Review: Garden Lites Veggie Chili & Cornbread

Once upon a time (in 2008), I spent quite a bit of time on Weight Watchers while living in Chicago, and I managed to lose about 25 pounds in that effort. I did this through a pretty strict way of eating, not because I had to, but because it was easy and quick.

I ate a lot of Lean Cuisine, Subway, and some specific meal options from Trader Joe's (I miss their chicken fingers and potato wedges, I'll be honest). Those Lean Cuisines were a gift when I was hungry but couldn't muster the energy or brainpower to make something, but then?

Then I went kosher. Unfortunately, the kosher world has yet to properly hop on the "prepared frozen meal" bandwagon. This probably leaves hundreds of thousands of kosher-keeping Jews out in the dark when it comes to having a healthy, quick, and easy resource for lunch at work, while traveling, or when you're just too tired to come up with something to eat that isn't gross, disgusting kosher fast food (if you're lucky enough to live somewhere with kosher fast food).

Then? Then Garden Lites came on the scene. Their products are both kosher and gluten free, which is amazing for someone like me, and they're delicious, which is a tough thing to find in a lot of prepackaged kosher products in the U.S. They had, for awhile, some little souffle-style options, but to be honest, they weren't filling; they weren't a meal.

So, to my amazingly happy and giddy utter surprise, while recently at my local King Soopers, I spotted them ... on sale ... through February 2018!? Holy Moses. Yes, I spotted this:

I bought two boxes of the Veggie Chili & Cornbread (because I love veggie chili) and a box of their Mac & Cheese, too. I was going to do a video review of this, but, well, I was hungry and I inhaled it in all of it's fresh, delicious, non-frozen-food-tasting glory.

I was most amazed by the cornbread, because gluten-free cornbread is often stiff, crumbly, and tasteless, but Garden Lites somehow managed to make the most fluffy, fresh-tasting cornbread I've ever had. This meal doesn't taste like it came out of the freezer, and that's what I love about it the most. The cheesy topping was oozy-gooey, and the chili had the perfect amount of kick, reminding me of a standout Chili Cook-Off-style recipe.

Overall, I'm really impressed with Garden Lites, and I'm really thankful, too. It's not easy being kosher and gluten free sometimes, because there are a lot of convenience foods that are just lacking. Yes, I love getting in the kitchen and whipping up Gnocchi with Eggplant and Mushrooms with a Radish Green and Purple Basil Pesto (no, really, I made this for dinner last night), but with both kids running around during the day, I need something quick, healthy, and filling.

Garden Lites, you've done it. You've finally done it. Please, whatever you do, don't ever lose your kosher certification. I couldn't get through this Stay-at-Home Mom Experiment without you!

(Thought: I might buy a bunch of these and serve them up for Shabbat and see what happens ... is that crazy? Maybe, but, come on, until Garden Lites makes a family-size version of this, what's a mom to do?!)

---------

Product Details:

Ingredients: veggie chili (diced tomatoes [tomatoes, salt, citric acid], black beans [black beans, water, salt], onion, crushed tomatoes [tomatoes, salt, citric acid], zucchini, broccoli, red bell pepper, green bell pepper, roasted corn, sugar, corn starch, canola oil, lemon juice, sea salt, garlic, chili powder, cumin, ancho pepper, chipotle pepper), gluten free cornbread (corn, egg whites, brown rice flour, sugar, corn meal, corn starch, monocalcium phosphate), soluble corn fiber, chili powder, salt, xanthan gum, cheddar cheese(pasteurized cultured milk, enzymes, salt). Contains: eggs, milk. Gluten free, peanut free, tree nut free.

Nutrition: (10 points on Points Plus WW System)

Fun With Jewish Anniversary Gifts

Having just celebrated our second anniversary (together, B"H), over Shabbat at a close rabbi friend's home, we got to talking about anniversaries and the classic tradition of yearly gifts based on tradition.

For example, the first anniversary is traditionally paper and in the modern world evidently it's clocks, while the second anniversary is cotton in tradition and china in the modern gift-giving world (I got the former, not the latter), and I can't wait for year four when I get a desk set! Oh the romance.

In the midst of the discussion, we decided that there's a great need to develop yearly Jewish anniversary gifts. Here are some of my thoughts.

Let's get going with the First Anniversary:

• Traditional: Classic Cholent
• Modern: Hamin (which is just Sephardi cholent, but it's got lots of dried fruit and stuff in it)

The 10th Anniversary has to be something really beautiful.

• Traditional: Kishke
• Modern: Vegetarian Kishke (come on now, you can't get the real stuff in the U.S.)

I really puzzled over the 25th Anniversary. Here's my thought:

• Traditional: Lokshen Kugel
• Modern: Crustless Pashtida (that's a quiche, sort of)

I'm thinking that the 50th Anniversary should be

• Traditional: Schmaltz Herring 
• Modern: Mustard Herring (oo la la!)

Come on, let's have fun with this, folks. What do you think? 

Note: Mr. T actually spent nine hours on a hand-made paper cut of Aishes Chayil for me, which, honestly, I have absolutely no words to describe. It has left me utterly speechless. 

Confession Time: The Toughest Part About Being in the U.S.

I have a confession to make: It's hard being back in the U.S. Really hard. Yes, I miss my friends and my adopted family back in Neve Daniel and Jerusalem, and I miss the convenience of observing Judaism with ease and a level of comfort I can't find anywhere else. But this isn't what I'm talking about. 

I'm talking about the temptation. 

I didn't grow up Jewish. We all know this. In fact, I didn't start strictly observing things like modesty and keeping kosher until well into my 20s. That's a lot of my life spent with the conveniences of America: McDonalds, Chick-Fil-A, and other terrible, bad-for-you convenience restaurants and fast-food stops. I mean, I could probably count the number of home-cooked meals I made in college on my two hands. No feet needed here, folks. College was Subway, Wendy's, Taco John's, Taco Bell, D'Leon's ... (no wonder my pregnancy food was Mexican). 

Do you know how hard it is to drive down the street, starving, and not stop into a Mickey D's for some delicious, greasy French fries? 

Having worked at McDonalds for two years in high school, I know that they are pretty strict about their standards of what they cook and where. The fry stations are used strictly for fries. No chicken nuggets or patties or anything. Just. Fries. 

Knowing this, of course, is hard for me. Yes, there are a million problems with picking up French fries from a completely non-kosher establishment, even if there was a giant box around the fry station that other, non-kosher food never entered, but knowing, just knowing that those are dedicated fryers ... AGH! It kills me. 

The temptation, of course, is constantly pushed down by the fact that I'm a kosher-keeping Jew, of course. Being gluten free also helps push the temptation down because, well, let's be honest, there isn't much eating out I can do here or in Israel where I can eat carefree. 

But it's tough. Yes, this is a first-world problem situation, but it's just plain difficult. You have to constantly have snacks with you and plan meals out like a drill sergeant because if you get caught starving and it's dinnertime, Denver gives you few options for a quick bite to eat. 

