Not since the gas lines of the 1970s, perhaps, has a commodity been in such high demand. With the arrival of North Carolina-based Krispy Kreme in Southern California, it seems people can\’t get enough of the sweet stuff the company\’s been selling for 62 years.
Zane\’s claims, after all, to keep the only Glatt kosher sausage factory in Los Angeles. And the place is so spotlessly clean you\’d be surprised all sorts of meats are prepared right there. \”The Orthodox come in,\” said Mr. Price, 57, a Sabra with a thick Israeli accent, \”and say they haven\’t seen anything like this — not even in New York!\”
Despite our modern obsession with nutrition and health, vegetarianism isn\’t anything new. It\’s been around, well, since Adam and Eve.
The Jewish holiday of Shavuot, on May 21, is about the last time of year you would want to talk to Beth Ginsberg or her boss, Michael Milken.
When Joan Nathan serves gefilte fish for Passover, she puts a carrot in the fish head.
For her, the reason is simple: That\’s the way her mother-in-law always did it.
My Passover seder was once again acclaimed by one and all as the best ever. Good thing, too, since, as befits a holiday filled with questions, anxiety had dogged my every step — right until the last moment.
The affinity of Jews to Chinese food reaches its apotheosis in John Krich\’s \”Won Ton Lust: Adventures in Search of the World\’s Best Chinese Restaurant\” (Kodansha, $24). It\’s no outrageous stereotype to state that, as a people, American Jews seem to need a good Chinese meal to kick-start us into the week. It\’s nothing to be ashamed of;neither is it anything to take lightly.\n
One day, a tall, youthful Stanford grad named Jeremy Cowan decidedthat it was time to chuck his career in computers and create the verything human society lacked most: a Jewish beer.
Israel\’s newest weapon in its battle for economic well-being andworldwide acceptance is a tall, thin New Yorker with a great lambrecipe.\n\nHer name is Rozanne Gold.
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