On the Dish
Inspired by a high school project, a team of young people are reimagining food security by planting seeds of hope in the fight against hunger.
What started as a pop-up lemonade stand is now a full time hustle for Philadelphia fifth grader Micah Harrigan.
Caviar has long been considered a luxury product, reserved for special occasions or the wildly rich. One San Francisco shop owner looks to change it up. Plus who knew? Caviar goes well with whiskey.
So you make a good lasagna. And you decide to help out a few neighbors in hard times. Would you ever have guessed your idea would spread to 1,000 cities?
What started as a love for pizza nights with friends soon turned into “how do I get pizza to the people in a safe Covid-friendly way?” Good Pizza PHL not only delivers pies creatively (say hello to a pulley system!), its founder (a Philly grad student) raises money for local charities.
Hector Hsu grew up in Britain but has gone all in on American-style Chinese food at his new Bristol, New Hampshire restaurant Very Excellent. High quality ingredients and Hsu’s unique perspective have made the spot a hit with locals.
Pandemic times have meant being creative with virtual events. That’s how Middlebury Community Music Center in Vermont managed it, and got the award-winning “Hadestown” songwriter to participate.
Recipe developer and social media star Jake Cohen is ready to wow the world with his first cookbook, “Jew-ish,” filled with recipes perfect for shabbat or any other communal meal.
It’s hard to describe Jasmine Cho in just a few words. She’s a woman of many facets: A baker. An activist. An author. And the visionary behind bake therapy.