The article discusses various topics in Jewish food and culture, including a new cooking magazine for kids called Ingredients, a recommendation by New York Times Dining Critic Sam Sifton for a treyf meal for a kosher-keeping boyfriend, Israel's first beer expo showcasing tasting highlights, an incident involving a Florida professor carrying a bagel and cream cheese on a plane, and the upcoming opening of a conveyor belt sushi restaurant called Sushein catering to the kosher crowd in downtown New York.