Electrolux Seder

By Lois Greene Stone

Elijah now sipped out of the sterling goblet that was first used during my marriage. I polished every part of it carefully for him.Read More

What to Put on Yehuda Ancient Grain Organic Spelt Matzo

By Penny Schwartz

There are now more than 100 Passover [food] products tailored for the holiday.Read More

Milky on My Mind

By Teddy Weinberger

The Milky name is one of the most highly recognized brand names in Israel. Over 6,000,000 Milky products are sold each month.Read More

Jewish Food Featured at Boston Conference

By Mary Markos

An annual springtime event that gathers a sizable community of those interested in learning about Jewish cultureRead More

Beyond Bubbie’s Kitchen

Boston’s premier Jewish food celebration, sponsored by the Jewish Arts Collaborative, on Sunday, March 13.Read More

Phine Phood for Phat Cats, Even for a Vegetarian

By Todd Feinburg

Ashley responded with cheer when I mentioned being vegetarian. “We’ve got tons of stuff for you,” she said, mentioning their Veggie Burger, “a real one, made here, not a manufactured little patty,” she assured.Read More

New York Style Bagels Hit the Farms

By Todd Feinburg

There can never be too many locations to grab a well-made bagel, so who could be unhappy about one nestled in a hundred-year-old train station a few feet from the commuter rail tracks in Beverly Farms?Read More

Concerned About Eating Disorders in Orthodox Community

Eating disorder and the Orthodox Jewish CommunityRead More

SweetGreen: An Interview

Founder Jonathan Neman spoke to the Journal recently.Read More

SweetGreen: The Future of Fine Dining?

By Todd Feinburg

We treat ourselves to salads like “Rad Thai,” listed at 375 calories and made with “organic arugula and organic mesclun,” greens that large swaths of the country couldn’t identify by sight.Read More

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