There's the ever-amazing Brooklyn Pizza, but how much pizza can you eat in one week? There's a delicious ice cream joint High Point Creamery, but too much ice cream makes for tummy woes and despite an Italian-themed favorite, it isn't a meal. We don't go to the local deli because, well, too many stories about food poisoning and the place just doesn't respect itself enough for me to respect it.  And then there's the fact that all of these restaurants are clustered in a specific part of town absolutely nowhere near where I work. 

Oh what I wouldn't give for a nearby restaurant to go out to lunch with my coworkers. To feel like a normal member of a "working lunch" society. 

The amount of times we've been out running errands and stopped someplace to buy a package of lettuce, some tomatoes, and packaged smoked salmon to hodgepodge a bite to eat would blow your mind. We can't pop into an Aroma or local gas station where the food is just plain kosher like in Israel or even in places like Teaneck or NYC. 

Am I kvetching too much? Perhaps. I'm just feeling the pressure. The pressure of being a full-time working mother who lives someplace that is chock full of Jews but doesn't have the dining and cultural infrastructure to meet the demands.

No worries folks. No slippery slope over here (been there, done that). 

I suppose this is part of teshuvah (repentance). I'm being placed in situations and scenarios where it would be easy for me to eat out here or there just getting the "vegan" or "vegetarian" option like I did once upon a time when I was less than strict in my observance of kashrut. 

I just keep telling myself: The tummy grumbles and moments of hunger are worth the healthy choices at home. We'll be back in Israel soon. HaShem is working this out with me. One day at a time. 

Adventures in Pizza

I was really excited after a pretty craptastic day to make pizza for Mr. T, because we'd been lamenting for days (if not weeks) about how there's no place in the Gush where I can purchase pizza that's gluten free (there is a pizza place, but, come on, it's kosher pizza, which means it's extra greasy and chock full o' gluten!). Then I came to find out he went out for lunch in Beitar at one of these said greasy pizza joints. Major planning fail! Luckily, with my mad cooking skills in tow, I managed to blow that pizza out of the water, redeeming the pizza cravings that have plagued us for so long.

I have to say that I'm incredibly blessed to have a husband who is down with gluten-free eating, and with our CSA (community-supported agriculture) has been rocking our socks as of late, we've been eating fresh, healthy, and seasonal. Oh it feels so good!

So, I give you, the instructions to make this easy, quick Gluten-Free Roasted Beet and Beet Green Pizza with Feta. Let me know if you try it. Truth be told, the crust could be eaten as a flat bread, or even spread thinner and cooked longer to be an Italian cracker. You'll also notice I use parchment for everything. I like a clean cooking space and not having to scratch food off of my favorite baking sheets. If you have a pizza stone, use it. If you don't, don't. I'm pro-parchment, you should be, too!

The Beets
Yes, this is a popular band known on the hit Nickelodeon cartoon "Doug," but they're also an incredibly messy root vegetable. So put on your rubber gloves, and prepare to wipe down your counter every five seconds so that you don't dye anything red.

With roughly a pound of beets (for me this was three medium sized and two very small), peel them and chop them into 1/2-inch pieces. Place in a bowl and toss with a bit of olive oil, salt, and pepper. Throw them onto a parchment-lined baking sheet and bake in a 400-degree oven for about 45 minutes until they're fork tender and aromatic.

While the beets are baking, feel free to move on to ...

The Crust
I decided to go with a mashup of several recipes I found online based on what I had on hand. This crust is shockingly stable, super delicious, and incredibly flavorful.

Preheat the oven to 350 degrees Fahrenheit. In a KitchenAid (or with a spoon, to be honest), mix together the following:

• 2 cups almond meal/flour
• 1/4 cup flax meal
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp salt
• 2 eggs, beaten
• 2 tsp olive oil

When the ingredients are full combined, throw the dough onto a piece of parchment and flatten out with  the palm of your hand (wet your hand to keep it from sticking) to about a 1/2-inch thick or however thick you want it. Place the parchment with the perfectly pizza-shaped (yeah, right!) dough onto a baking sheet (or, if you have a pizza stone, do it all on there) and place in the oven for about 15 minutes until the edges are brown. 

Thank you to Mr. T, the hand model. We were both blown

away by how stable the crust was. No bending, no flopping,

no soggy gluten-free crust over here!

The Other Toppings

I'm a big fan of using every last bit of produce in my CSA before it rots (so hard sometimes, honestly), so I was happy to make this pizza using every last inch of usable beet goodness. 

Grab a large saucepan, throw some olive oil in it, and prepare the following. 

• 1 small or 1/2 a medium/large red onion, diced
• 1-2 cloves garlic minced
• The greens from the beets with the stems removed, chopped roughly, rinsed and dried

In the saucepan, heat the oil over medium-high heat, and saute the red onion until it starts to brown. Throw in the garlic and cook for another minute. Throw in the beet greens, mix around, and then place a lid on the pan for about 3-5 minutes until the beet greens are slightly wilted but still incredibly colorful. 

Assemble the Pizza!

Once the crust is brown around the edges, take it out of the oven and throw on the beet greens/red onion mixture first, then the roasted beet cubes, then top generously with delicious feta cheese. Yes, I took a bunch of Lactaid to be able to consume this pizza, but I guarantee you the beet/feta combo is unforgettable. 

Place the pizza back in the oven long enough for the feta to get soft and start to brown. Feel free to turn on the broiler to hasten the process. 

Then? Enjoy! Eat the heck out of this pizza. The great thing about it is that it's incredibly filling, doesn't have the greasy grossness of a lot of regular pizza (2 teaspoons of oil, people), and the nut crust and hearty topppings will leave you feeling satiated but not weighed down. 

This is healthy, kosher, gluten-free living. (It's kosher for Passover, too!) Now to find a vegan feta ... 

Motzei Shabbos Special

I know, I know -- I said that this would be a regular thing, but, well, let's make it semi-regular since life doesn't always seem to be nice, clean, and easy for me these days. Thus, I give you, the Motzei Shabbos Special!

A Cook's Life for Me
I spend a lot of time in the kitchen chopping veggies and fruits, and cleanup is a pain in the tuches. Well, hello there Cutting Board w/Collapsible Bin! It holds up to four cups of your scraps so you don't have to keep chucking scraps.

Keep Your Fingers Cool ... or Warm?
I'm a junkie when it comes to these things. I have a Starbucks one and a Whole Foods one (the latter, of course, I feel a lot better about because it was donation-based). But I like the branding on this -- the Java Jammy. Maybe I should print up some Kvetching Editor(tm) ones, eh?

Used Books. Jewish Used Books! Books That are Used and Jewish!
I have a book habit. Everyone who is anyone knows this, of course. The apartment I'm staying at in Chicago has some good books on the shelf, and I happened upon a few that I'm now dying to pick up. Where can I find them? Jewish Used Books! This is #winning, folks. (I'm looking at the Mishneh Torah Yad Hachzakah and The Kuzari: I and II. I should probably also pick up some of the Laws of Kashrus and Hilchot Shabbat, eh?) Oh. You know what, find your favorite Jewish book there and post it in the comments. Maybe I'll buy it. Maybe I'll buy it for you. Who knows. (And they have more than books and seforim, too!)

