Food and Drink
Kiddushfest will feature bold brisket, wild whisky and heavenly herring.
Long before Shavuot became a celebration of receiving the Torah, it was known as the Feast of Weeks and designated a harvest holiday.
Shavuot wasn’t always a dairy-heavy all-nighter.
There were always plenty of fresh, local ingredients in Shetland—eggs, butter, cheeses, milk, cream—all delivered to our front door. In fact, many of our weekday dishes, like rice pudding and baked fish pies, fit right in with the holiday.
“If nobody has it, then nobody has it,” said Michael Danzig, director of marketing at Jewish Family & Children’s Services of Northern New Jersey. “There is no supply to share.”
An Independence Day celebration featured breakthroughs in a range of environmentally-friendly new edible products, sampled by ambassadors from around the world.
From the time its first bottles hit the market eight years ago, Jezreel Valley wines have been neck and neck with those produced by some of the country’s top wineries.
Families typically receive 500 shekels ($155) of food per month, consisting of fruit and vegetables, dry goods and money on a debit card that can be used in supermarkets for perishables, adhering to the specific religious and dietary needs of diverse communities.
“If children and their caregivers can’t be home for the seder, we want to bring the seder to them,” said CEO Rabbi Simcha Scholar.
Chief Rabbi of Poland Michael Schudrich said “as we recite in the opening passage of the Haggadah, ‘Whoever wants, come and celebrate Pesach; whoever needs, come and eat.’ ”
Due to inflation and the overall increased need, the organization is aiming to raise $2.5 million in emergency funds this holiday season.
Jeffrey Yoskowitz and Liz Alpern say making the dish is a dying art, and they are hoping to jump-start a revival.
