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.
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.
For the tenth year of Sips & Suppers, which raises money for DC Central Kitchen and Martha’s Table, Susan shares a behind-the-scenes look at the dinner prepared by Chefs Michael Solomonov and Adam Sobel.
A set of colorful, very visual infographics created by Jewish Eco Seminars presents 18 key Jewish teachings on ecological issues, animal welfare and the environment, inviting dialogue and exploration.
Sunflower Bakery’s Bnei Mitzvah Seeds Program give bar and bat mitzvah students hands-on bakery experience and teaches them about the organization’s special mission training adults with learning differences in pastry arts.
Philly’s Rooster Soup Co., from Michael Solomonov and Steve Cook, turns leftover bones from fried chicken served at Federal Donuts into broth, and 100 percent of profits are donated to charity.
Back at the end of September, local organization Tzedek DC brought together celebrity chefs and judges for a kugel cook-off that raised over $100,000 to fund work advocating for low-income DC residents.
As times change, so do dietary preferences. But that doesn’t mean we have to give up all traditional foods. Sarah, now a vegan, has challenged herself to modify her grandmother’s recipes.
At Shemesh Enterprises in California, individuals with special needs and diverse abilities work on a farm, where they made kosher spices and herbs and participate in health and wellness activities.
Bees are an essential part of our food system, pollinating most of our food crops, yet the number of colonies is declining. By choosing fair trade, you can do your part to protect them.