The Food Revolution

This morning I was listening to the radio when I heard Jamie Oliver. For those of you who don’t know who he is, he is an English chef who has been the host of many cooking shows, including “The Naked Chef.” His biggest project is Jamie Oliver’s food revolution, where he is trying to get Americans to eat healthy and have more nutrition in their food, which has become “Jamie Oliver’s Food Revolution.”

The second season is taking place in my backyard – that is, if you consider Los Angeles to be the huge backyard of Long Beach. However, considering that this is the area where I have grown up in and find myself loyal to, my interest in what he is doing is piqued.

I don’t know if Jamie will truly grasp the essence of what food is like here in the greater Los Angeles area, let alone our culture. We are technically in a car culture, where we drive to work, drive home, drive pretty much anywhere and spend a ton of time in the car waiting. Remember that famous song, “Nobody Walks in L.A.?” It’s the honest truth. Nobody, unless they’re considered “poor,” is running to catch a bus.

Our food reflects that style. If you go into the poorer parts of LA, there are a ton of fast food joints for mothers who have been working two jobs to feed their families and don’t have time to cook. Although vegetarianism and being vegan is more accepted, there are still plenty of people who don’t understand that you can have a meal without meat. There is balancing what is good with what is fast, because when I had my frustrating hour-long commute to LA every day, the first thing I had to do when I got home was rush into the kitchen to cook. That is not the way to live.

I think Jamie has got some great ideas, but sometimes there is our reality to deal with. The cost of food is getting high. There are several markets that have been great with keeping prices low for healthy goods – thank you Sprouts and Fresh and Easy – but there are plenty like Whole Foods where you feel like you can’t even purchase a single grape without giving away two week’s worth of pay. We want good flavors, but there’s the time factor.

It reminds me of a graph that my father showed me, a vector of cheap, fast and correct. “You can only have two,” he said. It may have been a business graph, but it applies to many things, particularly when it comes to food. According to that graph, we can’t have it all.

I prefer to think positive and think that anything is possible, but with the current structure of the world, I think my dad’s graph plays a significant role. We want to have it all, but sometimes we just can’t. There are too many factors at play, so when it boils down to it, we may only get to pick and choose what we can have.

I know that Jamie doesn’t see the world this way. I know he is putting forth initiatives all across the city to try to help, to when he tried to work with LAUSD (who I think need this the most, but the bureaucrats shot him down almost immediately – G-d forbid they see the mess in the district). Jamie has good goals and we should all try to eat healthier. But with the new culture of the working poor rising in the greater Los Angeles area, it may not come to pass. We would have to make a significant lifestyle change to the way we live here in Los Angeles in order for it to work. We would have to toss the car culture and somehow get fast food joints to reform completely. However, there’s a reason why they call it the “greater Los Angeles area” – everything is so spread out. There is no way around this one, unless somehow we had to rebuild everything in this area from the ground up.

This is not to say that I frown upon eating well. We should all try to incorporate more vegetables and fruits in our diets. We need to eat whole grains and lean meats and avoid processed food. We just need to be realistic, and this is my message to Jamie Oliver: I understand this revolution, but there are other things we have to think about, like using the time that we have wisely and the money factor. Please understand where we are coming from when we try our best to eat healthy but empty our pockets and we seem to have nothing left, not to mention we get into the kitchen after a long day of working and commuting and find that all we really want to do is relax. Have pity on the working poor.

What's for Dinner? Day 2

Tonight's dinner it had to be fast, as Ari was heading off to class. The result was fish tacos done quick and dirty:

Health Factor: 5. There are some good things in there -- cabbage that I marinated slightly in rice vinegar, cilantro, onion and of course fish is healthy. But the fish is breaded (I cooked it from a box) and the sauce has a mayo base. I'm not going to lie -- this was not a meal done for health reasons.

Delicious Factor: 6.5. It was tasty and I did like having fish tacos. But let's face it: Mexican food isn't my forte, and this didn't have the best ingredients to work with. But it was satisfying, and Ari did like having it before he went to class. It's not something I make that often, and I am perfectly okay with having it once in a blue moon.

What's For Dinner? Day 1

So in addition to our video developments (I'm shooting a part of the next one tomorrow), I am also launching a 365 photo project for my food. It's called "What's For Dinner?"