Show Your State Pride

Okay, so I already have an awesome apron that I got while married that was a highly contested item because, well, my ex didn't believe in fancy aprons. For $20, I have to say the apron I have is pretty awesome and for the amount of time that I use it, it was totally worth it. So if you don't have a nice apron yet, I suggest you shimmy with state pride and order one of these for double-chai -- a mere $36! (Note: There's no Nebraska. What gives!? I mean, it's a beacon of home-cooking! Come on now!)

Hipster Babies

Oh man. Yes, you've seen the "I Bike ..." shirts everywhere. Places like Seattle and New York and Chicago and Denver all have them. It's like the bumper sticker that says "My other car is a bike." Well, even your little Timmy or Susie can hop on the hipsters-on-wheels bandwagon with these cute outfits. I'd get them for my nephews, but, you know, they're only for 6-12 monthers and my nephews are a spritely 17 months old now!

Bite-size Bits

These kind of remind me of Larabars, but they're more bite-sized and hail from the land of the Danes! Made in Denmark, $13 gets you four bites of three flavors of Kur Delights -- Dark Chocolate Mint, Brownie, and Coconut Cream. Not bad, if you ask me. (It's OU-D, too!)

Manifest Your Inner Vegan!

I'm a sucker for cookbooks, and I'm hoping to land this one once I can validate the expense (yes, every expense these days must go through a serious vetting process). From the mind behind www.manifestvegan.com is this gluten-free and vegan cookbook -- Great Gluten-Free Vegan Eats: Cut Out the Gluten and Enjoy an Even Healthier Vegan Diet with Recipes for Fabulous, Allergy-Free Fare. And if you go to the Amazon site, you'll even get a free recipe to try out to see what you think! Brilliant! That's ultimate advertising, folks, because you get buy-in before the consumer really buys in. 

Don't be Toddy to the Party

Summertime is cold, iced coffee time for me. Back in the day, I used to just strong-brew some coffee and then put it in the fridge once it cooled down. Bam! Cold coffee! But not really. There's actually a way to cold brew coffee, folks, and it's called the Toddy. The big difference is that if you cold brew and you do it right, you get rid of more than 50 percent of the acid that comes with normal coffee brewing. BUY THIS: Toddy T2N Cold Brew System ... your stomach will thank you.

And that concludes this installment ... have a product you love? A website you can't live without? Let me know in the comments!

New Work, New Food!

This was Taylor's farewell meal. He's off to Carmel, CA, for a week.
If you're curious, it's an African Peanut Stew with Pineapple and Kale.
I hope to post the recipe ... if y'all are interested!

What a week, folks! What a week ... and I've been mute for the whole of it. I was driving home yesterday from a meeting and realized that I hadn't written a single thing on the blog this week and began to wonder -- have I reached the ceiling? Am I done blogging? Then I thought, well, with some new changes, my schedule is becoming more regimented and I should have more time for things like blogging because, thanks to this blog, I've achieved great things and I want to continue on that road of blogomania.

So, first off I want to announce some news on the work front. After living in Denver for four months, and doing consulting work for three of those months, I'm happy to say that I'm now a full-time employee at the Colorado Agency for Jewish Education as a the Social Media and Website Manager. This means I get to do oodles of fun things like run amok on the website, come up with cool socially innovative projects, and more. It's seriously a dream job. I work in Jewish Education and Social Media -- for me, this is the best of both worlds. Also, I'm working as a part-time intern for Blogmutt, a startup based in Boulder, as their social media go-to. It's been oodles of fun, and I get to be just as creative and innovative as a girl could dream of being.

So much snow in Denver!

Basically, I'm on Cloud Nine as far as work goes! Patience is all it took for things to land on their feet.

Speaking of my work at CAJE, there was a most excellent d'var on Beshalah given at our weekly meeting that discussed the significance and importance of the items that the Israelites took out of Egypt -- the timbrels, matzo, and Joseph's bones. The discussion involved a question: If you had to pick up and leave, what one item would you take with you? After all, when it came time to take Joseph's bones out of Egypt, Moses searched and persisted for Joseph's bones. So, if you had to search and persist for a single item, what would it be?

At first, I thought, Nothing! There is Nothing! And then I realized, there is something. One thing, in fact. This thing is a photo of my Grandpa and Grandma Edwards standing with my father and uncle, a few years before my grandmother died. (I've written before about them. My grandmother and grandfather both died before my dad was 12 years old.) It's one of the only things that attaches me to a past and to people I never knew.

For what would you search high and far?

On that note, I want to wish you all a Shabbat Shalom from snowy, snowy Denver. Here, I offer you an image of my new attempt at gluten-free, vegan challah! I promise to let you know how it tastes.

A Magi in the Making

My camera has failed me on visuals once again, and for that I apologize. However, this post will be a true challenge of adjective mayhem -- I must describe to you, as best I can, the glory that is Fun City in West Nyack, NY.

Okay, yes, the kind folks at Fun City, which just opened, were kind enough to have me and Ally over at Modestly Fashioned for a little press preview of the joint. Now that that's out of the way, you know me and you know that I tell it like it is (remember my review of Susie Fishbein's new cookbook? HONESTY). So I hope you'll believe me when I say that Fun City is my new favorite place and I actually intend on celebrating my next birthday (that's September 30) at Fun City, despite having no children or nephews or nieces around to schlep with.

The day began with a drive out to West Nyack, which honestly is a quick trip from Teaneck, to the Palisades Mall. We got there with absolutely no clue where in the mall the place was, but luckily the nice lady at Customer Service let us know that it's down next to the Journeys. Hopefully Fun City will be added to the mall map, but until then, just look for Journeys (the shoe store) and you're there. I had never been in this particular mall before, but it reminded me of CostCo crossed with the Tel Aviv bus station -- it had exposed piping and the floors were a dark gray cement. It felt very ... industrial.

When we got to Fun City, we were introduced to the basic gist of how the fun center came to be. You see, three families got together and decided that this empty space in the mall was perfect for creating a fun recreational space for all ages complete with kosher food, the only NY location of the live-action game MagiQuest, mini-golf, bumper cars, an arcade, laser quest, a party room, a mini roller-coaster, and more (really, more). When you walk into the Fun City location, the first thing you notice is the towering behemoth of a screen featuring MagiQuest, and the rest of the activities sort of flow over you as you begin to look around.

We each got a pre-loaded card for the arcade games (I love that it was all electronic and even your ticket winnings are kept on the card) for a few bucks, and we got set up with our very own wands for MagiQuest play.

These aren't our wands, but this is the gist of what they look like. You get a guidebook to help you, too!

