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A tough nut to crack
[Weekend Edition]
Jerusalem Post - Jerusalem
Author: Collier, Brooke
Date: May 24, 2007
Start Page: 08
Section: Features
Abstract (Document Summary)

"She solved the problem," writes the author, "by keeping three jars in the house at all times, labeled 'Mom,' '[Lee Zalben],' and 'Scott' (my brother), so that we could stick our fingers in to our heart's content with no fear of double-dipping."

Phyllis Glazer, the American-Israeli food writer and author of The Essential Book of Jewish Festival Cooking (Morrow Cookbooks, 2004) explains why peanut butter has been slow to catch on in Israel: "For Israeli children, the what-to-slather-on-white-bread tradition was (and still remains) chocolate spread, and although Telma has produced a domestic Skippy-like peanut butter for decades, it has never provided serious competition. Peanut butter was always 'very American.'"

Glazer does see a change with Israel's shifting demographics and eating habits: "In the last decade with an influx of Asian workers and (young) Israelis tasting the far corners of the world, peanut butter is enjoying increasing popularity, but not so much as a sandwich spread as a basis for peanut sauces (like chicken sate), cookies and sweets. Other consumers include the growing health food crowd who opt for healthier alternatives to Skippy (high in hydrogenated trans-fats and sugar) - like Israel's B & D brand, marketing truly excellent peanut butter made of ground peanuts only."

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