Mindfulness practices and meditation are becoming popular and mainstream. A March 2017 program at Pearlstone Retreat Center gives women the chance to combine mindfulness meditation with eating awareness.
Why open a kosher winery? For Jeff Morgan of Covenant Winery, it started with a dare from a partner. Ultimately, Covenant turned great grapes into great wines—that just happen to be kosher.
Feeling under the weather with no Grandma or Mom around to make you soup? Prescription Chicken and Soupergirl have you covered, including delivery. All you have to decide: matzah balls or not?
No time to cook to usher in 5777? Throughout the DMV, restaurants, bakeries and even bars are putting together holiday offerings. All you have to decide is: do you prefer traditional or modern?
It’s never been a better time to be a Jewish vegan. Take, for example, Doron Petersan’s new Fare Well in DC, which serves pierogi and a bagel platter with cured carrot “lox.”
Hidden behind the bar at spots all around town are bartenders and mixologists who draw from their Jewish heritage to take care of patrons, make them feel welcome and listen to their stories.
Ina Yalof’s new book, Food and the City, tells the stories of 53 famous New York food establishments. Among them are some of the most prolific Jewish food spots and characters.
Gels, foams and sous-vide meat—it all sounds complicated…and not particularly kosher. Not so fast. With their Modernist Kosher supper club, two Maryland locals introduced scientific techniques to kosher ingredients.
A new lunch program at Gesher Jewish Day School in Fairfax offers healthy options, vegetables from the school garden and composting. And it’s all served with a great, friendly attitude.
“Take me out to the ballgame. Take me out with the crowd. Buy me some…babka ice cream sandwiches?!” On Rye’s new stand at Nationals Park offers marbled sandwiches—both savory and sweet!