Sponsorship

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 is not devising recipes in her kitchen and feeding her friends, Ruthie practices and teaches yoga at Ekah and Bloomington Yoga Collective.

Posts by this contributor 35 results
Health educator and certified Ayurvedic practitioner Kristin Londergan’s roasted root veggies and red lentil dal with cabbage, rice, and millet. | Photo by Ruthie Cohen

Stirring the Pot: Ayurveda, a Holistic Feast
Ruthie Cohen
LP columnist Ruthie Cohen stirs up Ayurveda-inspired recipes from health educator Kristin Londergan. A 5,000-year-old holistic physical and spiritual practice, Ayurveda is meant to bring balance into one’s life. Ruthie says the food is “a feast for the eyes, a boon for your gut, a balm for your spirit.” Click here to read the full story.
Read More
Leah Rose Hagen likes to use spices that appeal to her clients from their own cupboards in her Zoocanoe recipe. | Photo by Ruthie Cohen

Stirring the Pot: Doula Do-Gooder, Leah Rose Hagen
Ruthie Cohen
If life hands you zucchinis, make zoocanoes! Leah Rose Hagen has followed her calling to share healthful food with others and to help mothers with newborns. The postpartum doula and founder of Nourish, an in-home chef and catering company, spoke to LP’s resident sage, Ruthie Cohen, about her life’s calling. Click here to read the full story.
Read More
Photo by Ruthie Cohen

Stirring the Pot: A Culinary Journey, Never Straying Far from Home
Ruthie Cohen
Embracing someone else’s culinary traditions doesn’t have to mean letting go of your own. In this Stirring the Pot, Ruthie Cohen delights in culinary journeys inspired by world cultures and in finding the sublime — like in a delicious sour cream pound cake or the earthy simplicity of tomato soup — closer to home. Click here to read the full story.
Read More
Ruthie Cohen's basic muffin recipe allows you to add extra ingredients "as you wish." | Photo by Ruthie Cohen

Stirring the Pot: Muffins ‘As You Wish’
Ruthie Cohen
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.
Read More
When Ruthie Cohen planned a dinner party for vegetarians and vegans, she had to forget about reliable main dishes, such as brisket or chicken, and turned to vegetables. | Photo by Ruthie Cohen

Stirring the Pot: A Carnivore’s Conundrum
Ruthie Cohen
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.
Read More
Annie Corrigan (left), WFIU "Morning Edition" host and producer of WFIU’s weekly sustainable food program, "Earth Eats," and local food blogger and photographer Shelly Westerhausen are releasing cookbooks this spring. | Photo by Mark Anthony Kathurima

Two New Cookbooks Offer Local Flavors and Far-Flung Adventure
Ruthie Cohen, Mark Anthony Kathurima
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.
Read More
Students at Templeton Elementary School participated in Templeton Eats Global by trying foods from all over the world and moving from station to station with passports to mark their "travels." | Photo by Ruthie Cohen

Stirring the Pot: Food Is a Language That Teaches Diversity
Ruthie Cohen
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.
Read More
(clockwise from top left) Ruthie Cohen's beef stew, carrot salad with dried cherries, and macaroni and cheese. | Photo by Ruthie Cohen

Stirring the Pot: Guiltless and Often Tastier Shortcuts
Ruthie Cohen
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.
Read More
A look toward the crowds of people in the streets and on the National Mall at about 4 p.m., Saturday, January 21, 2017, during the Women's March on Washington. | Photo by Lynae Sowinski

‘Dear S—’: A Letter from Women’s Marcher to 11-Year-Old Girl
Ruthie Cohen
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.
Read More
Ruthie Cohen says Jewish soul food "tastes like home." Foods pictured here include (clockwise from top left) bagels, cream cheese, lox, tomatoes, kugel, and a hearty sandwich. | Photo by Ruthie Cohen

Stirring the Pot: Jewish Soul Food ‘Tastes Like Home’
Ruthie Cohen
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.
Read More
Ruthie Cohen's daughters, (l-r) Arianna and Eve, lather the uncooked turkey with mustard in preparation for Thanksgiving dinner. | Photo by Ruthie Cohen

Stirring the Pot: At Thanksgiving, Let ‘the Absurdities’ Creep In
Ruthie Cohen
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.
Read More
Ruthie Cohen reflects on her childhood whenever she cuts into her cheese blintzes, a recipe much like her Aunt Lilly used to make. | Photo by Ruthie Cohen

Stirring the Pot: Ode to an Auntie — The Blintz and the Brat
Ruthie Cohen
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.
Read More

Sponsorship