Poland has long been one of Europe’s most homogeneous countries. For many historical reasons, ethnic minorities are few, and cultural diversity has always been a Western fantasy we either strived for ...

Unlike 10 or 15 years ago, when vegetarian travellers to Poland had to survive on a diet of potatoes or peanuts, today, vegetarian and vegan places are easy to find. Suit-clad workers, hipsters and ...

Inside one of Warsaw’s newest restaurants, a Belarusian national manages operations, a Ukrainian woman waits tables, while the kitchen is run by a Georgian cook and a Chechen Russian woman. The ...

“Polish food is much more than just pierogi and pork,” says Monika Brzywczy, co-founder of new culinary journal Smak (magazynsmak.pl). “It’s just in the past year or two that gastronomy has come to ...

A popular tradition for the intermediate days of Sukkot, called khol hamoyed sukes in Yiddish, is to take free from work and participate in activities in spirit with the week-long Jewish harvest ...

An exhibition entitled "What’s Cooking? Jewish Culinary Culture" at the POLIN Museum of the History of Polish Jews in Warsaw. Photo: Radio Poland A total of 30 achievements from 18 countries have been ...

The Jewish Community Council of Warsaw, which has its own problems to solve, is now faced with the complicated question of providing relief for 30,000 Jews deported from the city of Siedlec where ...