Paula Deen jokes have been all over the Internet since the Southern food maven’s use of the N-word and other racial slurs became public knowledge.
Paula Deen fired her agent. I guess he came back from summer vacation a shade too tan for her.ampmdash; Joan Rivers (@Joan_Rivers) July 12, 2013
Touche, Joan. Touche.
The Israeli food giant Strauss has found itself caught between a rock and a hard place. Internationally, some customers have been furious at the company’s declaration that it supports the Israeli military. According to press reports, until a few weeks ago in the “corporate responsibility” section of its website it declared:
Our connection with soldiers goes as far back as the country, and even further. We see a mission and need to continue to provide our soldiers with support, to enhance their quality of life and service conditions, and to sweeten their special moments. We have adopted the Golani reconnaissance platoon for over 30 years and provide them with an ongoing variety of food products for their training or missions, and provide personal care packages for each soldier that completes the path.
If you think Israeli food comprises just hummus, falafel and shawarma you have a lot to learn (and taste). Modern Israeli cuisine is hip, fresh, local and heavily influenced by the loads of immigrants living there. For your convenience, we’ve found two food programs, both happening this week, sure to bring you and your taste buds up to speed.
Celebrity Israeli Chef Haim Cohen, host of the cooking show “Garlic, Pepper and Olive Oil,” will be preparing a dinner at the venerable James Beard Foundation tonight in New York. Serving up dishes like whitefish ceviche, labaneh filled torellini, and seared calamari with hummus, he’ll incorporate traditional and new Israeli ingredients into the meal.
For a more in-depth look at modern Israeli cuisine, you can sign up for the New York Times’ course “The New Israeli Cuisine,” a week-long online seminar led by Times food writer Joan Nathan and Janna Gur, editor of Israel’s leading food magazine, On The Table.
Leave the schnitzel and falafel at home.