Rhea Yablon Kennedy
By Rhea Yablon Kennedy
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Food The Unlikely Beginnings of a Jewish Cook
More than anything else, I can thank a salmon dish for bringing me into this world. It was that take on a fish ubiquitous to Jewish tables that nudged my Yeshiva-educated mother to fall for my lapsed Catholic dad. “This is impressive!” My mother exclaimed upon her introduction to the salmon and other tasty wonders…
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Food Zen and the Art of Weed Whacking
Caught in a rainstorm in Guatemala, with only chafing rain boots to tackle the wet, muddy miles ahead, Joe Gorin is about to give in to misery. Then he remembers a Buddhist practice: walking meditation. The scene begins to change as he uses this tool for enhanced awareness and thought to smooth the journey. This…
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Food Happy Meals at Home? At Least for Some
In response to a vote to ban toys from Happy Meals, an op-ed in the San Francisco Examiner in early November argued that it’s no biggie. The piece came from Karen Wells, vice president of nutrition and menu strategy for McDonald’s USA. She argues that the boxed meals – consisting mostly of processed foods with…
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Food The Fear of Raw Ingredients
My generation was raised to fear cookie dough. Salmonella could lurk in every rubber spatula, and terrible things would befall the child who ate a bite of a raw confection. Only baking could render the dough safe. Thanks to the recall of millions of eggs from Iowa’s Hillandale farms and Wright County Egg this past…
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News Yid.Dish: Jerusalem artichoke soup for 700 (or 6)
People love to cook for intimate gatherings, but they also have a fascination with mass-producing food. I, for one, am guilty of an obsession with the Food Network show Unwrapped and immediately join the line for any tour of a cheese-, chocolate-, or bourbon-making operation. I’ll also tune into any show that gives chefs a…
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News Yid.Dish: Beer Bread from the Edge of Irony
To participate in the sustainable food movement today is to live on the edge of irony. Especially if you’re taking part in the movement from a seriously urban setting like, say, Washington, D.C. What do I mean by this? Just look at this summer. Over the past few months, I’ve taken digital pictures of my…
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News Yid.Dish: Watermelon Agua Fresca and Tomato Pie
Cross-posted from Examiner.com What’s with tomatoes and watermelon this year? I have seen them side by side at local farmers markets, of course, having both come into season recently. But in an odd development, I started to see them together in recipes, too. At first, I noticed the usual myriad recipes for watermelon-feta salad sometimes…
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News Yid.Dish: Sweet Under the Tongue – Coffee Flan With Raspberry Sauce
When it comes to reasons for eating dairy on Shavuot, you have a variety to choose from. Here’s one that I like: on this day that commemorates receiving the Torah at Mount Sinai, we remember that the text should lie “like honey and milk” under the tongue (according to the Song of Songs). Why focus…
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