Posts in category "Food"
Here are the Top 10 quick and useful suggestions from Hazon, to make your Hanukkah more healthy and sustainable. To find out more information and suggestions from Hazon for Hanukkah, visit the Hazon Hanukkah Resource Page.
1 – Hanukkah Recipes
Recipe originally from The Jew and the Carrot
- 6 russet or 8 Yukon gold potatoes, peeled
- 1 large yellow or sweet white onion peeled
- 3 tablespoons flour or more
- 2 eggs
- 2 teaspoons salt
- Pepper to taste
- Vegetable oil
Grate potatoes and onions. Mix them together. The mixture will release liquid. Dispose of as much of it as possible. (I suggest using a colander and a couple of clean dishtowels, or cheesecloth.)
Mix the eggs in a bowl with the salt and pepper.
Combine the potatoes, eggs and flour. If the mixture is still liquidy, do your best to drain it and add more flour.
Form the latkes into thick patties between your hands and squeeze any extra liquid out. This is important — the quality of latkes is entirely dependent upon technique.
Place into a pan with approximately with ¼ inch of vegetable or safflower oil and fry on high heat. Do not press the latkes down once they are in the pan. Simply flip when the bottom is golden brown. When done, place them on paper towels to drain.
Recipe originally from The Jew and the Carrot
- 4 cups shredded or grated sweet potato, squeezed completely dry in a dish towel
- 1/2 cup shredded or grated yellow onion, squeezed completely dry in a dish towe
- 1 egg
- 1 1/2 cups potato starch
- 1 cup finely chopped kale
- 1 1/4 tablespoon curry powder (recipe follows)
When you finish squeezing the sweet potatoes and onions, throw them into a large mixing bowl and fluff them with your hands and spread them out. Sprinkle the potato starch, curry, and kale evenly over all of the potato mixture and gently fold together. The idea here is to get each little thread coated in the potato starch, if you need to use more, use more. Add the egg and mix well.
Heat a non-stick pan with your frying fat of choice (We use a 50/50 blend of chicken fat and clarified butter, but kosher options work as well), enough to coat the entire surface of the pan. Form your latkes, season both sides with salt, and fry to a crispy and beautiful golden brown.
For the curry powder:
- 4 tablespoons coriander seeds
- 5 star anise pods
- 1 tablespoon fenugreek seeds
- 1 teaspoon cayenne pepper
- 1 tablespoon whole allspice
- 4 tablespoons ground turmeric
Toast all the spices in a dry pan over medium heat for about a minute, then grind together in a spice grinder.
Recipe originally from The Jew and the Carrot
For the Bluefish
- 2 pounds skin-on Bluefish Boneless Filet
- 3 Red Onions (sliced thin)
- 1 bunch dill (rough chopped)
- 1 bunch parsley (rough chopped)
- 5 crushed bay leaves
- 1/2 cup brined green peppercorns (rinsed and crushed)
- 1 bunch thyme (rough chopped)
Place the bluefish, skin side down on top of the curing mix. Now scatter the second half of the mix on top of the bluefish. Keep refrigerated for 24 hours
Rinse the cure off the fish. Refrigerate uncovered for another 24 hours to dry the fish.
Smoke the bluefish with the apple wood chips for 2 hours at 150 degrees.
The fish should have a pleasing firmness and amber color. If it doesn’t keep smoking ‘till it does.
Refrigerate the fish immediately. After an hour coat the fish with canola oil and wrap in plastic film until ready to serve.
For the Latkes
- 1 Small Yellow Onion (finely minced)
- 1 ounce Duck or Chicken Fat
- 3 Russet Potatoes (peeled)
- 1 Egg beaten
- 1 heaping tablespoon Potato Starch
- Salt and White Pepper to taste
- 8 ounces Canola Oil
Making the Latkes
On low heat, gently sauté the onion in the duck fat until the onions are translucent. Then set aside to cool. Don’t drain the fat! Meanwhile, shred the potatoes either by hand or mechanically (depending on the look you want to achieve).
In a kitchen towel or apron, thoroughly squeeze out the potatoes until they yield no water. In a mixing bowl combine the onions, potatoes, starch, eggs, salt and pepper with your hands. After all the ingredients are well incorporated, fluff up the mixture with your hands.
