She hears from a lot of people who are one of a handful of Jewish people in their town or a recent urban transplant to a rural area. She also just hears from a lot of people who share her love of marzipan. With the show—the production of which she likens to summer camp because "we all just pile into the house and hang out and eat food"—her audience has expanded. But at the moment she's most interested in cooking for one special viewer—her seven-month-old, Bernie. "I have a cookbook where I keep all the recipes from these milestones, her first Passover, her first Rosh Hashanah," Yeh says. The weekend after this interview, Yeh plans to take her apple picking and then jar applesauce. She's one of the Food Network's most bankable stars. She has a rabid fanbase, two cookbooks, and almost 420,000 Instagram followers. But Yeh is nervous: "It's her first applesauce, so it has to be perfect."
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When Yeh moved to the farm, food is what helped connect her to her neighbors, who live miles and miles from her. "In most places in the Midwest, the best food is found in people's homes, on their farms, at church potlucks," she says. "The culture of home cooking is so strong. Nick has recipes that have been in the family for generations, and he still knows the stories behind them." If she can give something to her daughter and to her viewers, it's that. That sense of pride in heritage and self and place. And also, of course, that sense of when to drizzle a dish with tahini.
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Mattie Kahn is the senior culture editor at Glamour. Follow her @mattiekahn.
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