At a kosher food maker, a special Passover run

AP PHOTOS: At a kosher food maker, a special Passover run

By SETH WENIG

March 5, 2021 GMT

HICKSVILLE, N.Y. (AP) — On a food production floor on Long Island, steam rises from a blue metal barrel filled with scalding water for dipping cooking implements, and a worker runs boiling water through and over machinery. Zip ties are affixed to pipes and valves to avoid unwanted contaminants.

Overseeing and inspecting it all, clad in rubber gloves and blue surgical masks with netting covering their hair and beards, are two rabbis tasked with ensuring that the production line and foods made here meet the strict kosher requirements of Passover.

The springtime holiday celebrates the Jewish people’s liberation from slavery, when, as described in the Old Testament, they did not have time even to let bread leaven before rushing into the desert during their flight from Egypt.

Jews commemorate the hasty

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Accountancy

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Cooking in Quarantine: Saransh Goila on connecting through food | Features News

I started cooking when I was 12 years old for a very simple reason – the joy people would share over a good meal was unmatched and I just wanted to add to that emotion. Today, the situation we are in reminds me of why I started to cook before it became my business and my passion changed to my profession. 

While we cannot sit and eat together today, in the digitised world we live in we can still cook together and share our meals by having conversations around them. It is important to keep our spirits alive while we are isolated at home and to find joy in our daily lives and meals which otherwise can be monotonous. 

Professionally, this is the toughest time I have seen in my life. Like many of us in the hospitality industry, I have realised the only way to cope is to cook

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