We all have stake in this…or at least some pastrami
It is pretty hip right now to care about sustainability and care about the future of Jewish delis. But they don’t really go too well together. So Saul’s Restaurant and Deli in Berkeley (where else would they be?) has a joint mission of bringing sustainability and Jewish deli together. They hosted a “Referendum on the Jewish Deli Menu;” it is really long but interesting.
This “Referendum” features chefs, owners, customers and the omnipotent food thinker Michael Pollan addressing how to deal with bringing these issues together.
Take a watch and let’s see if there is a way to have a “Referendum” on how we eat our other Jewish meals. We can make our Shabbat dinners and Passover Seders in a sustainable capacity, but at what cost to our pocket books and our traditions?
if you don’t want to watch the whole thing, you can read a much-abridged version here…
http://www.jweekly.com/article/full/41353/refining-the-pastrami-sandwich-can-a-traditional-deli-serve-healthy-food/
I would just like to mention for context that I love Jewish delis but Saul’s in Berkeley (I lived there for 3 years) is overpriced and undertasty. It is, I admit, usually filled with Jewish customers. However it’s so hard to get decent Jewish food in Berkeley that Saul’s doesn’t have much competition. To my shock, I’ve found that people in Berkeley enjoy their bagels with red pepper tofutti spread, cucumbers, and alfalfa sprouts. That’s apretty sustainable menu, but it’s probably not the Jewish food you were envisioning.
Sue Fishkoff also has a review at the Forward:
http://www.forward.com/articles/125912/
there’s nothing sustainable about tofutti spread…
The Forward article said they only have pickles during cucumber season. Isn’t the whole point of pickling, like canning, to preserve produce out of season?
@ Sarah. This has nothing to do with sustainability but it does have to do with Jewish food outside its normal range. I once was in a coffee shop in Denver that had knishes on the menu. Struck with a sudden craving, and against my better judgment, I ordered one. They asked me if I wanted it with salsa.
Not that I’m against eating out per se, but I always wonder why people don’t just make this food themselves, in their houses. It’s not like putting pastrami on rye takes some kind of great culinary skill. In general, buying and cooking your own food is worlds cheaper than eating out, generally far better for you, and equally sustainable-izable.