Heat a heavy bottomed non-reactive skillet. Add the canola oil, when it starts to shimmer, add piles of the latke mixture to the pan. When they begin to brown, flip with a spatula and gently press them down. When the other side is ready, drain them on a cookie sheet outfitted with a multiple layers of paper towels.
For the Dill Yogurt
- 1 cup Fage Brand full fat yogurt
- 1 cup Goat Yogurt (I use Lynnhaven — at Union Square on Wednesdays and Saturdays
- Pinch sugar
- Salt and white pepper to taste
- 1/4 cup minced red onion
- 1/4 cup chopped dill
- Zest of 1 lemon
- Juice of 1 lemon
- 1 oz. Tepid water
In a bowl, mix all ingredients
On 8 warm plates lay 2 pancakes on each plate.
On top of the pancakes place a few chunks of bluefish. Make sure to discard the bloodline, it can be overly fishy.
Drizzle the yogurt sauce around the plate and on the bluefish.
Garnish with some dressed frisee, microgreens, or chives.
Recipe originally from The Jew and the Carrot
- 3 cups peeled and grated Russet potatoes
- 1 large Spanish onion-peeled and grated
- 2 egg whites-lightly beaten
- All-purpose flour about ¼-1/2 cup
- Salt and pepper
- Neutral oil for frying-about 3-4 cups (prefer canola or peanut oil)
Place the shredded potatoes in a bowl of ice cold water *(this helps keep them from turning rust colored). Let the potatoes sit for about 15 minutes.
Place a large skillet or sauté pan over medium high heat. Fill the pan with oil to a depth of about 2 inches.
Remove the potatoes from the water. Squeeze as much water as possible by wrapping the potatoes in a towel. There will about a white starchy paste at the bottom of the bowl. Scoop some of the potato starch and add it to the potatoes in a large bowl. Add the onion and eggs. Add enough matzo flour to bind the mixture but not make it too firm. Season with salt and pepper
When the oil has reached 350 degrees, scoop the latke mixture with an ice cream scoop or large spoons and gently drop into the oil. Fry until golden brown and turn to fry the other side. remove from the oil and drain on paper towels.
The latkes can be made several hours before serving and can be reheated in a 400 degree oven on a sheet pan until crispy. Serve with applesauce or the following recipes.
Cured Salmon Remoulade
- 2 oz cured or lightly smoked Wild salmon slices-diced small
- 2 T. capers
- ¼ cup chopped red onion
- 2 T. prepared horseradish
- 1 T. fresh lemon juice3 T. flat leaf parsley-chopped
- ¾ cup mayonnaise dash of hot sauce (optional)
Mix all of the above ingredients in a small bowl. Adjust seasoning if necessary. Store covered in the refrigerator up to 3 days.
- ½ cup pitted kalamata olives
- 1 T. capers
- 1 clove garlic-chopped
- 2 T. fresh lemon juice
- 3 T. Extra Virgin olive oil
- 2 anchovy filets (optional)
- Salt and Pepper
Place all of the above ingredients in a food processor and pulse until the mixture is combined but still chunky. Adjust seasoning.
This delicious Middle Eastern condiment makes a great dip, crust for fish or poultry and perfect topper for the latkes
- 2 red peppers-roasted1 cup walnuts-toasted
- 2 T. tomato paste
- ¼ cup pomegranate molasses
- 1 cup fresh bread crumbs-left over challah is perfect
- 1/3 cup Extra Virgin olive oil
- ¼ t. chili flakes
- 1 t. ground allspice
- ½ t. ground cumin seed
- Salt and pepper
Place all of the ingredients in a food processor and pulse until the mixture is fairly smooth. You may need to add more Extra Virgin olive oil to adjust the consistency.
Place in a container and cover the surface of the muhummarah with plastic wrap to prevent it from drying out. The muhummarah can be kept covered for up to 5 days in the refrigerator.
