One year ago I was sitting in an overly warm classroom at the University of California, Davis, at a workshop called “Chocolate: Our Dark Addiction,” which was part of the 2011 [Hazon Food Conference]. The session begins with the question, “What is good chocolate?” Hands shoot up and comments immediately start flying: “Texture”; “Mouth feel”; “Creaminess”; “Cacao percentage”; “Ratio of bitter to sweet; “Added ingredients like fruits and nuts”; “No fruits and nuts.” Etc.
As the national discussion about food widens to include terms like food desert, food insecurity and food justice, Jewish food activists are broadening their responses to hunger in new and creative ways.
The unofficial state motto of Oregon is “Things look different here,” and it’s true. More to the point, people who live here look at things differently. So when the Portland Tuv Ha’Aretz steering committee met to talk about upcoming events a few months ago, we decided to take a fresh look at (or taste of) latkes.
Despite their sting, nettles are a great thing to eat (once you cook them, the sting goes away). Nettles have been a staple of traditional medicines for centuries, but they’re also amazingly (for a vegetable) high in protein, and a delicious way to get some greens in your diet during the winter.