Eating food is an exercise in trust. In today’s day and age, where most eaters are extremely disconnected from the process that gets our food from farm to fork, we need to be able to trust our food producers, manufacturers, and cooks that the food is what it says it is, and it does not contain anything that it isn’t supposed to. This trust needs to be present, no matter what food values you hold. If you care about food safety, you want to know that your food doesn’t have any malicious pathogens. If you care about fair trade, you want to know that the food was not produced by people who are enslaved. And if you care about kashrut, you want to know that your food meets all of the requirements of Jewish law.
In the past few years, the world of Jewish food education has grown by leaps and bounds. People around the world are thinking about the connections between Jewish tradition and contemporary food issues, and working hard to help their communities see these issues through a Jewish lens. Hazon stands at the forefront of these conversations. Over the past year, we have created a number of new educational materials, program guides, and source books that you can use to help make your community healthier and more sustainable.
When thinking about fine dining, or really even just food that you want to eat, airline meals are not what comes to mind. While most major carriers have done away with meal service on domestic flights, the meals wrapped in foil are still alive and kicking on international routes.
The bounty of summer is upon us, and CSA (community supported agriculture) shares and farmers markets are overflowing with fresh veggies. Join the Jew and the Carrot every other Monday for CSA Unboxed, a look at an ingredient you might find in your CSA box or at your farmers market booth, and some interesting ideas of what to do with it.
Innovative Jewish education projects around the country are helping students of all ages to understand the connections between Jewish tradition and contemporary food issues. But what about the educators? How can these innovative professional and lay leaders, often working and teaching in isolation, create a community and come together to collaborate and work on common challenges?
Since the earliest days of colonial America, our government has been involved in guiding consumer food choices. Through graphics, public service announcements, and food labeling, the government has been in the business of helping us decide what and how much to eat. Last Thursday, the USDA and First Lady Michelle Obama continued this tradition by unveiling MyPlate.
Starting a family commences a period of change. Expectant parents very quickly transition from thinking for themselves to providing for a new life, and the preparation and anticipation can be overwhelming. Especially when thinking about how we want to feed our new families.
This past Sunday, Food Network’s “Iron Chef America” featured Israeli-born chef Michael Solomonov, of Philadelphia’s Zahav Restaurant. Solomonov battled Iron Chef Jose Garces in a head to head culinary competition. The pressure was on for both chefs who had just 60 minutes to create a world-class meal featuring passion fruit, the secret competition ingredient, which was revealed only moments before cooking began.