Israeli dairy cows produce more milk than dairy cows do in other countries. The Israeli dairy cows produced an average of nearly 2,642 gallons of milk a year in 2009, according to data released by the Central Bureau of Statistics on Monday. Some 344, 480 gallons of milk was produced by Israeli cows in 2010.
When Janice Lavine went on a strict regimen to eliminate all food allergens from her diet eight years ago, she did so to support one of her daughters, whom medical professionals were struggling to diagnose. While the diet had no effect on her child, the lawyer-turned-stay-at-home mom noticed a profound difference in her own health.
No one goes to summer camp for the food. And school lunches? Used to be fried mystery meat and a side of bogus mashed potatoes, if you were lucky. But that was before the healthy eating movement — and allergies — changed how camps and schools across America think about the food they serve their children.
There’s a scene in the 1991 film “L.A. Story” where a waiter in a trendy eatery takes increasingly complex coffee orders from a table of Hollywood types, ending with the sublimely ridiculous “half double decaffeinated half-caf, with a twist of lemon.” What caused a guffaw back then might hardly merit a chuckle in today’s world of low-carb, no-sugar, gluten-free and locally sourced food preferences.
During Shavuot, it’s a custom to serve dairy foods, such as cheese blintzes, cheese noodle kugels, cheesecake and even ice cream. But have you wondered where this tradition comes from?
The Sabra brand of hummus will continue to be served in cafeterias on the campus of DePaul University in Chicago. The university administration made the decision, announced Monday, following a recommendation of the university\’s Fair Business Practices committee and following a nonbinding student referendum last week.
