Food and Drink
During cooler days and starry night skies, share some meals with family and friends while harkening back to the booths of yore.
Researchers and winemakers are cultivating grapes linked to varieties grown in the region during the Byzantine era, hoping to give Israeli wine a distinctly local flavor.
Jarred tzimmes, revamped matzah ball soup and a Jewish dating show are part of the 135-year-old family-owned brand’s effort to stay relevant.
Savoring the sweet and the sour, as America marks a quarter of a century since Sept. 11, 2001, and the downing of four airplanes as part of terror attacks that left a hole in our hearts.
“Especially Jewish young people after Oct. 7, there’s this feeling of togetherness and wanting to be with people in person,” a Manhattan-based political publicist told JNS.
One man’s quest for the perfect bagel (or any at all) in his new home, miles from the Midwest.
“It’s a small technical change, but it’s obviously going to make a very significant difference by opening this up to the lowest-income New Yorkers, who struggle to make ends meet,” David Greenfield, of Met Council, told JNS.
New York City’s request for proposal states that operators at the five city groceries must offer “kosher, halal, gluten free, dairy-free, vegan, diabetic options.”
The dedication at Ramat Negev Winery honored the woman Pollard credits with securing his freedom and bringing him home to Israel.
There’s no mistaking the building on Pacific Avenue in Wildwood, N.J., as a synagogue. But it’s also a place that emits the history of a farming community—and continues to draw people in.
“We’re in the process of getting things going,” a spokeswoman for the Iowa-based kosher meat processing facility told JNS. “We’re doing the best we can.”
The Agalala coffee cart, a nonprofit social enterprise, offers a model for inclusive employment in the heart of Israel’s capital.
