Today is April 18, 2024 / /
Today is April 18, 2024 / /
CAYUGA COUNTY, N.Y. — It’s a beacon of hope in these difficult economic times. A $40 million cheese production plant to be built in Cayuga County, bringing with it new jobs and new business for area dairy farmers. “The cooperation has been incredible. It is a reason that we are locating here, along with the Continue Reading »
Bill Lumsden, the head of distilling and whiskey creation for Moët-Hennessy Louis Vuitton’s (LVMH.PA) Glenmorangie and Ardbeg single-malt whiskies is a character. Not that the whisky business isn’t full of creative, irascible, intriguing folks in charge of keeping our glasses filled. But having played a preposterous party game with Lumsden and others until 3 a.m. Continue Reading »
In the U.S., beer sales are slowing, but still growing, said Benj Steinman, publisher of trade publication Beer Marketer’s Insights. Sales to retailers so far this year are up about half a percent, he said. That’s down from the 1.4% growth rate the beer industry saw last year and 2.1% in 2006. But Steinman notes Continue Reading »
Here is a great recipe. For those of you who do not eat veal, skip today’s entry (or today’s entree!). Ingredients 2 cups diced tomatoes 2 1/2 cups chickpeas 8 veal fillets 2 small onions 1 sweet potato 3 cups mushrooms 1/2 cup chicken broth 1 cup white wine 3 tablespoons lemon juice 1 tablespoon Continue Reading »
We were sitting in the sukkah (during sukkot) and just enjoying a good schmooze. The topic, as it often does, turned to the on-going kosher meat scandal out of Postville. With all that has been written and said, it is hard to understand the whole thing at this point. Yet, with all the brouhaha, one Continue Reading »
From the good ol’ folks over at Bone Suckin’ comes a recipe that our guests flipped over! Bone Suckin’ Fireballs…It’s candy for adults! Ingredients: Bone Suckin’ Sauce, 16 oz Bone Suckin’ Mustard , 12 oz. Bone Suckin’ Hiccuppin’ Hot Sauce Pre-cooked Meatballs, 5 lbs. Bone Suckin’ Fireballs Directions: Pour Bone Suckin’ Sauce, Mustard and Hiccuppin’ Continue Reading »
There we were in our favorite kosher take-out store (A and A Gourmet) in Queens, NY. Some fellow we have never met gave a brilliant lecture on several topics of kosher interest. According to him, the fellow had A) info no one else had and B) the true inside scoop and C) privileged information. He Continue Reading »
Grassland Dairy introduces spreadable butter. This OU-D certified product is made with sweet cream and a touch, a soupcon if you will, of canola oil. It comes in 8 ounce tubs. The best part of using this butter is you can butter your muffin without it falling all apart! You can spread it on your Continue Reading »
From Kosher Today: Orthodox Union set to announce KOAOA merger New York…The near 100 year-old Kosher Overseers Associates of America (Half-Moon-K symbol) has ceased to exist and is already a part of the Orthodox Union (OU). A spokesman for the Orthodox Union confirmed the widely reported rumors about the merger, including a report on at Continue Reading »
This article is from Ynet: Gefilte shrimps Traditionally Eastern European Rosh Hashana dish undergoes un-kosher transformation. Primarily carp gefilte fish to be replaced with calamari, mussels and crabs Inhabitants of the old Jewish towns in Eastern Europe would definitely turn in their graves especially after this new Rosh Hasahana innovation: Gefilte fish made of blended Continue Reading »
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