Sixth Sense

I must admit that I am not an easy convert to “people say” or “it is known.” Without specific scientific data, I remain a skeptic at best. So when I hear how “influencers” are helping grow sales in the kosher market, I am simply looking for the evidence. I have talked to retailers and other kosher food

There is a raging debate of sorts as to the preferred way of spending Passover, at home or at one of the 60 or so programs. Or perhaps joining the crowds in Orlando that this year reached some 30,000 people. Without taking sides, I have been in at least two of the options. Truth be told that each comes with some distinct

While I don’t usually write about my personal dining experiences and I certainly don’t do restaurant reviews. I couldn’t resist sharing my experience at UN Plaza Grill. My wife and I were taken by the classy venue within earshot of the United Nations and located in Trump Towers. We dined on an absolutely magnificent

The intensity of the season is all consuming. Irrespective of how one spends their holiday, Passover is not just about that night. I couldn’t help but notice that one week prior to Purim or five weeks before Passover, some Florida kosher stores were already “turning over” to Passover. In one store, I couldn’t find

On the surface it seems that every Passover is the same, regardless of when it falls in the calendar. But in reality Passover is a good time to gauge the strength of the kosher food industry. Who came up with the most innovative new product for the holiday? Has there been a shift in the shopping of customers? Will more

I am one of those that feel a great thrill when a retro brand resurfaces. Thousands recently viewed a video showing Bernstein on Essex Street, the iconic Chinese/American restaurant on the Lower East Side that captivated generations of diners who enjoyed both the environment and the food. So it was no surprise that I

Miami Beach - They came by the thousands for what has become known as “mid-winter break” or even “Yeshiva Week.” For about two weeks, many local restaurants were lulled into a feeling of instant success, only to fall back to the “seasonal” doldrums. My sources here tell me that some are indeed struggling while

In the category of “you can’t make these things up” you can add the many stories recounted in Allan Lieberman’s book, “We Want Mashgiach Now—Tales From A Kosher Cop.” His first person account of life as a mashgiach is extremely humorous and even entertaining. I have always considered the mashgiach (kosher

I was quite intrigued when Osem, the mega Israeli food company, announced last week that it was postponing raising its prices in return for a government promise to eliminate customs on raw materials used by Osem to produce its foods. The end of the year seems to be the season for announcing price increases as giants Tnuva

It seems that every so often I receive a frantic call from a friend about to travel to Israel with the question of “What is a good certification in Israel?” Ask an Israeli and even many American Jews who eat kosher and they will arguably say: “Israel – the whole country is kosher.” Take my friend Jerry from