In a world of increasingly complex dietary restrictions and food preferences, it’s becoming more onerous for many Jews to host Shabbat and holiday meals.
A “deli summit” in California brought together four cutting-edge Jewish deli owners who favor sustainability and artisanal foods over quantity and nostalgia.
Rabbi Shmuel Simenowitz, the owner of a 14-acre Vermont maple farm, is one of a small but growing number of strictly Orthodox Jews who blend Torah Judaism with environmentalist practice.
