
A blend of Ashkenazi cuisine with Appalachian heart \ud83d\udc96
| Platform | Pricing | Only free issues | Publishes | Weekly | |
|---|---|---|---|---|---|
| Issues | 56 | Founded | 2 years ago | Last Issue | 5 days ago |
| Active | |||||

I feel like there are so many jokes about how quickly and abundantly squash grows during Southern summers.
And yes it’s a joke, but also it’s very funny because it’s so true.
We love our garden. I grow native wildflowers. Craig grows frui...
When I first started Ashkelachian, I had this wild little dream:
What if one day it became a household name?
Not overnight, of course. These things take time. But every recipe, every essay, every dinner, every conversation, and every pers...
My sister and her husband are coming over for dinner, and I fully expect them to spend most of the evening in awe of my grilling skills.
I’ve decided on mahi mahi tacos, and for an easy complement to the main event, chips and salsa felt li...
I got some feedback that I’m processing.
Essentially, that I’m someone who cares too much. That my instinct toward empathy and people can sometimes make others question how “serious” I am.
And I think part of why it stuck with me is becau...
Here in Asheville, the weather has been a full emotional roller coaster lately. Sunny and bright! Rainy and sleepy. Weirdly hot! Suddenly chilly again?
It’s made planning meals based entirely on vibes a little more difficult than usual.
T...
Subscribers, engagement, traffic and sponsorship for Ashkelachian with Michelle.
| Subscribers | Engagement | 68 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
The writers behind this newsletter.
A Jewish, Appalachian socialist feminist who likes to cook.
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