Archive for the 'Interview' Category

A Kosher Chicken in Every Pot – Part 1


Wise Organic Pastures – The Processing Plant

This Article is Cross-Posted on

Our Bubbie and “grand” Bubbies may have known how to make a famous roast chicken and of course, chicken soup, but certainly did not face the same chicken challenges that the kosher shopper faces today. Most chicken is no longer raised in the back yard! The consumer is now faced with numerous choices in quality, type and price.

Chicken has become a multi-billion dollar industry in America. Kosher chicken is no exception, but is somewhat more complicated. There has been extraordinary growth in kosher poultry sales in the last few decades. Along with observant Jews, many non-Jews and Jews who don’t necessarily adhere to kosher laws now purchase kosher poultry. Why? There is a perception that kosher certification adds a layer of clarity and transparency to poultry purchases. In addition to the FDA and government regulatory agencies, the processing plant must adhere to the specifications of a supervising kosher agency and rabbinical authority. Many consumers welcome this extra layer of inspection.

Michael Pollan on Why $8 For a Dozen Eggs Makes Sense

Originally from The Wall Street Journal, by Ben Worthen

Michael Pollan, author of “Omnivore’s Dilemma” and other popular books, has become a figurehead for the local-food movement, which advocates buying in-season produce from nearby farms.

Proponents say such food is healthier and that the way it is grown and shipped is better for the environment. But it often is more expensive. Mr. Pollan says the real problem is that subsidies keep the prices of some, largely mass-produced foods artificially low.

Still, he tries to strike a middle ground between advocate and realist. In his Berkeley living room, the 55-year-old Mr. Pollan discussed where he shops for food and why paying $8 for a dozen eggs is a good thing:

My Interview About Judaism and Vegetarianism on Our Hen House’s Podcast

Cross-posted to heebnvegan

My interview from earlier this month was featured on Our Hen House‘s podcast this weekend. We talked about Torah teachings about compassion for animals, how well Judaism and vegetarianism mesh together, kosher slaughter, the new Jewish food movement, and vegan versions of traditional Jewish foods.

Healthy Bodegas

This article is crossposted to Gothamist and was written by Zoe Schlager.  Red Jacket Orchard often donates apples to Hazon events.

Since 2005, the Department of Health has been developing an initiative to provide fresh produce and low fat milk to neighborhoods that rely on the nutrition-devoid wares of their local bodega. Progress has been slow, and while the low fat milk initiative was deemed a success in 2008, the produce side of things has been anything but. Finally, the Healthy Bodegas Initiative [pdf here] is gaining some real momentum, thanks to the NY state farmers that have begun to revitalise the project.

All about Community Supported Agriculture from Val at the Hazon CSA in Cherry Hill

Check out this podcast interview with Val Yasner from the Hazon CSA in Cherry Hill. Val makes a great case for eating locally and sustainably — and she’s hard at work making sure the 2010 season is as strong as last year’s at Temple Beth Shalom. Val’s on at about minute 18 (how appropriate!). Gut shabbes, everyone.

New Podcast Episode with Wilderness Torah’s Julie Wolk

Listen to our new PODCAST, Episode 5 by clicking here!

Co-Founder Julie Wolk sits down with me on the latest Hazon Podcast. Listen to what Wilderness Torah is doing to revitalize the American Jewish Community. Also, don’t forget you can subscribe on iTunes by searching “Hazon”.

Also, don’t forget that it is Earth Day this week, so check out all the options going on in your area. For a good listing, check this website out

They have a map where you can choose where you live and find out what is going on near you!

Bagel Showdown: New York vs. Montreal


This is a tale of two cities, each with a venerable Jewish culinary legacy that claims boasting rights to the world’s best bagel. Until now, these parallel universes have existed at a safe distance. But Mile End – a new Quebecois-style restaurant opening next month in Brooklyn - will bring the long-standing New York/Montreal bagel standoff to a head. In preparation, I consulted the experts about which “roll with a hole” steals their hearts, and their stomachs.

Read what they said below – and for more on Mile End, check out my article in Edible Brooklyn.

Yid.Dish: Aviva Allen’s Spicy Potato Latkes

Organic Kosher Cookbook

If you are looking for a Chanukah gift for a foodie (say… yourself!), or some new recipes for any of the Jewish holidays, then there’s a new book out that will be of help. Aviva Allen, author of the 2007 The Organic Kosher Cookbook, has just released a Holiday Edition. Ms. Allen provided me with a free copy for this interview and review.

