10 Ways to Make your Shavuot More Sustainable

Here are the Top 10 quick and useful suggestions from Hazon, to make your Shavuot more healthy and sustainable. To find out more information and suggestions from Hazon for Shavuot, visit the Hazon Shavuot Resource Page.

1 – Shavuot Recipes

2 – Understand the Dairy Connection

Although everyone agrees that the food of choice for Shavuot is cheese (most typically blintzes, crepe-like pancakes filled with farmer cheese, or a Sephardic [Mediterranean Jewish]equivalent such as burekas, cheese-filled dough pockets), there are differences of opinion (some quite charming) as to why it is a custom.

3 – Choose the Right Kind of Dairy

Traditionally, Shavuot is a dairy-laden holiday, with cheesecake and blintzes and burekas up the wazoo. Check out the Hazon Food Audit Toolkit and Food Guide for links to Kosher sustainable dairy providers.

4 – Eat Dairy Responsibly

If you are looking to dive into the kitchen, head over to our Healthy and Sustainable Shavuot Menu with recipes and resources to bring delicious local seasonal treats bursting with spring flavor to your dairy-based feast.

5 – Learn about Adamah Dairy

Our friends at Adamah have built a thriving dairy operation based on Jewish and sustainable food values. Check out these articles and podcasts on their amazing work:
Goat Days
New Kids on the Block
Milking it With Hazon

6 – Explore the Connections Between Shavuot and Farming

What can Shavuot teach us about the connections between Jewish tradition and agriculture? This text presents one farmer’s take on seeing Jewish rituals as they connect to the cycles of planting, harvest, and eating, which is useful to think about when considering Shavuot and Farming.

7 – Participate or Lead an All Night Study Session

Since we are celebrating the revelation of the Torah at Sinai, Shavuot is a great time to dive into some Jewish study. People will often study until the wee hours of the morning at a Tikkun Leil Shavuot. Food for Thought, Hazon’s Sourcebook on Jews, Food, and Contemporary Life had lots of great texts that can spark the conversation.

We have created a special three-page Food for Thought Excerpt that you can print and use at your own Tikkun or Shavuot table.

Also check out this handout created specifically for families, with a recipe and family discussion questions.

8 – Learn More about the Raw Milk Debate

In this blog post, the author explores the issues around raw milk production and tastes the difference.

9 – Learn About Shavuot Basics

Shavuot, the “Feast of Weeks,” is celebrated seven weeks after Pesach (Passover). Since the counting of this period (sefirat ha-omer) begins on the second evening of Pesach, Shavuot takes place exactly 50 days after the (first) seder. Although its origins are to be found in an ancient grain harvest festival, Shavuot has been identified since biblical times with the giving of the Torah on Mount Sinai.

10 – Don’t Do Dairy?

Believe it or not, there are still ways to be festive on Shavuot and enjoy your delectable dishes, even if you do not eat dairy products! Try making vegan whipped cream (Vanilla, Chocolate, Coffee, Mocha..yum!) to put on any dessert! You can also try adding dairy free peach pudding or dairy free sorbet to your dessert menu!

Challah Memories: Hazon Food Festival Rocky Mountains

My first memory of challah is the smell of it toasting, and then toasting some more, until my grandpa had burned it enough that he would then stand by the kitchen sink and perform his ritual scraping off of the blackened edges. Grandpa ate challah with breakfast every day, and he burned it every day.

He may not have known that burning at least some challah hearkens back to the time of the Temple. The word “challah” refers to a bit of baked dough that Jews gave to the priests as a weekly Sabbath offering. To commemorate the ancient law of setting aside “challah,” some Jews to this day separate a small portion of prebaked dough, which they bless and burn. “Challah” means “offering,” and the sweet bread itself is now also known by that name.

Funny enough, I learned that history from a book that spells the bread’s name differently: “The Hallah Book,” by Freda Reider. It’s a book I’ve had since 1988, when I got it at a Hadassah book fair, captivated by its many intriguing, artistic suggestions on the shaping of the bread.

