| By Irina Missiuro |
| Thursday, 27 March 2014 13:43|
/Amit Farber and Daniel Lailah | MishpachaLeafing through “Cooking Inspired: Bringing Creativity and Passion Back into the Kitchen,” it’s almost as if the food is on the table in front of you, not beckoning from a one-dimensional image. That the author’s depictions of dishes are beguiling enough to make you want to take a bite out of the paper they’re printed on is not surprising – after all, Estee Kafra studied photography in both Israel and Manhattan. In fact, it was her interest in the field that led her to photograph leading kosher cookbooks and later join Binah magazine.
During her four years at the publication, Kafra wrote two best-selling cookbooks, “Spice it Right” and “Cooking with Color.” When Mishpacha magazine launched Kosher Inspired, Kafra served as editor, the position she still holds at the website – into which the print publication morphed – KosherScoop.com. The Voice chatted with Kafra about her food philosophy and her new stunning cookbook.
| By Kara Marziali |
| Thursday, 13 March 2014 15:27|
Individuals choose a gluten-free lifestyle for a variety of reasons. For some, gluten (a protein found in wheat, rye, barley, spelt and kamut) is not easily digested and can cause hundreds of ailments including celiac, Crohn’s disease, arthritic pain, joint inflammation, hormone imbalances, depression, difficulty breathing and chronic fatigue.
Both anecdotally and scientifically much has been written about eliminating gluten from one’s diet. The decision to make such a shift is a “major transition,” says author and wellness consultant, Vicky Pearl. “Wanting to change and better one’s health is a huge step. And I mean huge! It’s exciting, daunting, sometimes highly stressful, and perhaps a little frightening.”
| By Commerce RI |
| Thursday, 13 March 2014 15:24|
altRhode Island is a small state that is big on local agriculture, growing its farms by two percent from 2007 to 2012 and by half in the last decade, according to the U.S. Department of Agriculture preliminary census –all while the number of U.S. farms decreased.
According to an article in The Providence Journal, Rhode Island farms are successful because the state has welcomed the local food movement by creating a marketplace in which it can thrive. Deemed the national culinary capital, Providence features several farm-to-table restaurants, and a majority of the state’s school districts have instituted a farm-to-school program. State government continues to support the industry in the way of grants and marketing programs like the Rhode Island Seafood Collaborative.
| By Kara Marziali |
| Thursday, 13 March 2014 15:22|
altMichael Brown set out to write “The Jewish Gardening Cookbook” because he missed Israel after living there with his family for nearly ten years. He missed the history, the countryside, the herbs and the “bond between the land and myself as a Jew.” So he set out to recreate that connection despite the fact that he was now living in America.
As an avid gardener, for Brown, the journey was both a spiritual and botanical one. Part recipe book, part gardening guide, part cultural history, the text guides the reader into a deeper understanding of how intricately Jews are tied to the land. He acknowledges the rhythm of Jewish life, punctuated by a cycle of holidays that take us from sowing to reaping. Brown explains in detail why certain fruits and vegetables are associated with every season and holiday.
| Thursday, 13 March 2014 15:15|
/Ore Studios for Rue MagazineIf you love preparing food, but your pantry is a mess, here are 10 creative and inexpensive ways to organize your kitchen.
1. Use a decorative casserole dish, flower pot or decorative container to corral often-used kitchen items.
2. Clean As You Cook. Let’s face it, it’s just easier this way.
3. Toss anything you don’t use (Be honest…do you ever use that cookie press?)
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