October 5, 2020
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What does a furloughed restaurant worker do to earn a living during the pandemic? If you’re Morgan Dachis, you launch your own business. Dachis is the founder/chef/baker/owner of Morgan’s Broth and Buns. We talk about what led to her starting this new business, why challah and soup, and what flavor profiles she’s considering next, on […]
Continue readingSeptember 18, 2020
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Last year, I really thought babka was going to have its year. Around January of 2019, I kept seeing major food publications posting babka recipes and I got excited, thinking that America would see what it had been missing and embrace this delicious, layered delight. Alas, the moment came and went and, while I still […]
Continue readingSeptember 10, 2020
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A great snack for a sweet new year.
Continue readingMay 6, 2020
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While the tradition of Jews connecting with food is a long-standing one, the once-simple act of going out for a meal – be it to a restaurant or to gather with friends – has been shelved for the foreseeable future. Enter serial Jewish entrepreneur Lisa Colton. The Great Big Jewish Food Festival runs from May […]
Continue readingApril 13, 2020
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What’s it like to cook, under pressure, on television? Or to step into a kitchen and work as a 9-year-old? This week we are joined by teen cooking prodigy Ariana Feygin. We talk about Ariana’s Corona Time Cooking videos on her Instagram channel, working with Michelin-starred chefs, and how philanthropy is at the heart of […]
Continue readingApril 6, 2020
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Dr. Erica Kuhlmann is in the middle of the chaos. As the chief of staff of the pulmonary department and the ICU medical director at Bethesda Hospital in St. Paul, she’s not just concerned about the patients – she has a hospital full of caregivers to worry about, too. That’s when she reached out to, […]
Continue readingMarch 6, 2020
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Log into any social media platform right now, and you will see a wide variety of traditional and postmodern Hamentaschen! Sure poppyseed and prune filling make an appearance, as well as my lifelong favorite apricot. But what really stands out are the rainbow-colored and filled Purim treats featuring food dye, sprinkles, and even colorful vegetables. […]
Continue readingMarch 2, 2020
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What’s it like to be “insatiably curious?” Pastry chef Zoe Moskowitz uses that self-describer as she takes to take a different look at how she works as a pastry cook. We talk about her move to Minneapolis last year, how the restaurant industry is in her blood, and how her favorite Jewish prayer became the […]
Continue readingFebruary 3, 2020
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What a difference a change of scenery makes. Tasya Rosenfeld Kelen went from nearly shutting down Isadore Nut Co. to thriving in a new setting with new employees. This week we kick off Jewish Disabilities Awareness and Inclusion Month with Tasya talking about becoming an inclusive hiring company as she moved her production to Jewish […]
Continue readingJanuary 16, 2020
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Not all Jewfolk are native to the TC. Those who choose to be a part of the Frozen Chosen are quick to learn that nobody is considered a native here unless their ancestors arrived in Minnesota before 1920 – at the latest! At first, it can be puzzling to these “newcomers” as to how these […]
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