The credit for this philosophical question goes to David, who rightly asked “If we don’t eat meat during the Nine Days, ” the nine-day period between Rosh Chodesh Av and Tisha B’Av commemorating the fall of Jerusalem, “then what do vegetarians not eat? Do they become vegans?” And then, what do vegans eat? Do they fast?

And I’m writing this post while eating my chicken sandwhich (the kosher restaurateur of which was still serving meat today, interestingly enough) because this question gets to the point of food fasting, which is varied and multi-dimensional. Partly we’re told it is share in the suffering personally, in a small way, with that of our ancestors. For Yom Kippur, we’re told we should be focusing on spiritual matters to the exclusion of our physical needs. There are many more interpretations and each for their own reasons.

But what should or could vegetarians do to commemorate this period? Or here’s my big question — why do we have to mourn through our food in the first place? Isn’t juggling my food repertoire just going to distract me from the message of the holiday?

Since I seem to be cultivating a Whole Foods beat–

In the wake of the Mackey online pseudonym scandal, one fellow Cantabrigian advocates a boycott of the health food giant:

A big Whole Foods investor said it was sticking by Mackey and, as of midafternoon, the Whole Foods board hadn’t met to discuss the matter. Well, as the Whole Foods board sits in la-la land thinking that their shiitakes don’t stink, I offer myself as the first consequence. I am staging a one-man boycott. I will spend the rest of the summer procuring my vegetables from places other than Whole Foods, most preferably my local farmers market or co-op…

With Mackey mouthing off, there is no better time to strengthen local connections and sever our ties with Whole Foods until we hear that Mackey is disciplined or fired. He might be close to a monopoly on the freshest commercial grown food. It will never be as sweet as the strawberry from a farmer’s market.

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Kohlrabi used to be one of those vegetables I feared when I picked up my weekly CSA share. Now it’s the one I search for in the swap box. It resembles a Sputnik satellite, but dates back to 17th century Europe, where it got its German name for cabbage (kohl) turnip (rabi). Hailing from the wonderful and prolific brassica family, it is closely related to broccoli and tastes like a juicier version of a broccoli stalk.

The biggest pitfall in growing kohlrabi is picking it too late. This yields a tough, woody thing that is completely unappetizing. But as long as the grower has timed it right, the vegetable is succulent and tender. Even the peel can be eaten. I never knew that until doing a bit of researach for this post. Turns out the leaves are totally edible, too.

Here is my standard kohlrabi recipe: Cut off leaves (cook separately). Cut bulb in half. Place open half down on cutting board, and closely trim off peel with a good knife. Slice bulb in 1/4-inch slices, then turn slices on side and slice again into 1/4-inch matchsticks. Place kohlrabi matchsticks onto serving platter. Drizzle with finest extra virgin olive oil. Sprinkle with sea salt. Then liberally shake Zahtar over the whole thing. (Out of convenience, I buy my Zahtar from Fairway on 74th Street in the Israeli food section, though in certain parts of Brooklyn there are Arabic grocers with fresher and better Zahtar). Zahtar is the key ingredient.

I throw this dish on the table when my guests or children are hungrily awaiting dinner. My kids devour it. Kohlrabi has become one of our favorite appetizers, and always heralds the onset of the CSA season. Pretty soon we won’t see it anymore. Corn and tomatoes and other more recognizable things will come into season. Very rarely do those vegetables end up in the swap box. Unlike the little Sputnik vegetable.

(Thanks to reader, Amanda, for the tip about this campaign)

The EWG Action Fund started a campaign called Grow Organics, to encourage Congress to increase support for
organic farms in the Farm Bill. They’re shooting for 30,000 signatures and nearing their deadline (midnight Sunday). They only need another 3,000 signatures to meet their goal. If you’re interested in finding out more or signing the petition, click here.

We interrupt our regularly scheduled blog posting to bring you this brief announcement: “The Jew and the Carrot” has been nominated for two Bloggers Choice Awards! If you have a moment and are so inclined, please vote for us in the “Best Food Blog” category and the “Best Religion Blog.” You can do so by clicking on the Bloggers Choice images in the sidebar, or by clicking on the links below:

* The Jew & The Carrot totally rocks! I’m voting for them in the Best Food Blog category. Click.
* The Jew & The Carrot is the best! I’m voting for them in the Best Religion Blog category. Clickity click.

Thank you for your support! And now, back to our regularly scheduled posting…

Tomorrow my boyfriend and I head off into the wild yonder known as the West Coast (San Francisco through Shabbat and then a jaunt north to Portland).  While I love any vacation, I’m especially excited about this one.  It’s our first long trip together.  We’re visiting some of my dearest friends.  He’s never been to Portland, before so I get the chance to show him one of my favotie places, after many occasions down in his native Silver Spring.  And it’s California and Portland! - the first a land where heirloom tomatoes grow locally in March, and the latter a pine scented town where everyone carries their reusable coffee mugs strapped to their backpacks. 