Lately I’ve been having fun trying out challah recipes and designs, as I prepare to lead a session on challah at Hazon’s Food Festival: Rocky Mountains, an all-day foodie extravaganza to be held at the Denver Jewish Day School on April 28. My “students” will get to shape dough and then take it home to bake. But I’ll bring some finished samples for tasting, too, and in a perfect pairing, the challah will be enriched by butter that my co-presenter, Rachael Goldman, will demonstrate how to make by shaking the right ingredients in a jar. Thus, we’re calling our session “Shake and Bake: D.I.Y. Butter and Challah.”

In other challah news, the festival includes a challah contest, which all are invited to enter. Just bring your homemade challah to the festival, where judges will decide who makes the best challah in the region. Winning includes prizes as well as bragging rights. If you’ve not entered the contest yourself, you might be asked to be one of the many tasters who will rate their favorites.

So, Sunday the 28^th will be a “Challah-day” at the Hazon Food Festival, a day to break bread together – but we won’t burn it.

~~Lorrie Guttman, former Florida resident and longtime food editor of The Tallahassee Democrat, who now does her baking at altitude

Simon Greer and the SNAP Challenge

Our friend Simon Greer, President and CEO of the Nathan Cummings Foundation, just finished the SNAP challenge, and had some interesting and thought provoking things to say. He blogged about the week-long experience.  In Simon’s words “Nearly 1 in 3 people are at least fairly worried about having enough money to put food on the table. It is really breathtaking. I’m a little hungry but I know this will end Friday night. For so many there is no way to know if it will end”.

How to Prepare: Hazon Jewish Food Festival

10 Ways to Make your Passover More Sustainable

Here are the Top 10 quick and useful suggestions from Hazon, to make your Passover more healthy and sustainable. To find out more information and suggestions from Hazon for Passover, visit the Hazon Passover Resource Page.

1 – Passover Recipes

Charoset from Around the World

2 – Plan Ahead

In the time leading up to Pesach , be mindful of what you buy. Try to finish those “almost empty” containers in your fridge, and half empty bags of bread, rather than automatically resorting to buying new. You can get rid of chametz in the most sustainable and cost effective way by planning ahead in order to use up as much as you can of what you have before the start of pesach.

3 – Invest in Passover Dishware

Pesach is a time when many families break out the fine china and heirloom silverware. It is a good investment, cost effective, and a sustainable method to invest in a set of Pesach dishware, that way you do not need to buy disposables every year.  However, if you’re using disposable plates this year, use post-consumer waste paper or plant-based ones. For some great compostable disposable dishwear products, check out Leafware, Go Green in Stages, Let’s Go Green, and World Centric.

4 – Get Rid of Your Chametz – Sustainably

You don’t have to douse your house in poisonous chemicals—noxious to both you and the people who work in the factories that produce them—to get rid of your chametz (bread products and crumbs which are literally, and ritually, cleared before Pesach). Try using natural, non-toxic cleaning products, and scrub away. Eco-cleaning products that we like are Seventh Generation and Ecover.

5 - Buy Veggies at Your Farmers Market

Meat dishes like chicken soup with matzah balls and brisket are traditional favorites for Passover. Try buying your meat from the person who raised it (or as close to that as possible. Where to shop: farmers’ markets, meat order co-ops, local butcher shops (ask themwhere the meat comes from). If you’re looking for kosher organic meat, visit our page on kosher, sustainable meat for some great options!

6 – Every Charoset Tells a Story – Lean More about Charoset!

Charoset’s mixture of apples and nuts is already healthy and delicious and, when made with local apples, sustainable. Charoset also offers you the chance to explore other cultures within the Jewish Diaspora. Check out the Jew & the Carrot to find recipes from Russia, Spain, Holland, Yemen, Turkey, Surinam… – or ask your guests to bring their own favorite charoset recipe and have a taste-test. Check out this delicious Sephardic Charoset recipe!

7 – Sprout Your Own Karpas

If you can’t find locally grown greens to dip for karpas, sprout your own! Although many sprouts come from corn, soybeans, and other chametz or kitnyot, in just 2-3 days, you can have fresh, delicious quinoa sprouts that you “grew” yourself!

