Eating to Keep
Heritage Alive
Twelve dollars a pound for heritage turkeys—what’s the big fuss? Having raised one and slaughtered it kosherly last year, Josh shares what makes heritage turkeys special, tastier and worth the price.
With His Sights
Beyond Honest Tea
Even after co-founding and serving as CEO of Honest Tea, Bethesda local Seth Goldman isn’t done building mission-driven businesses. Now, as a leader at Beyond Meat, he’s on a plant-based mission.
Recipe of the Week
Can’t make it to Fare Well anytime soon? Try this vegan milkshake at…
Everyday Eats In the Kitchen with My Children (Or Not)
Cooking with little ones is a joy. But the same can be said about cooking alone, without them. That’s what Nani discovered years after leaving the first (tiny) kitchen that was her own.
Food & Justice Jewish Values and Veganism
As times change, so do dietary preferences. But that doesn’t mean we have to give up all traditional foods. Sarah, now a vegan, has challenged herself to modify her grandmother’s recipes.
Food & Justice A New Farm in Israel Grows Compassion
Freedom Farm Sanctuary, Israel’s first animal sanctuary, rescues animals designated for slaughter and gives them a new home, where visitors can learn to be loving and compassionate toward all creatures.
Around Town Vegan is the New Black
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.”
