It was just over a week ago that my advisor told me about Josh Ozserky’s article entitled "The Kugel Conundrum" in which Ozserky bluntly declares, “Jewish food is awful.” My first reaction was one of incredulity and I wondered whether a convincing argument could be made against Jewish food.
When you choose to purchase a jar of peanut butter with a hecksher on it or kosher chicken, you become one of the final elements in the long journey that the particular foodstuff undertook in order to be certified as kosher. It can be easy to take this process for granted when you are receiving these things in their final form, yet Kosher Nation by Sue Fishkoff highlights this process and provides an in depth look at the modern kosher food industry in the United States.
I can’t cook much beyond macaroni and cheese (I’m learning!), but I love a good cooking show. In fact, on nights that aren’t Wednesdays, it’s likely I’ll mention at least once that I wish “Top Chef” were on every evening; I love all iterations of it, including “Just Desserts,” “All-Stars,” and even the subpar “Masters.”
From a first-grilled Shabbat meal of the summer on Friday night (and my first beef hamburger in maybe a year), to picking up our remarkably green CSA farm veggies (what will we do with so many radishes?), to baking a lemon-blueberry pound cake for my friend's birthday yesterday, for me this weekend was all about food. Which inevitably, in my house, means long, drawn-out discussions about food, kashrut, and ethics. Seriously. Every week we talk about it.