8 – Buy Fresh or Make Your Own Horseradish

Buy and grate fresh horseradish root for maror on your seder plate. When it comes time for the Hillel sandwich, hold up an ungrated root so your guests know where that bitter stuff comes from. Or learn how to make your own horseradish.

9 – Use Free Range Eggs

Buy organic, free-range eggs, and be willing to pay slightly more for them. They taste better, didn’t cause suffering to the animals who laid them, and support farmers who are making it possible for you to eat good food.

10 – Roast a Beet

If you’re going vegetarian for your seder (see below), substitute a roasted beet for the roasted lamb shank. Or follow The Jew & The Carrot reader, Sarah Fenner’s suggestion: “In place of the shankbone in my home, we have often roasted a “pascal yam” instead!”

Hazon Helps Announce New Federal GMO Labeling Bill

While environmental, health and consumer advocate voices are common in the chorus supporting the labeling of foods with genetically modified organisms (GMOs), other voices are less prevalent. In a move to directly counteract that, Congressman Jared Polis (Colorado’s second district) invited representatives from the faith and business communities to share their perspective on why labeling of GMOs is so important.

 

Hazon’s own Becky O’Brien, Boulder director, spoke at a press conference in Boulder where Polis announced that he is a lead co-sponsor of a federal GMO labeling bill. The room was filled to capacity with press and concerned citizens to hear about this exciting new development.

 

The GMO labeling bill, which will require that accurate information be disclosed to consumers when food contains a genetically engineered material or is produced with such material.  Following state GMO labeling efforts in California, Hawaii, New Mexico, Missouri and Washington State, this federal bill will grant consumers the right to know what they are eating. 

“I am proud to help lead the GMO Labeling Bill, which is all about consumer choice and information,” said Congressman Jared Polis.  “It’s important to empower people with the information they need to make their own healthy choices.  People have the right to make consumer decisions based on accurate transparency in labeling, and knowledge is power.”

O’Brien shared, “In Genesis, God lays out the relationship between humankind and Creation, humankind and the rest of the earth. We are meant to be both stewards of Creation as well as partners in Creation. Is it possible to determine a point at which our roles and responsibilities of being partners in Creation might prevent us from being stewards? This is a fascinating question and important to discuss thoughtfully. And, it cannot be adequately explored without transparency and information. Labeling of foods with GMOs takes us in the right direction.”

Genetically Modified Organisms have become a major part of our food supply, but today consumers have little ability to identify which products contain them.

·       Over 50 countries around the world have significant restrictions or bans on GMO foods.

·       According to a recent Washington Post article, 94% of Americans believe genetically modified foods should be labeled.

·       An estimated 85 percent of U.S. corn is genetically engineered and 91 percent of soybeans.

·       An estimated 70 percent of processed foods on supermarket shelves–from soda to soup, crackers to condiments–contain genetically engineered ingredients.

The GMO Labeling bill:

·       States that consumers have a right to know whether the food they purchase contains or was produced with genetically engineered material.

·       Defines the term genetically modified organism including plants, animals and fish and requirements for labeling.

·       Provides a framework of civil penalties for violations.

O’Brien concluded her remarks, “We must not lose sight of our responsibilities to ensure a healthy and sustainable world for future generations. Labeling of GMOs provides consumers with freedom of choice and enables us to fulfill our role as partners in Creation.”

10 Ways to Make your Purim More Sustainable

Here are the Top 10 quick and useful suggestions from Hazon, to make your Purim more healthy and sustainable. To find out more information and suggestions from Hazon for Purim, visit the Hazon Purim Resource Page.

1 – Purim Recipes

2 – Edible Groggers

Serve crispy, crunchy, NOISY foods this Purim (try things like: fresh veggies and yogurt-dill dip, blue corn chips and salsa or home made pita chips with your favorite store-bought or home made hummus). As guests snack away, their crunches will let Haman know what a wicked, wicked man he really was.

3 – Can the Canned Fruit!

