A taste of turn-of-the-last-century Jewish New York Back in the spring of 1977, when I was still in school studying anarchists, Russian writers, and Soviet dissidents, the pioneering food writer Mimi Sheraton authored an article … Continued
Exceptional artisan caramels from southern Vermont These totally terrific handmade goat milk caramels just came into the Candy Store last week! Everything about them exudes excellence. They’re made by hand at Big Picture Farm, which … Continued
The magical honeys of Miele Thun In the final weeks of fall 2011, Michael Dickman (who will lead an already nearly sold-out two-hour poetry workshop at the Roadhouse on October 14) published a lovely poem … Continued
Welcome 5786 with these superb little Jewish pastries It would be easy to walk past these little hand-rolled, date-filled rugelach at the Bakehouse. Amid all the stunning breads, decorated cakes, tortes, tarts, and morning pastries, … Continued
Well-run, inclusive meetings offer a constructive act of resistance This Thursday morning, from nine to noon, I’ll join about 80 coworkers for our monthly Zingerman’s Community of Businesses (ZCoB) huddle in the ZingTrain conference room. … Continued
One more week to score some of these super-tasty appetizers Hush Puppies are one of those Southern classics most folks have heard of, but not many around here have actually tried—and even fewer have had … Continued
