The Jew & the Carrot: A Blog about Jews, Food & Sustainability
A Forward & Hazon Partnership
When I sat down recently with Mitchell Davis, executive vice president of the James Beard Foundation, in the great hall of the Isabella Freedman Jewish Retreat Center in Falls Village, Connecticut, the air in the room was still fragrant with lacto-fermenting pickles and lavender oil from the DIY Fair and Shuk that was held the night before. We were there for the Hazon Food Conference, and while we talked we were surrounded by conference-goers munching on organic rice cakes slathered with blueberry jam that had been made on the premises.
I am a lifelong animal lover, and have long known that Judaism calls upon us to care for the physical and emotional well being of animals. But it was only recently that I discovered that Judaism has a holiday dedicated to celebrating animals.
Iceberg lettuce. Pink tomatoes. Bottled dressing. The salad of my youth, a requisite part of every meal, was all that I knew, and I liked it. Start the meal with a slice of melon or half a grapefruit, move on to the iceberg salad, and then a main course.
Biting into a hamburger these days often comes with a hearty side dish of guilt — and not just because it’s loaded with saturated fat.
As summer approaches, many of us wax nostalgic about the years we spent at summer camp. But when someone utters the words “camp food,” it does not usually evoke pleasant memories. For camp veterans, those two words bring back disturbing recollections of rubbery cold cuts, stale bread and the infamous neon-colored “bug juice.”