Food

Kosher butcher shuts in Ilford

By Lee Lixenberg, April 25, 2008

A Redbridge kosher butcher has closed after more than four decades of trading.

Ilford Kosher Meats, whose premises were opposite Ilford Synagogue in Beehive Lane, shut up shop just before Pesach, leaving customers looking to the area’s other two kosher butchers for their supplies.

The closure, following the retirement of owner Brian Brown, was a sad loss to the community, said Ilford Synagogue chairman Maurice Shear.

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This one's a cracker

By Alex Kasriel, April 18, 2008

Turkish Jews will have enough matzah for Pesach this year after the import quota of unleavened bread from Israel to the country was raised from 15 tons to 45 tons.

Until now, the community’s major supplier of unleavened bread was a bakery in Istanbul’s Sishane neighbourhood whose 50-year-old oven was constantly breaking down. So it turns out that you just can’t get the parts these days, but it may not matter as much as it used to.

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Orkney gets a Kosher stamp

By Alex Kasriel, April 18, 2008

Rabbis from around the world are descending on the remote Scottish Island of Orkney — to make sure its fish are kosher. Despite being checked once a year by a local rabbi to ensure its rollmop meets guidelines, the Orkney Herring Company will be visited by ministers from the United States after scoring a lucrative new contract in the US which will see 54,000 jars of the fish sent there every month. And other countries are set to follow.

The weather is never that great, but there will at least be plenty of rollmops to keep them going.

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The pecking order: is free-range taster than other chicken?

By Leon Symons, April 18, 2008

Kosher birds raised humanely are now on sale. But do they taste better?

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How horseradish came to be the chosen herb

By Rabbi Chaim Weiner, April 18, 2008

Rabbi Chaim Weiner on how communities have preserved their history through Pesach customs

Passover is a commemoration of the Exodus from Egypt. But religious rituals do not survive solely as historical reminders. Rituals that endure over time embody eternal truths that capture the imagination over time and space. The real power of Passover is that it is a celebration of freedom. It marks the struggle of a people to escape slavery and to determine their own destiny.

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How we went from two cheese to 900

By Eric Silver, April 18, 2008

60 years of Israeli food

Amos Oz wrote in his haunting memoir A Tale of Love and Darkness that the first time he went to France as a young author, his hosts refused to believe him when he said that Israel had only two kinds of cheese: white cheese and yellow cheese.

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Fit for chametz

By Jodie Mablin, April 11, 2008

Golders Green gym-goers are being encouraged to leave their chametz at the local LA Fitness centre.

The gym’s Jewish manager, John Blasebalk, is offering members and non-members guest vouchers in return for their unwanted foodstuffs. Unopened products will be donated to a homeless charity.

Mr Blasebalk reported “a positive response from the community and vouchers have already been handed out to several synagogues. We have a great many Jewish members and this is our chance to give something back.”

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A sink full of kosher plates

By Simon Round, April 11, 2008

There are several theories as to what the the staff on the Titanic were doing as the ship sank (rearranging the deckchairs seems to be the most popular one). However, here is a new one — they were making kosher food for the ship’s Jewish passengers. Forty-four Jews went down with the ship, and their descendents may find some consolation in the fact that at least they were able to eat kosher food served on top-class crockery right up to the end. The White Star Line of Liverpool had plates for kosher food specially made with a black rim, marked in Hebrew for meat or for dairy.

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The Seder sip list

By Alan Montefiore, April 11, 2008

We are instructed to drink four glasses of wine at the Seder meal — so why not make them good ones?

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Is haimishe healthy?

By Joan Wides, April 4, 2008

Is the Jewish diet healthy? This is a tough one to answer, as our diet is a synthesis of diverse cuisines from all over the world. However, what is thought of as the Jewish diet in this country is based largely on Eastern European Ashkenazi food with a few Sephardi additions.

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