Joan Nathan says “preserved lemons are an indispensable item in my pantry cupboard.” From her book The Foods of Israel Today on preserved lemons in Jewish cooking: “(The lemons) are delicious in salads, in chicken with olives, in a marvelous Moroccan brisket, and stuffed into the cavity of a simple roast chicken with garlic and [...]
We love hosting Camp Kee Tov campers learning about where food comes from. It’s one of our favorite parts of summer each year. This year Kee Tov campers visited Terra Bella Family Farm, one of our purveyors, then came to Saul’s the next day and tasted summer tomatoes with zhoug. Their very own private farm-to-table [...]
The Progressive Jewish Alliance event Food Justice: It’s What’s for Dinner on September 9, 2009 was incisive and inspiring. And we had a chance to talk about a taboo subject: meat. Why was meat taboo? For many progressive, observant Jewish eaters, eating meat at all is ethically and environmentally questionable. Some eat meat, but only [...]
Back-to-local, small-batch processing with our scratch-made sodas syrups. Cream and Celery is scratch-made in house, and Black Cherry is made only when black cherries are in season. One of the biggest changes in Jewish Deli history has been consolidation of the soda industry, from hundreds of small-batch, regional and local soda alchemists in the New [...]
