I’ve long thought that I have the best food job in the world. I work with amazing people, in a diverse college town in Michigan, and I get to bike to work more often than not. Another reasons I feel this way is the quality of ingredients that I get to taste and work with […]

Twice a year homemade gefilte fish appears in the Deli case. I’m always happy to see it because it brings back big memories for me! I know I’m not alone—food critic Mimi Sheraton says it’s “part of the holy trinity of Jewish holiday eating: chicken soup, chopped liver, gefilte fish.” Having grown up regularly eating […]

One of my favorite things about gardening is the sense of accomplishment I get when I see the growth of the plants as the buds and flowers form, and we have the chance to start harvesting. We got a bit of a late start this year with the Deli’s edible landscape, but we’ve already picked […]

I have to admit that, for years, I had a reluctance to use “spice blends”. It was a carry over from when I realized that most of the spice blends on the market were really just a few sad dried up flavorless herbs blended with a lot of salt. Now I understood that the spices […]

We like to keep it fresh at Zingerman’s Deli. Every year, we update the menu, adding new items and, yes, even saying goodbye to some items—we also like to freshen up the look to reflect the evolution of the work from our fantastic design staff. This year we have a few hellos and goodbyes we […]

Given all of the really great goings on in the food world these days, something as seemingly simple as yellow mustard would be easy to miss. But, you won’t be shocked, I suppose, to hear that here at Zingerman’s we’ve tracked down a yellow mustard that’s made by some of the most mustard-passionate people in […]