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Food

Double-Bound

I am the President of a nonprofit, Serving Spoons, that prepares and delivers healthy, home-cooked meals to families in need. I accepted this leadership position nearly five years ago, and though I expected to encounter challenges due to my age, I felt confident I could convince the other industry professionals to take me seriously if I demonstrated maturity, responsibility, and commitment to my organization. Yet one of the greatest challenges, as I soon discovered, wasn’t my mere fourteen years, but rather my identity as a female.

Not So Jewish American Mothers

Loud. Abrasive. Bossy. Great cook. These attributes all contribute to the popular caricature of the “Jewish American Mother.” I know plenty of women who fit this description. I’ve taught their kids on Sunday mornings. I love some of them. I can’t stand some of them. My mother is Jewish, and American, and pretty bossy when she needs to be; but she’s never conformed to this stereotype.

Hanukkah Sour Cream Coffee Cake

In honor of a vital, but less well-known, woman taking charge, I’ll be teaching you how to make a dairy dessert. Specifically, a warm and delicious coffee cake to share with your friends and family.

Sukkot Stuffed Peppers

Stuffed foods are traditional for Sukkot, and represent a time of plenty. This immediately made me want to tackle a stuffed pepper situation. Stuffed peppers are great because it allows you to basically put together all your favorite vegetables in unusually fancy packaging.

Rosh Hashanah Spaghetti Squash

It’s been a tough year, and 5777 perhaps didn’t bring with it all the promise and renewal we thought it would. I hope that, in this new year, we all have opportunities for positive change and growth. May we also have the strength and opportunity to create change in the world at large.

A Conversation with Food Writer Lisa Yelsey

JWA’s food writer, Lisa Yelsey, has been cooking and writing for JWA for almost a year! In celebration of her delicious recipes, her dog, Cassie, and teaching us how to bake and watch TV, we asked Lisa how she got her start in food writing, how to update a traditional recipe for modern palates, and what she does when a recipe isn’t turning out quite right.

Sabich-Style Summer Salad

I am not that into hot weather but love taking the summer as a time to hike without having to worry about ice, leave the house without having to strategically layer, and wear Tevas.

Summer is a great time to eat a lot of light, cooler meals. Here is a recipe that incorporates roasted vegetables and a tahini-based dressing.

Nutritious School Lunches for All

Sometimes when I babysit, kids don’t like the meals I prepare for them. They scrunch their noses and whine “ewww!” at the nutritious food on their plates; but then I explain to them how carrots make their eyesight sharper, yogurt makes their bones stronger, and whole-grain pasta gives them the energy to play. Wanting to be strong and healthy, the kids listen and eat up.

Food for Thought

As a resident of Massachusetts, I urge you to fight against any incoming bills that could harm SNAP, the Supplemental Nutrition Assistance Program, and the millions of Americans who cannot feed themselves or their families without it.  

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How to cite this page

Jewish Women's Archive. "Food." (Viewed on December 16, 2018) <https://jwa.org/topics/food>.

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