Now, Ally and I were pretty skeptical. I mean, neither of us are gamers, and I've never been into that Dungeons and Dragons kind of world, but we were willing to give it a go -- it was free after all, so what was there to lose? You choose your character style -- so I went with Malkah, one of the royal class, and Ally went with one of the nature dwelling characters and called herself Teva. Our guide led us into a room that gave us the MagiQuest 101 tutorial, and we were off. At first, we were pretty ... confused. But after we each started a quest, we were sold. And I mean that. We were completely into it. We lost track of time, we lost track of space! We did three quests and only put the kabosh on our time because we wanted to explore the rest of the facility (we're going back, and taking our husbands, and we will CRUSH THEM!).

We sampled the food offerings, including the pizza (which Ally said was outstanding), ice cream (Klein's), and french fries. I suggested they hop on the gluten-free pizza bandwagon, and they seemed perceptive. I'm really hoping that they'll include it soon for all those Celiacs out there. Also? Nachos would be a super easy option!

I have pizza envy. HUGE PIZZA ENVY.

The arcade was small, but fun. I hadn't played skeeball in ages. We considered mini-golf, but decided that we'd spent so much time playing MagiQuest, we'd save it for our next adventure. Ally and I left pretty blown away at the facility, the food, and the management.

The one major question we asked the management, actually, because there is Orthodox Jewish ownership, is whether they were expecting an outcry against the inclusion of MagiQuest in the facility as a form of avodah zara (aka idol worship or strange worship). There have been outcries against things like Harry Potter and other "fantasy" type books and movies, so we were wondering if there was a concern. The management said that walking through the mall, kids see much worse things, so this isn't really going to blow anyone out of the water. Good answer! Also, I'm guessing the super frummies out in Monsey won't be going into a mainstream mall anyway, so it probably won't be a problem.

So, listen, if I have my birthday party at Fun City, will y'all come? I'm so serious. My friend Neal had twenty-something birthday at Chuck-E-Cheese and it was amazing. There's nothing like getting to be a kid for a few hours every now and again, right?

Go like them on Facebook and get going to Fun City already!

Also: There are tons of MagiQuest locations all over the country, so one you have an account and your wand, you can go just about anywhere. I first spotted MagiQuest while visiting my little brother last year when we went to Myrtle Beach. If only I had known about the glory of this game ... 

Best Giveaway Ever: A Cheese Basket!

As I quipped to my husband a few nights ago, "There are those who need a coffee fix (me), there are those who need a chocolate fix (also me), and then, Tuvia, there are those that need a cheese fix (me!)."

As a perpetual snacker, I've been known to grab a slice of cheese to hold me over before a meal. The  more cheese on my pizza, the better. Grilled cheese? My favorite comfort food. On (Gregorian) New Year's, we dined on cheese and crackers, and for our Super Bowl Party, we prepared a wide array of cheesy treats (including cheese fondue, thanks to some guests). And, of course, my favorite kind of cheese? That which pours out of my husband, Tuvia, who, because of my love of all things cheese, has been deemed the Cheeseball ...

But where am I going with this? Well, a giveaway, that's where I'm going!

The amazing folks at Anderson International Foods, who are behind the delicious lines of (mostly) cholov Yisrael cheeses Natural & Kosher, Les Petites Fermeries, Organic & Kosher, and the new Pure & Kosher, dropped the most amazing basket of cheeses at my front door late last week to review (of course, it arrived right after we'd gone out for burgers so I had to wait three hours before cracking into the cheese, which I did, at nearly midnight). Of course, the variety and amount of cheese had my eyes popping, and Tuvia was more than gracious in helping me in sampling.

My favorites? The Goat Cheese Medallions with Cranberries and Maple Syrup (chalav stam). This is one of those moments when I wish there was taste-o-vision, because this cheese is more like dessert in its flavor. Like eating a thick, creamy sweet drop of yogurt or ice cream. Even Tuvia was a fan of this one. Oh! And? It's gluten-free! Hoo-rah!

There also was the Processed Olives Cheddar (chalav Yisrael), which, let's be honest, sounds a little crazy, right? After tasting it, however, the flavor of black olives emanates from the cheese, and I'm very much looking forward to making a gluten-free pizza with this. How? The cheese is round, so I plan on throwing some pasta sauce on a pita, putting the round cheese on top, and going for it. It's the cheese and olives in one! Brilliant!

Having never had Havarti (chalav stam) before (do I live under a rock?), Tuvia and I were eager to crack the package open. With crackers in hand, Tuvia gave it a go and really liked the flavor, likening it very much to our favorite cheese -- Muenster. The flavor was muted, but it was creamy and delicious. He also cracked into the Sharp Goat Cheddar (chalav Yisrael), which piqued both of our curiosities. Tuvia said the hints of goat cheese were very strong, but he ate half a block on his own anyway!

We have a lot of cheese left, and I'm stoked that a lot of it is kosher for Passover, too. So, I'm not going to lie, we're saving a lot of it for Passover cheese cravings -- including the Goat Cheese Medallions (chalav stam), Goat Mozzarella with Fine Herbs (chalav Yisrael) and Goat Mozzarella with Red Peppers (chalav Yisrael). What I do have to say overall about these cheeses, however, is that they're classy, upscale, and they won't break the bank. I'm no cheese snob, but I'd put out any of these cheeses on my cheese plate any day.


But I'm sure you're wondering -- how can I win a basket of delicious kosher cheeses? Here are the details -- read them carefully!

• The giveaway runs through Friday, March 4, at noon (EST). 
• To enter, you must post a comment on this post with an original cheese recipe from your arsenal -- and if it's gluten-free, you'll make me a happy camper. Original can be a recipe you found that you adapted, I just don't want you to Google "cheese recipe" and put something here!
• The winner will be chosen at random, but must provide an original recipe in order to win. 

The winner will receive an amazing cheese basket from Anderson International Foods delivered right to your door, and your recipe will be featured March 10 on the Sincerely Brigitte blog of Anderson International Foods CEO Brigitte Mizrahi, a French cheese connoisseur and the woman behind the four lines of cheese currently on the market today.

Also, be sure to "like" the Sincerely Brigitte Facebook Page and follow Brigitte on Twitter! Good luck everyone!

Styling for the Kosher Food & Wine Experience

(Clockwise, top left) Pomegranates from Pomegranate, my best pick for dessert ~ Mousse & Cookies from Basil, Treats from My Most Favorite, and the awesome face behind got cholent? 

Tonight, Tuvia and I hit up the 2011 Kosher Food & Wine Experience at Chelsea Pier 60, and wow was I blown away. It was like Kosher Fest with the pushing, shoving, and mass quantities of food, except that the people were dressed more nicely, the ambiance was more classy, and the food and alcohol was amazing and unforgettable. There were gobs of Twitter folk there, including @hsabomilner, @dovidlobl, @yeahthatskosher, @mottel, @wifeofmottel, @ohnuts, @koshertopia and ... man alive, I can't remember who else. A lot. We all gathered in front of the Shalom Bombay booth and schmoozed and kvelled about the goodies and the crowd. Yes, people were crazy rude and pushy, but for some reason, it wasn't nearly as offensive as folks were at Kosher Fest. Thank heavens for that.