Here's how it works: I am taking a picture of whatever that I am having for dinner that night. It doesn't matter if I'm making it or if I'm at a restaurant. That way it's twofold: I can show you what I make and the places that I love to eat at the most. I will also rate my dishes based on healthiness and deliciousness.

So here is Day 1:

Sweet and savory za'atar chicken, curried roasted garlic and cauliflower mash and spinach salad with hummus dressing.

Health Rating: 8. The chicken was delish, and I used a smoked olive oil to add flavor. The cauliflower mash was also tasty, and in order to make it creamy, I added Earth Balance butter. Instead of a dressing with a ton of oil, I added two tablespoons of hummus as a dressing to our salad. However, olive oil isn't exactly fat free and I added a couple of tablespoons of coconut milk to the mash to make it creamy. Next time, I will use soy milk.

Deliciousness: 9.5. The chicken had great flavor, and I will definitely make the cauliflower mash again, particularly if we host a Shabbat dinner. The only complaint is the salad didn't stand up to the first two components.

Time to Wine

Believe it or not, wine in the kosher world is a very tricky subject, not to mention one with a nasty reputation with vino lovers. When people often think kosher wine, they think of the syrupy disgusting brands that have permeated the market for years that have more of the flavor of grape Dimetapp than a great bottle of Bordeaux.

I am a great wine taster (which I learned from my friend Adam), so I know the difference, and I know a lot about wine making from hanging out with people who actually make the stuff. However, for the untrained eye, you would wonder what makes a bottle of wine kosher or unkosher. After all, it’s grapes and casks, for the most part. But it’s who handles the wines that make it different.

Since wine is often used and blessed in many a religious ceremony, the wine that is considered kosher is highly scrutinized. Sabbath-observant Jews have to be involved in the entire process of the wine-making, from the picking of the grapes to fermentation and bottling. Part of the reason why this was done was to make sure that it would remain pure for ritual usage. This also applies to other products that are made from grapes, such as grape juice and balsamic vinegar.

Unless you are very strictly kosher, you probably do not adhere to this ruling. I know many friends who drink non-kosher wine for regular use, but will not bless on anything but the kosher stuff. This was probably partially done due to the fact that we don’t want to feel like we’re drinking cough syrup.

Lucky for us, kosher wine making is no longer limited to the super-sweet stuff. It has taken years for it to become pretty good. I have had some wonderful wines, and one of the best wines that I have ever tasted has been, in fact, a kosher wine (one that’s $80 a bottle, but it’s still really delish). I know quite a few winemakers, and I even got married at a kosher winery. Problem is that although we have come far, we’ve still got a ways to go.

Over the past six years, we have watched as the wine world changed. Wine has become something that common people can embrace for not a lot of coin. Wines from all over the world came pouring in, from Australia to Argentina. Europe and California have no longer cornered the market. In certain cases, the kosher market is responding beautifully, particularly the wine making that has come out of Israel; in other cases, we are desperately in need of improvement, partially in the price of wine.

If you walk into a wine store or Trader Joe’s, you will probably be able to purchase a great bottle of wine that has been rated high for less than $10. Even if it isn’t rated, you can still find great bottles. I am still raving about a $6 bottle of Pinot Noir that my friend Cindy got for me. I am not sure if kosher wine will be able to compete at the same level, providing great wine for great prices. There are a lot of personnel involved in making kosher wine, so it may end up costing more simply because of the labor involved. But if we can, it would be worth it in the long run.

I know this is not an issue for many people who keep kosher and there will always be a demand, but it would be nice if we really began to play with the big boys. Kosher wine has already shown potential to be great, and now it’s time we need to be great for everyone.

So in honor of the wine, I have decided to post a delicious meat recipe that would go perfectly with a red wine.

HERB CRUSTED POT ROAST

1 3 lb. Chuck Roast

1 1/4 cups panko bread crumbs

3 tablespoons mustard

1/4 cup herbes de provance

2 tablespoons garlic powder

3 tablespoons kosher salt

1 tablespoon pepper

1/4 cup olive oil

Preheat the over to 325 degrees.

Place the chuck roast in a baking pan. In a small bowl, combine the bread crumbs, herbes de provance, mustard, garlic powder, salt and pepper. Pour the olive oil slowly and toss bread crumb mixture to coat. Coat the roast with the bread crumb mixture.

Cook the roast for 2 to 2 1/2 hours. Use a thermometer to check the roast’s doneness – I like mine medium rare, so I always go for 145 degrees. If you like well-done, go for 160.

