Even within those communities, you see it done very differently, with different tastes, textures and beyond. There’s tropical cherries in Suriname dates in places like Iraq and India peanuts, bananas, rose petals, pear and more elsewhere. Drawn from Tablet contributors, chefs, and food writers, the short essays and recipes highlight Jewish culinary tradition. “You’ve got a history of French folks making haroset with chestnuts, Italian communities using pine nuts. Tablet founder and editor-in-chief Newhouse assembles a thoughtful compendium of iconic American and international Jewish foods with recipes celebrating Jewish life. It’s emblematic of a central Jewish tradition we carry some shared instructions around the world and do different things with it,” he told the New York Jewish Week. “One Passover during Covid, I fell down a rabbit hole of global haroset recipes, and fell so deeply in love with this food as a prism into the diaspora. LAWSUIT: Jake Cohen, the self-described nice Jewish boy and food writer with a large social media following, is named in a federal discrimination lawsuit alleging racism and sexism at. Each unique haroset recipe, he said, serves as a window into different Jewish experiences all around the world. Then again, haroset is more than a delicious snack or topping, according to Rubel: It also epitomizes the Jewish food experience, providing a unique opportunity to highlight the diversity of Jewish cultures. This, he said, gave him insight into both the production side and the business side of developing a new snack food. Though Rubel works a day job in product development at a software startup, he had previously worked in restaurant kitchens and in product development for a snack company. The opportunities are endless - as the brand’s website says, “schwirl it in oatmeal and schpread it on cheese and schmear it on toast and schlep it to a picnic and schling it on leftovers and schpoon it from a jar.” Rubel believes that haroset can evolve into something like a jam or a condiment, a shelf-stable food that’s readily available in restaurants, synagogue gift shops and specialty food stores. “It’s small-batch crafted and definitely a specialty product,” he said, “but I’m excited to make this product even more accessible going forward.” The nine-ounce jars retail for $18, which Rubel acknowledges is expensive. Competing Jewish denominations emerged, each one attempting to negotiate the relationship between Jewishness and modernity in its own way. These 5 popular media mavens have enviable followings due to their inimitable takes on the wide world of Jewish food. Michael Rubel, 26, mingles with guests who came to the “Schmutz” launch event at Tchotchke Gallery on April 1, 2023. Meet 5 Jewish Foodie Stars of Social Media.
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