high-end ice cream at every hour of the day and night.

Having depleted an NIS 3,000 ($813) budget for frozen treats by May last year, this time around the prime minister’s residence made sure to ask for a whole lot more cash to fund Bibi’s habit. The official request repeatedly mentioned that the money was for ice cream “on the personal taste and desire of the prime minister,” from a gelateria located near the prime minister’s official residence in Jerusalem’s Rehavia neighborhood.

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How I Survived Eating in for an Entire Month

By Rhea Yablon Kennedy

Rhea Yablon Kennedy
These signs are popping up all over D.C. Metro Stations

On my first day back in the “World of People Who Can Eat Out,” I found myself at a table full of homemade food. It was Shabbat, and my hosts had transformed a box of local produce into tangy carrot-ginger soup, mashed potatoes with roasted red turnips, and vibrant purple coleslaw.

Even after 31 days without sit-down restaurants, take-out food, or even coffee to go, I wouldn’t have traded that for a Michelin-rated tasting menu.

Locally-sourced veggie dishes weren’t my only reminders of how good home cooking can be. During that month, I rediscovered several general categories and specific dishes that I had once loved but abandoned over the years. Many of them sync nicely with a locavore lifestyle.

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Illness Creates Largest Food Donation on L.I.

By Greg Barber

Janet Susin
Greg Barber at a NAMI meeting

As a high school student , my son, Neil, was diagnosed with mental illness. He lives with schizophrenia every day. As a student, he was an outstanding athlete at Manhasset High school. He excelled in lacrosse, basketball and track. But, starting in his junior year, things changed for Neil and for our entire family.

In the spring of his sophomore year, Neil was being recruited by several division 1 lacrosse schools. At the same time, he started exhibiting signs of mental illness. As his father, I couldn’t understand what I was seeing, and it pained me to watch his seemingly perfect life begin to unravel. Neil battled his mental illness for several years, and was hospitalized at North Shore Hospital in 1995. He escaped from their mental ward, and hitch-hiked 1,500 miles to Florida. We had no idea where he was until he showed up on my brother’s door steps. This is one example of what it means to live with a child with mental illness.

Eleven years later, all spent in and out of several hospitals, I reunited with Neil’s former lacrosse coach at a party. I informed Coach Rule of Neil’s diagnosis, and to my surprise he asked to visit Neil in the hospital. During his years in the hospital, Neil had very few visitors, and I was both shocked and honored that his coach wanted to visit him. During his visit, he said to my son, “you are a member of the lacrosse community, a respected member, and we will never forget you”. Coach Rule asked to share Neil’s story with his 7th and 8th grade classes. That was the beginning of a slow climb back for Neil.

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Recipes That Survived the Journey From Ethiopia

By Leah Koenig

Elaine Tin Nyo

In this week’s edition of the Forward, Ingredients columnist Leah Koenig writes about the Shabbat traditions of the Ethiopian Jewish community. Savor the recipes below.

Doro Wat

The use of spice is very subjective in Ethiopian cuisine, so add or subtract to your liking. You can find berbere at specialty food shops, and order a kosher-certified blend online at teenytinyspice.com.

Serves 4–6

6 eggs 1/4 cup olive or vegetable oil
2 medium red onions, finely chopped
6–7 garlic cloves, grated
1 piece (2-inch) fresh ginger, peeled and grated
3 ½ pounds chicken legs or thighs (or a combination), skin removed
1 6-ounce can tomato paste
1 teaspoon turmeric
1 teaspoon sweet paprika
1 teaspoon cumin
1 teaspoon berbere
kosher salt and freshly ground black pepper

1) Place eggs in a medium saucepan and add enough cold water to cover by 1 inch. Bring water to a boil over high heat; turn off heat; cover and let stand 20 minutes. Rinse eggs under cold water, peel them and set aside.

2) Meanwhile, add the oil, onions, garlic and ginger to a Dutch oven or large pot set over medium-low heat and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Add 1/4 cup of water, cover pot with lid and let cook until very soft, 5–6 minutes.

3) Add the chicken and about 2 cups of water; raise heat to medium. Stir in the tomato paste and spices, and season generously with salt and pepper. Bring mixture to a simmer; cover and cook until sauce thickens, about 35 minutes. If mixture begins to look dry, add more water as needed.

4) Add peeled eggs to pot, and continue to cook until chicken is fully cooked through, an additional 10–15 minutes. Taste and adjust seasonings; arrange chicken on a piece of injera, or divide onto plates, and spoon sauce over top.

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Recipes From 'Across the Sea' in Tel Aviv

By Renee Ghert-Zand

Clay McLachlan

A new stunning Israeli book aims to bridge the space between the ocean and the table. Half cookbook, half artful seafood encyclopedia, the book is a project of famed Tel Aviv port restaurant Mul-Yam (or, Across the Sea).

“Mul-Yam is known for bringing unusual fish to Israel,” the book’s designer Dan Alexander said about the 17-year-old restaurant. “We wanted to show [the owner] Shalom Maharovsky’s obsession in bringing the best raw material. He was the first to bring lobsters, oysters and rare seafood to Israel.” In 2003, Mul-Yam was the first Mediterranean-region restaurant to be added to the elite Les Grandes Tables du Monde group.

The first section of the book, which is also called “Mul-Yam,” contains stunningly artful photographs of a wide selection of domestic and imported fish and edible sea creatures — with their names given in seven languages. Culinary information along with scientific and even mythological anecdotes accompany the photographs. The book’s second part consists of recipes from the restaurant, along with beautiful photographs of the prepared dishes.

“The challenge was to create something people wanted to look at,” Alexander explained. “Creating a catalogue of fish was risky. It could have ended up just a book of dead fish.”

