It’s Spring Break. Good Food is taking that quite literally — taking stock over the last year and hitting pause to recharge and set new intentions, while looking back on previous segments that celebrate the season. Rachel Khong catalogs the history of egg recipes and the phenomena of raising chickens. Rabbi Carol Balin connects the dots between Passover and Maxwell House Coffee. Rabbi Shumly Yanklowitz shares substitutions to compose a vegan Seder plate. Food writer Michal Korkosz describes a meatless Polish Easter. Ilana Sharlin Stone describes a pickled fish popular in South African Easters. Tinky Weisblat advocates eating rhubarb. Finally, Doug Whynott chronicles a family of maple syrup producers in the Northeast.
Eggs, Passover, rhubarb, maple syrup
From this Episode:
Eggs 101: Let’s get crackin’
With Easter around the corner, it’s time we revisited all the things that eggs can do. In 2017, Evan Kleiman spoke with food writer and novelist Rachel Khong who edited the...
What’s the connection between Maxwell House and Passover?
In 1934, Maxwell House Coffee Company started to distribute the Haggadah for Passover. There are many versions of Haggadah, a script that is read during the Seder, that...
What’s left to eat at Passover for a vegan? Try quinoa
For many vegans, grains, legumes and beans are the bedrock of the diet, the fillers and proteins that make a vegetable diet satisfying and filling. During Passover, many of...
Celebrating Easter with a meat-free menu
Ham and lamb are traditional centerpieces for Easter dinner. Many think of the holiday as meat-heavy.
Finding umami in Capetown
Capetown, South Africa has a melting pot cuisine — a combination of influence from the indigenous people living there before colonization, Danish settlers, and slaves...
Converting to rhubarb
Like many people, Tinky Weisblat didn’t start life with a taste for rhubarb, which is tart and stringy. Years later, she is a convert. Forced rhubarb is the red variety...