"jewish" news and stories

Kosher food is a new trend in stadium food. Over the past couple of years, exclusively kosher stands have been sprouting up at more sports venues, offering food that even very strict Jewish people, those who follow the dietary laws of kashrut, can eat. The glatt kosher hot dogs and other meat products are held to a different standard from ordinary ones and, of course, do not involve pork products. They are proving popular in New York, Philadelphia, Baltimore and Washington, despite that fact that the stands are not typically open on the two busiest times of the sporting week: Friday nights and Saturdays. One other risk of selling the kosher food is that it is typically more expensive than the nonkosher offerings at stadiums and since stadium food is not inexpensive to begin with, this can mean that consumers might be paying as much as 25% more for kosher products. That being said, the slow and steady success of such vendors indicates that there is a market for kosher products in these settings, from both those who keep kosher and those who, like some fans, "like the taste better [and] assume the quality is better."

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It's tradition for Syrian/Sephardic Jewish families to come together and cook - a lot - during the celebration of Sukkot at the beginning of October. Many dishes are passed from mother to daughter and have been for years, perhaps centuries. "You want to make it perfect, just like your grandmother did."

Time and time again, Prof. Brian Wansink has proved that people have very little concept of how much they're actually eating. He uses experiments that test whether people use outside cues, as opposed to a feeling of fullness, to determine how much to eat. He works with food companies (unpaid) to help them reduce their portion sizes and promote healthier snacking in more reasonable amounts.

Clinton seems to be set on his mission to help kids eat healthier.

Yuzu can really brighten up fish and other dishes. Try it instead of lime if you find it at your local market.

Julia Moskin eats at NoLIta and gives it 1 star.

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It started out as a joke. Jeremy Cowan and his friends thought it would be funny for Jews to have their own beer. They created He'Brew, "the Chosen Beer," but ten years and 2 million bottles later, Cowan and his friends' joke is serious business.

Their first beer ten years ago was Genesis Ale, a "crisp, smooth and perfectly balanced between a west coast style pale and amber ale, with a supple malt sweetness and a pronounced hop flourish." To celebrate their ten year anniversary, He'brew has launched a few new beers: Genesis 10:10 (for the ten years), and Bittersweet Lenny's R.I.P.A., a tribute to Lenny Bruce.

I'm not a beer drinker, so I have no idea if this is good stuff, but it seems that the company does take brewing quality seriously. Besides, how can you go wrong with a company that's celebrating ten years of "Delicious Schtick?"

Dr. Brown's makes the best cream soda in the world, as far as I'm concerned. Ok - that's an overstatement, since I haven't had every cream soda there is, but they do make an outstanding soda. It is creamy, with a strong vanilla flavor and just the right amount of carbonation. I don't buy it often, but I'll always order it when I see it on the menu at a restaurant or deli. I recently picked up a bottle of Diet Dr. Brown's cream soda, for comparison with the original. Sure, I will admit that it had a faint taste of artificial sweetener in with the deliciously smooth vanilla, but it was close. Very close. I'll save the regular Dr. Brown's for when I eat out and keep a pack of the diet at home.

[Photo by Nicole Weston]

Looking for a tasty treat to make during Passover? Look no further than David Lebovitz's blog. The blogosphere's favorite chocolatier has posted an easy and delicious-looking recipe for Caramelized Matzoh Crunch topped with - what else - chocolate. Even if you don't normally celebrate Passover, you have surely noticed the influx of crispy matzoh in your local grocery store. It makes an excellent crispy base for these treats, which are topped with a simple toffee layer and coated in melted chocolate and slivered almonds. David offers several potential variations with his recipe, if dark chocolate and almonds aren't your favorite. White chocolate and pistachios, anyone?

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