Naomi Rabkin
By Naomi Rabkin
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Food Growing Jewish Institutions
Around the country, a number of synagogues, JCCs, day schools, and other Jewish institutions are doing inspiring work to integrate the physical spaces of gardens and farms into their core work of transmitting Jewish ideas and values. Last month, I highlighted the increased popularity of school and community gardens and pointed out some of the…
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Food Row by Row: Growing a School Garden Movement
One of the great successes of the new food movement is that planting gardens has become hugely popular in schools and other communal institutions. In the Jewish community, day schools and camps are increasingly jumping on the green bandwagon to install everything from small herb and flower container gardens to large-scale vegetable gardens. When I…
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Food Celebrating Passover With the Bounty of Spring
I have a confession. I pretty much hate Jewish Food. Not all Jewish food, of course, but the ubiquitous beige and brown kugels and meat-heavy holiday tables I grew up with never really did it for me. Passover in particular, with hidden matzo meal and farfel at every turn was never something I looked forward…
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Recipes Meals as Midrash: Telling Stories With Food
Earlier this month I hosted a Tu B’shvat gathering for our havurah focused on the shivat haminim — a seven species — “deconstructed” seder. With 25 kids, we opted for heavy on the deconstructed, light on the seder and decided to have a potluck where each family brought a dish incorporating one or more species…
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