Author: Max Harris
Believe it or not, it’s not all about the Amish in Lancaster, Pa., although that’s certainly one of the popular draws for visiting this day trip-friendly destination. Located in the south-central part of the Keystone State — and a little more than an hour’s drive from Baltimore — Lancaster first welcomed religious refugees from Germany in the 1700s. Today’s Amish, who are descendants of those refugees attracted by the area’s tolerant religious views, still live and farm here in the largest Amish community in the United States. In this day of nonstop pinging from our various electronic devices, the Amish…
Years ago, I was walking with a buddy through the streets of midtown Manhattan when I noticed the Gothic spires of St. Patrick’s Cathedral a couple of blocks away. I hadn’t stepped inside that landmark since childhood but fondly remembered its bronze doors, ornate stonework and enormous stained-glass windows. It looked like a palace to me. I asked my friend if he wanted to walk inside. “Nope,” he said emphatically, noting that as a Jew he avoided crossing the thresholds of churches due to centuries of Christian persecution and proselytizing. He said the architectural flourishes of St. Patrick’s, no matter…
Here’s the worst part about the news that WBAL’s Jayne Miller is bailing out of the TV news business: at her best, she upped everybody’s game. She showed a few generations of newsroom people at WBAL that real news was more than just reading nicely from a TelePrompter, more than just dramatic video, and more than superficial charm hiding the shallowness behind it. She came to define an entire station’s news operation as something serious. And now she’s about to retire, and nobody knows if she takes with her the last traces of textured journalism in local TV news. Since…
As I recently sat with the more than 550 campers and staff members for the weekly Havdallah service at Camp Airy in the Catoctin Mountains, I looked up to the sky in reflection. The view just above the roof of Bunk 19 interrupted my thoughts. The sun’s rays were perfectly projected through the trees, shining light on the campers and staff below, many of whom were still in their Shabbat whites. Despite a day filled with rain that limited scheduled activities, the natural beauty of that moment served as a not-so-subtle reminder. Gratitude is one of the middot (character traits)…
By Orge Castellano MADRID (JTA) — The typical menu at Xerta, a Barcelona restaurant that earned a coveted star from the Michelin Guide, reads like a haute-cuisine treyf banquet: non-kosher dishes such as lobster, squid and oysters. Yet the restaurant has become a hotspot for Barcelona’s small number of kosher-keeping Jews. That’s because with a little advance notice, Xerta will prepare food according to Jewish dietary laws in a separate kitchen, under the supervision of a local Chabad-Lubavitch rabbi. The restaurant pursued kosher certification, which makes Xerta the only Michelin-starred kosher restaurant in the world, largely to attract Barcelona’s rising…
Scott Fischer, CEO of Happy To Meat You, joins “The Food Enthusiast” with Dara Bunjon to talk about his culinary career, from competing on season 1 of “MasterChef” to launching an online meat marketplace, and more. For more on Happy To Meat You, visit happytomeatu.com and follow @happytomeatyou on Facebook and @happytomeatyouofficial on Instagram. Catch a new episode of The Food Enthusiast every Thursday at 12:30 p.m. at facebook.com/jmoreliving. You May Also Like Barcelona gets World’s First Michelin-Starred Kosher Restaurant amid Push to Draw Jewish Tourists The only Michelin-starred kosher restaurant in the world, Xerta pursued kosher certification largely to attract…
By Julia Gergely When Oren Saar moved to the United States seven years ago, he already had lived many lives: five years in the Israeli Defense Forces, four years at Ben-Gurion University in the Negev, one a year traveling in South America and two years working as an engineer for an Israeli technology company. But for Saar, 36, the immigrant experience in the United States was something entirely new, and it was sometimes difficult. As an MBA candidate at Massachusetts Institute of Technology, and then as an intern at Google before moving to New York City to work for Boston…
Michelle Carfagno, CEO and founder of The Greater Knead, joins “The Food Enthusiast” with Dara Bunjon to talk about her gluten-free, allergen-free bagels, soft pretzels and more. To learn more about The Greater Knead, visit thegreaterknead.com and follow @TheGreaterKnead on Facebook and @GlutenFreeBagel on Instagram. Catch a new episode of The Food Enthusiast every Thursday at 12:30 p.m. at facebook.com/jmoreliving. You May Also Like Barcelona gets World’s First Michelin-Starred Kosher Restaurant amid Push to Draw Jewish Tourists The only Michelin-starred kosher restaurant in the world, Xerta pursued kosher certification largely to attract Barcelona’s rising numbers of Jewish visitors. The Food Enthusiast…
By Caleb Guedes-Reed (JTA) – Lovers of hummus and falafel beware: data shows that global supplies of chickpeas, the main ingredient for both dishes, may dip up to 20 percent this year. A combination of Russia’s war in Ukraine, poor weather and transportation issues is leading to the shortage, which is predicted to increase prices and make cheap hummus harder to come by, Reuters reported earlier this month. Farmers in the United States, the fourth-largest chickpea exporter in the world, planted less of the protein-packed legume this year due to less than ideal weather conditions in the spring. Russia is…
The following summertime recipe from local foodie and cookbook author Elite Jakob will satisfy your craving for something sweet. Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Elite Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen. Print Flourless Apricot Cake Course Dessert Author Elite Jakob Ingredients4 apricots halved3 eggs3 Tablespoons olive oil1 teaspoon vanilla1 cup almond flour1/3 cup coconut sugar or regular sugar1/4 teaspoon baking powder1/4 teaspoon baking sodaDash of sugar and cinnamon or 1/2 cup granola (optional) InstructionsMix everything except the apricots together. Pour the mixture…