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Laura Beth Resnick of Butterbee Farm: “The farm is so beautiful with everything blooming, and people get really excited to craft their own bouquets using our stems.” (Photo courtesy of Butterbee Farm)
Since opening in 2014, Butterbee Farm has become one of the leading flower growers in the Mid-Atlantic region.
Read MoreAnimals were always my passion. I remember walking blocks down Chicagoland streets to rendezvous with neighborhood dogs and long hours of watching “Wild World of Animals.”
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Lane Levine of A Friendly Bread: "Sourdough bread with fancy cheese — which is what we bring to the table — is the marriage of two fermented masterpieces, which provide a variety of our favorite tastes and textures.” (File photo by Joshua Rosenstein)
“Whether you are a foodie who is passionate about wild fermentation, just trying to make sandwiches for your kids or a recent emigrant from Russia, crusty, chewy sourdough bread is at the top of your shopping list.”–Lane Levine
Read MoreA local farm now produces matzoh that requires special kosher supervision to be consumed during the Passover festival season.
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Scott Hertzberg of Israeli Harvest recently sold his olive oil at Beth Tfiloh Congregation’s gift bazaar. (Photo by Joshua Rosenstein)
Scott Hertzberg, 47, launched Israeli Harvest six years ago as a way of building on his personal connection to the Jewish state while also seeking to create a sustainable small business.
Read MoreWhat about Aunt Sally’s ubiquitous green bean casserole? Is it served on a bed of fossil fuels and garnished with labor exploitation, with a pesticide drizzle?
Read MoreIt’s this autumnal flavor palette that should inform our holiday feasting. Sukkot is by nature a harvest festival, so what better way to celebrate the holiday then by eating produce that’s in season in our climate and grown nearby?
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