Every so often, Hazon gets an inspiring email from someone who did something really cool. Nadya Strizhevskaya from LA sent us one of those emails. In it she wrote:

Last Friday night, a group of my friends gathered in my apartment in Los Angeles for a Shabbat dinner that was different from all other Friday nights. A week before, all the guests had received an invitation with detailed instructions on what they should bring and where they should shop. Some were asked to bake their own challah, others to make their own cheese, another to churn out homemade pasta. All of the fruits and vegetables had to come from our local farmer’s market and the wines had to be produced no farther than the Baron Herzog winery in Oxnard, CA… We also discussed a number of Talmudic passages on vegetarianism and communal responsibility, which we pulled from Hazon’s Food For Thought source book. This was our first attempt at a sustainable, local Friday night dinner.

Emails like Nadya’s really make our day. But instead of just feeling giddy in the office, we asked Nadya to pull together everything she and her friends did into a Green Your Shabbat Table resource page so we could spread the joy. She did. Check out her ideas here, and host a sustainable Shabbat of your own. And if you have tips from your own dinners, please share them below.