- 2 cups apple cider vinegar
- 1 cup sugar 1 cup brown sugar1 1/2 pounds tart green apples (such as Granny Smith), peeled, cored, chopped into 1/2-inch pieces
- 3 tablespoons fresh lemon juice
- 5 large garlic cloves
- 1 2-ounce piece fresh ginger, peeled, coarsely chopped
- 1 1/2 teaspoons salt
- 1 teaspoon dried crushed red pepper
- 1 1/2 cups (packed) golden raisins
- 2 tablespoons yellow mustard seeds
Place all of the ingredients in a large saucepan and cook over medium heat until the apples are tender and the liquid has evaporated – about 45 minutes.
2 – Change Up Your Latke
Toppings: Rather than buying a traditional brand of sour cream, stock up on an all-natural or organic sourcream. More of an applesauce fan? Make your own from apples purchased locally or buy an organic brand. Latke: You can use sweet potatoes instead of regular potatoes, or carrots as an added healthy bonus to give your latkes a different taste! Learn about more changes on the traditional latke from the Jew & the Carrot!
3 – Buy Organic Oil
Since Hanukkah frequently involves oil in some form for every meal, buying organic oil ensures a more sustainable celebration. We recommend Negev Nectars, which makes sustainable olive oil in the south of Israel.
4 – Use Local Potatoes and Onions
Potatoes and other root vegetables are in abundance during the winter. Stop by your local farmers market and stock up prior to making your Hanukkah latkes.
5 – Buy Fair Trade Chocolate
6 – Make Your Own Gifts
Take a photo and create your own frame, knit a scarf or a hat, or make your own beeswax candles. Also, bake a special Hanukkah dessert to give to friends and family as a more environmentally friendly gift.
7 – Give Money for a Great Cause
Instead of giving chocolate Hanukkah gelt, give money to your local emergency food provider or hunger relief organization.You can support Hazon and help build a healthier and more sustainable community, by a general Hazon Donation, or you can contribute to the participants of Hazon Rides. For help finding a local emergency food provider near you, check out Ample Harvest. Another great resource for donating money as a gift is Heifer International, in support of hunger outreach programs.
8 – Participate in 8 Days of Action
After lighting your menorah each evening, dedicate yourself to being more environmentally sustainable and enacting food justice when possible. Volunteer at your local emergency food provider one night, cook a meal for someone recovering from surgery the next night, and screen a movie relating to food justice another night.
9 – Reuse the Wrap
Reusable gift bags are a great way to be environmentally conscious as well as a great supplementary gift, a beatiful gift bag that the next individual can reuse! Check out Etsy for some awesome Hanukkah themed reusable gift bags and wrap!
10 - Green Your Hanukkah Decorations
Try crafting a dreidel out of recyclable materials. Also, as a family or community activity, make your own hannukiah using recycled materials you find around your house. Remember making an alphabet block hannukiah as a child? Recreate the experience with your family or community, and see how creative you can make your hannukiah! Here are some great suggestions from the Huffington Post about how to green your very own hannukiah!
I just got back late last night from Immokalee, Florida where I was on a 3-day mission with Truah (The Rabbinic Call for Human Rights). We were working with the C.I.W. (Coalition of Immokalee Workers) with migrant farm workers and activists who have been fighting for a fair food movement.
It was very inspiring to witness the changes that have happened down there through passionate and creative community organizing, and also distressing and humbling to hear about appalling work conditions that continue among the people who pick our food. Here is the official Tomato Rabbis video to learn more.
As one of the newest crop of Tomato Rabbis, I have committed to be an ally with C.I.W. and intend to write and talk about the experience and bring greater awareness of the issue and join the national campaigns against Wendy’s and some of the big supermarket chains, pressuring them to sign the Fair Food Agreement, enabling the farm workers to earn an extra penny per pound on the tomatoes they pick in their 10-hour work day. This agreement has already been signed by Taco Bell, Subway, McDonalds, Burger King, Chipotle and others and is supported by some of the largest growers, but there is more to do.
I am writing this to activists within my own community and rabbis and local clergy colleagues and friends across the denominations to plant a seed of collaborative action in the future and awareness right now.
How much do you know about who picked the tomato that you might eat for lunch today?
