If Sabra Dipping Co. has its way, the use of chickpeas and tahini in making hummus will become U.S. law.
The hummus manufacturer, which is co-owned by PepsiCo and the Israel-based Strauss Group, has filed a petition with the Food and Drug Administration to create a standard for which dips are considered hummus.
Don’t break out your cheesecake pan just yet. Shavuot, which starts the evening of June 3, is the recognition of the giving of the Torah to the Jewish people. The reasons we traditionally eat dairy on this holiday are varied. Some say it’s because when Jews received the Torah, we also got the commandment to keep kosher. Since the Jewish people did not have kosher meat or tools ready, they took the dairy route. Others say the dairy is a reminder of our freedom in Israel, the “land of milk and honey.” Either way, each year Jews gladly dive into blintzes, kugel and, of course, cheesecake.
Wonder Bread, that squishy, snowy miracle of engineering both gastronomic and financial – the company that originally made it, Hostess, recently emerged from bankruptcy and sold the brand to another company – is getting kosher certification in the New York area by no less an authority than the Orthodox Union, according to a bulletin from the agency.
Kosher barbecue competitions started and first proliferated below the Mason-Dixon Line, but recently, Yankees are starting to hone in on the action – there’s a festival on Long Island, and a new one will launch in New Jersey next year.
For kosher carnivores, news of the world’s first “test-tube burger” prompted daydreams of forbidden fare. Think sizzling strips of kosher bacon grown from the cells of a pig, or a kosher, all-beef slider topped with melted cheese.
Israeli tech start-ups are known for creating new efficiencies. Think GetTaxi, a taxi-finding service, and Waze, the Israeli navigation app which recently sold to Google for over a billion dollars. EatWith, the newest young, web-based Israeli company to come to New York, likewise uses the Internet to make connections, but its mission is more to slow things down than speed them up.
It’s the newest pastry craze sweeping the U.S.: the not-so-appetizingly named cronut. And recently the first cronut — a flaky/chewy cross between a croissant and a doughnut — made landfall in Israel, becoming the first kosher-certified cronut available in the world.