My pick for best food? Subsantional. Yes, I know, it isn't a steakhouse or high-class restaurant, but the food was amazing and it was gluten-free. Chili, some delicious Latino pulled something or other, and, wow. It was amazing. *Edit: I have to mention the glorious Jack's Gourmet. I was so happy to finally meet the faces behind Jack's, and there was always a huge crowd around their table. Bravo!*

My pick for best dessert? Basil, without a doubt. They had a delicious, rich chocolate mousse and a meringue cookie that had this amazing hint of ... yes, you guessed it, basil! It was so delicious, that I think I've finally got a reason to force Tuvia to go to Brooklyn!

My pick for best alcohol (wine or otherwise)? Binyamina Sour Apple Liqueur! Oh my gosh it tasted like a Jolly Rancher.

Unfortunately, there wasn't a ton of gluten-free food there. Tuvia had to do a lot of the eating. Maybe next year? Luckily, the chefs there knew what I was talking about when I asked if the food had gluten in it. Phew. Except that one Indian restaurant I've never heard of that said, "So you can't have white flour or whole wheat flour?" Oy.

And, of course, the real reason for this post: fashion!

I was perplexed as to what to wear to this event. The photos up on their website made the event appear to be a classy, dressy event, but from what I heard from other attendees, it wasn't as dressy as I was expecting. I couldn't choose between two outfits, so I asked the lovely Hadassah, and she and I agreed on the best outfit: Dressy Tzniut Librarian!

I was struggling with the outfit at first, but then the hair thing hit me up. I wanted to wear my sheitel, but it wasn't jazzing me. It's super straight right now and needs to be styled, so on a whim I decided to pull it back with a hairband and, well, I really love the way it looked.

I paired the 'do with ...

• School Marm Shoes from Kohl's with some Target "sweater" tights
• Looped earrings from Target
• Cardigan a la Marshall's (no clue when I bought it or for how much)
• Ruffled collar shirt from Van Heusen (Tuvia calls it my Pirate Shirt; think Seinfeld)
• Skirt from Dress Barn
• Headband from the Icing (yes, that cheesy jewelry store in the mall)

Let me know what you think of the look -- I'm still trying to decide how I feel about the hair and the ruffles. And, of course, I include Tuvia because he bent to my will and wore a pair of nice black slacks, a white button-down, and a black/white/gray checkered tie that I got for him from either Conway or Marshall's. I forget. Either way, he looks great, right?

Here's to delicious, classy kosher food from all over the New York area -- may next year's Kosher Food & Wine Experience be more amazing, more delicious, and bigger than ever!

Prepare to Microwave Your Chicken

The greatest thing I miss about not being kosher is the convenience of many heat-and-eat products (after all, I once upon a time wrote food treyf-style reviews for HeatEatReview.com). I also was able to lose a hefty amount of weight by subsisting on Lean Cuisines, which are, from my memory, absolutely delicious. Unfortunately, being kosher means very few healthy, heat-and-eat options. Among the available options is probably the only healthy one, which is Garden Lites, but it's all veggies, all the time. You have to be a real lover of things like zucchini to take those on. But there's nothing like those giant family-size frozen options that I've found that are both gluten-free and won't clog my arteries on first-bite.


What if, say, you want a full-size chicken. And you want it in 20 minutes. You want it delicious. You want it moist. And? You want to make it in your microwave.

Tuvia got really excited. And he wanted to do the "Susanne Face."

I know, it's crazy. I thought it was crazy. When a rep with Empire Kosher called me about this new product -- the Ready to Roast Garlic and Herb Seasoned Chicken, I seriously thought he was insane. You can't buy un-kosher chicken that you can cook in 20 minutes in your microwave, so why on earth would the kosher market produce something?

There were some juices leaking from the bag, but otherwise? Ready to cook.

In my mind, all I can think is that the folks at Empire realize that we're busy -- all of us, not just Jews -- and having a fresh, delicious, kosher, seasoned chicken ready in 20 minutes is the best thing since sliced bread. The directions couldn't be more simple [this is my take on them, actually]:

Open the big bag. Inside is another bag. On one side it says "This side up" or something to that effect. Put the bag of chicken on a plate with the right side up. Cut two holes. Put in microwave. Cook for 20-22 minutes. Eat delicious, moist, seasoned chicken. Be happy. Use the time you could have used waiting for your chicken to be done to eat some delicious dessert or go for a walk or snuggle with your sweetie.  

He's got a knife! Steam.

My dear husband Tuvia described the chicken as "moist and flavorful." To which I responded, that's it? And he responded, "sure thing." Okay, so he's not one for words. The great thing about this chicken is that the seasoning really permeates throughout the bird. Oftentimes, as I've noticed in my own imperfect cooking, the seasoning I put on the skin sits there, and a lot of people don't eat the skin, so the flavor is lost. Empire did a great job making sure the flavor was throughout, and that the bird stayed super moist, even in the microwave.

I will say that the perfect cooking takes a bit of tweaking, and you have to check the packaging with the wattage of your microwave. We cooked ours initially for 20 minutes, then for another 2, and there were still a few spots we weren't sure about, but the thermometer (our's) showed us otherwise. We devoured the chicken, leaving just enough for me to take on a Chicken Taco Salad tomorrow. Leftovers are wonderful (and that shows you how plentiful the chicken is).

Yes, Empire gave me this bird to try. Yes, I'm happy that it was free. But seriously? It was at Glatt Express here in Teaneck for about $15, which is nothing for a meal that with some potatoes and veggies could easily feed four people. But those of you who've read me for a while know that I'm honest in my reviews. If you don't believe me, check out some of my honesty over on my Yelp page. So go out, buy a delicious Empire Kosher Chicken, and be prepared to kick back and have dinner in no time at all.

Happy eating! (PS: I'm pretty sure this is NASA technology ... what else could it be!?)

The delicious, well-seasoned, moist as a summer night in Washington D.C. chicken. B'tayavon! (Bon appetit!)

Medium-Rare, That's How It's Done

I joined Yelp.com, the restaurant and general review site, back in the day, probably in 2007, and I really took off in 2008 reviewing restaurants like crazy while living in Chicago. When I moved to Connecticut and became kosher, my reviews became some of the first on kosher restaurants in Connecticut, Monsey (NY), New Jersey and elsewhere. Now, I'm blessed with a bevy of restaurants to review on a weekly basis, and believe me, I do. I review Starbucks locales, local coffee shops, and, of course, as this blog's title post suggests ... Steak Houses.

Lucky for me (and you), I've got a stellar review right here for you, on ETC Steakhouse (that's E, T, C steakhouse, not etcetera), and a very sweet deal, too. I know what you're thinking ... I'm hocking lots of stuff lately, but 'tis the season for tightening purse strings. Thus, for places like steakhouses and fancy pasta joints and sushi digs, you want to save a little change, right?

