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.
On September 25, five prominent DC chefs will come together for a kugel cook-off to raise money for a new organization, Tzedek DC, which helps low-income DC residents deal with debt issues.
There’s a special partnership between N Street Village, a DC-area organization that empowers women experiencing poverty and homelessness, and the Jewish community. It’s a story with an unlikely beginning.
Four years after its founding (including a feature on “Shark Tank” and Forbes’ 30 Under 30), Hungry Harvest is rescuing more “ugly” produce and reaching more families than ever.
Founded by a Potomac-raised CESJDS graduate, Emma’s Torch is arming refugees with culinary training and English skills and preparing them for the culinary workforce. The organization recently opened a café in Brooklyn.