It was with some trepidation that we decided to bring the matter of food to the great AI Oz.
Recipes designed to minimize waste have been part of Jewish culture for generations.
Pomegranate designs were embroidered on the robes of the ancient high priests and adorned King Solomon’s temple
Let’s face it, Canada and the United States are not in conflict over the origins of the donut and which national brand is superior, Dunkin’ or Horton’s.
Who doesn’t love chocolate? Whether you eat it as candy, bake with it to make desserts or simply drink it on a cold day, chocolate has the ability to soothe the soul. But did you know that Jews were an integral part of the chocolate trade centuries ago, helping to introduce chocolate to countries around the world? Michael Leventhal, editor of Babka, Boulou & Blintzes and author of The Chocolate King shares the journey of Jews and chocolate, dating back to the 1600s, a sweet pairing that was Beshert, “meant to be.” Leventhal is in conversation with Moment editor Sarah Breger. This program is sponsored by Moment’s Beshert project.
For many Jews, Passover is about what you can’t eat. Those who observe the holiday’s dietary rules must avoid chametz: wheat, rye, spelt, barley or oats. But because these ingredients—with the exception, sometimes, of oats—also happen to be the primary sources of gluten in our food, the Passover diet and the gluten-free diet actually look a lot alike.