Then, I insist that you all go to KosherAdvantage.com and sign up for a card. The card works at butchers and restaurants around New Jersey and New York, but also places online and in locations like California and Florida and Baltimore and, yes, Canada. I have no doubt in my mind that the Kosher Advantage card is going to spread its wings and fly across the country in all cities with a substantial kosher consumer population, but for now, simply go to the website and check out the many places that do take Kosher Advantage.

THE DEAL

And? You can get THREE FREE MONTHS of membership by using the code "kvetching" at checkout on KosherAdvantage.com. (There will be a little box that asks if someone suggested it to you, and that's where you enter "kvetching.") If you decide to give them a call, just mention "kvetching," too. Three months free is worth a try, eh? Yes. Yes it is. And now? My review of ETC Steakhouse in Teaneck, New Jersey. Prepare to salivate.

THE REVIEW

Note: ETC Steakhouse did not pay me to post this. In fact, they didn't even pay me to eat there. I paid for the meal. Except the cake, because that was Tuvia's birthday cake. This is all me here. And really, it was that good. 

Five, blazing red Yelp stars on this one.  I would have taken a photo of my food, but, well, I sort of ate it really fast. 


If you scout out my reviews, you'll notice that I wasn't always kosher. In fact, I went kosher strictly in mid-2009. Before that? I indulged in all the non-kosher food out there, including a bounty of steakhouses while living in Chicago. In fact, if you check out my reviews, you'll notice some particularly drool-worthy ones where I go on and on about the masterful filets at some of Chicago's best joints.

But then, I went kosher. Technically, filet mignon isn't kosher. Steakhouses, all the good ones, weren't kosher. I was left on an oasis of meatlessness.

I've had plenty of kosher steaks since then. Plenty of "filets" at kosher joints, with the requested cooking style of "medium rare" (it's the only way to eat beef, people). And all of them have been less than impressive. Doable, but simply impressive.

Enter ETC. Steakhouse. Yes, it was my husband's birthday. Yes, he should have been the one having the ethereal experience (which, by the way, he did, but this is about me here), but it was I who ordered the Peppercorn Encrusted Filet with frittes, marrow, and some kind of greens. I got mine sans marrow, because I'm a gluten-free eater, and ordered it medium rare. I also ordered the Potato-Leek Soup as a starter.

Evan's delicious gluten-free "happy birthday" cake!

The soup was good, but nothing I'd write home about. I make my own potato-leek soup at home and it's thick and creamy (not to mention vegan). This soup was a little on the oily side. But I came here for the meat. So when the main course arrived, I was elated. The steak was huge, thick, and was oozing juice. The filet was cooked perfectly. I mean, absolutely perfectly. It had the perfect crust with a juicy, pink center. And the taste? You'd need taste-o-vision or smell-o-vision to really get the full impact of just how good this was.

When I say this is the BEST steak I've ever had, I mean it. I really, really mean it. I've had a million steaks in my life, and this was, hands down, the most delicious, perfectly cooked filet I have ever had. And I take meat seriously. Very, very seriously.

The frittes were good, and I didn't eat the greens (it seemed kind of like sprouts, but was more for decoration). We got the Gluten-Free Chocolate Cake with Orange Mousse for dessert because, as I mentioned, it was my husband's birthday. If you ever though gluten-free cake couldn't be delicious, you were lied to or mistake or insane. It was moist, rich, and absolutely to die for.

I've decided that my last meal on earth will be a steak cooked by the chef here, who, by the way, came in to say "hello" to us and the other tables and see how the meal was. If you don't fine-dine much, this is a sign of a really high-class joint. To have the chef come out? You see the face behind the plate, and that's important.

Take-away: Go here. Order the filet. Order it medium-rare. And be prepared to want that steak for every meal for the rest of your life. And if you think I'm wrong? Let me know. I'd love to hear you kvetch. 

(Also: A nod to our amazing waitress, Lily, who made the entire experience excellent. The cozy little joint is perfectly coifed in that red-black steakhouse feel, but without being cheesy. The wait staff is all in black, making it a classy, classy joint.)

Kosher Fest: The Highs, The Lows

See all that Black and White? 

Kosher Fest, Kosher Fest ... you will forever be known affectionately as "The Big Kiddush." (Hat tip to @elierosenfeld on that one.) The reason? Kosher Fest comes with everything kiddush does: fish, booze, little old ladies and large Hasids elbowing you for nosh ... oh, and Tam Tams. Yes, Kosher Fest had literally everything the kosher consumer could dream of. Squeazable hummus, chorizo-style sausage, soy cheese for your favorite burger, and everything in between. I'm pretty sure my eyes have melted from the shock of so much at once. At least, it feels that way. My knees ache, my back hurts (I schlepped around a lot of stuf), and I'm exhausted. The noise, the shoving, the nudging, the meeting of new old friends. But I survived. I did, indeed, live to tell the tale.

I was eager to go to Kosher Fest for one reason: I love food. (Okay, I was also really excited to be in the presence of literary giants Sue Fishkoff, Susie Fishbein, Jamie Geller, Paula Shoyer, and Joan Nathan.) Food, the enemy, is one of my favorite things. The search for delicious gluten-free kosher food is a difficult one, but one I'm willing to rock for the sake of  other kosher-keepers who seek tasty, healthy, gluten-free eats. The problem? These things don't really exist out of vegetables and fruits -- the basics of a gluten-free diet. But sometimes, you want bread and cookies and crackers and to eat a sandwich like a normal person. Matzo ball soup and cake, pasta and chicken fingers. Just as much as kosher consumers want to eat that treyf-like food (imitation crab and soy cheese for burgers), so do gluten-free consumers want to eat like the rest of the world and even more so like their kosher brethren. To be able to say motzi and bensch at the end of a meal. To enjoy a cookout and go out to eat.

So let's forge forth. I'll be reviewing individual products that I took home with me over on www.kosher-critic.com over the coming week. Items that I tried on-site will get appropriate comments. I was really shocked at how few of the vendors offered products for me to review when I said "I'm a blogger." The power of the blogger is mighty, right? I had to ask, and in a few cases ask multiple times, to take something with me to review.

My adventure began at the Kosher.com booth. I'm already sold on Kosher.com, from which I purchase Heaven Mills gluten-free challah rolls (oat based for motzi fun!) and other goodies like gluten-free gefilte fish. Jamie Geller (of Quick & Kosher fame) tells me that the King Arthur mixes that Kosher.com sells are worth my time, so I'll be giving those a go and if you do, too, please let me know what you think. I trekked on, stopping by the folks behind Naked Juice drinks. They didn't seem to have a clue what I was talking about when I mentioned "gluten free," but when I said I was a blogger they were keen on showing me good customer service (a blogger's tirade can ruin you). From there I spotted the illustrious Susie Fishbein, with whom I nabbed a picture and shared my disappointment in the cookbook's layout. To be honest, she didn't seem super interested in my comments, but, after all, she was bombarded with people and probably stressed out ... so I guess I won't read too much into that ...

