EATING OUR FEELINGS
Elana Sckolnick: MishMash Eggs by COREY MINTZ
SOMETIMES I WORRY that my daughter will never learn to love food. And I question if there was more I could have done to encourage her to develop an adventurous palate when she was a toddler. Then I talk to someone like Elana Sckolnick, who raised her children in as rich a food environment as possible: the restaurant Beautys, in Montreal, which her family has run for 84 years. Her two kids, both raised amongst tuna melts,
blintzes, and chopped liver, are now young adults. One is still a picky eater; the other is pursuing a career in food. So maybe there’s no discernible path, from either nature or nurture, to becoming an adventurous eater. The family’s food story starts in 1942, when Elana’s grandparents, Hymie and Freda, turned a stationery
Comfort food takes many forms — here, as a simple dish of eggs that has carried through generations.
5786 ַקִיץ 37
FOOD/PROP STYLING/PHOTOGRAPHY MARISA CURATOLO
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