The Jew And The Carrot

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]

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Mixing Bowl: Hanukkah Edition, Part 2

By Devra Ferst

iStock

Cook the book makes “Kosher Revolution’s” Be-All, End-All Chicken Soup. Check out the recipe. [Serious Eats]

Two Jewish brothers are heating up the kitchens at some of Brooklyn’s hottest restaurants. [Jewcy]

Microbrews for Hanukkah and some Jewish beer history. Bottoms Up! [NPR]

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Mixing Bowl: Olive Season in Israel; Famous Vegans; Perfect Shabbat Chicken

By Devra Ferst

After our Q & A earlier this week with Matisyahu, we’re thrilled to read the Village Voice headline: “Meatless Moguls: Bill Clinton, Russell Simmons, and Steve Wynn Among the Planet’s ‘Power Vegans’.”

And for those who like meat, but prefer their veggies, New York magazine announces “Here Come the Vegivores” in an article that explores restaurants taking on Meatless Mondays.

Ha’aretz asks Israel’s most famed food critic, Daniel Rogov, “Can fleeting culinary trends help Israel find its staple cuisine?”

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Q & A: Matisyahu Talks Veganism and Cholent

By Miriam Krule

You likely know Matisyahu (born Matthew Paul Miller) as the Hasidic musician who blends classical Jewish themes with reggae sound, but what you may not know is that he’s also a loyal and strictly kosher vegan both at home and when he’s on tour. The reggae star known for such songs as the 2010 Olympic anthem “One Day” tweeted in April “[I’m] kosher plus I went vegan” in response to a fan’s tweet.

Beau Grealy

The Jew and the Carrot recently caught up with Matisyahu while on his world tour where he can be found cooking vegan cholent up to three times a week. He shared with us his must have foods, what inspired him to go vegan, and the best meal he’s ever eaten.

Miriam Krule: You’ve been on tour since July. How has keeping kosher affected what you eat while you’re on the road?

Matisyahu: Since I started touring in 2003, I’ve always kept kosher, so I don’t know any other way. But last February I became vegan and that has changed everything. Basically I typically don’t depend any more on others for my food. I have to cook myself and therefore I am much more grateful and conscious of what I am eating.

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