Genetically engineered salmon: Coming soon to a bagel near you?

Published on April 11, 2013

Do you want to be experimented on by eating sushi or bagels and lox made with a new type of salmon with eel genes in it – salmon which hasn’t been adequately tested for safety of human consumption?

Henry Jaglom’s ‘45 Minutes from Broadway’

By Naomi Pfefferman
Published on August 27, 2012

At the New Year, let’s give animals a new Jewish chance

Published on August 14, 2012

Shortly after I became a vegan, around 20 years ago, I ordered my first “vegan option” at a Jewish organizational dinner. It arrived: a plateful of raw celery and carrot sticks arranged around a cup of something ranch dressing-ish that probably wasn’t even vegan.

The goat herd: A story of chevre, Shavuot and backyard goats [RECIPE]

By Rob Eshman
Published on May 17, 2012

Lemon Verbena

By Rob Eshman
Published on April 25, 2012

Following the carp — the fish in gefilte — from lake to plate

By Jonah Lowenfeld
Published on March 29, 2012

Big fish, cheap fish; sport fish, gefilte fish. With apologies to Dr. Seuss, that’s a decent summary of the situation for carp today.

Position yourself for Passover’s traditions

By Judy Zeidler
Published on March 29, 2012

After many years of reciting the Passover story around our dining room table, we made a major change. My family decided to re-create the seders held long ago. According to the haggadah, when people live in freedom, they can eat in a reclining or relaxed manner.

The Finger

By Ilana Angel
Published on February 27, 2012

Spice up your Jerusalem experience

Published on February 9, 2012

Even though the sap begins to rise on Tu B’Shevat, colder temperatures continue can drag on in Jerusalem for weeks, if not months. That means finding the right place to drop in and warm up at some of the city’s most appealing restaurants.

Try Not to Barf!

By Sima Cohen
Published on January 24, 2012

Give Jews a holiday, we’ll find a way to ruin it with a disgusting food [VIDEO]

By JewishJournal.com
Published on December 26, 2011

Chef Micah Wexler goes global, and local, at Mezze

Published on October 12, 2011

Chefs often speak of a magical moment during their childhood, when something they tasted — a food so new and bold that it shocked them — changed their life and sent them straight to the kitchen. For Micah Wexler, 29, the chef at West Hollywood’s Mezze, there was no such moment, just a childhood spent in his mother’s kitchen.

Break the fast with a buffet

By Judy Zeidler
Published on September 16, 2011

As the sound of the shofar officially closes the long day of Yom Kippur prayer, people head home a little weary but spiritually uplifted.

Date Down or Slim Down

By Tamara Shayne Kagel
Published on June 14, 2011

Goat Alert: Avoid Mark Zuckerberg

By Lauren Bottner
Published on June 1, 2011

Trick or Trick

By Julia Bendis
Published on January 28, 2011

VideoJew’s VideoGuide to L.A. #3—Jewish Los Angeles

Published on October 16, 2008

Dining, shopping, living, praying -- VideoJew Jay Firestone shows you how it's done Los Angeles-style.

Bring the taste of France to your Passover table

By Judy Bart Kancigor
Published on March 22, 2007

One might expect the chef-owner of a haute cuisine, award-winning French-American restaurant, where l'addition can easily top $300 per couple, to be an egotist. One would be wrong.

Don’t let foodies eat up all the fun

By Tom Teicholz
Published on March 15, 2007

Food has become the obsession of an increasingly judgmental nation: We care not just about what we should eat, but what we shouldn't.

Semper Fiber

By Judy Gruen
Published on January 18, 2007

Too-frequent weigh-ins can sabotage any diet efforts, because a woman's weight is a mysterious, jumpy, undependable thing that does not follow any known laws of nature. Over-weighing would lead to stress. Stress would slow down my metabolism, which was already prone to sleeping in late.

Seven-Year Switch

By Rabbi Haim Ovadia
Published on May 18, 2006

The benefits of the seven-year cycle are immeasurable. First, the land recovers the trace minerals it needs without using ammonium-nitrate-based fertilizers, which endangers the aquatic ecosystems. Second, the social structure is corrected every seven years; the differences between the classes are eroded and a sense of unity and togetherness takes over. Lastly, the seventh year provides an opportunity to stop the insane race for provisions, power and glory. It allows people to reconnect to the precious gifts of their family and their inner self.

Sonoma Plan Adds   Flavor to Dull Diets

By Soriya Daniels
Published on March 9, 2006

Dr. Connie Guttersen is on a mission to make America smaller. Well, perhaps not geographically, but at least to shrink the size of the average American.
Scientific studies have proven that weight-loss diets that are based on moderate amounts of the healthiest types of fats, such as olive oil, fish and nuts, are more effective long-term than traditional low-fat diets. And since the low-fat diet myth was busted recently with the publication of "The Nurses' Health Study II," the public is struggling to determine what role fat should play in everyday meals.

Scales of Injustice

By Abby Ellin
Published on February 16, 2006

After 25 years of dieting, this is what I know: There's more to me than the sum of my parts, no matter how much they weigh.

Fit L.A. - The Birthday Party Crasher: Dr. Atkins

By Judy Gruen
Published on January 19, 2006

The timing couldn't have been worse. I was happily toting a batch of homemade bread and a broccoli quiche to a pot-luck birthday party, eager for some good fun and good eats. But I had barely crossed the threshold, when Sandy, the hostess and erstwhile birthday girl, announced that she had lost another 10 pounds on the Atkins plan.

