In Portland this month, the daytime temperature reached 100 degrees. In Seattle, 111. Between June 26 and July 6, approximately 800 people died of heat -related causes in the Pacific Northwest. Hundreds more have died in extreme floods in Europe. No extreme heat or cold temperature event on record has come close in terms of…
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…
Photograph by Konstantin Nikiforov/Wikimedia Commons I slaughter my own chickens. For the past several years, I have seen many animals die. I have experienced a range of feelings, from total cold focus to sadness and even fear. But I recently experienced a slaughter that transformed the way I see meat. I trained in kosher slaughter…
The start of November is here which means that Thanksgiving is just around the corner. In order to kickstart your menu planning, we’re thrilled to share this recipe from cookbook author and Forward contributor Leah Koenig. Here’s what Leah has to say about the recipe: This is one of my absolute favorite soups. As the…
It’s the Whole Foods paradox: I want to eat healthy, local ingredients—but I can’t afford it. It’s like seeing a fabulous dress at the store, before you turn over the price tag and have to walk away. We’ve all been there. Every time I hold a bag of chia seeds or a carton of hemp…
Hazon’s mission is a lofty one. It’s so big that I set out to see if all that talk was for real at the Hazon Food Conference, the eighth gathering of the New Jewish Food Movement. With 260 participants gathered at Isabella Freedman Jewish Retreat Center over Shabbat Hanukkah we set out to learn about…
Last summer I had the opportunity to attend the Hazon Food Conference through the generosity of Pursue. As a full-time food justice community organizer at that time, I had considerable information floating around my head about sustainability, structural racism’s role in our food system and the path our food takes from farm to fork. What…
While attending the Hazon Food Conference at the University of California, Davis campus last month, I had the pleasure of leading a table learning and discussion at the Community-Wide Beit Midrash (house of study) program on Saturday morning. Sitting at separate tables in the large room, I was one of two people who lead sessions…
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