I intended on maintaining fleishig status throughout the day (I was sporting some coffee im chalav), so I ended up eating a lot of interesting parve and cheesy things. I surpassed the Mikee marinades, which come in a variety of gluten-free options (although, I did go back later and have some, and it was outstanding). I nabbed an awesome bag from the folks at Kind Healthy Snacks, which produces a variety of fruit and nut bars, including one that is packed with fiber. My recommendation is to get some and throw them in your bag to stav off hunger. The bag they gave me saved my life, btw. So much to schlep! So little time ...

I hit up a variety of booths with random goodies throughout, and I finally met my connections over at Katz Gluten Free and picked up a container of their new sugar-free cookies. I have to give props to them for going the extra length to add a little healthfulness to their products, but I'm still not sure I'll be eating them regularly. Same goes for Shabtai products, which are so delicious in that they taste like normal cakes, but ... sigh. Calories. Sugar. Fat. Weight Watchers is watching. And I'm trying to avoid processed stuff in order to fill up on things packed with veggies, protein, and fiber. One product I'm super stoked about is the Garden Lites line of gluten-free eats. I've had their souffles before, but tasted the Zucchini Marinara today and it blew my mind. With 110 calories, 5 grams fat, and 3 grams fiber, it's a seriously healthy treat that, yes, you guessed it, tasted like spaghetti marinara. I've decided I'm going to just eat this every day for lunch. Why? It tasted good and it was healthy and that's what I've been looking for in kosher foods.

Oh, and I love the redesign of gluten-free soup nuts. Rings? Awesome. And fun. And soup-a-licious! Also, there was a French (or was it Israeli?) company there trying to get U.S. distribution that represents French cheese and a whole line of St. Dalfour jellies that are all natural. By this I mean it's fruit and juice. ZERO sugar. And wow, so delicious. I picked up a jar of the Orange Ginger, and I'll be reviewing it in short. And meat? I had probably the most delicious sausages I've ever had -- surpassing even those of Smokey Joe's in Teaneck! The "Delicious and Kosher" eats of Jack's Gourmet. They had a chorizo-like sausage, a spicy Italian (it wasn't that spicy) and probably six others. They're gluten-free and oh-so nommy.

I'll cap off my product placement and musings with the booze. Yes, the booze. The liqueur was flowing through the aisles. There was a mountain of kosher wines (I seriously had no idea there were so many), and there were varied versions of whiskey and scotch and bourbon. My favorites? Walders Vodka & Vanilla, which won Kosher Fest Best in Show and didn't taste a bit like alcohol (which I love) and the Heering Coffee Liqueur? Holy Moses. I could drink this stuff for breakfast. I didn't try any of the wine, but from the looks on people's faces, they were happy. 

The view from the Tweetup. I felt so powerful ... reigning supreme over the masses!

Kosher Fest loves Canada! 

In the end, Kosher Fest has a LONG way to go in becoming Social Media friendly. There was wi-fi, but it was nonexistent outside of the press room (where there was no room to sit, for anyone) and it was impossible to blog on-site. Phone service, too, was slight in most instances. It was impossible to be technologically connected and live from the location, and the organizers appear to not have been set up for welcoming or even encouraging a social media presence at the event. Color me disappointed and let down by Kosher Fest. 


That is: the experience, that is, not the food. The food? It was 60 percent outstanding and 40 percent irritatingly unhealthy and gluten-filled. Stay tuned for detailed reviews and anything I might have forgotten here, as well as more info about upcoming gluten-free products from Kedem (there will be a "matzo-like" product, as a teaser), Manischewitz's plans for gluten-free eats, and some safe and fashionable Shmira Wear. Yes, you read that last thing right. Hopefully I can get Tuvia to do a fashion show for me!


Oh! And, before we part ways, check out this awesome video of someone making a havdalah candle. I got to take the gem home with me, and I can't wait to use it. These guys were totally shtetled out, too! (PS: It's sideways, but you'll get the drift.)

Kosher Fest Keynote: Live Blogged!

Note: Everything on Kosher Fest 2010 is cross-posted @ www.Kosher-Critic.com. My thoughts in this post tend to be in parenthesis. 

I arrived at the Meadowlands Expo Center at 8 a.m. (thanks Tuvia, for dropping me), only to discover that press registration was at 9 a.m. Growl. I sat outside, got my Tweet on, and now? I'm at the keynote address by Menachem Lubinsky, the president of LUBICOM Marketing/Consulting. Here are some comments, which I'll update throughout the morning.

9:15 a.m. In its 22nd year, Kosher Fest has the largest number of gluten-free, sugar-free, egg-free, and other dietary-restricted foods yet. The number of health-conscious and younger consumers are driving change in the kosher industry. Even at a time of recession, the kosher industry is doing good ("recession proof," says Menachem Lubinsky, keynote speaker). However, many aren't buying gourmet and steaks.

Big-name chefs heading kosher. A "trend" that continues to develop outside the kosher community, geared toward upscale. A change from 20 years ago when kosher wasn't kosher. Packaging has improved, the kosher food industry has developed its image.

Is the supermarket the enemy for independent sellers? People find a niche. Lubinsky says: supermarkets weren't the problem: people refused to update operations, to advance along with the changes of the kosher food industry. Mom and pops blame failure on supermarkets, but these stores also didn't embrace that their demographic was changing. Today, we have the "come back of the independent." In a way, the supermarket model has been taken and melded with the personal approach of the independent market to create a successful model. (I wonder if Glatt Express in Teaneck could be said to have followed this model.) Lubinsky offers Rockland Kosher and Pomegranate as examples of the successful supermarkets. And big box stores? Making a big statement in kosher (think: BJs, Costco, etc.). People are shopping all three: independents, supermarkets, and big box stores. Everybody wins!

9:25 a.m. "Map of the United States" has two states: New York and out of town (a once-upon-a-time thought by kosher industry folks). This isn't the reality any longer. Industry has learned to appreciate who their customer is. Of all new products that came onto the scene last year, 5,000 had some type of kosher symbol -- the largest presence of a single label.

Kashrut is a "constant education." Like social media, it's a moving target (that's my thought, by the way).   It's also a highly competitive field. "Nothing is sacred anymore." Production crossover has been heightened -- there's no limit to what someone can produce, but this creates havoc for the buyer (overkill as far as options).

9:35 a.m. Scenario of the elderly Jewish woman who went to the supermarket as her outing, but only purchased a few small things didn't drive sales (thus failure of grocery stores in certain locations in NY area). Supermarkets realized that it's better to have 30-50 percent of their consumers filling up their carts than to have Zayde purchasing $20 and just hanging out. The traditional, old-school isn't dead, but it's not as present as it was before. (How many kugels or sponge cakes will I spot out on the floor?!)

Question: Are people really cost-conscious? Mention of co-op projects (I belonged to one of those in Lincoln, Neb. You pay money, join, and help support the supermarket and get special prices on the food). Mention of Twitter! There are people who Twitter the specials to their friends and drive grocery store sales. (Love this!)

