Heirloom Meals: Savoring Yesterday's Traditions Today
For: Antioch University Green MBA
Agnes Djaha's Yebret (Stuffed Grape Leaves)
Step 1: Begin by making Hashwa, the basic meat and rice stuffing: ½ cup uncooked rice 1 lb. coarsely ground lamb 1/3 cup water 2 tsp. allspice 1 tbs. pine nuts, called Sanoobar (optional) Salt...
Sarah Maine and Brianna Bain
Sarah Maine and Brianna Bain, co-founders of Recipe Relay, a website geared toward recipe sharing and recipe developing and hopefully inspiring the use of locally grown foods. Sarah was raised...