יום רביעי, ט״ז תמוז תשפ״וWednesday, July 1, 2026
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By Eve Glover
She encourages people who want to try something new and different to make classic potato latkes and add fun and exotic toppings, such as black caviar, scallions, or a teriyaki drizzle.
By David Katz
It is a community definitely growing. We’re growing as a small Jewish community, but half our business is non-Jewish trade. We are a New York deli that happens to be kosher. We’re like a gourmet store – tons of baked goods, a hundred different kinds of wine.
With so much going on surrounding the kosher operation, it’s hard to see how things might get better. But that’s the goal.
By Jewish News Syndicate (JNS)
The name “Kaifeng” originates from a group of Jews from Persia who followed the Silk Road to ultimately settle in Kaifeng, China.
Not only did they seek out kosher restaurants to populate a kosher food court, but they also ask prospective eateries if they’d like to pursue kosher certification before they open.
By Baruch Lytle
Now that Everything Kosher Food Truck is up and running, Kahan is looking ahead at more possibilities. Plans are in the works for Kahan to open an ice cream stand.
According to Ira Sina, manager of the meat department of Glatt Mart in Brooklyn, there is a lack of cattle supply right now in the kosher and non-kosher worlds, which have both had to increase prices. But because there are fewer kosher consumers, which means less demand, the increases are higher.
By Marc Gronich
It’s important to be at the trade show because people are trying and tasting to see how delicious this healthy food is, said Chaim Tal, president of Meant to Be.
By Alan Zeitlin
Kosherfest should not be viewed as a failure, but rather as an event that had a great run. There’s nothing like meeting someone face to face and shaking their hand, Kornblum said.
By Marc Gronich
Some longtime Kosherfest vendors, seeing the difference in this year’s show, are hoping it improves in the future.
By Baruch Lytle
There’s no question there’s an international mashgiach shortage, not just in America but across the world, Dubin admitted.
By Baruch Lytle
Today kashrus in Asia and Europe have really exploded and now we have to get involved in different cultures to ensure our standards … whether it’s in Chicago or in another part of the world.
By Alan Zeitlin
"I'm not surprised that people hate," Goldberg told The Jewish Press. "I'm surprised that Google, a company worth billions of dollars doesn't have a way to stop this. How I could get 100 negative reviews on a Saturday when I'm not open.
By Marc Gronich
The big winner for Best New Product was 100 percent Pure Pistachio Oil by Setton International Foods.
Luckily for you (and, let’s face it, me), I was allowed into the extremely full belly of the beast where I tasted some truly amazing things. Did I do this for my own good? Of course not. (Just ask my waistline.)
By Marc Gronich
We have to remember the word pork, there’s a lot of history packed into that.
There's something uniquely appropriate about opening a new restaurant in the middle of a lockdown and then calling it Prohibition Pickle
By Marc Gronich
By and large I think people expected it. I don’t think anyone was surprised that Kosherfest wasn’t going to take place in November.
Now you can get your Glatt Kosher Abeles & Heymann hot dogs all over the country.
Butcher Block Grill Serves Fresh Ingredients and Kosher Meats in Style
By Sandy Eller
Of course, there was plenty to see that had nothing to do with organic, gluten free, non-GMO and vegan fare.
By Sandy Eller
Artisan gefilte fish. For some, the phrase seems like an oxymoron. While salmon, chilean sea bass and tilapia may all be in vogue, gefilte fish, the traditional ground fish mixture that is de rigueur in Ashkenazic Jewish households at Shabbos and Yom Tov meals, is like the Henny Youngman of fish: it gets no respect.
June 26, 2026 
