Of all the things I’ve come to regret in life (most of which involve something I should/could/would have said, or the length of my hair before I turned 30), the most significant is not spending more time cooking with my beloved aunt, Emily Mehlman, before she passed away in 2006.  

As stated in the Boston Globe, "Two years ago, Bubbe didn’t know from a website."  Her grandson, Avrom Honig, decided to share his Bubbe with the world, producing an online kosher cooking show from her classic 1950s Jewish kitchen called Feed Me Bubbe.  After 30 Youtube episodes teaching luchen kugel, chicken soup, cheese blintzes and more, 83 year-old Bubbe now has her own website, t-shirts, and even a ringtone.

Question: Why would a modern woman cross the road to go to a Kosher Chicken Shechita?
Answer: To get to the other side. With feet.

Ever since that one little jug found in the corner of the First Temple burned for eight days instead of one, olive oil has been political. 

The one day supply of olive oil lasted for eight days, so the eternal flame did not go out while the temple was re-dedicated. Thus, Judaism’s victory against Hellenism was ratified by the holy light, and we now remember the miracle by serving fried food for eight days.

Hanukkah is coming, and with it my usual debate with my husband’s family. They are wonderful--sophisticated, warm and accepting of my last-minute hysterical gift decrees (no plastic toys, no battery-operated toys, whatever is bothering me that year). They are flexible about what a proper Menorah is, especially if a grandchild constructs it. But, don’t touch their toppings.

This weekend I went to the Central Square Theater to see Cravings: Songs of Hunger and Satisfaction, a cabaret set in a Jewish kitchen that explores themes of hunger, success, acceptance, nourishment, fame, and sex.  Cravings, starring cabaret artist Belle Linda Halpern, accompanied by Ron Roy, and directed by Sabrina Hamilton, was originally created to close the Ko Festival's 2008 series, themed on food.

As I entered the theater I was surprised to find myself in a Jewish kitchen. The only thing out of place was the piano. Belle Linda Halpern made charoset, and kibbitzed with us in between songs.  She even called on Ron to help peel apples. As a Jewish woman, I found everything in this show relatable. (Except, where did they find such a quiet food processor!?) But what struck me most of all was the connection Halpern draws between the Jewish craving for food and the craving for success and achievement.  

Thanks to Julie & Julia, foodies are abuzz about Julia Child.  Icon though she is, the story of a different sort of chef caught my attention this week.  Sylvia Schur passed away at age 92 last week.  Her obituary in the New York Times captivated me as I realized that this woman was no ordinary chef. 

Sylvia Schur was not a stereotypical "Betty Crocker," though she did create recipes for the company.  She did not wear pearls and an apron and stand in a TV studio stirring cake batter. Instead, she pioneered the modern food industry - creating the now classic recipes you see on the back of the box, problem solving with the heads of Ocean Spray, editing magazines, running a successful consulting company, and developing convenience foods for women on the go.  Sylvia Schur was a creative champion of modern working women who refused to spend their days in the kitchen.

A couple of weeks ago, I posted on the horrifying (and ongoing) story of the Agriprocessors kosher meat plant in Postville, Iowa. Since then, the Uri L'Tzedek boycott against the Rubashkins was lifted due to a feeling that the federal compliance officer assigned to the plant was getting the labor practices into the shape they needed to be.