"sukkot" news and stories

Ladies and gentlemen, Slashfood readers of all ages, it's time once again to play name that fruit. Today's bumpy-skinned specimen is a proud member of the citrus family and hails from the sunny Mediterranean.

Many people find the pulp too tart to eat, including yours truly. The skin is often candied or used in jams. This fruit is also used to make liqueur. Lastly, it plays a significant role in the Jewish holiday Sukkot.

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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