Leftovers Have Never Been So Cool
Julia Turshen’s acclaimed new cookbook, Now & Again, is just the latest in her many projects designed to make the world a better place—more equitable, with more access and less waste.
The Battle of the Blintzes Is On
After last year’s kugel success, this year’s Eat Well, Do Justice! (September 17th) will feature creative takes on blintzes to raise funds for Tzedek DC’s work helping low-income DC residents fight debt-related crises.
Gleaning in the Sun
Gleaning is an ancient concept (that appears in the Torah!), but it exists in the present, too. Through DC Central Kitchen, volunteers pick and donate produce that would otherwise rot on the field.
Hazon Sets the Table for Inspiration
Every year chefs, farmers, writers, environmentalists, activists and others gather at the Hazon Food Conference for inspiring and educational workshops, demos and discussions about Jewish food. This year’s is August 1–5.
Food Mysteries and Food Waste? Solved!
Curious about whether food that looked a little weird was safe to eat, Rachael Jackson started a blog called “EatOrToss” to research and answer all those burning questions about food.
Meat the Way It Was Meant to Be
The new documentary “Eating Animals” challenges us, especially in the Jewish world, to think about our problematic food systems and what we can do to return kashrut to its roots.
Eating Animals is Hard to Stomach
Based on the book by Jonathan Safran Foer and produced and narrated by Natalie Portman, the documentary “Eating Animals” challenges, often using hard-to-stomach images, to rethink our diets.
Connecting the Farm to the Community
At the end of every farmers market, Central Farm Markets donates unsold food to Manna Food Center, which distributes it to people in need and teaches them about making healthy choices.
The Art and Heart of Chocolate
At Lagusta’s Luscious in New Paltz, New York, Lagusta Yearwood, inspired by her late mother, a journalist for the Chicago Jewish News, crafts exquisite bonbons with the aim of making the world better.
“Meat” the Revolution
There’s a revolution going on as we speak, one that’s poised to change the way we eat and our environment: the clean meat revolution, which involves meat made from animal cells.
