Twenty years ago, Herschel Lazaroff was a businessman with a background in physics and psychology. He was healthy, but not overly. Then, in 1994, Lazaroff attended an energy workshop and was turned on to the field. He said at the workshop there was a woman who took pictures of people’s auras. She told him, “Your… Read More
The media makes us believe that our only food option for Father’s Day is to grill, grill, grill! Not necessarily. The key to a successful Father’s Day meal is to remember that every dad is unique. Decide what he loves most. Maybe Dad has a definite sweet tooth or savory appetite around which to work… Read More
with Father’s Day just around the corner, children usually think about the things that they can buy for their dads: golf balls, a set of grill utensils or maybe a striped tie. However, the best gift you can give to your dad is the gift of health. Because June is Men’s Health Month, it’s the… Read More
Combine classic American fare with a little South-Asian fusion. Toss in some Caribbean spice. Then, make sure that whatever is served — bun and all — is completely gluten-free. Welcome to Meet 27 Bistro, a new restaurant in Baltimore’s Remington neighborhood. The creation of Paul Goldberg and his business partner Richard D’Souza, it boasts an… Read More
What says Rosh Hashanah better than apples and honey? Did you know that there are more than 300 types of honey available in the United States, each originating from a different floral source. Avocado honey, anyone? To learn more about the history of honey (and to taste-test some local varieties) join the Jewish Museum of… Read More
According to dictionary.com, “volunteers” are people who donate their time and energy to benefit the community as a social responsibility rather than for a financial reward. In health-care settings, volunteers are particularly important because they can help enhance the entire patient experience.
Looking for new ideas for Shabbat dinner? How about a salmon trio featuring a teriyaki marinade, mustard dill marinade and sweet garlic marinade? Or maybe a grilled portabella mushroom and spinach salad as the side? Perhaps you’re looking to make brunch. There’s a caramel French toast with a layered turtle cheesecake for dessert.
Culinary historian Michael W. Twitty, a scholar of traditional African American food culture, will appear at the Jewish Museum of Maryland, this Sunday, Feb 19, 1 — 3 p.m. Twitty, an expert on the foodways of enslaved African-Americans, has explored the culinary tradition of Africa, African- Americans and the African Diaspora. At the same time,… Read More
Wonder what’s “hot” for 2012? Baltimore-based McCormick and Company, the international spice and seasoning manufacturer, recently released its 2012 flavor forecast. Developed by an international team of McCormick chefs, sensory scientists, trend trackers marketing experts and food technologists, the following are some of those trends:
Next Wednesday, February 8, Tu B’Shevat begins. As we celebrate the fruits and trees of Israel, many families will often serve a new fruit never tried before. (Who knows — maybe it’s a good time to visit one of the big Asian markets in Baltimore.) Try this Israeli Fresh Lemon Chicken dish my family enjoys.