You may want to buy fruit for your hamentashen filling, but try your best to avoid fruit from a can! Buy your fruit for your hamentashen in glass jars, or use fresh fruit. Cans (and most plastics) are lined with a chemical called Bisphenol-A (BPA) which is an endocrine disruptor, and a chemical that all should try their best to avoid. Learn more about Bisphenol-A from Grassroots Environmental Education.

4 – Sustainable Drinks

Don’t forget to drink sustainably this Purim. Pick an organic wine from our kosher, organic wine list. For some celebratory Whiskey for Purim, check out the Koval Distillery in Chicago for organic spirits. Or mix your drinks using freshly-squeezed juices (orange, grapefruit, carrot/ginger, wheat grass – it’s up to you!), natural sodas, Ginger Brew, or even homemade seltzer. And if you’re going alcohol-free, these delicious mixers taste just as great on their own.

5 – Give Sustainable Mishloach Manot

Including a note with your wishes for a sweet Purim in your mishloach manot basket is always a nice touch.  Equal Exchange sells fair trade treats (chocolate, coffee, and more) for your mishloach manot basket through their Interfaith Program. Or, try one of our recommended sustainable, kosher chocolates from the Hazon Food Guide. Tuck in a few beautiful, locally-grown apples, beets, carrots, or other root vegetables in your mishloach manot basket, right next to the hamentashen. Spring is right around the corner, so now is the best time to celebrate the winter harvest, one last time.

6 – Make a “Green” Mask

There are many great ways that you can incorporate “green” learning into your Purim carnival activities. A fun, useful, and easy idea to use whether you are having a carnival or not, is to use recycled materials to make masks for this holiday! If you have enough people, or if it is at a carnival, you could even have a contest of who uses the most creative recycled material for their mask!

7 – Celebrate the Whole Megillah

Hazon’s staffer, David Rendsburg, adds a kick to his Megillah reading, by chanting in the voice of the different characters. If you’re reading Megillah this year, make sure to practice your most evil Haman sneers and huffiest Ahasuerus demands.

8 – Start Your Pesach Parsley

Purim is the perfect time to plant parsley to eat at your seder. The best part is, you can do it even in the tiniest apartment kitchen! Here are all the tips and tricks you need to plant your own parsley.

9 – Pamper Yourself

Treat yourself like royalty this Purim. Go to an eco-spa, or shake away winter blues with a Bikram Yoga class. If you’re feeling crafty, make yourself a natural facial mask at home (Purim is all about masks, after all!). Learn how to make a homemade banana face mask. 

10 – Throw a Purim Banquet

Invite your family and friends back to your palace after the Megillah reading for a fabulous Purim feast. King Ahasuerus was probably not into potlucks, but you can be. Ask each friend to bring a dish, decorate your living room with tapestries, pillows, and candles and party like it’s ancient Persia.

The Heebavore: Jewish Vegan Cooking in the New Year

By Rachel Grossman

I’m the Heebavore – a Jewish/vegan food blogger, a born and raised secular Jew who, just under one year ago, converted to Judaism and became an aspiring vegan.

My Jewish journey really began just a few years ago as I attended classes, met with rabbis, went to services with no frame of reference, repeatedly lost in Hebrew gibberish that made me long for something solid and sweet, guttural. To be one voice among many, to be of something greater, larger. And, of course, part of this was trying to make Jewish foods to internalize it all.  At the time, it wasn’t clear to me that foods held any particularly special place in the journey. (more…)

Seven Sustainable Species for Tu B’Shvat

These 7 Tu B’Shvat Species will help to make your Tu B’Shvat celebration even more sustainable! For many people in the US, the 7 species are not in season locally. If possible, buy organic varieties of the dried versions, and use some of the suggestions below.

1 & 2 – Wheat and Barley

To feature sustainable grains during your Tu B’Shvat seder, look to your local grain coop. In the New York area, Cayuga Pure Organics offers a wide variety of organic, sustainably grown products. Down south, Great River Milling offers whole wheat, organic flours perfect for baking a Tu B’Shvat challah. If finding a local grain coop isn’t an option, try to buy organic wheat flour or barley from artisanal companies such as Bob’s Red Mill or King Arthur Flour.