QUICK TIP: The key to a great roast is to pick the right cut of meat. It should have a certain amount of fat to it in order to keep it delicious and juicy.

The Vegan Craze

I gave a salute to my veggies and vegans the other week, telling you guys how much I love you and how much I feel your struggle to eat. But it seems like all of a sudden it has become a fad.

My friends and NewKosher are printing a vegan Jewish cookbook (note: I contributed recipes to their book). Sabrina is going vegan with her boyfriend, Chaim. My friend Jennifer is taking a two-week challenge after being inspired by Oprah. A lot of Jews, in lieu of going kosher, are going vegan. And to top it off, one of the more popular diet movements right now is a 21-day vegan “cleanse.”

I love my vegan friends and their restaurants, but I am concerned about this pendulum swinging when it comes to diets. I remember back in 2004 when the biggest craze was low-carb. It was nothing but meat, and an apple was bad. A lot of people lost weight, but made themselves sick doing it, myself included (so bad that I can no longer have any sugar substitutes excluding stevia). I have seen crazy cleanses over the years and all the crazy things that people do to lose weight.

Going vegan can be very good for you, as you will be getting a ton of vegetables in your diet – something a lot of people in the country lack in their eating habits. However, eliminating anything from a balanced diet, such as meat, is very tricky. Many of my friends are vegan, but know how to do it properly so they won’t have that deficiency of protein in their diets. They eat beans, tofu and other soy products in order to get it. They make it into a healthy lifestyle. Besides, many of my friends have pointed out to me that they have watched quite a few of their vegan friends load up on desserts, thus negating the health benefits of the lifestyle.

I am concerned. My vegan friends made the commitment to go all the way with their veganism, whether it was for moral reasons, religious reasons or whatnot. I don’t want veganism to become a “let’s jump on the bandwagon” thing, only to be shunned months down the line and turned away from. It shouldn’t be a fad. It’s better than that.

I decided to talk to my friend Elana about this. She is more pescetarian than anything, and we decided to talk about veganism as fad. She told me about some of her friends who have been vegan for years, and how there is something “different about them.”

“They look younger,” she said as she told me the story of how she met her friend, an acupuncturist. “I wanted to strangle because she looked about 19. She was 35.”

As we continued to discuss it, she explained that every body was different. There are some bodies that need meat in order to survive; they can’t process vegan properly. There are some who can’t process meat; they need to eat vegan. Every person is different, and that should factor into our diets. The problem is processed foods, which is something that we need to avoid. But anything to get us in the right direction of being healthy is the most important thing to do.

No matter what your choice is, don’t eat because it’s a fad. We should enjoy food, but remember that it is the fuel to our fires. We need to eat to survive. My personal solution is keep the healthy stuff, with everything else in moderation. We shouldn’t deprive ourselves; rather, learn to enjoy. Do that whether your vegan, vegetarian, pescetarian or a carnivore. Find the pleasure in food.

With that, I give you one of my favorite vegan soups. My mom originally made this with milk, but I decided to switch it up to soy creamer. It’s a great soup, and a cup of this soup is a full serving of vegetables.

ZUCCHINI BASIL SOUP

1 tbsp oil (canola or olive)

2 lbs. zucchini

1 large onion, chopped

3 cloves garlic, minced

1 cup fresh basil

4 cups vegan chicken consommé or vegetable stock

½ cup soy creamer

Warm the oil in a soup pot. Add the chopped onions and garlic. Saute until transparent. Slice the zucchini and add. Saute for 3-4 minutes. Add the four cups of consommé or vegetable stock and cup of basil. Simmer, covered, for 20 minutes.

Puree with an immersion blender. Turn off the heat and add the soy creamer. This soup can be served hot or chilled for a couple of hours in the chill chest and served cold.

Surprise!

After much procrastinating, I have finally done it: Made a video!

Our YouTube Channel is YoungBrokeKosher, and features this first video. Enjoy it!

In the meantime, here is the recipe for Mediterranean Ceviche, which is featured the video:

Mediterranean Ceviche

2 lbs. firm fish, cubed (see Quick Tip)

1 cup lime juice

1/2 cup lemon juice

3/4 cup pineapple juice, divided use

2 tablespoons salt, divided use

1/2 red pepper, diced

1/2 yellow pepper, diced

1/2 orange pepper, diced

1/2 red onion, diced small

1/4 cup chopped fresh dill

1 tablespoon garlic powder

1/4 cup olive oil

Place cubed fish in a bowl. Pour lime juice, lemon juice and 1/2 cup pineapple juice over the fish with 1 tablespoon salt. Put in the refrigerator for 3-4 hours. The acid in the juice will “cook” the fish.