Thanks for listening
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 cups of strawberries cut in half, stemmed
- 4 ounces of goat cheese
- 1/3 cup of bread crumbs (use Panko, if available)
- 2 T. fresh flat leaf parsley-chopped finely
- 1 T. fresh thyme-chopped finelyFlour for dipping the cheese
- 1 egg-beaten
- 4 cups baby greens such as Mesclun variety
- 1 red onion, sliced very thinly
- 1/4 cup sliced almonds (optional)
- Salt and pepper
Cut the goat cheese into coin shapes (about 1 ounce each coin). Place the coins in the freezer for about 30 minutes until firm and easy to handle.
Mix the herbs and the breadcrumbs together on a small plate. Salt and pepper as needed. Place the flour on a small plate.
Place a medium saute pan over medium heat. Lightly coat the bottom of the pan with olive oil.
Dredge a cheese coin in the flour. Then dip it into the beaten egg. And finally dip the cheese into the bread crumbs. Place the cheese in the saute pan and brown it on each side (about 3 minutes per side). Remove the cheese to a paper towel lined plate. Continue with remaining cheese.
Place the strawberries on a parchment lined baking sheet. Brush the strawberries with honey and sprinkle with freshly ground pepper. Roast the strawberries for about 10 minutes until they are lightly caramelized and very fragrant.
Toss the greens with Extra Virgin olive oil and salt and pepper as needed.
Mound the greens on four plates or a serving platter. Place the strawberries and red onion on the greens. Place the cheese croutons on top of the salad and drizzle with honey lavender vinaigrette.
- 4 6-ounce Wild salmon filets, skin off
- 1 tablespoon chopped flat leaf parsley
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 2 teaspoons chopped fresh chives
- Olive oil
- Salt and pepper
Pat dry the salmon filets. Combine the fresh herbs in a bowl. Press the herbs on to the “presentation “side of the salmon (non-skin side). Salt and pepper the fish on both sides.
Place a large saute pan over medium high heat. Lightly coat the bottom of the pan with olive oil. Place the salmon filets, presentation side down, in the pan. Here is the hard part-Don’t touch the fish for at least 3-5 minutes until the fish has browned and is not sticking to the pan. If it sticks, it has not browned enough. The browned fish will be crispy and firm and will loosen itself from the pan.
Turn the fish over and turn off the heat. Cover the pan and the fish will continue to cook for 3 more minutes. Your fish will be perfect medium rare. If you want it well done (I don’t recommend it) keep the heat on a bit longer and cook the fish until it is firm when lightly squeezed on the sides of the filet.
- 4 ounces unsalted butter
Place the butter in a small saucepan over medium high heat. Cook the butter until it has turned a medium golden brown and is very fragrant (about 10 minutes).
Drizzle the brown butter over the fish.
For the Marinade
- 3 cloves garlic
- 1 jalepeno, seeded and chopped
- 1/4 cup fresh ginger, roughly chopped
- 2 teaspoons peanut oil or veg oil
- 2 large mangos, roughly chopped (note: you will need one more mango when cooking the tofu, see below)
- 1/4 cup pure maple syrup
- 1 cup white cooking wine (or vegetable broth)
- fresh black pepper to taste
- dash of salt
- 1/4 teaspoon allspice
- 2 tablespoon rice vinegar (use apple cider vinegar or red wine vinegar if you dont have rice)
- juice of two limes
- 1 cup orange juice
For the Tofu
- 2 blocks tofu extra firm tofu, drained and pressed
- 1 mango, sliced in long thin slices
- 1 red pepper, seeded and cut in long thin slices
Make the marinade: In a medium sauce pan, heat the oil, add garlic, ginger and jalepeno, saute on medium heat 7 minutes, being careful not to burn the garlic. Add 2 chopped mangos and saute 5 minutes
Add pure maple syrup and wine, cover and simmer 35 minutes; Uncover and simmer 5 more minutes.
Add orange juice, vinegar, lime, black pepper, allspice and salt; Add mixture to blender, puree until smooth.
Prepare the tofu. Cut tofu blocks into 8 slabs each. Place tofu in marinade in a sealable plastic bag or tupperware. Marinate in the fridge for an hour and up to overnight.
