Chile is on the rise as a destination for culinary tourism and at its forefront is a young chef with Jewish roots who trained in DC, taking back a love for local foods.
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When Jill Sandler started out making fudge for family and friends over 15 years ago, she never expected that one day she’d be running The Chocolatier’s Palette and making holiday-themed fudges, like jelly doughnut.
Compost isn’t a new, hippy fad, but an ancient practice even referenced in the Talmud! Concerned about food waste ending up in landfills, Ryan Walter founded The Compost Crew to help people compost at home.
Twin Spring Fruit Farm is embracing new technologies that make it possible to grow tomatoes in the winter and vegetables like Kaleidoscopes, a cross between kale and Brussels sprouts.
Two food-loving, Minnesota-raised brothers, Chaim and Hillel Silverberg, are taking DC-area farmers markets by the storm with their kosher, applewood-smoked Lamb B-a-a-a-con and hoping to launch a local kosher food “laboratory.”