Noah Bleich has found a way to combine his love of tea, positivity and the environment.
Bleich is the founder and artistic director of The TeaBook. The company, founded in 2015, offers organic, kosher teas with punny names and custom art to go with it, as well as a literal “TeaBook” organizer.
Continue reading “Noah Bleich, The TeaBook & PositiviTEA”
The key to writing recipes is to take ownership of them.
“It’s your recipe, it’s the way you like it, and that’s how you should present it,” Dianne Jacob says. “You do have to think about who is your target audience and how much time [they are] willing to put into this.”
Jacob, who teaches and coaches food writers, is author of Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More. Now in its fourth edition, Will Write for Food has won three international and national awards. She co-authored two cookbooks: Grilled Pizzas and Piadinas and The United States of Pizza.
Continue reading “Dianne Jacob, “Will Write for Food” & Using Salt”
Rye bread is a beloved foodstuff with a rich history. To Michaele Weissman, author of The Rye Bread Marriage, it’s so much more.
“What do you do if you’re a writer, married to a guy who was born in Latvia, is obsessed with Latvian rye bread and stays obsessed through [all] decades of your lives,” Weissman says.
One day, she woke up and told her husband, “My next book is going to be called The Rye Bread Marriage.”
Continue reading “Michaele Weissman, “The Rye Bread Marriage” & Composed Salad”
Food volunteerism is “a beautiful conduit to bring people together,” Chaya Segelman, co-founder of Our Big Kitchen Los Angeles (OBKLA), says.
Founded by Chaya and her husband, Yossi, OBKLA provides quality meals, made with love, to Angelenos in need.
“When you see people connecting on something, which is very simplistic – [preparing] a meal going to someone in the next 24 hours to sustain them – it’s very powerful,” Yossi says. “It’s not just nourishing people’s stomachs, but it’s lifting up their spirit.”
Continue reading “Chaya and Yossi Segelman, Our Big Kitchen LA & Gnocchi”
The Latke Who Couldn’t Stop Screaming: A Christmas Story by Lemony Snicket is back in print.
The beloved tale, first released in 2007, is about an angry latke (hence, the screaming), who jumps out of a pan of hot oil and runs away. On his journey, the misunderstood potato pancake encounters various symbols of Christmas: colored lights, a candy cane and a pine tree.
It’s a light-hearted, slightly off-kilter, educational tale.
Continue reading “Lisa Brown & “The Latke Who Couldn’t Stop Screaming””
Pam Stein, founder of In Pam’s Kitchen, started baking with wine in 2020. When Hampton Water Wine Co., co-founded by father-son team Jesse and Jon Bon Jovi, started offering virtual Happy Half Hours during the pandemic, it inspired her to start cooking and baking with wine.
“My go to is always a cookie,” Stein says. “I created this strawberry rosé cookie and sent it to the company. Jesse Bon Jovi made these on one of his Hampton Water Happy Half Hours and the rest is history.”
Continue reading “Pam Stein, In Pam’s Kitchen & Baking with Wine”
CW SIlverberg, host of “Schmoozing & Cruising: A Trip Through Kosher Americana,” grew up kosher in a non-kosher neighborhood in Minnesota. His love for kosher Americana – and sharing “wonderful stories of positivity, food and fun” – is what drives this project.
“We live in a golden age of exploration and communication,” Silverberg told says. “I get to try all those kosher things that you would never think would exist.”
He adds, “That’s really what the TV show is also about. That’s what my whole lifestyle is about.”
Continue reading “CW Silverberg: “Schmoozing and Cruising” & Easy Chicken & Rice”
Don’t underestimate the power of a new recipe,” says dietitian, nutritionist and author Ilana Muhlstein.
“When I have clients who feel stuck and frustrated with their weight loss … I have to change the whole conversation,” she says. “Sometimes it’s a cabbage steak, a really good slaw or, zoodles or a yummy spaghetti squash bowl that takes you out of that place of feeling stuck and into a place of thriving.”
Continue reading “Ilana Muhlstein, Easy Healthy Recipes & Chocolate Cream Rolls”
Israeli-American celebrity chef and restaurant owner Alon Shaya has been cooking and working in restaurants nearly all of his life.
“The first thing I ever made by myself was hamentashen,” the author of Shaya: An Odyssey of Food, My Journey Back to Israel, says. “I was 7 years old.”
He called his mom at work and she talked him through the recipe.
“She was wondering if I was gonna burn the house down,” he said. “But I got them done, and they came up pretty good.”
Continue reading “Chef Alon Shaya, Rescued Recipes & Lutenitsa”
Susan Feniger: Forked is a story of resilience with the backdrop of food. Add a dollop of cooking – and a dash of the food history (in and out of the media) – and you have a recipe for success.
Chef and restaurateur Susan Feniger is the subject of the documentary. It’s produced and directed by her life partner, filmmaker Liz Lachman.
“This is about what it takes to create and see a project through,” Lachman says. “[To] go on that journey and be willing to just see what comes in life.”
Adds Feniger, “It’s about the human spirit.”
Continue reading “Chef Susan Feniger & Filmmaker Liz Lachman, “Forked””