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This spring, we are sharing stories and recipes throughout the region. This week's recipe for Borscht and Pampushki comes from one of our interns Albina Truax. If you have a recipe you'd like to share, please email Lia Hyman at lh@interfaithphiladelphia.org or Ana West at aw@interfaithphiladelphia.org Borscht                                                                        I was born in Ukraine and lived there for about 17 years. My mum in Ukraine would often cook us borscht. Growing up, I did not like it because of the boiled vegetables. When I came to the United States, people would ask me if I liked borscht since I am a Ukrainian; I told them no. When I got married, I began to introduce my husband to my culture. His mother asked me if I like borscht, so I finally made it and found myself liking it! Bo...

Originally from Honolulu, Hawaii, Rowan is a performer and theater technician committed to using art as a vehicle for social change. He has been working with Interfaith Philadelphia since January on the Crafting Community Project, using his skills as an artist to foster interfaith and intercultural understanding. Rowan selected this recipe to share, as it has been a way for him to connect with his upbringing and survive during this pandemic. Growing up in Honolulu, Hawai’i, Spam musubi were a staple of every bake sale, picnic, and sporting event. They were sold at every convenience store or grocery deli, covered in plastic wrap and ready to be taken to the beach or picked up as an after school snack. Everyone knew of one or two aunties that made them best. As a kid, my family would make spam musubi using a special plastic mold to shape the rice. Since I didn’t have one moving out east, I came up with this simple method instead. I’ve also seen some folks line the spam can with plastic a...

If you live, work, worship, or volunteer in South Philadelphia, submit your recipe for the cookbook here . Submissions are due by June 20th. Born and raised in Ecuador, Aidé Cuenca lived in South Philly with a Mexican family while she worked as education director at the Aquinas Center, a local community center. In this role, Aidé oversaw afterschool programs, English as a Second Language classes, an urban immersion program for high school and college students, and more.  After she shared her recipe for guacamole y patacones for the South Philly Cookbook , Interfaith Philadelphia summer intern Gilana Levavi interviewed Aidé to learn more about South Philly, faith, culture, food, and more. Here are some excerpts from the interview: Q:  What do you think should be celebrated or amplified about South Philly?  A: “There’s a lot of diversity there. One of the things that I miss the most and I really love about South Philly was that you were able to encounter so many traditions,...

This spring, we are sharing stories and recipes throughout the region. This week's recipes for chocolate cake and spinach lasagne come from Rev. Alison Cornish, Directory of Seminary and Training Initiatives at IP. If you have a recipe you'd like to share, please email Lia Hyman at lh@interfaithphiladelphia.org or Ana West at aw@interfaithphiladelphia.org These recipes were chosen by the Rev. Alison Cornish as "quick and easy" picks. If staying at home means that you're cooking more than you have before, try your hand at these two recipes for dinner and desert - perfect for beginners and busy cooks alike. Spinach Lasagne  Sauce - mix together: 28-oz can crushed tomatoes 1 Tbsp each chopped garlic, chopped onion, oregano, basil Salt and pepper to taste Filling - mix together: 1 pkg frozen chopped spinach - thawed 1 lb cottage cheese 1/2 c parmesan cheese 1/2 lb mozzarella uncooked lasagne noodles rectangular lasagne pan - 3 noodle...

SOUTH PHILLY COOKBOOK FEATURE This spring, Interfaith Philadelphia issued a call for recipes for the Crafting Community Project’s South Philly Cookbook. We are featuring some of those submissions in the run up to the new deadline, which is now June 20 th . If you live, work, worship, or volunteer in the neighborhood, please share a recipe or reflection on food and community here. For a taste of the cookbook flavors now, check out this feature below!    SHAYLA FELTON- DORSEY is a passionate Philadelphia chef whose focus is on the relationship between food and culture. Shayla’s 'cooking gene’ comes from bei ng raised in a family of restaurateurs that includes the late Queen of Soul Food, Sylvia Woods of Sylvia’s Restaurant, and Chef Melba Wilson of Melba's restaurant in Harlem. Formerly a New Yorker, Shayla now calls Philadelphia home.  Shayla incorporates combating food insecurity along with creativity, reducing food waste and being plant forward with her recipes. She ...

This spring, we are sharing stories and recipes throughout the region. This week's recipe for Moong Daal Vadas/ Pakoras comes from one of our former interns and Walking the Walk alumna Arisha Syed. If you have a recipe you'd like to share, please email Lia Hyman at lh@interfaithphiladelphia.org or Ana West at aw@interfaithphiladelphia.org Growing up in an Indian and Pakistani Muslim household, my family has traditionally served these vadas/pakoras to break our fast during the holy month of Ramadan. Vadas can be made with all sorts of lentils, but my family has always loved the green lentil version since they're extra crispy and delicious! Not only are green lentils high in fiber and protein, but these are deep fried...so you truly can't go wrong! Sit back and enjoy with a cup of masala chai!  Moong Daal Vadas / Pakoras (Green Lentil Fritters) Recipe:  2 cups whole or split green lentils 1 medium onion, chopped 1 bunch of cilantro 2 ...