Liz Neumark's Sylvia Center gives disadvantaged kids a healthy dose of farm life and plenty to chew on.
Special To The Jewish Week
Story Includes Video:
Liz Neumark realizes that she may not be able to change the world. But she’d like to change the next meal for people who don’t yet understand the links between farm and table, between a carrot that’s just been pulled out of the ground and an unforgettably flavorful dinner.
When it comes to eating local, Jewish consumers are mixed.
Chavie Lieber / JTA
The sun was shining over the Union Square farmers market on a recent chilly morning as Chris Mitchell, a 34-year-old chef at the fashionable kosher eatery Jezebel, loomed over a table of Jerusalem artichokes. The six-foot-something Georgia native carefully inspected the exterior of the root vegetable before buying a handful to serve as dried chips.