Listen Up: The Story Behind Our New Favorite Ingredient
This week on the podcast, we’ve got a fellow work wife on—her name’s Amy Zitelman, and along with her sisters Shelby and Jackie, she runs Soom Foods, source of the creamiest, dreamiest tahini we’ve ever tasted. She’s sharing hard-earned wisdom on starting a business and genius ways to use the little sesame-seed paste that could. Oh, and we’ve got the last Alex update of 2018, and he’s bringing big news!
P.S. Make like Claire’s unborn son and get your hands on these Candylab toy cars (big kids love them, too). Score yours for 10% off with the code AFEWTHINGS.
Grab yourself some Soom tahini! There’s a chocolate version, even…
Chefs making a super-strong case for tahini: Michael Solomonov of Philly’s Zahav, Alon Shaya of Shaya in New Orleans, and Yotam Ottolenghi of London’s Ottolenghi (and many wonderful cookbooks).
Tahini in ice cream? That’s right. If you’re in NYC, stop by Russ & Daughters Cafe to try their halvah ice cream, or snag a tahini milkshake at Goldie Falafel in Philadelphia.
If you’re on the lookout for labneh, Trader Joe’s sells a pretty solid version.
Check out silan, Soom’s newest product—it’s a date syrup you can also drizzle on almost anything.
To advertise on our podcast, email firstname.lastname@example.org. Our intro music, “Butterfield East,” is written and performed by The Soulful Saints, and we record at ShowBriz Studios. Find us on iTunes, Spotify, Overcast, or Stitcher!