Alix Wallis a freelance writer in Oakland, Calif. where she specializes in Jews, love and food.
Alix Wall
By Alix Wall
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Food The Little Creamery That Could
This story first appeared on J. Weekly. When Bohemian Creamery’s Boho Belle cheese was served along with fig sesame jam, arugula and balsamic vinegar to President Barack Obama at a brunch in Atherton, it was then, and only then, that Lisa Gottreich began to think that maybe she would succeed as a cheesemaker. “I started…
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Food Shabbat Meals in Paris: Coq au Vin
I met Nadia in the summer of 1986, when I was 17 years old. We had both just graduated high school, and were among a handful of Americans who participated in a French language program in the south of France for a month. That I ended up in such a program was totally against my…
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Food An Interfaith Food Collaborative
This story originally appeared on J. Weekly. Steve Schwartz’s mother did most of the cooking in his childhood home in suburban San Diego, but when his father, Miki, took to the stove, he had one specialty: mushroom omelets. “That’s the only thing he ever cooked, and from that, I think I got the idea that…
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Food The Healing Power of What We Cook
This post first appeared on J. Weekly I first came across Rebecca Katz’s cookbooks in culinary school. My program had a health-centric curriculum, and cooking for cancer patients was part of it. I used her first book, “One Bite at a Time,” to make a polenta pie with sautéed greens and puttanesca sauce for a…
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Food Where’s Your Next Dinner Party? Try Feastly
After living in Israel for several years, Noah Karesh, 30, returned to live at the Moishe House in Washington D.C. It was there that he helped cook regular dinners for 50, and realized the power that the dinner table can have on forming relationships. His business partner, Danny Harris, 33, grew up in a mixed…
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Food Locally Sourced Day School Lunch? Yes, it Exists
This blog post originally appeared on J. Weekly. The phrase “school lunch” conjures up images of soggy chicken tenders or limp spaghetti in my mind. Yours too? What if I told you that I ate lunch at a San Francisco high school recently and sampled Israeli couscous with beets … rainbow chard with white beans…
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Recipes A Bubbe’s Bourekas To Die For
This article first appeared on J. Weekly After my first column appeared last May, in which I asked readers to share their family recipes, the following email from Cynthia Tauber of San Mateo arrived in my inbox: “A ‘boureka’ is my favorite food. Just thinking about bourekas makes my mouth water! And when I make…
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Food The Future of Kosher Food — In 24 Courses
This story originally appeared in j., the Jewish news weekly of Northern California. Imagine a perfect bite of raw, wild sockeye salmon, sprinkled with a smattering of the spice combination found on an “everything” bagel, two thin slices of celery, one or two micro sprouts on top, and a swoosh of avocado pureé at the…
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