Independent farms and older farmers are on the decline in the US, but a new generation of farmers, many of them Jewish, has cropped up. The focus is on local, organic sustainable…and educational.
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Growing fruits and vegetables is no easy task, but even so, tomatoes and zucchinis don’t require the kind of attention animals do. As a result, local Jewish farmers pick crops over livestock.
Escaping Poland, Bill Loew came to the US and thrived, but he couldn’t shake the memory of his family’s generations-old wine business. So he and his wife started their own vineyard here.
Farming was a surprising career choice for these Jews, but once the dirt got under their fingernails, there was no turning back. Local Jewish farmers find fulfillment and satisfaction in their connections to the land.
A child can’t learn on an empty stomach. Smart Sacks ensures that hungry kids in our area have food not just at schools during the week, but on weekends, too.
There are surprisingly few good Israeli restaurants in DC for a big metro area, yet Israel’s food scene is garnering international attention and praise. Why are we missing out locally?
Jews didn’t actually invent cheesecake, but you wouldn’t know it unless you were a scholar of Ancient Greece, where it debuted. In America, cheesecake is as Jewish and ubiquitous as bagels.
KOL Foods deli tastes good and feels great because its hand-carved, pasture-raised, nitrate-free, kosher meats are produced by a local company for a national clientele that cares about health, animals and the environment.
Want to dine out this Passover? Expect a bounty of delicious surprises from accomplished chefs who take traditional meals and elevate them, no leavening necessary.