We’ve gotten our hands dirty making pickles. We’ve pounded sauerkraut like bubbes from the Lower East Side. We’ve planted herbs in havdallah gardens and we’ve learned amazing new braids for our challah, which we’ve leavened with natural sourdough. The DIY food movement has taken hold of the Jewish community — and it’s logical that after the vegetable growing and the bread baking that our thoughts turn to meat.
Mother’s Day may be a holiday that was made up by Hallmark, but it’s also one well worth celebrating.
Since I started working on “The Sacred Table: Creating a Jewish Food Ethic” over a year ago, I have noticed something interesting about people’s reaction to this anthology which explores the Reform Jewish approach to food and food production. Upon viewing the wide range of topics discussed in the book (essays subjects range from ritual laws to environmental challenges to worker’s rights, to name a few) many people read “The Sacred Table” as an affirmation of the values they already uphold. I find this fascinating, as I intended this volume to challenge the Jewish world to stretch their approach to food and to increase their passion for ritual and ethical kashrut.