Rhea Yablon Kennedy
By Rhea Yablon Kennedy
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Food Pearlstone Does Farm-to-Table Family Style
At 9 a.m. on a summer Sunday, two dozen parents and children gathered in a grassy area. Around them stretched Pearlstone Center’s farm, lush with green plants, a rainbow of flowers and a golden patch of wheat. A tall guy in a kippah stood up and started strumming a guitar. This was Jakir Manela, executive…
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Recipes Griddle Pita & Herbed Farmer’s Cheese
Adapted from a Pearlstone Center recipe. This recipe leaves measurements up for interpretation, which makes it great for experimentation with kids. If you prefer measurements, use a ratio of 2 cups flour to ¾ cups water and add other ingredients to taste. For more specifics, try this recipe (for a no-yeast option) or this one…
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Food Sweet Momentum at Undone Chocolate
Undone’s Himalayan Sea Salt bar. It’s a big day for when I visit. Of course, I think to myself. It’s the week before Valentine’s Day. “We just got a bunch of orders,” says Adam Kavalier, who co-founded the company with his wife, Kristen. Behind us, a grinder barrel whirs, churning 70-plus pounds of beans and…
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Recipes A Thoughtful Loaf From ‘Yeast of Eden’
Freshly baked loaves of vegan challah cooling on racks at the Hazon Food Conference. On a chilly December morning, dozens of people gathered around bowls of dough, ready to bake. What brought us there was the at the Isabella Freedman Jewish Retreat Center in Connecticut, and more specifically, a workshop entitled “Yeast of Eden: Baking…
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Recipes Vegan Enchilada Casserole
wants you and your family to follow a simple, delicious plant-based diet that consists of whole foods. “I’m starting the revolution and I want you to join me and start a revolution where you live,” Nadel told workshop attendees at the Hazon Food Conference at the Isabella Freedman Jewish Retreat Center in late December. “I’m…
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Food How I Survived Eating in for an Entire Month
On my first day back in the “World of People Who Can Eat Out,” I found myself at a table full of homemade food. It was Shabbat, and my hosts had transformed a box of local produce into tangy carrot-ginger soup, mashed potatoes with roasted red turnips, and vibrant purple coleslaw. Even after 31 days…
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Food Eating in for 31 Days, Part II: Finding Fulfillment
During my month of eating in, I came across a few statements from Achai ben Josiah. Back in the second century, this biblical scholar compared someone who buys grain rather than growing their own to “an infant whose mother has died and who is taken from one wet nurse to another, but is never satisfied.”…
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Food Eating In For 31 Days
At the dawn of the new year, I found myself with a stocked kitchen, a few reusable sandwich wrappers, and a giant knot in my stomach. I had resolved to spend the first 31 days of 2013 eating in. That meant for the month of January, I would eat only food made at home or…
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