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After Sandy: How's Mile End Deli Doing?

By Lauren Rothman

Courtesy of Rae Cohen

Preparing traditional Jewish deli meats is no easy process. Though a bright red slice of pastrami or dark, moist piece of tongue might look simple by the time it’s served on rye, meats like these have already spent up to several weeks soaking in brine, curing in a chilly walk-in, hanging up to dry or smoking in a precisely-tuned machine.

Noah Bermanoff, chef and co-owner of Mile End Deli in Brooklyn and Mile End Sandwich shop in Manhattan, is intimately familiar with this labor-intensive practice. He’s been serving up exemplary cured and smoked meats at his Brooklyn flagship since 2010.

“It’s not like making a hamburger,” Bermanoff said of his product. “It doesn’t just happen overnight,” he added.

So when Hurricane Sandy wiped out the restaurant’s custom-tailored production kitchen located on Red Hook’s Pier 41 last October, Bermanoff and his team had to make some tough decisions, fast: how were they going to prepare their signature pastrami without a working smoker? Where were they going to hang and cure their meats without access to the kitchen’s 6,500 square feet? How were they going to continue baking bread and bagels now that their oven was destroyed?

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Start with the Silverware: The Jewish Greening Fellowship

By Elizabeth Traison

Mirele Goldsmith
JGF Fellows visiting solar energy panel on the roof of the staten Island JCC

When President Obama spoke about climate change in his inaugural speech, it was a small victory for the hard working members of environmental organizations everywhere to finally hear that their agenda was being acknowledged on a large scale. One of these hardworking individuals is Mirele Goldsmith, the director of the Jewish Greening Fellowship (JGF), a program created by UJA-Federation of New York to mobilize the Jewish Community in response to climate change.

With terms like “CSA” (community supported agriculture) and “CFL” (compact fluorescent light bulb) becoming increasingly common, it’s easy to be excited and quickly overwhelmed by climate change and sustainability. In an interview with Mirele, she explained, “It’s hard to think of things to do between changing your light bulb and saving the world; as a community we can make a difference in ways that we can’t as individuals. That is what the Jewish Greening Fellowship is about.”

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Mixing Bowl: What Does Matisyahu Eat?

By Susan Armitage

Ever wondered what a Jewish reggae superstar eats on the road? Matisyahu’s personal chef shares his vegan chulent recipe and more. [What Does Matisyahu Eat?]

Who should regulate kosher and halal food? The Economist chews on a meaty question. [The Economist]

If you didn’t get your fill of fried deliciousness during Hanukkah, Venetian Carnival Galani provide a compelling new reason to break out the oil. [Dinner in Venice]

It may not be a Jewish holiday, but Valentine’s Day is a great excuse to eat chocolate. Check out these edible valentine recipes. [Food 52]


Kosher Pop Up Is Manna From Heaven

By Jay Michaelson

Courtesy of Manna Catering

It was a blustery winter night, and we were walking in Long Island City — only a bridge away from the Upper East Side, but it felt like another world… a cold and windy world, and an unlikely location for an upscale kosher dinner of whiskey-glazed spare ribs and coconut-caramel pears. But that’s what we found, at the latest pop up restaurant presented by Manna Catering, one of the leading gourmet kosher caterers in New York. My friends and I sat at one of about 20 tables arrayed at the hip Foundry venue, housed in, yes, a former foundry. complete with exposed-brick ambience and loft-like aesthetics.

I was there in part for the prospect of a six-course gourmet kosher meal, and in part because it would be cooked by a former Hebrew High School student of mine, Yair Lenchner, who joined his family’s business after studying at the French Culinary Institute. Yair’s father Dan Lenchner has, according to Manna’s website, prepared kosher meals for the likes of President Bill Clinton, Steven Spielberg, Yitzhak Rabin, and Jordan’s King Hussein.

Well, the apple has not fallen far from the tree; indeed, at our meal, it landed on a bed of greens, right next to the duck bacon. The pop up was a sumptuous, if slow-moving, combination of farm-to-table, seasonal cuisine with a few kosher curveballs thrown into the mix.

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A Trip to Paris's Best Kosher Butchery

By Claudia Carlin

Claudia Carlin

Located in the tony 17th Arrondissement, a ten minute walk from the Etoile, in a neighborhood both residential and commercial, Boucherie Levy stands next to a store selling Judaica. While France’s kosher authorities have certified more than two dozen delicatessen and butcher shops in Paris, this is perhaps the most beloved, and with good reason.

By New York deli standards (think Zabar’s), the corner shop is small but inviting thanks to large bay windows, a white tile floor and brightly lit display cases overflowing with fresh meat and take out preparations. Here, you’ll find an array of Jewish comfort food like pickled beef brisket and chopped chicken liver, together with traditional French specialties such as foie gras.

On one side of the shop, I noticed paper thin garnet slices of beef carpaccio for two (10 euros or about $12), on the other, a rosy chunk of braised veal labeled ‘veau à l’os’, that I thought could be mistaken for (God forbid)… ham. Next to that, was another of the shop’s exclusive specialties: foie gras speckled with candied fruit like apricot or figs.

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The Ultimate Jewish Date

By Elizabeth Traison

Liz Traison
Joshua London speaking at the Israeli Embassy

On Tuesday, I had an evening that would make the proverbial bubbie plotz (and with credit to my Bubbie, when I told her where I was, she kind of did). I left my Brooklyn apartment while it was still dark, and boarded the train from Penn Station to Washington DC, the sun was rising out the window. By noon, I was surrounded by a room full Jewish men; lawyers to be precise. The whole place was full of them, dressed in suits, making small talk. If you’re quiet, you can hear the sound of bubbie plotzing!

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