Tovah bat Raḥel Leah

Tovah bat Raḥel Leah’s current book project has the working title, The Activist Cookbook. Her books have been published by HarperCollins, Rizzoli New York, and multiple independent book publishers in the US and UK, all published under the pen nane, Ysanne Spevack. She’s written for The Los Angeles Times, Observer Food Monthly, and has been featured on numerous podcasts, blogs, and magazines. She authored a report for Reuters about organic and functional foods in North America, Europe and Asia. Her 2015 book, The Ranch At Live Oak Cookbook, was featured in The New York Times Magazine, and on Good Morning America. Her books have been reviewed in leading international media outlets, from W Magazine to Departures. Her book, Fresh and Wild: A Real Food Adventure, was commissioned by Whole Foods Market and published by HarerpCollins to widespread acclaim. As a personal chef and edible gardener, she has worked for William Shatner, Barbra Streisand, Patrick Dempsey, Joshua Bell, and Angela Lindvall. As a composer and musician, she has worked for Elton John, Tiesto, Christina Perri, The Smashing Pumpkins, and Tilda Swinton. Her writings are widely available under her birth name, Ysanne Spevack, plus Meena Ysanne, plus various other pen names. Tovah bat Raḥel Leah is the author name she’s working under for The Activist Cookbook, which is her first book exploring Jewish identity, hence using her Hebrew name.

Session title: Reap, gather, grind, thresh, ferment, spoil, sacrifice, and burn!
Wheat, an ancient Hebrew tool for activism. Discover how this cereal embodies ancient wisdom, from the straw to the grain, with insights to fuel every aspect of 21st Century living.

www.facebook.com/theactivistcookbook // @theactivistcookbook