Stretched financially and emotionally by the pandemic, Smithie small-business owners summon their powers of resilience and vow to pull through, even in the face of limited government support, confusing rules and clumsy regulations.
Read Smith’s plans for the fall 2021 semester.
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Marisa Miller Wolfson ’98 made a name for herself in 2011 as the writer-director of Vegucated, an award-winning documentary that follows meat- and cheese-loving New Yorkers who adopt a vegan diet for six weeks.
Now she’s back with a spinoff cookbook, The Vegucated Family Table, co-written with plant-based chef Laura Delhauer. Miller Wolfson says it’s the first cookbook made specifically for parents of vegan babies, toddlers and little kids. (“Some Smithies helped me with recipe testing!”)
The authors’ recipe for a nutrient-rich green juice yields 4 cups, which they write is “enough to share with exhausted parents who need an energy boost without fear of caffeine jitters.” Reprinted with permission.
PERFECT FIRST GREEN JUICE
Makes 4 Cups (8 Servings)
2 apples, cored and coarsely chopped 4 kale leaves
6 or 7 fresh pineapple spears
½ cucumber, peeled
½ lemon, rind removed
Turn on your juicer and feed in the apples, kale, pineapple, cucumber, and lemon, alternating among them, until everything is juiced. Serve immediately and feel free to pour leftovers into popsicle molds for at least 4 hours before unmolding and serving.
THE VEGUCATED FAMILY TABLE
Marisa Miller Wolfson ’98 and Laura Delhauer
Ten Speed Press, 2020
This story appears as part of the Smithies Create column in the Winter 2020-21 issue of the Smith Alumnae Quarterly.