The Humane Society of the United States and the United Egg Producers announced yesterday that they will urge lawmakers to create legislation that would protect the living conditions of hens used in the egg industry. “This would mark the first federal law regulating the treatment of animals on farms,” says CNN’s Eatocracy.
More on the Dutch parliament’s effort to ban kosher and hallal meat slaughter on Tablet.
Serious Eats checked in with Spike Mendelsohn’s Sixth & Rye food truck in DC. Their slide show is making us hungry.
Mark Bittman visits a pig farm Iowa and argues that the state’s failed ag-gag law, which would have prohibited video or photograph of treatment of animals on chicken and pig farms, is irrelevant as it’s already virtually impossible to see how these animals are treated.
This post first appeared on the Huffington Post Religion page.
Kosher certification in the nation’s capital has become much like everything else in D.C.: political and divisive. The Vaad Harabanim of Greater Washington has long had a monopoly on kosher certification and it doesn’t want to give up its stronghold anytime soon.
Over the past several decades, reports have surfaced of the Vaad refusing to certify sit-down restaurants as kosher because it will lead to socializing between single Jewish men and women (which could in turn violate strict Jewish law). The Vaad even insists on charging for its own certification on top of already established certifications. As Jay Lehman recently wrote to the editor of the Washington Post, “The Vaad has made it clear that other kosher-certifying authorities are not welcome in the area to supervise these establishments. In addition, all kosher meat and poultry wholesale suppliers who wish to sell to kosher establishments are expected to submit to Vaad supervision, even if they are already certified by another nationally recognized kosher certifier.”
Serious Eat’s Cook the Book column this week shares some recipes from one of our favorite cookbook’s, Janna Gur’s “The Book of New Israeli Food.” Check out the recipes for flakey cheese bourekas and authentic hummus.
Remember that food pyramid from elementary school? Well, it’s no more. The USDA has announced that it will replace the pyramid with MyPlate, which shows the portions of protein, fruits, vegetables, grains and dairy each meal should contain. Now, let the debate start! Check out what the Atlantic, Eatocracy, Food Politics and the Washington Post have to say. Let us know what you think of the redesign in the comments.
Montreal-style deli Mile End’s smoked meat may be coming to your grocery store. Owner Noah Bernamoff dishes on his plans for packaging his meat in an Nona Brooklyn interview.
Is Spike Mendelsohn’s new deli truck Sixth & Rye kosher? That depends upon who you ask. The Washington Post takes a look.
Kosher meat imported to Israel, may actually be Halal meat, which is taxed significantly less, Haaretz reports.
Octavia’s Porch, the global Jewish cuisine restaurant run by Top Chef alum Nikki Cascone, closes after only six months, reports Eater. Z’’L
A full menu — including corned beef bahn mi and beef bacon — for the New York City-based Kutcher’s restaurant (yes, like the resort in the Catskills), set to open this fall, is finally available. With Octavia’s Porch, Traif, Mile End and Sixth and Rye, Grubstreet wonders, “Is it time to officially declare ‘modern Jewish cuisine’ a trend?”
Jewish chef and pioneer in local food in New York, Rozanne Gold is profiled in this season’s Edible Manhattan.
The iconic 2nd avenue deli is being sued over the name of its Triple Bypass Sandwich. Arizona’s Heart Attack Grill claims they own the rights to the name for their Triple Bypass Burger. The Shmooze has the story.
Guss’ Pickles, which was a fixture of the Jewish Lower East Side food world for 85 years and moved to Brooklyn last year, will return to the area this weekend. They’ll make a one-day appearance at the Hester Street Fare, says the Village Voice.
Updated May 6, 12:50pm EST
Let’s face it, the deli is simply not Washington D.C.’s forte. The city, which is increasingly gaining attention for its emphasis on thoughtfully minded food, has always seemed happy to let New York and Montreal have that honor.
But that may change on May 20, when a kosher deli on wheels backed by some serious star power rolls out onto city streets. The food truck, Sixth & Rye, is a project of the non-denominational Sixth & I synagogue. Former “Top Chef”-testant Spike Mendelsohn and personal chef Chef Malcolm Mitchell will be serving up nouveau deli fare to customers around the district on Friday afternoons this summer and into the fall.
The truck’s signature dish will be a smoked corned beef sandwich with mustard on rye. “It’ll be an old school Montreal smoked meat sandwich,” said Mendelsohn, who grew up in Montreal, but made with “slightly different pickling juices and spices.” While the menu is not finalized, Mendelsohn said diners can also expect latkes and matzo ball soup. He plans to serve up a slight riff on the classics, “I’ll put my take on it, it’ll be with a twist, but not too far from the norm,” he commented.
Former Top Cheftestant and member of the tribe, Spike Mendelsohn will open Sixth and Rye, a kosher food truck serving deli specialties this April in the nation’s capital, The Feast reports.
As ex-Hasid Joshie Berger tried his first bite of treyf and learned to cook with the other culinarily-challenged participants on the “Worst Cooks in America,” he heralded a change in food television, Jeffrey Yoskowitz writes at the Atlantic.
We’ve heard of food inspiring poetry, but these are definitely the first Pastrami Haikus we have ever read. Courtesy of Serious Eats.
Artisanal, the delicious cheese company, store and restaurant in New York, is launching a line of kosher cheese in time for Passover. Help them name the new cheeses in their contest.