A flooded warehouse, decomposed wall beams, sodden sheetrock, crumbling brick walls, a fried electrical system and about $2 million worth of rotten cheese waiting to be chucked: That’s only a glimpse of the woes facing Brigitte Mizrahi.
The most common question people ask when they visit our home is: “Why the goats?” We live in the city. A few houses west of us, four lanes of Lincoln
During Shavuot, it’s a custom to serve dairy foods, such as cheese blintzes, cheese noodle kugels, cheesecake and even ice cream. But have you wondered where this tradition comes from?
As Israel becomes sophisticated gastronomically, consumers are favoring goat's and sheep's milk cheeses over cow's milk varieties. Unlike their bovine counterparts, most goats and sheep are free to roam and graze, antibiotics aren't usually a part of their diet, the cheese and milk contain less lactose and the taste is unmistakably distinct.
Shavuot begins exactly seven weeks after Passover and brings with it centuries of food traditions. Because some say milk and cheese symbolize the purity of the Torah, it is the festival when dairy foods are normally served. The holiday also celebrates the spring harvest, a time when a new crop of fresh vegetables and fruits begin to appear.
Since then I've been relegated to eating blintzes at delis, where they've been decent but far from sensational. However, with Shavuot approaching, a craving for Bertha's blintzes drove me to replicate the nirvana of that first experience.
Compton company Anderson International Foods (AIF) is trying to carve out a portion of the kosher cheese market for itself.
Three Rabbis were talking over a regular Sunday morning breakfast get-together.