Shira Feder
By Shira Feder
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Food Dr. Ruth and Mr. Peanut Team Up To Give Sex Advice
“I love your nuts,” sex expert Dr Ruth says to Mr. Peanut in Dr. Ruth’s #Crunchtime Hotline, part of an unusual marketing strategy from the Planter’s brand, which is owned by Kraft/Heinz. Dr. Ruth might be ninety years old (while Mr. Peanut is 103 years old), but her sex advice is timeless. “Tell your friends…
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Food In The Heart Of Oregon — A Kosher Brewery Thrives
To make the Janis Hoplin beer from Leikam Brewery, first gather all the ingredients for a 6-8 hour brew day. Meld the grains for an hour and a half. Put in about 400 pounds of barley. Then put the beer in the fermenter for about three weeks. Then bring the beer to a conditioning tank….
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Food Oxford Students Are Trying To Ban Kosher And Halal Meat
At Somerville College in Oxford, the Junior Common Room, a student representative group, passed a motion to ban meat that was not stunned before slaughter. As Jewish law forbids the use of stunning, and it has been the subject of contentious debate among halal-eaters, this has been perceived as a ban on kosher and halal…
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Food Boris Fishman Celebrates Soviet Food In ‘A Savage Feast’
It took author Boris Fishman close to six years to figure out “A Savage Feast”. It went through many iterations, as a cookbook, as a pure memoir, and ultimately ending up as a fusion of the two. The idea was born in 2004, when Fishman’s grandmother, whom he calls “the kitchen wizard of the family,”…
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Food Russ and Daughters’ Brooklyn Location Is Finally Here
Russ and Daughters might already have a Forward Food Award-winning cafe, and a miniature location at the Jewish Museum, but owners Josh Russ Tupper and Niki Russ Federman aren’t resting on their laurels. They’ve decided to emigrate out of the confines of Manhattan, where every foot is worth a premium, and into Brooklyn, where certain…
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Food This Progressive Jewish Farm Is Producing Mezuzah Parchments — Ethically
For years, production of the klaf, the parchment used for mezuzahs, was outsourced to companies in Israel, or in the Hasidic parts of Brooklyn. But now, it’s also happening in Connecticut’s progressive-thinking Adamah farms. “We eat the meat, we eat the organs, and now we’re using the skins,” says Shamu Sadeh, the director of Adamah…
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Food Andrea Chesman Is Making Animal Fat Great Again
Andrea Chesman’s cookbook “The Fat Kitchen” is dedicated to cooking with animal fat, whether it is lard, tallow or poultry fat (otherwise known as schmaltz in certain, Forward-esque circles). Fat is universal, from Jewish schmaltz to Indian ghee to Mexican lard and it’s making a comeback just in time, as many old family recipes were…
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Food After A Five Year Ban, Oded Brenner Is Back To Making Chocolate
There is no man named Max Brenner behind the international chain “Max Brenner”, but there is a Max Fichtman and an Oded Brenner, business partners who lent their names to the title when their first shop opened in Tel Aviv in 1995. After an acrimonious split with Fichtman — Brenner, who served as the face…
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