Have a hard time equating typical Jewish deli fare — say, the mile-high pastrami, or corned beef, or brisket sandwich — with sustainability? You’re not alone: huge servings of fatty meats don’t do much for our health or the planet. A few deli owners around the country are taking a hard look at the impact of the traditional menu associated with their establishments, and trying out an approach that some may literally consider heresy: sustainable deli food.
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