Press
Food Conference West 2010
Back at the Ranch: My Experience at the Hazon Food Conference
By: Jocelyn Berger
January 14, 2011
Hazon Food Conference: Take 2. The next step in the right direction
By: Julie Anne Auerbach
January 12, 2011
Babka: Fuel for the Jewish Food Movement
By: Natasha Aronson
Jew and the Carrot
December 28, 2010
Hazon: You know it’s crunchy when I’m the cleanest dude there
By: Heshy Fried
Frum Satire
December 28, 2010
From the Hazon Food Conference West Coast
More From the Hazon Food Conference West
By: Andy Green
Jewschool
December 24 & 28, 2010
Fit to Eat? Shifting Paradigms of Kashrut
By: Rebecca Joseph
Jew and the Carrot
December 27, 2010
Beyond Canned Food Drives — Innovative Food Justice
By: Liz Schwartz
Jew and the Carrot
December 27, 2010
Hazon heads to Petaluma to talk Jews, food and chicken farms
By: Amanda Pazornik
The Jewish News Weekly of Northern California
December 9, 2010
Food Conference East 2010
Food for Thought
By: Ben Harris
JTA
December 13, 2010
“Hazon is already bigger than food. The conference is a magnet for foodies, chefs, farmers, rabbis, social justice activists, environmentalists, and just regular folks who like to eat.”
The New Kosher Meat: It’s What’s For Dinner
By: Mira Schwartz
Jew and the Carrot
December 13, 2010
Can Cheese Be Jewish?
By: Rhea Kennedy
Jew and the Carrot
December 12, 2010
“Goats are the Jews of the animal kingdom,” Aitan Mizrahi told a group at the Hazon Food Conference on Friday morning. The workshop participants, gathered in the warm, cream-scented air of a small industrial kitchen at the Isabella Freedman Jewish Retreat Center, immediately picked up on the tongue-in-cheek theme: They wander, they are intelligent, and they are stiff-necked, they said. And, Mizrahi pointed out, “They enjoy to be in a minyan and they also enjoy to go off on their own and shmooze.”
Returning to Ourselves Through Food
By: Mira Schwartz
Jew and the Carrot
December 10, 2010
“Neglecting how we eat is doing ourselves (and the food) a disservice. If we take the time to notice what we are eating, and how we are eating it, we engage more than just our taste buds and digestive track. We are engaging our spirit. A relationship with one’s spirit is the necessary element for the return that tshuvah promises.”
24 Hours With Hazon
By: Ben Harris
JTA
December 13, 2010
Local CSA reps return from Regional Hazon Food Confab
Jewish Community Voice
December 29, 2010
Milking it With Hazon (Video) By: Ben Harris
JTA
December 16, 2010
How To Create a Great Tu B’Shvat Seder with Nigel Savage (Video)
By: Paula Weiman-Kellman
December 20, 2010
Food Conference 2009
Cooking Up Something Big: The Jewish Food Education Network
By: Glenn Rosenkrantz
Covenant in Action
February 5, 2010
Can Judaism Save The Planet?
By: Rhea Yablon Kennedy
The Washington Post
January 13, 2010
Boring Conference Food: Our Culinary Future?
By: David Gumpert
Grist
December 30, 2009
Food Movement Mixes in Tikkun Olam
By: Sue Fishkoff
The Jewish Week of New York
December 29, 2009
New Jewish Food Movement Steps Up Focus on Social Justice
By: Sue Fishkoff
JTA: The Global News Service of the Jewish People
December 28, 2009
How I Spent My Christmas Holiday:
Watching Foodies Confront the Emerging National Food Safety Regimen
The Complete Patient – The Business of Your Health – By: David Gumpert
Don’t Know Much About…
Frume Sarah’s World – By: Frume Sarah
MoHoLo
Moishe House Blog – By: Rachel Rose Reid
2009 Hazon Food Conference, Day 1:
A Shtetl in NoCal & A Singing Jewish Cowboy
Jewschool – By: Justin
2009 Hazon Food Conference, Day 2:
Kosher Slaughter Today; Organizing, Lobbying & Advocating to End Hunger
Jewschool – By: Justin
2009 Hazon Food Conference, Day 3:
Rabbis & Hazon, The Vegetable Monologues, GMOs & Halakhah
Jewschool – By: Justin
Food Conference Fasting: Asara B’Tevet at the Hazon Food Conference
Jewschool – By: Rabbi Matt Carl
What A Weekend
Pretty Girls Use Knives – By: Rita
The Pleasure of DeFeet
Melon Memories – By: Preeva Tramiel
Press Release
Registration Opens for 2009 Hazon Food Conference
June 2009
Fourth annual event brings food industry experts, community and religious leaders, activists, vegans, and omnivores together to focus on food, sustainability, and contemporary Jewish life…
Food Conference 2008
Los Angeles Times
‘Eco-kosher’ Jews have an appetite for ethical eating
Mary MacVean and Duke Helfand | May 8, 2009
“‘Food is the most intimate relationship we have to the nonhuman world,’ said Zelig Golden, a San Francisco lawyer who co-chaired that gathering. It was the third food conference sponsored by Hazon, a New York-based environmental organization that in 2004 branched out into food issues. It has since become the primary force behind many programs in the sustainability movement — an effort to use natural resources responsibly to avoid depleting them.”
JTA
Check out this fantastic video about the Food Conference 2008
Sasha Perry | January 29, 2009
JTA
Jewish food movement comes of age
Sue Fishkoff | December 29, 2008
“From Dec. 25-28, more than 550 Jewish food activists, farmers, educators, politicos, rabbis and just plain folk met in this sleepy central California beach town to learn about Torah and composting, and to take the Jewish food movement to the next level.”
JTA
What kind of meat do Jewish food activists eat?
Sue Fishkoff | December 29, 2008
“But when it came to meat, the discussion grew heated. First, should they serve it at all? The Jewish food movement, like the environmental movement in general, is filled with vegetarians. Second, food activists like to keep things local, and kosher meat — the only kind they would consider — doesn’t always jive with making sure the animals are humanely raised, organically fed and ethically slaughtered.”
San Francisco Chronicle
Making kosher food more sustainable
Matthai Kuruvila, Chronicle Religion Writer | Saturday, December 27, 2008
“All 25 of the turkeys slaughtered on Wednesday met Mandel’s full approval for kosher certification. They were taken to Pacific Grove, where Hazon, a critical force in the Jewish sustainable food movement, was having its annual conference, with an estimated 500 attendees. On Friday, the turkey meat was served for Sabbath dinner.”
Houston Chronicle
Hanukkah:The original conservation holiday
By Nicole Neroulias religion news service | December 19, 2008
“The economic downturn has also prompted Jews and non-Jews to consider ways to create less commercialized, more “back to basics” holiday experiences, said Barbara Lerman-Golomb, spokesperson for Hazon, a Jewish sustainable-development organization that holds its food conference during Hanukkah each year. “It’s natural that the faith community would respond to issues about the environment, and there’s been a backlash to some of the over-the-top extravagance associated with holidays,” she said.
The Jewish News Weekly of Northern California
Sowing the seeds of faith: New Jewish food movement takes root in the Bay Area
by Stacey Palevsky staff writer | November 21, 2008
“Jews and food — it’s a phrase that typically conjures images of kugel, matzah balls and gefilte fish. The new Jewish food movement is trying to change that. But the movement isn’t trying to change the types of foods Jews eat — it’s merely trying to change the way they’re prepared. Think kugel made with organic, local potatoes; gefilte fish made from locally caught carp; and matzah balls seasoned with herbs grown in your own backyard.”
