ALL ARTICLES BY Kate Eplboim
Allison Declereq always knew she loved feeding people. She left a tech startup to figure it out and now she’s baking bread at Denver’s Funky Flame.
Rebecca King ducked her office job in commercial real estate to ply the farmers market and go home and cook. Now her very un-kosher Jewish deli pop-up operates at LA’s Smorgasburg where King cures her own pork pastrami.
LA residents Sean Smith and Brayden LeBlanc-Jackson left their corporate jobs with the mission of doing something where they could be “as queer and colorful and ridiculous” as they wanted to be. The result is The Puffs, their cotton candy company that specializes in “huge ridiculous shapes.”
Pastry Chef Heather Wong wanted to keep the baking spirit alive after losing her job. So she put some of her favorite desserts in a box and did a curbside, drive-by-pop-up. It did so well she started Flouring LA.
Designer doughnuts became the unlikely canvas for two chefs forced to pivot after Covid-19.
Ashleigh Ferran wanted to help restaurants hurt by the pandemic. So she started In Good Company, delivering fresh frozen chef-made meals to people’s doorsteps.
What’s more comforting than matzoh ball soup? During the pandemic, these 2 Jewish Girls from NYC got cooking.
How do you make a piña colada without pineapple? San Antonio, Texas bartender Karen Tartt has figured out a way. And even better? Her cocktails don’t involve a hangover headach