Archive for the 'Events' Category

What Kind of a Jewish Deli is This?

Thanks so much to Emunah Hauser for this heads up.  Emunah is a host at Saul’s Restaurant and Deli, which has been organizing the Referendum on the Deli Menu, which will be held on Tuesday in Berkeley, CA.  Check out Saul’s blog Sustainability Adventures of a 100+ seat Diner.

Sauls Restaurant and Deli

Can the Jewish Deli be sustainable? Can a retro cuisine be part of the avant- garde?

Local, organic VS. the externalized costs of cheap, industrial food and . . . collective memory and food traditions?

Deli is at a crossroads. In New York, only a handful delis remain from hundreds. Across the country, beloved Delis continue to disappear. Popular expectations of “real” Deli conflict with today’s economic realities. And these expectations conflict with environmental sustainability.

JFSJ Food Justice Trip To New Orleans!


FROM THE BAY TO THE GULF – Do you live in the California Bay area, are in your 20′s or 30′s and interested in important food issues?  Take your social justice passion down to New Orleans.  Join Jewish Funds for Justice (JFSJ) and the Progressive Jewish Alliance (PJA) for a week of service, learning, and activism.

You will travel to New Orleans from Jan. 13-18, 2010 to work with The School at Blair Grocery.  Participants will learn about issues around food and sustainability and explore the connection between local Bay Area concerns and local New Orleans concerns.

Culture in the Cucina: Dec 13

Jewish-style fried artichoke

Calling all New Yorkers!  If you’re around on Sunday, December 13th at 2pm, join me at this fun Jewish food event!

How Rome’s Jews are Cooking up the Past and Future

While Jews have lived in Italy since the 2nd century BCE and are credited with popularizing staple ingredients like eggplant, fennel and pumpkin, the notion of an “Italian Jewish cuisine” is difficult to define. Still, a handful of traditional dishes – like Carciofi alla Guidia (deep fried artichokes) and Pizza Ebraica (a fruit cake-like dessert) – have managed to endure over time.

Food writer, Leah Koenig, will discuss how certain traditional recipes have attained iconic status in Italy’s oldest and largest Jewish center, Rome. She will also explore how today’s urban Jews relate to their culinary heritage. New York’s Jews have their bagels, knish and egg creams. What dishes do Italians turn to when they need a nosh, and how do these foods connect them to their past and their future?  *Bonus! Italian Jewish Chanukah recipes and tips on where to find Jewish Italian food in NYC.

EVENT DETAILS and more photos of Rome’s delicious food culture below the jump…

Scholarships for Beginning Farmers at the EcoFarm Conference

Eco Farm

The 30th Anniversary Ecological Farming Conference will take place January 20-23, 2010 at the Asilomar Conference Center in Pacific Grove, California. (And now for a gratuitous plug – this is also the location of the Hazon Food Conference which is being held at the end of December.)

EcoFarm is the largest conference on sustainable and organic agriculture in the western United States, with more than 1,400 conference participants and over 60 workshops featuring prominent speakers on the latest advances in agricultural techniques, marketing strategies, research and other important food system issues, along with organic meals and live entertainment. This year’s conference theme “EcoFarm: Where the Future is planted,” will celebrate 30 years of advancing sustainable and organic agriculture through education, alliance building and advocacy.

Yid.Dish: Miss Conni’s Cold Pear Soup

pears interrupted

A couple of weeks ago my boyfriend and I enjoyed an amazing night out of some fun avant garde theater and some really yummy food at Conni’s Avant Garde Restaurant (which is having another performance this Monday at Joe’s Pub).  What was really quite enjoyable was that the menu was built into the script and each course came with a performance.  After drinks and mingling with the cast in the lobby the show started with music, introductions to the characters, rules for the evening (there was no ordering, there was plenty for seconds and this was not dinner theater).  We were moved into the dinning area with long communal tables, an open kitchen, a streak of gratuitous nudity and several performance spaces.

The opening number was in fact a performance based on the following recipe – reprinted here with permission.  The soup was served by the cast members and the rest of the evening essentially continued as such.  (For example the main course was a pulled pork sandwich  that was served after rock love ballad to eating pig.  The vegetarian option was a delicious marinated portobello mushroom sandwich, but that didn’t get a song.)  My boyfriend said he doesn’t normally like cold soups, but he went back for thirds that night.  So I had to ask for the recipe.  Although I didn’t reproduce the soup in quantities reprinted here, I did get a lovely smooth slightly savory but distinctly pear soup – really perfect for the fall.  Enjoy!

Disastrously Delicious: Food Writers Get Together and Shake Things Up


A group of Jewish food lovers, a spread of delectable dishes, and milkshakes made of laughter. If it were possible for one afternoon to be too good, this is where it would start.

A group of Jew & the Carrot writers, editors, and friends faced the risk—overflowing goodness and all—this past Sunday. Of course, it all started with the food. I arrived at host Avigail’s Clinton Hill, Brooklyn apartment to find hand-layered ratatouille swirling from the center of a clay baking dish, crusty homemade beer bread, a cake topped with the purple velvet of baked plums, aromatic rosemary bread, peach-basil salad, and made-from-scratch yogurt. That alone nearly tipped the scales to the side of the too good. Did I mention that we washed this down with homemade sparkling ginger-grapefruit juice? Spiked with gin?

In the Month of Elul, God is with us in the Field

Thanks so much to Rachel Kriger for this terrific guest post.  Rachel was raised on organic food and in Jewish dayschool. After college, in the Adamah fellowship, she was able to merge her love of small scale farming and Judaism, and she became the farm manager for the following year.  The Calendar Garden at Kayam farm at Pearlstone, is a place to cultivate plants and their connection to seasons, Jewish wisdom and body awareness. Please feel free to join this Rosh Chodesh group in the garden each month. 

