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Holidays & Occasions

Eating to Keep
Heritage Alive

Eating to Keep Heritage (Turkeys) 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.

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Around Town

With His Sights
Beyond Honest Tea

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.

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Recipe of the Week

Can’t make it to Fare Well anytime soon? Try this vegan milkshake at

In the Kitchen with My Children (Or Not) 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.

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Jewish Values and Veganism 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.

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A New Farm in Israel Grows Compassion 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.

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Vegan is the New Black 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.”

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