Sharon Gomperts is a journalist based in Los Angeles, California, specializing in writing about Jewish culture, traditions, and food. She contributes to publications such as Jewish Journal and The Nosher, sharing stories and recipes that celebrate the richness of Jewish heritage and the diverse culinary traditions within the community.
Preston is the artificial intelligence that powers the Intelligent Relations PR platform. Meet Preston
Not enough data
Sharon's coverage is primarily focused on lifestyle, with an emphasis on food and recipes. She covers seasonal topics extensively, particularly in relation to cooking and outdoor activities.
Given her focus on local content in California and Los Angeles, Sharon would likely be receptive to pitches that offer unique perspectives or insights related to local cuisine, events, or seasonal activities within the specified geographic area. Additionally, lifestyle experts who can provide commentary or tips related to home and family life may also align well with her coverage areas.
If you have expertise in creating seasonal recipes using locally available ingredients or if you can offer insights into specific cultural traditions related to food and family gatherings in the Southern California region, your pitch may resonate with Sharon.
This information evolves through artificial intelligence and human feedback. Improve this profile .
By: Sharon Gomperts, Rachel Emquies Sheff
With its unique blend of honey, ginger and cinnamon, tfaya is the perfect topping for this turkey season.
The cake is lightly sweet, with the citrusy orange rind pairing perfectly with the dates.
This week Sharon and I offer our amazing roasted butternut squash soup garnished with a crispy, spicy granola.
A roundup of incidents, good and bad, happening on school campuses.
For the Jews of the Ottoman Empire, one of the most classic comfort foods has always been “keftes de carne con arroz” (fried breaded meat balls with Spanish red rice). These fluffy meat patties were almost always on the table at those Rhodesli get-togethers.
By: Sharon Gomperts, Rachel Emquies Sheff
Yes, this is a winner. Serve them on Friday night for Hanukkah. Your family and guests will be so impressed.
If you have never made Hanukkah donuts, Sharon and I encourage you to make this recipe.
My New Year's Resolution for 2025 comes courtesy of my rabbinic role model and inspiration, Israel's first Sephardic Chief Rabbi – Rav Benzion Meir Hai Uziel.
The winter flavors and the indulgent ingredients of the salad are enhanced with a sweet, salty, spicy sesame oil and ginger dressing.
There's an old Ladino saying — “Los huseos vinieron a su lugar, which translates to “my bones fell back into place.” That's how this soup made me feel.
(833) 317-6278 