3 – Grapes

Though grapes are not available seasonally in the winter, grapes come in many forms! Try serving an organic wine at your seder, in addition to grape jellies and raisins.

4, 5, & 6- Figs, Pomegranates, and Dates

For most people in the United States, figs and pomegranates aren’t available locally in the winter. Instead of offering fresh varieties of figs and pomegranates, opt for jam, jellied, or dried forms. If you can get your hands on some fresh figs, try preparing this “fig newton” recipe that is a healthier alternative to the store bought version. For United States grown dates, check out Sun Date’s offerings, which are grown locally in California. Negev Nectars offers a variety of products, including pomegranate jam and dried dates that will help to enhance your Tu B’Shvat celebration.

7 – Olives

Believe it or not, the peak of the olive season in the United States is during the winter! Olives are harvested from November to January in California. In California, The California Olive offers a wide variety of oils featured at local farmer’s markets. For a great, kosher olive oil and other olive products, we recommend supporting Negev Nectars.

10 Ways to Make your Tu B’Shvat More Sustainable

Here are the Top 10 quick and useful suggestions from Hazon, to make your Tu B’Shvat more healthy and sustainable. To find out more information and suggestions from Hazon for Tu B’Shvat, visit the Hazon Tu B’Shvat Resource Page.

1 – Tu B’Shvat Recipes

2 – Go Out and Plant!

Tu B’Shvat is a great time to start your garden, and gives you sufficient time start growing so that you can put it to use during Pesach! So, take the time during this holiday to plant with the family and start your family garden where you will have your very own home grown fruits and veggies. If you don’t have a place to garden, that is no excuse! There are plenty of ways to grow veggies and plants in an indoor garden. Check out ways to start your indoor garden from a gardening expert!

3 – Celebrate the Trees

Tu B’Shvat is often viewed as the New Year of the trees, so take this opportunity to celebrate the nature that surrounds you! For a fun family or community activity, take pictures of trees in the winter and see if you can identify the trees without their leaves. Since Tu B’Shvat can be viewed as a “birthday” of trees, find the age of trees in your yard or neighborhood by using this calculation tool.

4 – Test Your Environmental Impact

Use Tu B’Shvat to test your knowledge on local, environmental issues. Allow Tu B’Shvat to open a door to finding more about your local habitat and ways to be more environmentally friendly and sustainable.

5 - Host a Sustainable Tu B’Shvat Seder

Joining family and friends, host a seder using the Hazon Tu B’Shvat haggadah and sourcebook! You can add to your Sustainable Tu B’Shvat Seder by serving local, organic wine: see our list of kosher organic wines. You can also go vegetarian for your Sustainable Tu B’Shvat Seder, check out this great JCarrot article for some winter soup options and read this for some creative vegan options.

6 – Bake Sustainable Tu B’Shvat Challah

Get creative with your challah by adding one, or many, of the seven species (see Sustainable Seven Species for Tu B’Shvat post). To get really creative, try decorating your challah with a free-formed pomegranate out of dough.

7 – Reuse and Recycle

In modern times, Tu B’shvat has been transformed into a holiday embracing nature, which allows us to focus our intentions on many environmental areas. In addition to supporting sustainable eating, try to cut down waste by using reusable, or compostable, dishes and recycle when possible.  For resources and suggestions, visit the Hazon Food Guide.

8 – Compost

Collect leftover fruit and vegetable scraps from your Tu B’Shvat seder and add them to your compost pile (or bring them to a composting facility). You’re kicking off the new year of the trees by contributing to soil fertility and the cycles of life!

9 – Use Meals as Midrash

Use Tu B’Shvat as a platform to have meaningful and useful conversations with the family and friends at your table.  Read this JCarrot article to learn more about how to tell stories with food through Midrash.

10 – Eat Local

If you live in an area with a variety of seasonal, winter offerings, use this to your advantage by eating local. In the south, citrus fruits are in season and can provide a great addition to the Tu B’Shvat celebration: try citrus curls in your drinks, lemon curd for desert, or roast chicken with oranges and lemons inside.