Did you know that there’s a difference between Ashkenazic and Sephardic ways of butchering? That’s why we rarely see kosher filet mignon. Atara Foods is making more kosher meat available through its unique approach.
This Rosh, no need to rush around the kitchen. Here’s a great time to take advantage of the vibrant DC food scene, including lots of exciting special offerings for the Jewish New Year.
On September 25, five prominent DC chefs will come together for a kugel cook-off to raise money for a new organization, Tzedek DC, which helps low-income DC residents deal with debt issues.
Behind the successful Mindful Restaurant Group is founder and president Ari Gejdenson, the grandson of Holocaust survivors who ran a dairy farm in Connecticut and son of a former congressman.
DC is a young, vibrant and innovative city. Don’t believe it? Just look at some of the new snack start-ups—helmed by young local Jews—that call this city home.
On a number of nights between Memorial Day and Labor Day, families with young children will gather at local ice cream and fro-yo shops for summer evenings of treats, crafts, books and socializing.
Sherry headed to Montgomery County to check out some of the local Jewish delis. She found lox, bagels and sandwiches that pleased her discerning granddaughter-of-deli-owners palate.
In part two of his series highlighting some of the LGBTQ Jews in the DC food scene (there are many more!), Evan chats with Ace Karchem, Josh Hahn, Sara Fatell and Ruth Gresser.
Jewish Kids Groups in Atlanta is “more than just a ridiculously cool Hebrew School” that engages kids and builds Jewish identity through nontraditional, hands-on activities and experiential learning, including cooking and games.
Zachary Engel, the chef de cuisine at Shaya in New Orleans, is the latest Jewish chef cooking Israeli food to win the prestigious James Beard Award, following mentors Michael Solomonov and Alon Shaya.