Preheat oven to 375 – Reserve about half of the marinate. Lay marinated tofu in a single layer in baking pan. Cook for 20 minutes. Flip tofu over and add more marinade. Dredge peppers and sliced mangos in marinade and add them to pan. Cook another 15 minutes.
Heat up remaining marinade in a sauce pan and put in a bowl on the table (or floor, where ever you’re eating) so guests (or room mates, or who ever is eating) can pour it over the tofu. Serve over jasmine rice, with a steamed vegetable, such as aspararus or broccoli.
- 2 cups shelled English peas
- ½ cup heavy cream
- Olive oil
- 2 cups vegetable stock or water
- 1 Shallot, peeled and chopped finely
- 1 cup Arborio rice
- ½ cup white wine
- ½ cup heavy cream for the risotto
- ¼ cup chopped flat leaf parsley
- 1 teaspoon chopped thyme
- 1 teaspoon chopped mint
Bring a medium saucepan of water to a boil. Cook the English peas until they are cooked through (about 8 minutes). Place the cooked peas in a bowl of ice water to stop the cooking process and keep the peas green.
Drain the peas and place in a medium mixing bowl. Puree the peas in a blender of with an immersion blender with the heavy cream Salt and pepper to taste.
Place a medium sauce pan over medium high heat and bring the vegetable stock to a simmer.
Place a medium saute pan over medium heat. Lightly coat the bottom of the pan with olive oil. Add the shallot and sweat for several minutes until the shallot is very soft but not browned. Add the Arborio rice and stir until each grain of rice is coated with the olive oil. Add the white wine.
Increase the heat and allow the wine to simmer for several minutes. Add the hot stock or water into the rice by ladle-fuls. Stir with each addition of stock before adding another. Continue until the liquid is completely added to the rice and the rice is soft and creamy but remains al dente.
Stir in the remaining heavy cream. Remove from the heat and stir in the pea puree. Adjust seasoning and sprinkle with herbs and Parmesan cheese, if desired.
- Nonstick vegetable oil spray
- 2/3 cup sugar
- 1/2 cup fresh lemon juice
- 4 teaspoons finely grated lemon peel
- 2 8-ounce packages cream cheese, room temperature
- 1 cup whole-milk ricotta cheese
- 2 extra-large eggs
- 2/3 cup purchased lemon curd
Preheat oven to 425°F. Spray eight 3/4-cup ramekins or custard cups with nonstick spray. Using electric mixer, beat sugar, lemon juice, and lemon peel in large bowl until sugar dissolves, about 1 minute.
Add cream cheese and ricotta cheese; beat until smooth, about 1 minute (some small curds from ricotta may remain). Add eggs; beat until well blended.
Divide batter among prepared ramekins. Place ramekins on rimmed baking sheet. Bake until puffed, just set in center, and pale golden on top, about 18 minutes. Chill until cold, about 2 hours.
DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Spread lemon curd over chilled cheesecakes and serve.
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:
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!
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 28th 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
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”.
Hazon Jewish Food Festival at the JCCSF
Sunday March 17 | 10:00am-5:00pm | JCCSF 3200 California St.
Thank you for signing up to attend Hazon’s Jewish Food Festival at the JCCSF this Sunday March 17, from 10am-5pm. We’re excited to see you! We have so many wonderful things in store for you and a few things for you to know to make your experience as positive as possible. Please take note:
Plan to arrive to the JCC between 10:00 and 11:00am. When you arrive, visit the check-in table to pick up your name tag, lunch ticket and program booklet with a schedule of the day and the over 40 workshop descriptions and locations.
Due to limited audience capacity or DIY supplies, some workshops will require you to sign-up in advance. Sign-ups for these 8 workshops will be in Kanbar Hall from 10:00-11:00am and are at a first come, first served basis. The 8 seessions that require sign-ups are denoted on the Schedule at a Glance in bold and with an asterisk. If you would like to attend one of these sessions, please plan to arrive right at 10:00am so you’ll have your pick!
Your online advance registration grants you one ticket for a local, organic, kosher, light lunch that includes a sandwich, salad and fruit. If you desire more food or sweets please bring cash and credit card to purchase from our vendors in the Atrium, or from Community Table, the JCC’s café.
