Meat
Fedrik: Modi'in's upscale restaurant becomes kosher - restaurant review
About five years ago, with the change in the local demographic, the restaurant became kosher under the supervision of the Hevel Modi’in Rabbinate.
Is chicken breast really healthier than thigh? The surprising answer
Meatballs that disappear instantly and buns that melt the heart
In the kitchen with Henny: Lemon recipes to brighten winter
Neanderthal recipes: Study reveals how Neanderthals living in Northern Israel butchered their meat
These differences in butchery practices cannot be explained by tool type, skill, or available resources, indicating that cultural practices might be responsible.
Study finds: No safe amount for consumption of processed meat
University of Washington researchers who reviewed more than seventy studies wrote that 'there is not a safe amount of processed meat consumption' for type 2 diabetes or colorectal cancer.
'Liver King' carnivore influencer arrested for beefing with podcaster Joe Rogan
The Liver King has returned to social media following his short stint in jail.
Aloe vera can be used to help cultured meat production, Israeli scientists find - study
“Aloe vera has long been claimed to have medicinal and nutritional benefits, but our study shows it also holds great potential for sustainable food production,” Dr. Sharon Schlesinger said.
Carrefour launches private meat brand, restaurants want it too
Exclusive Report: After launching the "Le Marché" meat brand, Carrefour received inquiries from restaurateurs expressing great interest.
Study reveals human ancestors ate mostly plants, not meat
Some researchers hypothesize that the incorporation of animal-based foods in early hominin diets led to increased brain size, smaller gut size, and increased stature.
Moove over, cows: Hebrew U researchers craft perfect bite of meat by designing plant-based steaks
The researchers at the Jerusalem institution do this by molding new metamaterials for the kitchen to reduce greenhouse gases and wasted water.
Portuguese: Keeping up the high standard - review
The staff are young and welcoming and can’t do enough to make your visit a pleasant one. The food is plentiful, and the menu offers a huge variety of choices.
The challenges and processes involved in the cultivation of meat
The Inside Israeli Innovation Podcast: Season 2, Episode 40.
Anything but lean and green: Early humans were apex meat-eaters, study finds
Researchers argue modern hunter-gatherer diets distort our understanding of ancestral eating habits.
