WRJ Brunch: Healthy Jewish Food
Sunday, December 8th
A Conversation about Eating Healthier
Bonnie Benwick, former Deputy Food Editor at The Washington Post, will interview Sara Polon, founder of natural foods company Soupergirl, about healthier takes on Jewish recipes. They’ll also converse about their careers and may even share their own personal recipe favorites.
$18 WRJ members/$25 non-members payable to TE WRJ, send checks to the Temple addressed Attn. WRJ brunch
RSVP by Dec. 3 to firstname.lastname@example.org
Enjoy a TE recipe swap: Please bring 6 copies of your own most delicious Jewish recipe to share.
About the Speakers:
Bonnie Benwick is a freelance editor, writer, recipe developer and food stylist. She worked for 39 years as a journalist, spending the majority of her career at “The Washington Post.” She retired in July 2019 as deputy Food editor/recipe editor. She wrote the weekly Dinner in Minutes recipe column for 12 years and contributed to several series of monthly food-related features for The Washington Post Magazine. Her efforts won honors from the James Beard Foundation and the International Association of Culinary Professionals, among others. She teaches cooking classes and assists in food photography/styling instruction in the Washington area, and continues to speak about food journalism to local and national groups with a particularly keen interest in all facets of recipe writing.
Sara Polon, a former stand-up comedian, started Soupergirl with her mother, Marilyn. After reading Michael Pollan’s book, The Omnivore’s Dilemma, Sara decided to get involved in the local food movement. She thought about being a farmer, but she can’t even keep her house plants alive. “Our food system is broken. We’re trying to fix it. Soupergirl believes in real, responsible food. We support our local farming community. We compost. We treat our staff respectfully and ask the same of our vendors. We cook healthfully and our soups are plant based.”