In peach condition

By Ruth Joseph, August 19, 2010

What could be more glorious than sinking your teeth into a sun-ripened peach? As you relish the glorious juice, you can admire its beautiful pink- and gold-streaked skin and revel in its glorious scent.

What is more amazing is that this wonderful fruit also carries with it new hope for cancer sufferers. Medical News Today reports that scientists have discovered that cancer cells died after treatment with peach and plum extracts in laboratory tests at the Texas Agri-life Research Institute.


Israel is also tapping into the blackberry

By Bernard Josephs, August 12, 2010

Having just returned from one of the country's biggest pick your own (PYO) farms, my back was killing me as I struggled to lift boxes overflowing with blackberries, strawberries, raspberries and cherries from the boot of my car, which became suffused with the heady aroma of semi-stewed fruit.

Farmers all over the world are currently opening their gates to pickers who are turning up for a day in the country and a chance to return home with bucket loads of fresh produce.


Student gourmet takes on the couch potatoes

By Alex Kasriel, August 4, 2010

Our nation boasts the whole gamut of celebrity chef personalities: the cockney one, the angry one, the luscious lady one, the mumsy one and the experimental one, to name a few.

Enter the laid-back, studenty one. Sam Stern, 19, is currently studying politics and sociology at Edinburgh University and is also author of five brightly coloured recipe books aimed at first-time cooks, full of cheerful photos of Sam happily cooking in his mum’s kitchen.


Time to fress on cress

By Ruth Joseph, July 28, 2010

For years spinach, for its weight, was believed to be the most nutritious green vegetable. Popeye grew muscles eating cans of the stuff. But our knowledge has increased over time and we now know that although spinach contains numerous vital nutrients, and is particularly helpful with problems involving damaged eyesight, within those wonderful glossy leaves lies a chemical called oxalic acid which blocks iron's natural absorption.


Jews and booze: the truth

By Bernard Josephs, July 15, 2010

An old proverb sums up what many people still believe is the Jewish attitude towards alcohol. An inn keeper, it says, "loves the drunkard, but not as a son in law".

In 19th-century Poland, Jewish- owned inns served vodka to non-Jewish locals, whose idea of a great night out was to down as much as they could until they became violent or unconscious, or both.

On the other hand, Jews, it was believed, did not drink.

History, however, has revealed that this rose-tinted view of the mild-mannered, teetotal Jew does not tally with reality.


Making kosher green

July 8, 2010

Two weeks ago, Sholom Rubashkin, the former CEO of America's largest kosher slaughterhouse, was jailed for 27 years.

Rubashkin's business, Agriprocessors, was raided in May 2008. Almost 400 illegal immigrants were discovered and a massive fraud operation was uncovered. Last November he was found guilty of 86 fraud charges and he now faces 83 charges for alleged child labour violations.


Cream of the crop

By Denise Phillips, July 1, 2010

The Wimbledon finals take place this weekend which means, as always, that strawberries will be on the menu, both at the All England Club (at an extortionate price) and just about everywhere else. English strawberries are as much a part of British summer as the tournament itself - and the rain that normally accompanies it.

However, the passion for eating strawberries is neither new nor particularly British. Strawberries have quite a history attached to them dating back more than 2,000 years.


How to gauge greens

By Denise Phillips, June 24, 2010

We are fast approaching The Three Weeks - the time between Tammuz 17 and Av 9 during which Jews mourn the destruction of the First and Second Temples.

The final nine days of the Three Weeks, starting on the Av 1, are an intensified period of mourning when we refrain from eating meat or drinking wine, although the eating of meat is allowed on Shabbat.


Now feed your brain

By Tracey Fine and Georgie Tarn, June 17, 2010

At this time of year, your children are locked away with their books (hopefully not on their Facebook), studiously revising for their exams. The pressure is also on parents to make sure that they are fed and fuelled, eating the right foods to help them produce 'A' star results.


Why eating cold is the cool thing to do

By Bernard Josephs, June 10, 2010

If ice cold beer and Coke had been available during Medieval days there is a strong possibility that Maimonides would have advised his followers to indulge themselves.

Centuries before the appearance of freezers and at a time when ice was available only in the depths of winter, the eminent Torah scholar offered some sage advice about eating healthily and staying cool during the summer.

The Rambam, as he is known, suggested in his writings what appears to be obvious; consumption of plenty of "cold" food without excessive amounts of spices will prevent overheating.