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Lenox Service for 8
Hello Spring/Welcome Passover
Enter our FREE random giveaway to win a service for eight of Spring Bouquet dinnerware from Lenox China – designed by Kathy Ireland.
This gorgeous set is happy and fanciful in presentation. Along... Read more...
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The changing foods and diets of Passover
"With supermarket shelves bulging with Passover muffins, Passover granola and even Passover breadsticks, it's hard to grasp that for much of history, this holiday's fare was limited to the simple and home-made. In the shtetl, Passover preparations began at Chanukah when housewives rendered chicken and goosefat into schmaltz,... Read more...
Passover Friendly Recipes
From Chef Shlomo Schwartz
"Although today I live in one of the busiest cities in the world, I was actually born in the desert part of Israel in the city of Beer Sheva. A little over... Read more...
Zachlawi Vodka for Passover
We enjoy our vodka year round... including Pesach. But, of course, special certification is necessary at Passover. This year, we discovered Zachlawi.
We tasted three Zachlawi Kosher for Passover... Read more...
The Dovekeepers by Alice Hoffman
A Must Watch!
Yes, confession here... we often binge-watch our favorite TV series. So when we were invited to preview... Read more...
Follow-up to KosherBuzz Antibiotic Resistant Chicken
This editorial is co-authored by Timothy D. Lytton a professor of law at Albany Law School. and Joe M. Regenstein, Ph.D, professor of food science in Cornell University’s Department of Food Science. It discusses the recent findings of high levels of antibiotic resistant e-coli in kosher chickens.
A more likely explanation for the elevated E. coli levels lies in feather removal. The most efficient and common way to remove chicken feathers is to soak the carcass in scalding water, which makes the feathers easier to pluck mechanically. Kosher restrictions do not allow for any form of cooking a chicken — which includes immersion in scalding water — until after the meat has been soaked and salted to remove the blood. As a result, kosher production requires chickens to be dry plucked or soaked in very cold water to firm up the flesh so that it survives an automatic plucking process. Immersion in scalding water prior to plucking of non-kosher poultry production reduces microbial load, by either washing microbes away or by killing them, which might account for differences between kosher and other production methods. This merits further investigation.
Drs. Lytton and Regenstein both agree that recent findings may raise food safety concerns. However, the exact implications of this research with respect to both kosher and non-kosher poultry merits further research, and it must be based on a better understanding of kosher poultry production and regulation.
Read their entire editorial.