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ShayaZava Zone
By guest writers Sara, Rivky and Shaya

“Go there, play there, never want to leave!” Where? The latest place to party! The one that has a canteen that’s 90% kosher. . . ZAVA ZONE!!!

Sara Ed crOur grandparents took us there during winter break, and we loved it! The staff was very friendly and was always available to help. They made sure we had fun and encouraged you to do more.

Zava Zone has an awesome, high ropes course. The ropes’ course has many challenges for kids and adults. One of our favorites was a beam that tips when you’re halfway through!

Next, came the climbing walls. Some hard, some easy, some even glow in the dark! Some with big rocks and some with small rocks, but everything with fun!
Then on the ground were wiggly, jiggly bars and ropes, balance beams and climbing nets. There is so much to do, that we don’t even know what half of them were called!
And, finally, the jumping arena! We got on, but didn’t realize how bouncy it was and went flying into the air! Boy, that was fun! Then, we went to a part of it where we played dodgeball.



Afterwards, we went to a part for basketball. There wasn’t time for everything. We rushed on to the “diving board” and bounced right into the “pool” of soft foam cubes. As we got out of the “pool” of cubes, we saw it. The Battle Beams! We climbed the steps onto a fat balance beam, each picked up a big oval pillow by the handle on the back of it, and walked toward the middle of the balance beam. THUMP! THUMP! We tried to knock each other off the beam into another “pool” of foam cubes. The jumping arena was definitely the best part!



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Zava Zone is one of the coolest places ever! And, the best news is that they company is opening twenty-two more all over the country! Next time you hear of one that’s near you, make sure to go to this exciting, entertaining and fun place!



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Spices - 25 Must-Haves and How to Store Them
Spices labeled

Pereg Natural Foods is a leading producer of premium, all natural spices and spice blends. While most people think of spices, seasonings and herbs as the substances that make our food taste good, these colorful ingredients also pack a nutritional punch. They are filled with an impressive list of phyto-nutrients, essential oils, antioxidants, minerals and vitamins that are essential for overall wellness. New Jersey based Pereg Natural Foods asked Joy, its resident spice expert, to share her take on the 25 spices every kitchen must have along with some storage tips.

Joy's list of 25 spices Every Kitchen Must Have:
1. Ground Cumin 
2. Basil
3. Cinnamon 
4. Bay Leaves
5. Smoked Paprika
6. Thyme
7. Garlic Powder
8. Oregano
9. Onion Powder
10. Rosemary
11. Nutmeg Powder
Spices in spoons12. Red Pepper Flakes
13. Coriander Powder
14. Cayenne Pepper
15. Ground Cloves
16. Turmeric
17. Curry Powder
18. Yellow Mustard
19. Cardamom Powder
20. Cajun Seasoning
21. Allspice Powder
22. Chili Powder
23. Ginger Powder
24. Black Pepper
25. Sea Salt

Joy's storage advice: 
"No saunas please! When storing spices, your biggest enemies are: Air, Light, Humidity, and Heat. If you purchase spices in bulk, store them in an airtight container in the freezer. Store smaller quantities in a cool, dry place."
If you have a question or comment about spices or spice storage send them to us or post them on the KosherEye Twitter or Facbook page.



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KFWE save the date ed

Monday, FEB 13, 2017 
Click for more information and to order tickets

▪ Noon - 4:00 pm - KFWE Open to Press & Industry Trade Professionals
▪ 6:30 - 10:00 pm - KFWE Open to Public
▪ VIP Tickets 
▪ New Wine Selections ▪ Rare Vintages ▪ New Innovations ▪ Limited Editions
▪ Kosher Wine Industry is upwards of $28 Million in Sales & Growing

New York, NY, JAN 16, 2017 – Come Experience the Kosher Event of the Year - Indulge in the largest selection of kosher wines & spirits under one roof and savor the flavors of gourmet kosher cuisine at the Kosher Food & Wine Experience (KFWE) 2017 in NYC, Pier 60/Chelsea Piers, February 13, 2017 (

The KFWE has grown to be the destination of choice for serious wine lovers and foodies the world over, sponsored by The Royal Wine Co. This year’s show will feature new wine selections, rare vintages, and limited editions of wines and spirits imported from renowned vineyards from across the globe. Many are award-winning and have been featured in leading trade publications.

At this year’s KFWE more than 300 wines and spirits will be on hand for sampling. Among the new wines making their debut are Terra di Seta Assai, the first kosher Gran Selezione Chianti ever to be produced, as well as Herzog Generation VIII Cabernet Sauvignon Padis Vineyard Napa Valley 2014, a very special edition wine that is released only every few years and is made from grapes grown in a select premium vineyard.

The evening event, open to the public, will also feature gourmet fare from top restaurants and chefs who are making news in the world of kosher food with unexpected ingredients and innovative recipes. Guests can indulge in gourmet specialty foods including BBQ, sushi and Asian/fusion fare, as well as creative desserts and specialty coffees. Evening hours are 6:30 pm until 10:00 pm.

The day time portion of the KFWE 2017 is open exclusively to industry trade professionals as well as press, from noon to 4:00 pm. The tasting for press and trade offers direct access to many of the winemakers and winery owners, complimented by a select tasting of food from some of the area’s top kosher caterers.

Tickets to the evening portion of KFWE 2017 are $125 for general admission and $200 for VIP’s. They are only available online to the public at This event has sold out every year and no tickets will be sold at the door.

