Gluten-Free Certification Organization Certificate

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Gluten-Free Certification Organization Certificate

Gluten-Free Certification Organization A program of the Gluten Intolerance Group of North America www.gfco.org Email: [email protected] Certificate ID 53884 Issue date 4/30/2017 Updated on: 8/16/2017 12:55:09 PM Expiration date 5/31/2018 All products on this certificate are under the supervision of the Gluten-Free Certification Organization (GFCO). These products for the company indicated below are listed according to the plant in which they are produced and are certified gluten-free (to 10 ppm gluten or less), in accordance with the standards set by the GFCO, when bearing the GFCO certification symbol.* All products identified as Private Label (PL) products are approved on the condition that the PL company signs an agreement between the GFCO and the PL company. The PL Agreement is to be drafted and delivered by the GFCO to the PL Company. Organic Spices Inc. 4180 Business Center Dr.

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Shaya- an Odyssey of Food
Sivan / Tammuz 5779 Berkshire Jewish Voice • jewishberkshires.org Page 21 BERKSHIRE JEWISH VOICES Traveling with Jewish Taste Shaya: An Odyssey of Food, My Journey Back to Israel By Carol Goodman Kaufman Although his eponymously named book mainly because I happened to have all the purportedly brings chef Alon Shaya back to ingredients in the house that day. But, for his roots in Israel, most of the recipes in it all the flavorful ingredients called for (cin- come from every place else he has worked. And namon, pistachios, dried cherries), I found Shaya doesn’t set up his cookbook in the usual these biscotti-like cookies surprisingly lack- manner, starting with appetizers and proceed- ing in flavor. Perhaps the addition of almond ing through soups, salads, entrees, and des- extract would provide the much-needed serts. No, he takes us along with him as he has punch. traveled the world, cooking in places as diverse as Italy and New Orleans. It’s only in the last chapters that he finally comes home to Israel. Be forewarned: There’s a lot of treyf in this book (e.g., Kugel in Crisis, made with 10 ounces of bacon). Luckily, there were enough recipes to sample in order to do a decent review. Despite the unusual plan of the book, I started with appetizers, and chose one that Shaya says reminds him of his grandmother. Lutenitsa is a Bulgarian relish Za’atar Toad in the Hole made of tomatoes and roasted eggplants and peppers. Often served as part of a Serves 4 mezze platter, this recipe calls for only eight ingredients, but the eggplant and peppers all need to be charred to within an inch of their lives.
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Product Catalog
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