“Your meal was a gift from someone who came before you. To keep the chain of gifts alive, we invite you to pay it forward for those dine after you.”
A produce-vending grandfather, a fancy-produce-eating father and an organic farmer daughter. It all comes full circle for Tanya as she remembers the produce-business roots her grandfather (perhaps unintentionally) planted in her.
Recipe of the Week
Tahini is a wonderful substitute for oils or butter in many recipes…
World Bread Day (October 16) is a good occasion for Leah to revisit the baking traditions of her Yemenite heritage. For the rest of us, it can be the start of a new practice.
Hummus with edamame and ginger? Or maybe a seasonal version with pumpkin seeds? Those are just some of the options at the Sabra Hummus House pop-up, open through October 26 in Georgetown.
For the second piece in this series, JFE talks to local food expert and Deputy Food Editor/Recipe Editor of The Washington Post, Bonnie Benwick, who was once an adventurous calf’s brains-eating 10 year old.
Although most of us do not harvest in the traditional sense, in our lives we constantly plant seeds in order to reap benefits. This Sukkot, celebrate by stopping and reflecting on your personal harvest.