Some workshops require you to bring special items:
- Bring your own camera for
Food Meets Photo: Food Photography 101 with Erin Gleeson
- Bring your own yoga mat for How to Savor Food through Yoga with Sean Haleen
There will be an opportunity to donate to support the environmental sustainability work of Hazon; please be sure to fill out an evaluation form and consider making a donation on the day of our Festival. You can purchase raffle tickets to win a basket of vendor goodies with proceeds going to Hazon. This can be found at Hazon’s table in the atrium.
See you there!
Deborah Newbrun, Hazon Bay Area Director
Alli Rosen, Food Justice Fellow
We’re offering over 40 sessions to choose from on how our food choices make a difference. From fair trade food, wine, and spirits, to mindful eating, beekeeping, farming, worm composting, and more, you’ll connect with Jewish traditions and acquire an understanding of food justice, sustainable food systems, and new skills with dynamic, interactive workshops.
7 Easy Steps to Turn Your Million Dollar Food Idea into a Million Dollar Business
Join Josh Spiegelman, of Roam Artisan Burgers to learn how to start a food business from the ground up. In this session, we will discuss the essential steps for launching a successful business in the food and beverage/hospitality sector. Everything from business plan creation, to fundraising and finding the right real estate, to marketing, launching and operating the business of your dreams.
Scaling Up: From Individual to Collective, Sustainable Impact
Erica Hymen and Matt Balaban. program officers at AJWS will discuss how we already make choices each day that challenge our broken food system, yet inequities persist. What would it take to see large-scale, systemic change? In this interactive workshop, we will build our organizing skills to influence positive, lasting change. Using lessons learned from local and international struggles – for healthier school food at home and for more effective food aid abroad – we’ll demonstrate the power of grassroots organizing.
How to Balance Your Hormones Using Judaism and Your Fork
In this talk. Dr. Sara Gottfried will share her revolutionary method of hormone balancing: a natural approach that blends ancient wisdom traditions with integrative and functional medicine, called The Gottfried Protocol. Dr. Sara just published her first book, The Hormone Cure: Reclaim Balance, Sleep, Sex Drive, and Vitality with The Gottfried Protocol (Simon & Schuster, 2013). The central tenet of The Hormone Cure is how you amplify hormone balance with the way you eat, move, think, and supplement. Dr. Sara will explain the “why” of hormone balancing for men and women, and how what’s on the end of your fork and in the forefront of your mind can be the biggest needle-movers when it comes to getting healthy. Challah at your hormones!
What’s more important than the food at a Jewish Food Festival? We have a tasty menu in store for your eating pleasure, so bring an open mind and an empty stomach! Not only will you feast on delicious food in our workshops, but you can taste and purchase a variety of local, sustainable foods at the Shuk!
The Shuk is free and open to the public in the JCCSF Atrium, all day. Featuring:
Authentic, Hand-Crafted Petit Syrah Eric Cohen of Shoe Shine Wine and Justice Grace Vineyards will sell his California Petit Sirah. “Shoe Shine Wine is the loving extension of our heart and soul and the first offering from our San Francisco based family run micro-winery, Justice Grace Vineyards. We are uniquely focused on Petite Sirah and dedicated to making world-class wines that are food friendly, complex, elegant, and balanced.
Farmer Freed Culinary Salt Blends Farmer Emily Jane Freed will sell her Farmer Freed Culinary Salt Blends. Add a pinch when cooking to bring out the flavor of your food or as a finishing salt as you sit down to enjoy a meal.Farmer Freed’s culinary salt blends make perfect hostess, teacher, and holiday gifts as well as gifts for birthdays, anniversaries, Mother’s & Father’s Day, graduations, and for your best friend who has everything.
Food Art Nina Bonos from Nina Bonos Joyous Judaica will feature her fine art original watercolors and mixed media paintings and collages, prints and note cards. Her Judaica images include trees of life, Seven Sacred Species, pomegranates, figs, grapes, and apples. Her mixed media collage miniatures incorporate re-purposed objects such as plastic netting originally used to package vegetables and fruits, recycled metals and beach glass, branches, stones and more.
