Leda Scheintaub

Leda Scheintaub

Leda Scheintaub is the author of Cultured Foods for Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation (Rizzoli, 2014). She is also the author, with Whole Foods Encyclopedia author Rebecca Wood, of The Whole Bowl: Gluten-Free, Dairy-Free Soups and Stews (Countryman Press, 2015). You can visit her at ledaskitchen.com. Leda and her husband, Nash Patel, run Dosa Kitchen, a farm-to-food Indian truck based in Brattleboro; visit dosakitchen.com.

Set the Table with Bone Stock

Written by Leda Scheintaub | November 24, 2015


When Rebecca Wood and I were writing The Whole Bowl a couple of years ago, we had no idea that bone-based broths were just about to become the next biggest thing in food.

Set the Table with Cultured Foods

Written by Leda Scheintaub | February 11, 2015


Introducing bold-flavored ferments—from the spicy kick of kimchi to the sour tang of kefir and the refreshing effervescence of kombucha and beyond—into your culinary repertoire opens a new world of taste sensations. Fermentation becomes a happy compulsion.

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A quarterly magazine devoted to covering local food, sustainable farming, and the many people building the Vermont food system.

Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.


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