Did you know that there’s a difference between Ashkenazic and Sephardic ways of butchering? That’s why we rarely see kosher filet mignon. Atara Foods is making more kosher meat available through its unique approach.
After a long winter slumber, farmers markets around the country and the DC area in particular are waking up to a vibrant and colorful spring—the most exciting time to visit.
Why should non-kashrut-abiding foodies have all the fun? Maryland-based Dovid Paige launched Crafted Kosher to share the best gourmet specialty foods from around the world with food lovers who keep kosher.
Brooklyn-based Mouth is the platform for the indie food movement, connecting passionate makers and eaters through specialty products, like halva spread, homemade popped tarts and deli pickles, and great branding and packaging.
Founded by a fourth-generation grocer and former lawyer who worked on a failed climate change bill, Glen’s Garden Market is caring for the environment and making change in a more palatable way.
Carolyn Stromberg didn’t set out to open a cheese shop, or even to be in the food industry, but a student job revealed her passion and eventually led her to open Righteous Cheese.
Ari Weinzweig, co-founder of Zingerman’s Community of Businesses in Ann Arbor, won’t be hosting a huge Thanksgiving meal or eating turkey, but he will still indulge in a hearty serving of gratitude.
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.
Fresh foods are abundant in both Eris and John Norman’s DNA. She grew up with Israeli-salad-filled summers; he and his brother ran a humble farm stand. Together, they have created a thriving farm stand business.
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.”