Say ‘Hi’ to a College Before You Pick One

By Charlotte Hildebrand
Published on June 9, 2005

Every year, the college tour is a rite of passage for students and parents alike, but for some it becomes an occupation. I wanted to make it simple, that is, wait until after my son was accepted, but before we had to give notification to colleges, a two-week period between April 15 and May 1. Had I known that our three-day, three-state, three-college tour was going to be so hectic I might have planned otherwise. I worried: Was this too much pressure, in too little time, to make such an important decision? What was the best approach?

Although there were no right or wrong answers, this rite of passage was harder than I thought to get right: for every decision, another better one could have been made. Of course, I get to do it all over again in four years when my daughter goes to college.

Read All About It

By Teresa Strasser
Published on February 3, 2005

There's nothing inherently wrong with reading celebrity gossip magazines. If you can do it in moderation, I applaud you (and please let me know if Lindsay Lohan's dad ever gets his act together). In my case, however, I was a problem reader and I had to put the magazines down.

Heart to Heart With ‘South Beach’ Doc

By Soriya Daniels
Published on November 25, 2004

Carbohydrate-filled days are over. Almost everyone is on the Atkins or Zone Diet. That is unless they've deserted them for The South Beach Diet, which proposes eating the "right carbs" and the "right fats" along with protein, giving dieters the best of both worlds.

Seattle—Kosher Mecca of Northwest

By David J. Litvak
Published on November 4, 2004

In the past, the dynamic and innovative Pacific Northwestern city of Seattle has been associated with Microsoft, Boeing, Starbucks, The Pike Street Market, The Space Needle and grunge bands like Pearl Jam and Nirvana.

Friends Find Real Flavor of Europe

By Matthew Rosenbaum
Published on July 15, 2004

Like thousands of others college-age Americans, my three friends and I were backpacking through Europe. We came straight from our year of study at yeshivas in Israel, and our travels had one important difference: We were eating kosher.

Frank McCourt, Let Our People Eat

By Steve Getzug
Published on April 15, 2004

Consider the hot dog.

For some of us, it's nature's perfect processed food -- with bun or plain, grilled or steamed, sliced up and cooked with beans or lathered with spicy brown mustard, sweet onions and pickle relish. But always enjoyed best at the ballpark -- especially at Dodger Stadium.

Or so they tell us.

If you keep kosher and you're a Dodger fan, enjoying a hot dog in Chavez Ravine is about as remote as right field, about as unlikely as a championship pennant or of even harboring thoughts of baseball in October in Los Angeles. And that's too bad.

A Tabernacle Full of Knickknacks and Love

By Andrea Adelson
Published on October 2, 2003

Sukkot, the eight-day festival that begins Oct. 11, commemorates a central event in Jewish history: the 40-year desert trek that followed the exodus from Egypt when Jews lived in portable shelters or booths.

People celebrate the holiday by building, eating in -- and sometimes sleeping in -- a temporary structure topped by a "natural" covering, such as tree branches or a bamboo mat which allows star-gazing. The structure is a show of trust in God's protection. During the festival -- sometimes called "Tabernacles" and "The Harvest Festival" -- we also say a blessing over the four species: the lulav, etrog, hadas and arava.

For the Kids

By Abby Gilad
Published on September 25, 2003

For the Kids

Preteen Advocate Educates Nation About Diabetes

By Nancy Sokoler Steiner
Published on August 21, 2003

Emma Klatman serves as the American Diabetes Association's (ADA) 2003-2004 national youth advocate. Her duties entail promoting research and public policies relating to diabetes, and visiting diabetes summer camps to involve other children in the fight against the disease.

The Dayenu Diet

By Carin Davis
Published on April 10, 2003

We know you check out our top as we walk in, and our bottom as we walk out. Which is one reason why this Jew-Lo spends hours at the gym sculpting her curves. Pilates, spinning, weights and running. All in the name of a taut tuchis and a tiny waist.

A Culinary Surprise

By Judy Zeidler
Published on February 20, 2003

Recently, my husband and I traveled extensively throughout Vietnam, where we took several cooking classes and met talented chefs. But the chef that surprised us the most was Donald Berger at the
Press Club in Hanoi.

Latkes That Last

By Gaby Wenig
Published on November 28, 2002

Scientists at the Technion-Israel Institute of Technology in Haifa have come up with an alternative way to preserve food, which promises to keep latkes frying-pan fresh -- even months later -- without extreme heat, chemicals or freezing.

A Forkful of Trouble

By Wendy J. Madnick
Published on November 21, 2002

Turkey, potatoes and gravy, candied yams -- all the foods you love to pile on your plate come Thanksgiving.

My Mother’s Kitchen: A Natural Disaster Area

By Burt Prelutsky
Published on November 23, 2000

My mother had a green thumb. Too bad she employed it in the kitchen, not the garden. To her credit, she was such a good housekeeper, you could have eaten off her floors. Which, unfortunately, was preferable to eating off her plates.

Family Values

By Naomi Pfefferman
Published on November 16, 2000

Gurinder Chadha was having one of those surreal multicultural moments you get in L.A.

Eating and Praying Near Downtown

Published on August 10, 2000

Eating and Praying Near Downtown

Use It or Lose It

By Amy Hendel
Published on October 7, 1999

The other day, an older client said to me, "I've reached that point in my life where the only thing I want to exercise is caution."
Just because we're getting older doesn't mean we can slack off on exercise. You can choose to be 20-years-old or 50-years-young. The difference is often in how well we take care of ourselves -- and that means exercise and eating right..

Dining Out…

By Rob Eshman
Published on December 11, 1997

As a rule, you don't go to museums to eat. Unless you're like me -- someone who, when push comes to shove, prefers great food to great art. I make no apologies: The last time I visited the Los Angeles County Museum of Art, I ate a tasteless, watery and expensive fruit salad in the cafe there. That I remember. What exhibit I was there to see I've long forgotten. It had something to do with famous dead artists.