Congregation Keneseth Israel, Elkins Park, PA
Did the kosher chicken on your Shabbos table ever see sunlight? Was your coffee grown by a women’s cooperative in Guatemala? How do we eat Jewishly in the 21st century?
Whether you’re a fanatic farmer or suspicious of spinach, we want to give you balanced information to make informed, empowered food choices, without promoting any one lifestyle. Through the lens of Jewish ethics and dietary laws, we will explore the environmental, health and social implications of the production and sourcing practices behind foods we encounter every day. We’ve been working for months to convene engaged experts from throughout the Jewish world and food movement, and they can’t wait to meet you.
You are warmly invited to the 2015 Hazon Philadelphia Jewish Food Festival: Between Farm and Table. See you there!
This was the first time I’ve ever attended a program like this. I learned a lot about Hazon, the needs within our communities and how we, as Jews, can help make the world a better place.
I was so excited about learning how to make quick pickles that I went and bought the Mason jars on the way home. I just made my first batch and can’t wait to try them!
I happen to be a Quaker but found the Food Festival to be engaging and inspiring. To be surrounded by smart people of any faith, who share a desire to learn and grow towards creating sustainable and just food systems was very exciting. The historical/religious perspective brought into light where we’ve come from as humans, where we are now, and how we might learn from those who came long before us.
The people at this conference, the presenters, vendors, as well as attendees, were all interesting, welcoming, warm, and friendly. We came from over an hour away, and still were able to play Jewish geography, meeting people who knew people we knew.
- learn at a keynote presentation
- feast on a sustainable, certified-kosher lunch
- browse a marketplace full of goodies, crafts, snacks, and information
- engage in workshops about everything from food justice, to sustainable farming, to eco-kashrut, to healthy cooking techniques. Visit the “programming” tab for a full descirption.
Tickets: Get tickets
- Regular Registration: $36
- Young Adult Registration (12-25): $18
- Children (0-12): Free
Tickets include lunch buffet, workshops, marketplace entry, parking, and all snacks and samples.
We are committed to making the Food Festival accessible to everyone – please email email@example.com to discuss volunteering in exchange for free admission. We have pre-festival volunteer shifts available.
9:15 – 10:00 – Registration and morning activities (coffee and snacks, morning yoga, volunteer projects, and more)
10:00 – 11:30 – Keynote Panel
11:30 – 12:30 – Lunch and Marketplace open
12:30 – 1:20 – Workshop Session 1
1:30 – 2:20 – Workshop Session 2
2:30 – 3:20 – Workshop Session 3
3:20 – 4:00 – Marketplace
Visit the “Programming” tab for detailed program information.
9:15 – 10:00 – Registration and morning activities
Morning Stretch sponsored by Kaiserman JCC
Service Project sponsored by Repair the World
Coffee and snacks available
10:00 – 11:30 – Keynote Panel
Panel discussion on Farm Animal Awareness, featuring:
- Paul Shapiro, Vice President, Farm Animal Protection, The Humane Society of the United States, and
- Rabbi Mary Zamore, Editor, The Sacred Table: Creating a Jewish Food Ethic, and
- Naftali Hanau, CEO and Founder, Grow and Behold
- Moderated by Nigel Savage, Founder and President, Hazon
Visit the “Keynote” tab to read our panelists’ bios and a detailed description of the topic.
Challah for Hunger will offer family-friendly programming during the keynote. If your kids can’t sit still for a panel, come braid funky flavors of fresh challah!
11:30 – 12:30 – Lunch and Marketplace open
We are pleased to offer a lunch buffet with the price of admission! Catering by Herban Quality Eats, a West Philly-based catering start-up specializing in natural, nutrient-rich, delicious foods. All dishes will be plant-based, allergy-sensitive, and locally sourced wherever possible. Kosher supervision by the Community Kashrus of Greater Philadelphia (Keystone-K). Click the “Lunch” tab to preview the menu.
The marketplace will be in full swing from 11:30 to 4:00.
