The store

Kosher Food Going Natural

New Emphasis on low-fat, low-carb, organic fare sweeping through industry.

02/05/2010
Editorial Intern

Traditional Jewish food — six-inch-high, artery-clogging corned-beef sandwiches, cholesterol-high cholent with kishke and chicken soup
flavored with fatty schmaltz — isn’t quite in line with a healthy, balanced diet.
But with American’s growing obsession with healthy foods, and organic products — the organic industry grew from $1 billion in 1990 to over $23 billion today — kosher producers are offering more wholesome and beneficial products, and health food producers are gaining kosher certification.

Juices from Organic Avenue — like apple, carrot, cucumber and grapefruit — are an integral part of the raw food experience.

Whole Lotta Shuk-ing Going On

02/27/2008
Israel Correspondent

Jerusalem — Jerusalem has changed dramatically in the past couple of decades. Entirely new neighborhoods have been built, upscale shopping malls now dot the landscape, and the percentage of green space has dwindled proportionately to the booming construction.

That’s one of the many reasons to savor Mahane Yehuda, Jerusalem’s sprawling open-air market, which, despite its cleaner, more polished appearance in recent years, remains the most lively and authentically Israeli place in an ever-changing city.

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