VIP tickets are available for KFWE on a limited basis. VIP tickets feature early admission (5:30pm) to KFWE NY, access to the VIP Lounge located at Pier Sixty's newest venue

KFWE Exclusive Trade & Press hours: 12:00 noon – 4:00 pm 
KFWE Consumer Hours: 6:30 pm – 9:30 pm

KFWE Goes Global – The Kosher Food & Wine Experience travels across the USA and to Europe to present some of the finest kosher wine and spirits the world has to offer. This year KFWE will be held in  Los Angeles, California (2/15/2017), New York, NY (2/13/2017), Paris, France (1/31/2017), London, England (2/1/2017) and Tel Aviv, Israel (2/6/2017).

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We have written about the book Kosher USA previously. Author, Roger Horowitz follows the fascinating historical journey of kosher food through the modern industrial food system. The book recounts the journey of iconic products such as Coca-Cola and the controversial entry of Jell-O into the kosher conversation. The author shares the details of the “contentious debates among rabbis over the incorporation of modern science into Jewish law”. Roger Horowitz was in Atlanta on January 25 presenting a book talk at Congregation Shearith Israel, former pulpit of Rabbi Tobias Geffen who was instrumental in “kosherizing” Coke. We had an opportunity to interview Roger by phone and we present some highlights:

Q. How have your readers responded to the book? How have the kosher agencies responded?
Readers seem to love the subject matter, and the interaction has led to talks and invitations to shuls and libraries across the country. David Sugarman, CEO of Manischewitz attended a Brooklyn talk, which led to a tour of the New Jersey factory. The kosher agencies have not responded as of yet. 

Q. What types of questions are you asked?
Many people never really understood the historical background of kosher laws and labels, such as how hechshers (kosher labels) end up on packages…. Horowitz is impressed with the seriousness of reader questions.

Q. What are the personal ramifications of publishing the book? How has the book changed your life? 
He has embraced his Jewishness. The process of writing and publishing the book made him feel a lot more Jewish, He better understands the depth of tradition and intellect, and feels a greater connection to his grandparents.

Q. What do you see in the kosher future?
It is clear that the place of kosher in modern history looks secure. At least 30-40% of all new products are kosher; He sees stability and continuity. Since so many ingredients (70-90% ) are available as kosher – it is easy for companies to become kosher. Kosher food is not just for the observant. Jewish companies are also expanding and diversifying in several niches including organic, gluten free. According to Roger, at Passover 90% of Jews celebrate in some form.

Q. What’s next? Is there another book on the horizon?
He is currently traveling and giving talks about Kosher USA. But, with the right idea, yes, another book will be planned.
Kosher USA is available on

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gefilte texted fish

With 5777 upon us, and as I stand in my kitchen, I look to the past and the future. Both directions offer inspiration and a deeper knowledge of how Jewish food traditions continue to impact my life.What were the holiday tables like in Siedlce, Poland -- the home of my maternal family? How did their food customs travel with them to America? My ongoing research and treasured recollections visualize images of life in the shtetl and memories of our tiny kitchen in the Bronx, NY where I grew up.

Through the years, I have grown to understand that food plays an important part in Jewish life (at least it does in mine). It binds generations and connects past with present. I believe that the language and memory of Jewish food is one way we hold on to our heritage, our identity and our history.
One very personal food memory was actually shared in Barbara Cohen’s 1972 children’s book “The Carp in the Bathtub” (wish I had written it!). In the Bronx, prior to Rosh Hashanah each year, my mother and my aunt would go to the fish market, buy a live carp bring it home, and it would swim in the bathtub. Yes, it swam in the one bathtub in my aunt’s apartment. And then mysteriously, after a few days, and just when I thought the fish was my pet, it disappeared. I discovered years later, that it was actually the gefilte fish at the Yom Tov table.
This tradition of preparing fresh gefilte fish arrived in America with my family directly from Siedlce… as did the scrumptious kreplach, which my mother spent whole days preparing, sweet lukshen kugel, schmaltz (which was out of favor for a while), eggelach, fricassee (braised chicken feet, necks, pupiks and various gizzards), chicken soup, cholent, kishke, potato kugel, apple strudel, borscht, kasha, and chopped liver. Nothing went to waste in the shtetl kitchen, and as we are aware, this trend of “no waste” is back. Then there were those shtetl foods for which I never developed an affinity, nor have I ever made, such as “P’cha”, which is calves feet jelly, and schav (cold sorrel soup). Yes, our ancestors cooked fresh, seasonal, and local. Menus were filled with inexpensive easy to grow or easy to obtain meals using local produce. Poultry and meat were saved for Shabbos, Yom Tov and simchas.
As Gil Marks, the James Beard award winning author and Jewish food historian wrote: “Jewish cookbooks did not exist until the 18th century. Much of Jewish food tradition and recipes have been handed down through generations. So many of us treasure the time we spent alongside our mother, grandmothers, or aunts as they cooked.”
Food is an essential part of the collective memory that connects Jews to their ancestors. Each time we prepare some foods or eat them, they remind us of our past, especially those foods associated with Yom Tov and Shabbos. As we dip our apples in honey or when we eat matzo and drink Seder wine, we connect and continue the food customs of those who preceded us, and we transmit these cherished memories (and recipes) to our children and grandchildren. By our food we proclaim who we are, who we want to be and how we fit in. It is said that the first direct command given to Adam was “from all of the trees of the Garden you may eat” and we have not stopped eating ever since.
May we merit a sweet 5777 filled with the blessings of good health, peace, spiritual growth, joyful connection with family and friends, and delicious, meaningful meals. Shana Tovah!

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