Jewish delis across the country are launching sustainability drives aimed at educating customers about putting the planet first. That means serving smaller portions, offering only sustainably farmed pastrami and -- perhaps most contentiously -- only stocking pickles when cucumbers are in season. "If you eat pickles in February, you know they come from Costa Rica and they're pumped full of chemicals," warns one California deli owner. "You shouldn't be eating pickles in February."
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