Tanya catches up with Jewish food writer Leah Koenig, whose new cookbook, Modern Jewish Cooking, just came out, about releasing a cookbook right before Passover, baby food and the shmita (sabbatical) year.
About the Author
Tanya’s sister passed along their grandmother’s 1971 Miami neighborhood cookbook. Despite recipes for Lobster Cantonese and Cheese and Bacon Roll Ups, it is full of gems that offer a look into a different time.
Purim isn’t officially an agricultural holiday, but for Tanya and her family, it usually marks the beginning of the planting season. With the shmita (sabbatical) this year, everything just feels a little upside-down.
It can be hard to convince young children that greens are delicious. Sometimes all it takes is a different environment and some peers. This Thanksgiving, test out some healthy dishes at the children’s table.
A produce-vending grandfather, a fancy-produce-eating father and an organic farmer daughter. It all comes full circle for Tanya as she remembers the produce-business roots her grandfather (perhaps unintentionally) planted in her.
Honeybees and other pollinators that give us honey, apples and so many other fruits and vegetables are in danger. We can start off this new year with a plan to help them.
Many of us wait all year long to savor summer’s sweet, ripe, juicy tomatoes. For Tanya, a farmer growing them, that love runs even deeper—it might even be her favorite plant.
Have you met the rock star of the farmers markets? It’s garlic scapes, the tasty, versatile, flowering stalk of hard-necked garlic, and it’s only around for one or two weeks a year.
Steve Lebowitz’s Annapolis-based Allot Catering isn’t just any catering company: it’s kosher, run out of a synagogue kitchen and committed to sourcing local and sustainable ingredients and playing an active role in the community.
The olive oil, olives and dates imported by Israeli Harvest travel thousands of miles to get here, but they help Tanya and her husband to stay connected to Israel and support their farmer peers there.