One afternoon in late December, Danny Abruzzese, the executive chef of Asilomar Conference Grounds charged with preparing glatt kosher food for the 2009 Hazon Food Conference, ushered me into a side dining room to talk. On the way, he pointed one thick hand toward a slim man in a hat and tzitzit, ritual fringes. “This is my brother right here,” the Italian American said, grinning.

So begins the piece “Heated differences lead to brotherhood” in the January 27 issue of Washington Jewish Week. WJW now joins the likes of Jewcy.com, The Jew and the Carrot, and The Washington Post in the ranks of publications that find my Jewish food ramblings worthy  of publication. Check out the full piece in the Community Voices section of last week’s paper.