Nosh and Learn at S.F.’s Jewish Food Festival
By Josh Leskar
Calling all Hebrews, She-Brews, Other-Brews and Non-Brews: quit your kvetching and check out the San Francisco Jewish Food Festival on Sunday, March 17th from 10 a.m. to 5 p.m.
Hazon and the Jewish Community Center of San Francisco (3200 California St.) are teaming up to host the event, which is a local version of Hazon’s national, multi-day conference. For one day, Bay Area residents will have the opportunity to learn, taste, and experience the Jewish Food Movement through local merchants and activists.
By Dan Pine
Chew on this: For decades, San Francisco has been home to a Jewish filmfestival, Jewish music festival and a large outdoor celebration of Israel. Yet there has never been a Jewish food festival in town.
The first Hazon Jewish Food Festival is scheduled to get under way at 10 a.m. March 17 at the JCC of San Francisco. It promises a full day of learning, discussion and, of course, eating. Plenty of eating.
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
Moroccan Jews settled in Morocco, located near the northern tip of Africa that is closest to Spain, after the destruction of the Temple in 70 CE. The Jewish population in Morocco has been a vibrant and active population, but after the founding of the State of Israel, many of the 265,000 Moroccan Jews emigrated to Israel and the United States. As of 2004, Morocco had a population of about 4,000 Jews; meanwhile Israel is home to nearly 1,000,000 Jews of Moroccan descent, around 15% of the nation’s total population.
- 1 3/4 cups dates
- 1 3/4 cups dried figs
- 1/4 cup wine
- 1 cup almonds
- 1/2 cup raisins
- 2 tbsp powdered sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Pit and chop dates, and chop figs. Then throw it all in the food processor and chop into a paste! Optional: roll charoset into little balls to serve.
Ashkenazi Jews trace their lineage back to the medieval Jewish communities of Eastern Europe, and their traditions have developed to be distinctly influenced (to varying degrees) by interaction with surrounding peoples, such as the Germans, Poles, Czechs, Slovaks, Kashubians, Hungarians, Ukrainians, Lithuanians, Latvians, Belarusians and Russians of contemporary Eastern Europe. Today, Ashkenazi Jews make up 80% of Jews worldwide, and 6 million of the 7 million Jews living in the United States.
- 2 Granny Smith apples
- 2 cups almonds, chopped
- ½ cup sweet Passover wine
- 2 tsp cinnamon
Peel, core, and dice apples. Chop nuts (should be slightly smaller pieces than the apples). Add wine and cinnamon; adjust quantities to taste!
Israeli Jews either live in Israel or have had family in the Middle Eastern state since Israel’s founding in 1948. Currently, Jews account for 76.4% of the Israeli population, and many of them are recent immigrants. Between 1974 and 1979 nearly 227,258 immigrants arrived in Israel, about half being from the Soviet Union. This period also saw an increase in immigration to Israel from Western Europe, Latin America, and the United States. A trickle of immigrants from other communities has also arrived, including Indian Jews, Ethiopian Jews, and others.
- 2 apples, chopped
- 6 bananas, mashed
- 1 lemon, juiced and grated
- 1 orange, juiced and grated
- 1 1/4 cups dates, chopped
- 1 cup red wine
- 4 tsp candied orange peel, chopped
- 1 cup walnuts, chopped
- Matzah meal
Blend the fruits and nuts. Add wine. Add as much matzah meal as the mixture will take and still remain soft. Add cinnamon and sugar to taste. Mix well and chill before serving.
Yemenite Jews are those Jews who live or whose family has lived in Yemen, on the southern tip of the Arabian peninsula. The immigration of Jews into Yemen can be traced back to about the beginning of the second century CE, but between June 1949 and September 1950 almost the entire Jewish population left Yemen for Israel. Most Yemenite Jews now live in either Israel or the United States. Only a few remain in Yemen, and most of them are elderly.
- 1 lb. dried raisins
- 8 oz. pitted dates
- 1/4 cup sugar
- 1/4 cup chopped walnuts or pecans
- 2 cups water
Put raisins and dates in a bowl and cover with water. Let stand one hour. Add the sugar and whirl the mixture in a blender, a few spoonfuls at a time, or divide the mixture in thirds and place in a food processor. Transfer the chopped fruits to a heavy saucepan and let simmer over low heat until the fruits are cooked and the liquid is absorbed. It should take about 20 minutes. Remove from the heat and place in a jar.
