by by Jonah Wolf

Yesterday, I was shocked and relieved to read the New York Times report that, after some debate, canned sardines will retain their kosher certification. Because of my dietary restrictions, described in the paper last December, a lot of my protein comes from sardines. Pacific sardines are more sustainable than other fish, and have lower mercury levels. They're also cheap and tasty. At seven years old, I impressed a prep school admissions officer with the fact that my favorite food was kosher sardines on toast; I've since graduated to Geoff's Bermuda Triangle (2 for 1 today!), which adds onions, swiss cheese, and lemon juice, though my favorite sardine sandwich has to be the Captain's Daughter at Saltie in Williamsburg. For dinner, can I recommend Mark Bittman's Pasta with Sardines, Bread Crumbs, and Capers?