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Tag: Foodaism

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  • How to Stuff a Pumpkin [RECIPE]

    By Rob Eshman

    October 28, 2011 | 7:03 pm

    Every year I devote more garden space than I should to my Ahab-esque quest to capture one simple prize: Biggest Pumpkin at the Venice Farmers Market.

    I avoid ornamental plants and flowers whenever possible. If you can’t eat it, what’s the point? But I seem to make an...

  • When Life Gives You Chard Ribs [RECIPES]

    By Rob Eshman

    October 17, 2011 | 5:32 pm

    This is a recipe the world desperately needs.  We all know that the more green leafy vegetables we can stuff down our throats the better.  Kale, collard greens, dandelion, chard—They have vitamins, minerals, anti-oxidants and, by the way, flavor.  Prepared well, they taste like...

  • A Very Korean Sukkot [VIDEO + RECIPE]

    By Rob Eshman

    October 12, 2011 | 3:11 pm

    Last year, just before the High Holidays, a producer from TVK24,  Korean Broadcasting emailed me asking if I knew someone whom they could interview for a series about food and tradition in Jewish culture.

    Yes, I said, me.

    Jisung Bahng asked if she could film me in my kitchen.  I...

  • Steve Jobs, His Father and Sukkot

    By Rob Eshman

    October 10, 2011 | 3:19 pm

    Only after Steve Jobs died did I learn that his birth father is still alive.  His name is Abdulfattah John Jandali. He is 80 years old, He lives in Reno, Nevada.  And Jobs, who died last week at age 56, never spoke to him.

    That’s right: the man who devoted his life to making it...

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  • Humane Kapparas

    By Rob Eshman

    October 7, 2011 | 12:09 am

    I think my wife Naomi struggles to find the good in the farm I’ve crammed onto our city lot.  Sometimes she reaches her limit—like when the goats escape and barge into the house—or when she’s trying to write or study and the chickens are clucking and the dogs are barking and...

  • Great Kosher Duck

    By Rob Eshman

    October 4, 2011 | 12:06 pm

    Over Rosh Hashanah I used meat that I bought through Kol Foods Los Angeles buying club.

    The Washington, D.C.-based company sells beef, chicken, turkey, lamb and duck that is raised on open pasture and killed according to the highest standards of humane slaughter and kashrut...

  • How to Make Gribenes[VIDEO]

    By Rob Eshman

    September 28, 2011 | 7:38 am

    Okay, I don’t know if it’s a craze exactly, but The New York Times reported this week that fried chicken skin is showing up on menus across America, from Mexican food trucks to retro Jewish haunts to swank West Village eateries.

    Foodaism has been evangelizing the Jewish take on...

  • Good year, good food

    By Rob Eshman

    September 21, 2011 | 12:38 pm

    Theodor Herzl understood the truth about food. When the founder of Zionism imagined the Jewish People reborn in a land of their own, he wrote of Jews tending their own orange orchards, vineyards and olive groves. In his novel “Altneuland” (“The Old New Land”), the fantasy...

  • Inside Empire Kosher Chicken

    By Rob Eshman

    August 4, 2011 | 4:17 pm

    Uriel Heilman did something I’ve always wanted to do: he spent a day touring the Empire kosher chicken... empire.

    His piece follows the life and death of a kosher chicken— he names it Bob—- as it makes its way from the company’s fully integrated supply chain. 

    Empire is making a...

  • Gratitude

    By Rob Eshman

    July 26, 2011 | 5:08 pm

    Susan Orleans gets it almost exactly right when she writes in her New Yorker blog Free Range about the simple, concrete pleasure of waking up in the morning and feeding the chickens.

    She lives out in the country now and has a few chickens.  Every morning she lugs them a bucket of...

  • A new leaf

    By Rob Eshman

    June 21, 2011 | 5:56 pm

    It was Saudi Prince Al-Waleed bin Talal who finally convinced me to buy the Nissan Leaf.

    Almost a year ago, I heard about the car — an all-electric production vehicle that would deliver 100 miles per charge, had all the room of a Prius and cost, after $16,000 in government rebates...

  • The Artichoke Evangelist [RECIPE]

    By Rob Eshman

    May 13, 2011 | 12:34 am

    The evangelical impulse in foodaism is strong.  The only meat vegetarians eat is the tongue they have to bite to keep from commenting on your meal. We all want others to listen to our advice on what to eat, what’s good for you, what’s good for the planet, where the best tacos are. ...

  • SinoSoul’s Tony Chen Names Foodaism a Favorite Blog

    By Rob Eshman

    May 11, 2011 | 4:17 pm

    Thanks to Tony Chen, the hard-hitting maven at SinoSoul, for shouting out to Foodaism at CitysBest.com.  Here’s what Tony answered when asked what blogs he likes:

    What food blogs do you read and why?

    I’ve stopped reading “amateur food blogs.” I read, like, the Vanity Fair or the...

  • Michal Ansky’s Favorite Restaurants in Israel

    By Rob Eshman

    April 7, 2011 | 3:46 pm

    I promised people who read my story on Michal Ansky that here on the blog they’d find a list of her favorite restaurants in Israel.  Here’s the beginning of my piece:

    Here’s the first thing you notice about Michal Ansky: She’s beautiful. Tall, with long black hair and a strong,...

  • Oscar Party Food

    By Rob Eshman

    February 25, 2011 | 2:56 pm

    A couple of years ago I interviewed Chef Micah Wexler, who was then working at Craft in Century City, the West Coast Tom Colicchio outpost.  It was Oscar weekend, and Wexler was tasked with making the hors d’oeuvres for Craft’s Oscar night party.  He shared them with me, and I, in...

  • Free Egypt, Eat Ful

    By Rob Eshman

    January 28, 2011 | 12:34 pm

    Here’s one little clue I had that the uprising in Egypt had legs. What started as a street protest now looks like it may become a revolution.  Back on Tuesday morning, when the first Tweets started coming out of Cairo, one in particular caught my eye:

    Fast food shops around Tahir...

  • Fireplace Cooking [RECIPE + PHOTOS]

    By Rob Eshman

    January 20, 2011 | 2:06 pm

    This was my column in today’s Foodaism.  Photos to follow.  Yes, I know you can buy fancy steel inserts for your fireplace, such as the Tuscan Grill.  In my recipes I just set a cast iron skillet or grill on top of the existing grates or the embers.  This isn’t a...

  • French Jewish Cooking With Joan Nathan [VIDEO]

    By Rob Eshman

    January 7, 2011 | 9:53 am

    The first time I ever spoke to Joan Nathan, it was by telephone, and I wrote out for myself what I wanted to say to her: “Hello, Ms. Nathan, this is Rob Eshman with The Jewish Journal in Los Angeles, and I want to speak with you about your new cookbook. I think you should know that...

  • The Joan Nathan book party

    By Rob Eshman

    December 22, 2010 | 5:42 pm

    The first time I ever spoke to Joan Nathan, it was by telephone, and I wrote out for myself what I wanted to say to her: “Hello, Ms. Nathan, this is Rob Eshman with The Jewish Journal in Los Angeles, and I want to speak with you about your new cookbook. I think you should know that...

  • How to Make Blintzes—The Movie

    By Rob Eshman

    May 14, 2010 | 12:04 pm

    Here’s the video Jay made of me making blintzes.  It has the recipes and shows the steps.  We try to keep these video short and fun.  I guarantee that if you watch to the end, you’ll enjoy Jay’s visual joke based on a movie that has nothing to do with Shavuout, except that once upon...

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