Venetian Jews are those Jews who live in or are from Venice, a city in northern Italy. Many Jews visited and worked in Venice beginning in the 10th century CE; and at its peak time, around 1650, the Venetian Ghetto (where the Jews were forced to live) housed about 4,000 people. Before World War II there were still about 1,300 Jews in the Ghetto, but 289 were deported by the Nazis and only seven returned. Today, the Ghetto is still a center of Jewish life in Venice, with five synagogues, a yeshiva, and Judaica shops.
- 1 1/2 cups chestnut paste
- 1/2 cup pine nuts
- 10 oz. dates, chopped
- Grated rind of one orange
- 12 oz. figs, chopped
- 1/2 cup white raisins
- 2 tbsp poppy seeds
- 1/4 cup dried apricots
- 1/2 cup chopped walnuts
- 1/2 cup brandy
- 1/2 cup chopped almonds
- Honey to bind
Combine all ingredients, gradually adding just enough brandy and honey to make the mixture bind. Other Italian charoset recipes include mashed-up bananas, apples, hard-boiled eggs, crushed matzah, pears, and lemon.
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!”
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 Washingto
n 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.”
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
Recipe originally from The Jew and The Carrot
- 3 cups Basmati rice
- 8 cups water
- 2 tablespoons salt
- 1 cup finely slivered orange zest
- 1 cup brown sugar
- 2 cups water
- Pinch of saffron threads
- ¾ cup roasted slivered almonds
- 2 tablespoon rose water
- ¼ teaspoon ground cardamom
- 4 tablespoon vegetable oil
- pinch of saffron
- 2 tablespoon water
Wash the rice in cold water until the water runs clear. Soak in cold water and let stand for at least 3 hours. Drain and rinse.
In a large heavy saucepan, bring 8 cups of water to a boil with salt. Add the rice and cook until al dente, about 10 minutes. Drain and rinse again under cold running water.
To make the orange layer: Fill a small saucepan with cold water. Add the orange zest, bring to boil, drain, then repeat.
In a medium saucepan, combine the zest, water, sugar and saffron and stir over low heat until the sugar dissolves. Increase the heat to medium high and bring to boil. Reduce the heat to low and simmer until syrupy, about 20 minutes. Let cool, then stir in the rosewater and cardamom.
In a large saucepan, heat 2 tablespoons oil over high heat. Stir in the turmeric, then 2 tablespoons water.
Spread one-third of the rice in the saucepan. Scatter half of the orange zest over the top, cover with half of the remaining rice, then the remaining filling, and finally the balance of the rice. Poke 7 deep holes into the rice. Drizzle with remaining 2 tablespoons oil.
Place a paper towel over the top of the saucepan and cover with the lid. Cook over medium heat, about 10 minutes. Reduce the heat to low and simmer until the rice is tender and the bottom is crisp, about 30 minutes.
Carefully remove the orange layer from the top and set aside. Remove the rice layer and place on serving platter. Place orange zest on top of the rice. Break crust from the bottom of the pot and scatter over the top of the orange layer and garnish with the roasted almonds.
Recipe originally from The Jew and The Carrot
- 1 jar Simon Fisher Prune Lekvar
- 1 jar Apricot butter
- 1 cup raisins
- 1/2 cup chopped walnuts
- Zest of one orange and one lemon rind
- 2 1/2 cups flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/4 cup honey
- 2 eggs
- 1/2 cup oil
- 1 tablespoon lemon juice
Combine all filling ingredients and set aside
Cream sugar, honey, oil, eggs and lemon juice
Combine dry ingredients, add to above and blend
Sprinkle extra flour to remove dough from bowl
Roll onto floured board to about 1/4 inch think
Cut with 4” diameter glass
Bake 350 degrees for about 18-10 minutes.
Read more: http://blogs.forward.com/the-jew-and-the-carrot/136120/mishloach-manot-recipes-from-jcarrot-readers/#ixzz1ySHO4hpg
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.
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…)