Interview: Jonathan Bloom, founder of

Jonathan Bloom


“I grew up in a family that emphasized food and used it as an organizing principal for family gatherings – which is probably not unfamiliar to The Jew & The Carrot’s readers,” says anti-food-waste activist Jonathan Bloom.

As a freelance writer for the Boston Globe and the Washington Post, Bloom wrote about food and travel. (“My travel articles were about going somewhere else to eat,” he jokes.) Like many Americans, Bloom became increasingly attuned to environmental issues and, he says, “My interests in food and the environment came together for me in 2005, when I volunteered at D.C. Central Kitchen, an organization that rescues food that would otherwise go to waste, and trains homeless people to be chefs using that food.

Local Fare Meets Local Flair

Conni's Avante Garde Resturant

Maybe it is cliche but they say dinner and a show makes for a great date.   I’m hoping so because this weekend my boyfriend and I will be eating at Conni’s Avant Garde Resturant – which is both dinner and a show.  But this is not your average local dinner theatre. They are really serious about their local food.  I got the chance to talk with some of the folks working on the show about their menu and focus on local food.  Below the jump is a brief interview and information on how you can get your own tickets to this fun event.

Scott Stringer and his Urban Food Movement


Many years ago, I escorted some at-risk urban youth to a park. Blinged and tattooed, these kids’ gestures stiffened into armor and their faces hardened into leather expressions of defiance and danger. Then they spotted the recently picked apples that had been brought along for a snack. They lunged, giggling and pushing to get their hands on those apples first.  When a butterfly passed overhead the boys tore into a chase, yelling, “A butterfly! A butterfly!”.  They held onto their bitten-into apples as they ran.  Can urban lives be changed one piece of fruit or vegetable at a time? Manhattan Borough President Scott Stringer’s urban food movement is counting on it.

A Full Basket: Gourmet Organic Food in Israel


Rte. 44 is a two-lane rural road more or less in the center of Israel. Coming from Ramla, right before the community of Karme Yosef, sits a square building faced in limestone set back from the road. A modest sign identifies it as Melo Hatene. (The name loosely translates as The Overflowing Cornucopia.) I had passed the building more than once, but had not really given more than a moment’s thought to what this structure – too classy to be a packing shed – was doing in the middle of an agricultural field. It was my sister, stopping to explore while on a bike ride, who discovered what was inside and brought us there.

Be Green and Prosper: Interview with Gary Hirshberg

Stonyfield Farm

Daniel Goleman and Gary Hirshberg will appear at the 92 Street Y Wednesday, May 6th at the 92nd Street Y in New York City. Enter the code “hazo” for a discount on tickets.They will be discussing the green revolution. Check out Susan Bodnar’s article to read about her interview with Daniel Goleman.

How does yogurt fit into the economy and the environment? Just ask Gary Hirshberg, Chairman, President, and CE-Yo of Stonyfield Farm, the world’s largest organic yogurt maker. His recent book, Stirring It Up: How to Make Money and Save the World, addresses issues of greening the economy and ethical business practices.

I had the opportunity to ask Mr. Hirshberg about his book, food culture in America, and his background. A big thanks to Mr. Hirshberg for taking the time to answer our interview questions.

Consumer Activism: Interview with Daniel Goleman


Daniel Goleman and Gary Hirshberg, Chairman, President and CE-Yo of Stonyfield Farms, will appear at the 92nd Street Y Wednesday, May 6th in New York City . Enter the code “hazo” for a discount on tickets.   They will be discussing the green revolution.See Lisa Fine’s interview with Hirshberg here.

For those who have read  Emotional Intelligence, or Social Intelligence and are still happily acclimating to their newly validated skill set, Daniel Goleman’s energetic new book  Ecological Intelligence: How Knowing the Hidden Impacts of What We Buy Can Change Everything, will further empower you. For those who have been sagging along unsure of how to prevent a collapsing ecosystem, these pages will suggest that you are not the lowly object of corporate manipulation that you once thought you were. Rather, you are the key to the industrial changes that can alter the course of the international train wreck formerly known as our collective global ecology. Not many non-fiction books are a cover-to-cover read. This one is. It channels all that worrying about the planet into an almost optimistic action plan. The Jew and The Carrot had an opportunity to catch up with Dr. Goleman and ask him a few more questions about his call for consumer activism.