Avi Zitherspieler has created an international brand from the most unlikely sources. In the past decade, his brand, Spicy Way, has become a household name in Israel and has an overseas presence.
Have you ever moaned about supermarkets pushing out smaller operators, and how all the interesting grocers have pretty well disappeared?
If you have, then how many of us have done anything about it?
North-west Londoner David Josephs, co-owner of four greengrocery/grocery stores has, and is determined to promote quality produce from artisan producers.
Parsley, pepper and perhaps dill or garlic were probably the only spices our Ashkenazi grandparents would have had in their larders alongside the salt cellar.
But recently, spice sections in supermarkets have become an explosion of new flavours and names.
This year's Gefiltefest promises to be the best yet for hungry foodies. Pick the right demonstrations and you'll eat your way from Norway to the Nile.
Scroll to the end of this article for details on how to win a bespoke meal cooked for you by Eran Tibi
Food in a hurry need no longer be fast food - just one more thing we have to thank Israel's travelling chefs for.
From Manhattan to rural Provence where she is "chief tasting officer" at one of France's top ice-cream parlours, life has taken some interesting turns for bestselling author Elizabeth Bard.
Bard grew up in New York with family Seders packing 35 round the table, but found things very different in France.
"I went from a society where I was surrounded by Jewishness to one where religion is so p
There used to be thousands of kosher delicatessens in the five boroughs of New York. Today, there are close to 140 Jewish delis in the whole of North America.
Foraging and freekeh (an ancient grain) may be new and trendy for foodies round these parts, but both have been on Jerusalem-based chef Moshe Basson's menu for years.