Food has interested me for years.
As a young girl, I filled blintzes and baked cookies at my mother’s side. When she began working outside of the home, I helped with the shopping and cooking.
By high school I was cooking dinner several nights a week. Those were “hippie” years and I baked bread, grew herbs and cooked lentils and brown rice, much to the chagrin of my meat-and-potato-loving father.
At the local Jewish community center I worked as a camp counselor and group leader. My after-school cooking class was a favorite with the children.
When I came to Israel in the early seventies, I lived on a kibbutz. Unlike the other volunteers, I was a failure at picking fruit. My real strength was in the kitchen, and soon I was cooking breakfast and vegetarian meals.
Back in the United States, I earned a degree in dietetics from Oregon State University, raised three sons, volunteered with various Jewish organizations, taught preschool, tutored bar and bat mitzvah students and started The Kosher Connection, a gourmet gift business.
I have worked as a dietitian in a Jewish nursing home, hospitals, schools and as a consultant to physicians. I started teaching cooking and nutrition to adults in Portland, Oregon, and later taught in the Chicago area as well.
Now I live with my husband in Beer Sheva, Israel where I write and continue to teach nutrition and healthy cooking.
Chana
“What should I eat?”
