I just came across The Jew and the Carrot. It’s a great blog about sustainable Jewish food and cooking. I never knew such a thing was possible! The only thing my grandmother’s cooking ever managed to sustained was heartburn.

Here’s a great story on schav, a soup made with sorrel. It was the bane of my childhood existence. I ran from the table every time the putrid soup was served. But maybe this recipe will change my mind…I may even prepare it for Rosh Hashanah.

Related posts:

1. Upper West Side: Zabar’s Jumps the High Holidays Gun
2. East Village: Learn How to Build a Sustainable Food Business
3. A Passover Treat: Cooking Jewish