Mixing Bowl: ‘Chew on This,’ and Kosher Milk Controversy
Image by iStock
This summer Food & Wine Best New Chef Bradford Thompson will fire up the stoves at the soon-to-open Jezebel, a “Modern American Kosher” in Tribeca. [GrubStreet]
Sabich, an Iraqi Jewish sandwich with fried eggplant, egg and Israeli salads is tough to find in New York. So how do two of the options stand up? [Midtown Lunch]
An organic milk company in Maine called MOOMilk is being sued by the Orthodox Union for using its kosher symbol without authorization. Boston Herald
If you’re anything like us, your idea of a beach read includes sumptuous descriptions of meals in Paris and books on beer (to be enjoyed while drinking a cold one, of course). Here are some summer reading suggestions for food lovers. [Eater]
A perfect way to celebrate the warm weather, Watermelon Radish and Fennel Salad with Meyer Lemon Vinaigrette. [The Daily Meal]
Dr. Robert S. Lawrence, a professor of Environmental Health Sciences at Johns Hopkins Bloomberg School of Public Health argues that the FDA isn’t doing enough to restrict the use of antibiotics in farm animals. [The Atlantic]
Netflix is now streaming 14 food-focused TED talks called “Chew on This.” [LA Times]
If you need a break from hummus, here are five great bean dips. [The Kitchn
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you move on, I wanted to ask you to support the Forward’s award-winning journalism during our High Holiday Monthly Donor Drive.
If you’ve turned to the Forward in the past 12 months to better understand the world around you, we hope you will support us with a gift now. Your support has a direct impact, giving us the resources we need to report from Israel and around the U.S., across college campuses, and wherever there is news of importance to American Jews.
Make a monthly or one-time gift and support Jewish journalism throughout 5785. The first six months of your monthly gift will be matched for twice the investment in independent Jewish journalism.
— Rachel Fishman Feddersen, Publisher and CEO
