Digest This: Jews, Food, and Sustainability
Here are two interesting tidbits from the wild world of Jewish food - the first about sustainable agriculture in Israel, and the second about Manischewitz-inspired cuisine. Dig in!
Putting their money where their mouth is
The Robert H. Smith Family Foundation recently pledged $15 million to Hebrew University to support their work around sustainable agriculture. The grant, which will go to the university’s Faculty of Agricultural, Food and Environmental Quality Sciences in Rehovot, is part of a $51 million “Feeding the Future through Sustainable Agriculture” campaign to put the school at the forefront of research into sustainable agriculture. (Hat tip to JTA)
Cooking up a storm - Manischewitz Style
The Jew & The Carrot Contributor, Alix, made us laugh with her tales of the “Simply Manischewitz Cook-Off,” regional semi finals. Now things are getting serious. Next Wednesday, 6 semi-finalists will compete in Manischewitz’s National Kosher Cook-Off in New York City. Whose (kosher) cuisine will reign supreme? Meet the finalists here.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
Print This Post
Email This Post
One Response to “Digest This: Jews, Food, and Sustainability”
-
mordecai Says:
February 25th, 2008 at 3:59 amI live in the village of Ebay Ha Nachal and would like to get some environmental (eco) business started here. Tourisim, agriculture, eco-industrial research (energy is key), health and MOST importantly Tora these are only part of the activities we are well situated to participate in.
Do you know someone who needs a product grown for them?
The soil here is a virgin as it gets after 2000 years of abandonment to nomads and wars.
Mordo
