Bags of veg, super-food hummus and kitchen tales
Bite-sized bits: Michael Leventhal scours the world to bring you the the latest foodie news
A culinary highlight on March 18 is “Beyond Bubbie: Tales from the Kitchen” — an evening of food-related storytelling in London’s Shoreditch. Hosted by food writer Jay Rayner and featuring raconteurs including Great British Bake Off winner Edd Kimber, Itamar Sruolvich of Honey & Co and food artist Caroline Hobkinson, the event will be raising money for the Ministry of Stories charity. Find out more at www.ministryofstories.org/event/beyond-bubbie-tales-from-the-kitchen/
New North London Synagogue is trialing a veg bag scheme. Every Thursday members will be able to pick up from the shul for £14, a bag of organic, seasonal veg, sourced from the Sutton Community Farm. I hope the scheme succeeds and thrives as the shul is supporting an organisation that could cease to exist without more support.
The Hebrew University has announced a chickpea revolution. Researchers have developed a hardier strain of the humble pea, which is able to withstand colder temperatures and rain. Engineered through natural selection techniques rather than genetic modification, the new variety has a longer growing season and higher yields. The upgraded chickpea is also believed to be more nutritious, so hummus could yet become a super food.
It may be the end of the Hollywood awards season but the race for the JC-Gefiltefest 2013 Food Awards continues. Vote for your top challah, bagel, falafel and kosher restaurant and deli at www.thejc.com/promotions/gefiltefest-jewish-chronicle-2013-food-awards. The winners get a unique “Golden Bagel”. Not quite a Golden Globe, but bakers can’t be choosers.
Michael Leventhal is director of the Jewish food charity Gefiltefest