David’s Brisket House in Brooklyn sounds like your archetypal New York Jewish deli. Its website features a nearly pornographic shot of luscious pastrami on rye with sliced pickles. It’s got a Crown Heights address for serious street cred. And it even closes Friday for religious observances. Except the observances are Muslim prayers. And the owners…
Jane Ziegelman’s new book “97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement” (Smithsonian Books/HarperCollins) delves into the pantries of the lower East Side in the early 20th century. The book, slated for publication in June, will be released in conjunction with an expansion of the Lower East Side Tenement…
Until a friend recently told me about his foraging experience last week somewhere in a Bronx “forest,” I had never before heard of ramps. Ramps, also known as wild leeks, are a springtime treat on the East Coast. Ramps cannot be cultivated; they need to be foraged. That’s why they’re so expensive, so valued among…
Legend would have it, two years ago the ADAMAH, Jewish Environmental Fellowship at the Isabella Freedman Jewish Retreat Center, had an overabundance of cucumbers. One of the Fellows, Zelig Golden (also the co-chair of this conference) was unhappy with simply composting the unused vegetables and began making pickles from the extra veggies. Pickling is really…
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