Drain the fish and add peppers, onion and dill. In a separate bowl, combine ¼ cup pineapple juice, garlic powder and 1 tablespoon salt. Whisk in olive oil to combine. Serve cold.

QUICK TIP 1: You can use any firm fish for this. Although some places use tilapia, I like a nicer fish for this. When I originally made this recipe, I used red snapper and halibut, and it had great flavor. I have also made ceviche using tuna, but feel free to experiment and find what you like.

QUICK TIP 2: If you’re not a huge fan of peppers, I’m sure that tomatoes would be wonderful in this recipe instead. Other common ingredients in ceviche include avocado and jalepenos.

Fighting the Power: The Problem with Jewish Non-Profits

Recently, I was out with my friend Merav. We were driving in her car to a place I don’t really recall right now, but we were discussing my monetary situation. At the time, it was incredibly desperate, as Ari didn’t have a job yet (not to say we’re out of the woods yet. Money’s still tight).

As we discussed this, she almost immediately brought up an organization that often solicits donations and the upcoming event they were doing.

“We keep giving that money, and where does the money go?” she asked. “Shouldn’t it go to members of our community that are suffering? We know you are having problems, and what are they doing to help you and Ari?”

It is a question that I have heard brought up hundreds of times, and often it is thought about for five seconds and dismissed even quicker. There are Jewish non-profits all over the United States that donate to Israel and developing countries throughout the world. They help other non-profits for other causes, such as cancer cures and blood donation. Others claim they are changing the world by allowing innovators to come together, but the truth of the matter is that they’re only making themselves feel more important. When it comes to helping those who need it in the community, it is something that is often mumbled and then moved away from.

Non-profits, in the Jewish world, have the most power. Synagogues are considered non-profits, and the majority of powerful organizations in our world are also non-profits. They receive tons of money every year. However, do we really know where our money is going when we donate $5, $50 or $500 to our local Jewish non-profit? Does it go to help a family in need or help pad the salary of someone who already makes a bunch of money? Are we helping those who need it locally or are we sending the money far away? And is the money going directly to those in need or are people skimming off of the top? These are all questions that deserve to be answered.

Jewish non-profits have the power to help those who need it the most, and how do they repay the people who give them money? In some cases, they are incredibly mismanaged, some to the point where the non-profit fails and takes advantage of their employees. There are others that hire incompetent people who have proved themselves incapable of serving the community in other positions, but are the “friend of friends” and get the job instead of people that can make a difference. I swear, the only people who are worse at changing their habits and replacing the older people than the Jewish non-profit world is Congress.

This is not to say there aren’t great people working at Jewish non-profits. Some happen to be my friends and are amazing at what they do. This is also not to say that there aren’t wonderful Jewish non-profits that are doing great work. Jewish Family Services has been a wonderful source of low-income therapy for people who need it but can’t afford the cost. I was active in Hillel most of my college life, and they need donations in order to keep offering programming (and to keep some of my good friends employed). But when I hear about organizations asking for money or receiving thousands of dollars without any evidence of output… well, it makes me kind of mad. After experiencing difficulties firsthand and seeing how organizations responded, it’s worth getting mad over.

So what do I ask for from Jewish non-profits to regain my trust? The answer is simple – transparency. Every corporation that’s for profit has to post how much money it made or lost in quarterly reports. This is not required by non-profits, but I think it is vital for the public trust. Either way, annual reports should not be hidden in the corners of a website, but rather posted right there on the main page. If there’s anything fishy going on at a non-profit, the Jewish press should be responsible and let people know, not allowing things to be swept under the rug. And as my friend Eden has said, we need more MBAs working with non-profits. We need people who understand that in order to run a non-profit effectively, you need to have the best people working for you and be able to manage properly. They need to have common business sense in addition to being compassionate and able to run a non-profit.

Eden is currently doing that – getting her bachelor’s and master’s degrees in order to specialize in running Jewish non-profits. I already know that she is going to be an amazing leader for this community. I honor her as a person who is ready to make a difference. As for the non-profits out there, you have been put on notice. Know that there is someone out there who is keeping an eye on you, like here at Young, Broke and Kosher. It’s time for you to take care of your own.