The Jew And The Carrot's Profile

It's great to hear about this new extension of CSA - even though I'm personally vegetarian, I'm glad to know that there is so much "responsible meat eating" going on these days.

The sad thing is, it doesn't seem to have found its way into the kosher world yet. Many of my free range-minded, kosher-keeping are frustrated that they can't find meat through a CSA or otherwise that fits both of those descriptions.

Also, my organization is planning a conference out in Asilomar (near Monterey), and we'd love to find a way to serve kosher, sustainable meat at the conf - but it's been such a challenge! If anyone out West has any leads, let us know... Here's more on our conundrum:

http://jcarrot.org/food-at-the-food-conference/

I had this same thought last night! I bought some half and half to make Dan Barber's cheesecake with minted blackberries recipe (on the cover of Gourmet's August issue). I used about 1/2 a cup and have no real need for the rest. I think buttermilk and half and half is amongst the most wasted food in my kitchen - thanks for the tip.

Leah
The Jew & The Carrot
http://www.jcarrot.org

When I'm working from home, I pretty well - but at my office, there always seems to be another batch of cookies or bag of organic kettle chips that someone brought in to celebrate a birthday, or get through a Thursday. I just don't have the willpower I'd like to around all that tasty goodness.

Apologies in advance for the site promotion, but we recently posted a similar article on tips for bringing food to grieving friends. Although it's a little different, I think some of the tips about how to help by bringing food without smothering actually cross over here.

http://jcarrot.org/jews-bring-food-tips-for-feeding-grieving-friends/

You have peaches already? Why do I live on the cold East Coast again?

Leah
The Jew & The Carrot
http://jcarrot.org

Yuca fries? More like Yum-a fries! (sorry, I couldn't resist). The only time I've had Yuca, it was served boiled and plain - no salt or anything. This looks like a vast improvement.

Leah
The Jew & The Carrot
http://www.jcarrot.org

This looks absolutely delicious. I just got engaged (!!) and this just convinced me that I definitely need to register for an ice cream maker.

It would go really well scooped on top of a warm beet (or carrot or zucchini) cupcake.

http://jcarrot.org/nutrition-for-the-jewish-community/

Bringing the garden to the dessert table - I love it!

Interesting point - thanks for looking into that! On a related note, as someone who craves things very salty (often more salty than most people would want them), I always under-salt my food when I'm cooking for others and let guests add salt according to their own tastes.

Leah
The Jew & The Carrot
http://www.jcarrot.org

I'm a card-carrying vegetarian, and I *still* think PETA is insane! I wrote about why over at The Jew & The Carrot.

http://jcarrot.org/petas-bizarre-meat-challenge/

The Slashfood article is really interesting - it does seem a little bit crazy to wax poetic over truffles when people are starving. Still, I don't think we should let the recession make us give up on the joy of food all together.

Leah

Unless you're flying an amazing (usually international) airline where they serve you tiramasu and a beautiful sandwich with your own mini bottle of wine, packing food for the plane is essential.

There are some great ideas here - personally, I'm a big fan of packing kitchen-sink pasta, which is both filling and travels well:

http://jcarrot.org/why-i-love-bad-airplane-food/