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 [...]
We loved selling locally grown, locally cured pickles out the back of a pick-up truck at the Eat Real Festival! Pickle plates for $1. Half-sour, pickled green tomatoes, sauerkraut, bread and butter style. Drawing together artisanal producers in the deli again. David Ehreth of Alexander Valley crafts our pickles. We took turns exploring and bringing back [...]
We were so honored to provide a space for People’s Grocery to raise awareness about the need to create self-reliant, socially just and sustainable food systems. Brahm Ahmadi, Executive Director of People’s Grocery, spoke on how income should not dictate people’s access to healthy food. On how health disparities and access to healthy food are [...]
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 [...]
Our summertime and autumn pickles are now locally grown, locally cured cukes, pesticide-free, salt-brined, not pasteurized. Handmade in small batches by David Ehreth of Alexander Valley Gourmet. Saul’s pickle money now stays in the local economy. The Story Peter and Karen, owners of Saul’s, loved the tradition of serving pickles straightaway. It represented a shared [...]
Two weeks ago, we were finally able to switch our brisket, steak, hamburger and cabbage roll sourcing to 100% grass-fed beef. From Marin Sun Farms. Extremely local. It’s so much more flavorful, the texture more real. It’s amazing. Higher in omega 3 fatty acids, beta carotene and CLA, another “good” fat, and Vitamin E. It’s [...]
In 1936, there were an estimated 5,000 delis in New York City. Today, only a few still exist. The Jewish deli will not survive on nostalgia alone. To stay relevant, Jewish deli cuisine cannot be frozen in time. Our culinary direction/choices must: Value local commerce and local economies Revive local food security Provide for contemporary [...]
What is an authentic Jewish deli? At Saul’s, we believe it is much more than a mountain of pastrami. Saul’s is engaging in a larger story than one generation’s mid-20th century New York experience, which is only one stage in the evolution of our cuisine. Saul’s connects to our Jewish roots all along the timeline [...]
We knew hosting this party would be exciting, but were overwhelmed by what an emotional/amazing experience it became as the day unfolded. We were packed, standing room only, guests sharing tables with new friends and not-so new friends, to watch President Obama’s inauguration together. We wove through the dense, ecstatic crowd to bring food to [...]
Bites of contrast – crispy and soft, sweet and savory. Our annual latke tent this past Hanukkah celebrated the tradition of neverending servings of latkes. Latkes are delicious after Hanukkah, too. Our latkes won a place on Diablo Magazine’s The East Bay’s 101 Most Delicious Things to Eat We fry them in California-grown rice bran [...]
