Friday, February 23, 2018
Sustainability has been one of the hottest concepts in the food world for years now.
A cookbook written by an Israeli-born chef and his associate won at the 2016 James Beard Foundation Book, Broadcast & Journalism Awards.
Generally, mayo is fine for Jews, as long as it’s not on our beloved cured deli meats.
For those with food sensitivities, fear not: There are now plenty of options for Passover.
It's the first professional culinary arts training course established by the Ministry of Economy together with Hilton Hotels Israel.
A new Israeli study suggests that drinking cow's milk may not only be good for kids. It may help them grow.
A new exhibit at the Jewish Museum of Florida-FIU explores the sometimes surprising role of Jews in the Florida food and agriculture world.
Veganism has taken off in Israel, with the number of vegan eaters doubling in just the past two years.
Starting a kosher food business where employees have to be educated not only on their jobs, but on basic life skills? That’s a task for a real mensch.
The Orthodox Union, the largest kosher organization in the world, announced recently that quinoa will now be certified kosher for Passover.

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