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63:{"position":4,"content":"$64"} 65:{"position":5,"content":"Marc Gold, standing at the Gold’s Horseradish booth, shared the story of how his grandparents, Hyman and Tillie Gold, started making horseradish out of their apartment at 824 Coney Island Avenue in Brooklyn in 1932. “My grandmother ground it and my grandfather spooned it into the same basic bottles we use now. He put it on pushcarts — but he wouldn’t sell it to people on the streets. He would sell two or three bottles at a time to stores.”"} 66:{"position":6,"content":"Since the market for borscht (beet soup) and schav (sorrel soup) isn’t what it was in the 1930s, the company now manufacturers such “modern” products as mustard, duck sauce, salsa and wasabi."} 67:{"position":7,"content":"A walk down the aisles of Kosherfest revealed an explosion of products geared toward vegetarians, gluten-free needs and the otherwise health-conscious. According to Menachem Lubinsky, founder and coproducer of Kosherfest, “Natural, healthy and gluten-free products continue to grow among new kosher product categories, as an estimated 18 million people in the US are sensitive to gluten.”"} 68:{"position":8,"content":"Examples of products available to this demographic include Mon Cuisine Vegetarian Entrees (for example, vegan Hawaiian nuggets with pineapples and sauce or vegetarian Salisbury steak in brown sauce), Sage V Foods’ IQF Rice (in individually quick-frozen packets) and various meatfree, vegetable protein entrées from Wholesome Cuisine (such as Zesty Cacciatore, and Polynesian Vege Steak

Kosher shopping

New Jersey displays a dizzying array of the newest innovations with a stamp of approval.