A recent food-focused DC community Birthright trip gave food-loving participants the opportunity to visit Israeli markets and an olive press, participate in a cooking competition at an organic farm and bond over food.
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2016 was a good—no, great—year for Jewish cookbooks (or cookbooks by Jewish authors). We’ve put together a gift-giving guide of eight of our favorites and whom they’re perfect for.
Satisfy your appetite for adventure with a new Birthright Israel: DC Community Trip exclusively for DC-area residents. You’ll go camel trekking, float in the Dead Sea and taste the best of Israel.
Leket Israel, the National Food Bank, rescues food from hotels, catering companies, IDF bases and dining halls and distributes it to the needy, simultaneously fighting food waste and hunger throughout Israel.
Gels, foams and sous-vide meat—it all sounds complicated…and not particularly kosher. Not so fast. With their Modernist Kosher supper club, two Maryland locals introduced scientific techniques to kosher ingredients.
Chef Todd Ginsberg, with his partners, is the force behind Atlanta’s booming Jewish and Israeli food scene, from Jewish deli The General Muir, sandwich shop Fred’s Meat and Bread and Israeli-inspired Yalla.
With support from The Jewish Federation of Greater Washington’s United Jewish Endowment Fund, six months ago the Jewish Agency for Israel launched a new cooperative food program in Israel’s periphery communities.
Elyse Cohen, a new member of JFE®’s Advisory Council, served as the first-ever deputy director of Let’s Move!, “the First Lady’s initiative to help raise a healthier generation of kids.”
In the Colombian Jewish community, especially that of Barranquilla, where Merav’s mom grew up and grandparents still live, Ashkenazic meets Sephardic meets Colombian on the plate.
Everyone makes arroz con pollo a little bit differently—some people add tomatoes, some shred the chicken while others leave it in whole pieces and so on and so forth. This is my Colombian grandmother’s recipe. If you can, make it one day in advance of when you want to serve it, cool, refrigerate overnight and reheat…