New Emphasis on low-fat, low-carb, organic fare sweeping through industry.
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.
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.
Young Families, Singles Flocking to Upper East Side; ‘The Memory Is In Their Taste Buds’: The Lure of Sephardic Food; Safra Synagogue Rabbi’s Growing Empire; Sephardic And Egalitarian at B’nai Jeshurun; Giving Voice to Sephardic Music.