Rachel Ringler
By Rachel Ringler
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Food A Brooklyn Hasid and Ohio Christian farmer create kosher recipes to feed the needy
Alexander Rapaport is a Brooklyn Chasid with a black beard and payes who dresses in the traditional black coat, white shirt and prayer shawl. Lee Jones is an Ohio born-and-bred Christian farmer known by his uniform of blue overalls and red bowtie. Since their first meeting seven years ago at a conference for culinary leaders…
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News War in Tigray threatens livelihood of tahini suppliers
First, conflict diamonds. Now, conflict tahini? Tahini, that creamy, silky condiment made of toasted and ground sesame seeds, is at the center of a vicious civil war in Ethiopia’s Tigray province. The war, and the famine conditions that now affect close to a million people there, may be upending the cultivation of what has become…
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News How a non-Jewish Swiss baker’s challah wowed the internet
(JTA) — This article originally appeared on The Nosher. Challah baker Katharina Arrigoni lives in a town in northern Switzerland with 3,000 residents, none of whom — including Arrigoni – are Jewish. Entirely self-taught, Arrigoni has never tasted a challah other than her own creations. Yet thanks to the power of the internet and Instagram,…
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Food In ‘Gazoz,’ Israeli soda sparkles to life
If you visit Levinsky Market, an unmanicured patchwork of small food and spice stores in southern Tel Aviv, stop at Cafe Levinsky 41. You can get a good cup of espresso there, but don’t waste time on that. What you want is owner Benny Briga’s gazoz, a carbonated, fruit-flavored and artfully decorated drink — think…
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News The secret not-so-Jewish history of gefilte fish
(JTA) — This article originally appeared on The Nosher, 70 Faces Media’s Jewish food site. Some see gefilte fish as a delicacy, others as something too disgusting to contemplate. Either way, it would probably appear on most people’s short list of classic Ashkenazi foods. For good reason — it’s been part of the Eastern European Jewish diet…
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Food Cooking In Color — How Dinner Went From Drab to Dramatic
Iceberg lettuce. Pink tomatoes. Bottled dressing. The salad of my youth, a requisite part of every meal, was all that I knew, and I liked it. Start the meal with a slice of melon or half a grapefruit, move on to the iceberg salad, and then a main course. And while salads continue to be…
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Food What Baking Challah Teaches Us About Life
Once a month, I teach a class in baking challah. There are no machines involved. The (adult) students and I gather the ingredients, proof the yeast, mix in the flour and sugar, eggs and honey, salt and oil. Month in month out, we work off of the same recipe and turn and twist, punch and…
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Food Don’t Ignore the Food at My Shabbat — It Makes the Magic Happen
It happened again last week. The food at my Shabbat table, which was, in fact, the co-star of the evening (alongside energetic and intelligent conversation) was given only passing mention by the people who ate and enjoyed it. Ha! Little did they know how wrong they were to disregard it. The day started early, with…
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