Question: What about fake cheese? How does it fit into the kosher industry? There's a subset of young folks that want healthy, food replacements. It doesn't reflect just the kosher industry, but the greater food industry. "If one appears to be healthier, they'll invariably pick up the healthier option." (Love that he said "appears," because this is very important. Most of the food that appears to be healthier isn't.)

9:40 a.m. Honoring Rabbi Menachem Genack, CEO of OU's worldwide kosher division by representative of Manischewitz, for Rabbi Genack's stellar work. Genack's a "close disciple of Rabbi Soloveitchik." Rabbi Soloveitchik said something interesting about Rabbi Genack: he dives to the depths of kashrut and surfaces with gems and pearls every day, not every rabbi can do that. "Rabbi Genack has incredible insights ... amazing humanity ... dedication and leadership to the OU."

I Say Kosher, You Say Yum!

As many of you know, I'm heading to Kosher Fest tomorrow. I'm covering the event -- mostly -- for my Gluten-Free Kosher Critic blog, but I'll probably end up posting everything here and crossing over there. I'm hoping to do some live blogging from the event, and maybe even get an interview with a few folks who create and promote my favorite kosher eats. Are you excited? I'm excited. I'm stoked.

I'm so stoked, in fact, that I'd like to share with you this hilariously unhealthy remnant of Jewish food gone by: The Art of Jewish Cooking by Jennie Grossinger circa 1965. Yes, these delicious recipes call for everyone's favorite ingredient.

FAT

Yes, the recipes just say "2 Tablespoons fat" or "1 cup fat." I know that nowadays we call this "butter" or "margarine" or whatever. But, still. It grosses me out to even look at the recipes. (Sorry Jennie Grossinger, I just can't help it.) Especially as I, someone who loves food (even though it's the enemy), who is attempting to battle this thing called fat with this other thing called fresh, healthy eating. I attended a mini workshop today for Jewish teen educators on how to tap into the minds of Jewish teens with food -- but healthy, relatable, unique, and experiential food. The session spoke a lot to me, and it was awesomely interactive. If you're interested in hooking up with the gal running an awesome set of programming on food for Jewish teens in the NY area, let me know, and I'll set you up.

Ultimately, my goal at Kosher Fest tomorrow is to track down some healthy kosher eats that haven't been processed until kingdom come. Things that leave out the bad oils and the HFCS (or sugar, whatever) and put in the good things we need to sustain ourselves. And? Gluten-free goodies. After all, I'm not only kosher, but also gluten free, which compounds the food difficulties for an on-the-go, busy person like myself. I can't take freshly steamed veggies to work everyday, guys. It just isn't going to happen. Have you seen me in the city? Have you seen the amount of crap I schlep around? I'm a worker, student, and wife. I schlep. It's what I do.

Anyhow, hopefully I can pique your interest with my perfectly delectable posts tomorrow from Kosher Fest. I'm interested in how companies are understanding and marketing "kosher" food. Is it just kosher now? Did we lose the Jewish part of kosher food? What, to you, is kosher food? Is it just kosher food or is it Jewish food? Is it Sephardic or Ashkenazic? Gefilte fish and cholent or baba ganoush and shaksuka? 

This week it's all about food. So? Dig in!

I'm An Oscar Mayer Weiner ...

Growing up, hot dogs were a family staple. My mom made Pigs in a Blanket (think a hot dog with a slice in it, a piece of cheese placed in the slice, and a biscuit wrapped around the hot dog and cheese and cooked) regularly, and when we went to the Drive-In as kids my mom always made hot dogs in buns, wrapped in foil, to schlep to the theater for good eats. Hot dogs were always a staple. Old school hot dogs. The kind with who knows what inside them. As I got older, I got hot dog cravings and opted for turkey dogs -- at least I knew they comprised only one curious item (turkey, that is).

For a lot of people, Hebrew National Hot Dogs are the bee's knees of the non-gross hot dog business because it's the non-crappy stuff that makes up their dogs. I can get behind that, but I can't get behind the kashrut. I know, I know "ages old rumors" and "Conservative hashgacha is just as good as Orthodox" and all that jazz. Nine times out of ten kashrut issues involve something that happened a long time ago that a business or store owner or company just can't get over. It happened back in the day, too (I'm reminded of a story from "The Lost: A Search for Six of Six Million" by Daniel Mendelsohn in which village residents remember the author's family because he was selling non-kosher meat as kosher and it caused a huge scandal!).

But what Hebrew National did for the industrialization of kosher food in the United States can't be underestimated. So mad props to Sue Fishkoff in her July 4 New York Times OP-ED "Red, White and Kosher" for her exploration of just what Hebrew National did when it did it. Today, one-third to one-half of the goods you find in your average supermarket chain have kosher certification (of course, whether Orthodox Jews will buy those certified products is questionable), but Fishkoff's point is that most of the people buying these products aren't Jewish! People (mistakenly) think that kosher = healthier, better, less junk than all that other stuff. Boy, have they walked down the grocery aisles in Monsey? Candy, chips, candy, chips, sugary treats. Have they sat down at a Shabbos meal!? I mean, come on, we're not the healthiest eaters out there.

Fishkoff has a new book coming out in the fall called “Kosher Nation: Why More and More of America’s Food Answers to a Higher Authority," and I'm super eager to read it. As the kind of person that gets giddy when she sees the kosher food carts at Yankee Stadium, I'm guessing Fishkoff's look at kosher food production and evolution in the United States will be right up my alley. Here's what the Random House page has to say:

Kosher? That means the rabbi blessed it, right? Not exactly. In this captivating account of a Bible-based practice that has grown into a multibillion-dollar industry, journalist Sue Fishkoff travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this fascinating world continues to evolve. She explains why 85 percent of the 11.2 million Americans who regularly buy kosher food are not observant Jews—they are Muslims, Seventh-Day Adventists, vegetarians, people with food allergies, and consumers who pay top dollar for food they believe “answers to a Higher Authority.” She interviews food manufacturers, rabbinic supervisors, and ritual slaughterers; meets with eco-kosher adherents who go beyond traditional requirements to produce organic chicken and pasture-raised beef; sips boutique kosher wine in Napa Valley; talks to shoppers at an upscale kosher supermarket in Brooklyn; and marches with unemployed workers at the nation’s largest kosher meatpacking plant. She talks to Reform Jews who are rediscovering the spiritual benefits of kashrut and to Conservative and Orthodox Jews who are demanding that kosher food production adhere to ethical and environmental values. And she chronicles the corruption, price-fixing, and strong-arm tactics of early-twentieth-century kosher meat production, against which contemporary kashrut scandals pale by comparison.

A revelatory look at the current state of kashrut in America, this book will appeal to anyone interested in food, religion, Jewish identity, and big business.

Color me stoked. Are you stoked? Put this on your to-read list for the fall!

Note: You might recognize Fishkoff's name from her book "The Rebbe's Army," another book I'm dying to read. Anyone have thoughts about Fishkoff and/or her books?