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 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

Leda Scheintaub | November 24, 2015 | Winter '16 | Issue thirty-five

Set

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

Leda Scheintaub | February 11, 2015 | Spring '15 | Issue thirty-two

Pickled

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.

What we do

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 ties into larger questions of sustainability and the future of our food supply.