Auntie Nora Akutaq grew up in Alaska where akutaq was not a novelty or a curiosity — it was food. Made from fat, berries, and whatever the land provided that season, it was prepared for celebrations, offered to returning hunters, and brought to gatherings as a matter of course. The recipe varied by family, by […]

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Chef Rivka Rugelach grew up in an Ashkenazi Jewish household where the kitchen calendar followed the Jewish year — rugelach rolled for Hanukkah, mandelbrot baked for Shabbat, honey cake made for Rosh Hashanah and stored until it deepened in flavor. These were not optional traditions. They were the rhythm of the year, as reliable as […]

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