The New month of Elul begins this weekend. This is a month for forgiveness and taking responsibility for our own actions. This is the last month of the spiritual year. It is time take to action to become whole and pure to prepare for Rosh Hashanah, which is the next new moon.

Traditionally, every morning this month, we blow the Shofar (the ram’s horn) as a call to remind us to turn inwards and wake up to the true divine self that is always within.

As nature begins the dance of downward movement giving back to the earth, we can learn how to loosen our grip on what no longer serves and let it go as we expand into new ways of being with ourselves and in our relationships….

Sure, that sounds nice… and it’s easier said than done.

Bring The Flavors of California Native Seasonings and Condiments to Your Table


Locavores in Los Angeles should take note of a class, California Native Seasonings and Condiments offered by the Theodore Payne Foundation from 2 to 3:30 p.m., Saturday, Aug. 29.

Taught by Connie Vadheim, an adjunct professor of biology at California State University at Dominguez Hills, the class will be a discussion of native plants that can be used to flavor and enhance your food.  Recipes will be provided.

The class costs $20 for foundation members and $30 for nonmembers.  It will be held at the Payne Foundation, 10459 Tuxford St., Sun Valley, CA 91352. For information, call (818) 768-1802.


This past shabbat I visited Tikvat Israel, the synagogue whose Tuv Ha’aretz CSA we joined at the beginning of the summer. In honor of Shabbat Hazon, the shabbat before the fast of Tisha B’Av, and to celebrate the success of the Hazon CSA, Tikvat Israel served a vegetarian shabbat lunch for its congregants and CSA members. The lunch was chock-full of delicious organic and locally grown vegetables. Farmer Pam’s produce was used in such dishes as cucumber salad, savory zucchini bread and vegetarian chili. In addition to being delicious, the lunch served as a wonderful way to connect congregants and members of the CSA.

If it’s a Sin to Waste a Morsel of Food, Imagine What a Sin it is to Throw Away the Seed!

Exhibit on the History and Evolution of Wheat

Exhibit on the History and Evolution of Wheat at

The Heritage Wheat Conservancy is restoring the almost lost heritage wheats of the Old World and colonial New England. After years of collecting rare wheats with traditional farmers in remote European and Middle Eastern villages, Eli Rogosa hosted a field day for researchers, flour companies and organic farmers last Thursday in Massachusetts. 96 varieties of delicious rare world wheat on the verge of extinction are thriving at theUniversity of Massachusetts-Amherst’s Organic Research Farm. World heritage wheats, once the staple food of the western world, are on the verge of extinction. Modern wheats are bred for uniformity, and dwarfed so they don’t fall over under the intensive agrochemicals of industrial farms and for convenient harvest height. However, modern wheats are lower in nutrition and flavor, and are not well suited to organic soils due to their stubby roots and short stalks.

According to Eli Rogosa, Founder of the Conservancy, “The best way to preserve the delicious ancient wheats are to market them to today’s discerning artisan bakers and gourmet chefs who seek the highest quality, nutrient-rich foods.”

The Little Camp That Could: Lending a hand at Camp Eden Village

Brooke Working Fields

Everyone has a different method for thinking up their best ideas. Some people have epiphanies in the shower, others prefer a quiet library, but Yoni Stadlin and Vivian Lehrer favor washing dishes. A few years ago, while elbows deep in dirty dishes, Stadlin and Lehrer came up with the idea of a camp based on environmentalism, social justice and spirituality, and POW! Camp Eden Village was born.

Well, as we all know, creating a camp is not as easy as just POW! It took the help of the Foundation for Jewish Camp, major funding from the Jim Joseph Foundation and other community support, to help make Camp Eden Village possible. The camp found a home on 248 acres, about an hour and fifteen minutes outside of New York City, near the town of Cold Spring.

A Drive-Thru Review of Food, Inc.

Thanks Nina for posting the trailor of Food, Inc. last month and for folk’s comments.

I recently had the fortune to join a group of community members from Boston’s Moishe/Kavod House Food Justice Campaign for a screening of the film. Here’s my review of the film–the good, the bad, and the ugly:

  • I was first struck that the film would make an excellent education tool for students in grades 5-12 and beyond. Robert Kenner divides the film into chapters that do a nice job framing and connecting the dots on the key industries in our current food system–livestock issues, genetically modified organisms (GMO), the hidden costs of food and the ubiquity of corn. Showing this in health, science, political science or other classes would be a great way to provide students with a primer on where food comes from as well as a powerful, if at times graphic, illustration of what’s wrong with it.

Jewish Museum Food Poll


A reminder to all who have not done so to please participate in the food poll to aid The Jewish Museum of Maryland in their research for a Jewish food exhibit!

The traveling exhibit is tentatively titled “Chosen Food: Cuisine, Culture and American Jewish Identity.” The exhibit will be accompanied by a catalog and an exhibit-related website, all of which will look at a huge range of questions about Jews and food, including the type of issues that the Jew and the Carrot and Hazon are interested in.

Looking for Fresh Local Veggies in White Plains?


Tuv Ha’Aretz in White Plains has a few shares still available – get yours in time for the first pick-up. This pick-up will include the sale of pickle products, goat cheese and yogurt from Adamah and cheeses from Five Spoke Creamery. They’re even providing wine!

The first pick-up begins THIS WEEK! Wed, June 17 at Temple Israel Center (in the auditorium) from 4 to 8 p.m.