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Judy Bart Kancigor on Muck Rack

Judy Bart Kancigor

Fullerton
As seen in: Jlife Heart of New Jersey, The Orange County Register, The Mercury News, Orlando Sentinel, South Florida Sun Sentinel, AARP The Magazine, Pioneer Press, Boston Herald, Hartford Courant, The Morning Call, Los Angeles Daily News, East Bay Times and
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Articles

Food Chemistry | JLife SGPV

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By Judy Bart Kancigor
| JLife SGPV
Crème Brûlée A revolution in kosher cooking. Geila Hocherman majored in revolutionary history in college. Then she spawned a revolution in kosher cooking. Coincidence? Maybe. “I’m a kosher cook with a mission to make kosher cooking indistinguishable from any other kind,” she writes, and in her cookbook, “Kosher Revolution” (Kyle Books, $29.95), written with acclaimed food writer Arthur Boehm, she gives even experienced kosher cooks a welcome education.
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Food Chemistry | JLife New Jersey

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By Judy Bart Kancigor
| Jlife Heart of New Jersey
Crème Brûlée A revolution in kosher cooking. Geila Hocherman majored in revolutionary history in college. Then she spawned a revolution in kosher cooking. Coincidence? Maybe. “I’m a kosher cook with a mission to make kosher cooking indistinguishable from any other kind,” she writes, and in her cookbook, “Kosher Revolution” (Kyle Books, $29.95), written with acclaimed food writer Arthur Boehm, she gives even experienced kosher cooks a welcome education.
Open in Who Shared Issue with article?

Cooking with Judy: Mustard and hot dogs, the ingredients of summer

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By Judy Bart Kancigor
| The Orange County Register Verified
In 1991, former Wisconsin Assistant Attorney General Barry Levenson, despondent over the Boston Red Sox losing the World Series, drowned his sorrows by hosting a mustard-themed party. The celebration occupied just three parking spaces. Today it has grown into the massive National Mustard Day Festival, attracting thousands of visitors, raising thousands for charity and supporting the National Mustard Museum in Middleton, Wisconsin. Aug.
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