Centuries later, in 1938, Lewando continued that lineage in what is today Vilnius, Lithuania, where she owned a kosher dairy restaurant, ran a kosher cooking school and supervised a vegetarian kosher kitchen on an ocean liner that travelled between Gydnia, Poland, and New York City. In the introduction to her cookbook, she wrote of the importance of being resourceful and never throwing anything away because "everything can be made into food".
