Advertisement

Ruthie Cohen

Ruthie Cohen

Ruthie Cohen moved from New Jersey to Bloomington in November 2011. Every day she marvels at her good fortune to be living in this gem of a town. When she isn’t concocting recipes in her kitchen, you can find her teaching and practicing at Ekah Yoga and VibeYoga and Pilates studios; wielding a hammer or a paintbrush with the mid-week crew folks at Habitat for Humanity; or hanging out with future chess masters at the Crestmont Boys and Girls Club.

Posts by this contributor 20 results

Stirring the Pot: Muffins ‘As You Wish’

At its most utilitarian, the humble muffin will relieve your hunger pangs. But in her column, Stirring the Pot, Ruthie Cohen shows how these versatile morsels can give texture and nuance to the everyday. Just like in life’s finest moments, adding a few ingredients can make the muffin bountiful and abundant. “As you wish!” Click here to read the full story.

Stirring the Pot: A Carnivore’s Conundrum

When facing an unfamiliar situation, one has a choice: dread or delight. When Ruthie Cohen planned a dinner party for vegetarians and vegans, she had to forget about reliable main dishes, such as brisket or chicken. What to do? Whether planning dinner or mapping out a life, she says, choose delight. New roads beckon. Click here to read the full story and a few vegetarian-friendly recipes.

Advertisement

Two New Cookbooks Offer Local Flavors and Far-Flung Adventure

Ruthie Cohen takes a look at two new cookbooks by local authors: Earth Eats Real Food Green Living, by the producer of the WFIU radio show Earth Eats, Annie Corrigan, with Chef Daniel Orr; and Vegetarian Heartland: Recipes for Life’s Adventures, by food blogger Shelly Westerhausen. Ruthie says each book offers “carefully constructed recipes peppered with stories and reminiscences.” Click here for the full story and a few recipes.

Stirring the Pot: Food Is a Language That Teaches Diversity

Carissa Marks is passionate about food justice. Growing up food insecure in Pennsylvania, she now works with IU Biology Outreach to advocate for sustainable and healthful food systems. One of her projects was an international food festival at Templeton Elementary School. Stirring the Post columnist Ruthie Cohen attended — and learned that “food is language.” Click here to read the full story.

Stirring the Pot: Guiltless and Often Tastier Shortcuts

Sometimes, taking a shortcut will reveal something new and wonderful; sometimes it just gets the job done faster. In the kitchen, as Ruthie Cohen has discovered several times, something as simple as a jar of salsa could be your eureka moment. Click here to read the full story.

Advertisement

‘Dear S—’: A Letter from Women’s Marcher to 11-Year-Old Girl

On Saturday, January 21, Ruthie Cohen and two busloads of people arrived in Washington, D.C., after an all-night trip from Bloomington, to participate in the Women’s March on Washington. Afterward, in Bloomington, Ruthie penned a response to a friend’s 11-year old daughter, “S—,” who is skeptical about the march making any difference in the world. Here is her letter.

Stirring the Pot: Jewish Soul Food ‘Tastes Like Home’

Stirring the Pot columnist Ruthie Cohen and Limestone Post invite you to share the foods and stories that make your family recipes “taste like home.” We start with kugel — and Ruthie’s memory of how she grew to appreciate the taste and texture of “Jewish soul food” — and how now, she says, they “taste like home.” Click here to read the full story.

Stirring the Pot: At Thanksgiving, Let ‘the Absurdities’ Creep In

Ruthie Cohen shares her wisdom about what’s most important at Thanksgiving dinner. People often get distracted by the bird, the side dishes, or the presentation. In this edition of Stirring the Pot, she advises not to suppress “the absurdities and silliness that creep in” — and enjoy not knowing how it will all turn out. Click here to read the full story.

Advertisement

Stirring the Pot: Ode to an Auntie — The Blintz and the Brat

In this edition of Stirring the Pot, Ruthie Cohen recalls her childhood when great-aunt Lilly, “a contemporary of George Washington,” would visit from Florida. Although Aunt Lilly spoke in fractured English with a Yiddish accent, when she stepped in the kitchen she spoke through her cooking — eloquently and with love. Click here to read the full story.

Stirring the Pot: Playing Favorites

Before every visit from her children, Ruthie Cohen receives “The Rider,” which contains all the dishes they want her to prepare during their stay. She joyfully complies with their requests — sometimes including a new dish or two — with dessert as the meal's finale. Click here to read the full story.