I’m also excited because - forgive me for outting myself as a total dork here - I love packing food for the airplane.  If all meals were as delicious as the crustless panini, tiramasu, and bottle of wine I once received (in coach) on a flight between Spain and Italy, there would be no reason to pack food for the plane.  For that reason, I’m actually glad American airline services tend to serve tasteless, plastic-wrapped food. 

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There is a farmer’s market that is set up every Wednesday, and now that I no longer am a member of a CSA, I try to visit this market weekly. It’s a nice break in the afternoon, and it’s exciting to see what is available and to think ahead to plan my meals. I discovered two years ago how much I like patty pan squash, and for some reason it isn’t being sold in my supermarket. So, I was very excited a few weeks ago when I saw it at the farmer’s market! It’s easy to prepare it - just steam them in a pot of water until it gets soft. It’s a delicious summer squash.
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This Friday, DC’s rockin’ progressive havurah is taking on Jewish food issues!

Tikkun Leil Shabbat is a songful, soulful, Friday evening services featuring a teaching about a social justice issue and followed by a potluck vegetarian dinner. This Friday July 13, the “dvar tikkun” will be introduced by Hazon’s very own Laura Bellows and feature:

Aliza Wasserman (also one of our fabulous “The Jew & the Carrot” bloggers!), from Community Food Security Coalition, will talk about a progressive Jewish take on national food policy and the pending Farm Bill.

Melissa Byrne will talk about the benefits of eating locally grown food, and provide information about the DC-area farmers’ markets (and maybe a sweet taste-test of local berries!)

Services begin at 6:45 at the Religious Action Center at 2027 Massachusetts Ave NW (21st & P) near the Dupont Circle metro, North exit. Services will be accompanied by instruments; please bring a vegetarian entree or salad to share, and a percussion instrument if you’d like.

More information about how they’ve “greened” their potlucks, and other details about this metro-fabulous havurah, at www.tikkunleilshabbat.org.

(Thanks to Jo for this tip.)

Yesterday’s SF Chronicle had an in-depth look at Bay Areans leading Farm Bill reform. While Michael Pollan is a mere mention, I was struck by this photo of him, as he looks positively guru-like, sitting in some kind of Garden of Eden (that mind you, looks a little too green to be in California at this time of year, even though tonight it rained in July, which never happens.) The article can be found here.

Check out this video news from The Washington Post about Congregation Tifereth Israel’s offering kosher, organic meat in the DC area. Devora Kimmelman-Block is a mom and sustainable agriculture fan who is also Hazon’s Tuv Ha’Aretz Community-Supported Agriculture (CSA) site coordinator for the congregation as well. Check out her interview on Hazon’s web page here!

Our Chief Pickler at Adamah, Josh Rosenstein, went on vacation for two weeks — just as the first succession of cucumbers was ripening and ready for harvest. I have stepped in to manage operations while he’s gone. What an unexpected and delightful realm of food learning this has opened up!

Many wisdom traditions teach that each person has within them all the tools they need to live their life. Bernie Glassman suggests in his Zen Buddhist “Instructions to the Cook” that each of us has all the necessary ingredients to cook the perfect meal. And Moses reassures us from Deuteronomy, “Lo ba-shamayim hi” — the truth of the Torah is not in heaven, some far off place which we cannot access; rather, it is right here in our midst. With pickles I am learning this simple and beautiful truth all over again.

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Israel’s first Master Chef program opens at Hebrew U! Now perhaps we’ll have an answer to the Jewish culinary conundrum which has evaded us ever since the founding of the Jewish State!

I, like many of us I’m sure, have often been frustrated, confused and heart-broken by the discrepancy between American and Israeli culinary specialties, despite their both hailing from the same gene pool, particularly on the bagel-falafel front. Many a New York, Chicago and LA bagelry produce soft, fluffly and blessed with that slightly crispy crust in a perfect “O” in which the hole is really an afterthought. And many a Tel Aviv and Jerusalem falafel stand can likewise fry with ease bodiful, caramel-colored husks of green-tinted chickpea interiors that, even for this meat-eater, could stand in for a burger patty any day.

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December 6th- 9th, 2007 / Shabbat Chanukah
at the Isabella Freedman Jewish Retreat Center, Falls Village, CT

Jewish food traditions are rich and ancient, and today, growing numbers of Jewish people are also beginning to think more responsibly about food.  The Hazon Food Conference brings together educators, rabbis, farmers, nutritionists, chefs, food writers, and families who share a passion for learning about and celebrating food.  The 2nd Annual Hazon Food Conference will help participants:

• Gain a more direct connection to where our food comes from
• Learn from Jewish culinary traditions around the world
• Add a distinctly Jewish flavor to healthy eating
• Become a part of a vibrant, healthy Jewish food community

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The summer season is marked in a special way here in New York.  I’m not talking about blooming trees or free concerts in the park (although both of these things are pretty great).  Summer in New York officially arrives when everyone starts drinking iced coffee.

It’s especially visible on my daily commute.  For most of the year, sleepy subway riders nurse a blue paper cup (or, too infrequently, reusable thermos) of steaming coffee as they rumble towards work.  Sometime around June, however, a switch occurs, and these same commuters begin toting plastic cups of milky iced coffee, gleaming with condensation. 

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