12:30 – 3:20 – Sessions
Three 50-minute session blocks will offer 24 programs in five tracks, including:
Food & Society:
- The Growing Cooperative Economy: Food Co-ops and Their Impact on our Communities, with Alec Gioseffi, Cooperative 518 Community Farm, Ben Adams, Creekside Co-op, and Jon Roesser, Weaver’s Way Co-op, moderated by Max Minkoff, Creekside Co-op
- Innovative Hunger Solutions in the Jewish Community, with Sabina Dopiro, Mitzvah Food Project at Jewish Federation of Greater Philadelphia; John Eskate, Cook for a Friend program at KleinLife; and Congregation Rodeph Shalom’s Common Ground Market
- Dining Out–Justice In? Restaurant Workers and Models for Ethical Eating, with Avram Hornik, William Street Common, Pele IrgangLaden, 15 Now, and Rabbi Mary L. Zamore, Women’s Rabbinic Network, moderated by Lila Corwin-Berman, Feinstein Center for American Jewish Life at Temple University
- Leaves, Stems & Scraps: Using the Whole Plant in Your Cooking, with Arielle Friedlander, Holistic Health Coach, and Liz Traison, Einstein Medical Center
- What is Bread?: An Exploration of Whole Grain Bread, with Michael Dolich, Four Worlds Bakery
- Learn the Secrets to Making Great Italian Fettuccine, with Teen Chef Eitan Bernath
- Talking Turkey with Naf Hanau, Grow and Behold
- Growing Enough to Share, with Sally McCabe, Pennsylvania Horticultural Society
- Professional Foraging: A How To Guide, with Dave Siller, professional forager
Food & Torah:
- Farm to Shul: Local Sources for Jewish Foods, with Alex Jones, Fair Food and Nati Passow, Jewish Farm School
- Honey+Schmaltz, with Sari Kamin
- Demystifying Meats: From Farm to Table, with Rabbi Becky Joseph, Bucknell Hillel
- A Virtual Kosher Slaughter Presentation with Yadidya Greenberg, The Humane Society of the United States
- The Seven Sacred Foods of Judaism: Why Are They More Relevant Than Ever?, with Jeffrey Cohan, Jewish Vegetarians of North America
- Addressing Animals in Contemporary Jewish Life, with with Sarah Chandler and Yadidya Greenberg, The Humane Society of the United States
- Pasture to Plate: Understanding Local Meat, with Heather Thomason, Kensington Quarters
- Chasing Summer: The Mixed-Up World of Fresh Fruits & Vegetables, with Emily Kolhas, South Philly Food Co-op
- Jewish Animal Ethics: Legends, Laws and Linking Values, with Sarah Chandler, The Humane Society
- Sustainable Fishing, Wild Seafood, with Amanda Brossard, Otolith Sustainable Seafood
- GMO Mythbusting with Phyllis Rubin, GMO Free PA
- Healthy Cooking with Kids, with Shayna Marmar, Honeypie Cooking
- The Story of My Lunch, with Rabbi Kevin Kleinman, Congregation Keneseth Israel
- Baking a Difference, with Loren Shatten, Challah for Hunger
3:20 – 4:00 – Marketplace
Check out the “Marketplace” tab for a full list of our 40+ vendors, including:
- local produce
- fresh-baked challah
- natural body products
- handmade pottery
- lots of baked goods (including vegan and gluten-free treats)
- Israeli foods
- information on local programs and organizations
- and more!
Everyone has a unique relationship to the a morally complex and deeply cultural act of raising farm animals and eating meat. How can Jewish wisdom guide us as we navigate decision-making in a world of unprecedented distance from our food sources?
Vice President, Farm Animal Protection, The Humane Society of the United States
Paul Shapiro has played an integral role in numerous successful legislative and corporate campaigns to improve the plight of farm animals. In his role overseeing efforts to pass state laws and corporate policies, he works with lawmakers and major food retailers alike to implement animal welfare reforms in the agricultural industry. Shapiro founded Compassion Over Killing in 1995 and served as its campaigns director until January 2005. While there, he worked as a farm animal cruelty investigator and led initiatives to end misleading advertising on factory farm products. Shapiro has been interviewed in hundreds of print, broadcast and online news sources as an authority on farm animal welfare and animal advocacy. He has also published dozens of articles about animal welfare in publications ranging from daily newspapers to academic journals.
Rabbi Mary Zamore
Editor, The Sacred Table: Creating a Jewish Food Ethic
Rabbi Mary L. Zamore is the editor of and a contributing author to The Sacred Table: Creating a Jewish Food Ethic (CCAR Press, 2011) which was designated a finalist by the National Jewish Book Awards. Rabbi Zamore was ordained by Hebrew Union College-Jewish Institute of Religion in New York in 1997, graduated from Columbia College, and also studied at Yad Vashem and Machon Pardes. She currently serves as the Executive Director of the Women’s Rabbinic Network. Rabbi Zamore is a frequent contributor to the Huffington Post.
CEO and Founder, Grow and Behold
Naftali is a shochet (ritual slaughterer), m’naker (ritual butcher), farmer and professional horticulturist. He grew up around the corner from the kosher butcher in Rochester, NY, and has been a carnivore from a young age. After spending a summer at Adamah and learning more about the ethical and environmental issues surrounding modern meat production, Naftali realized he had to change his lifestyle a bit. He learned shechita in Crown Heights, NY, and Scranton, PA, and has studied at butcher shops and slaughterhouses across the country with many experts in the field of kosher meat production. Naftali earned a Degree in Horticulture from the New York Botanical Garden School of Professional Horticulture and spent a year as Greenhouse Manager at Adamah, a Jewish environmental farming program in northwest Connecticut; he has also worked on several organic farms and owned his own landscaping firm.
Moderator: Nigel Savage
Founder and President, Hazon
Nigel Savage, originally from Manchester, England, founded Hazon in 2000, with a Cross-USA Jewish Environmental Bike Ride. He has twice been named a member of the Forward 50, the annual list of the 50 most influential Jewish people in the United States, and is a recipient of the Bernard Reisman Award. In 2015 he was awarded an honorary doctorate by the Jewish Theological Seminary. Before founding Hazon, Nigel was a professional fund manager in London, where he worked for NM Rothschild and was co-head of UK Equities at Govett. He has an MA in History from Georgetown, and has learned at Pardes, Yakar, and the Hebrew University. He was a founder of Limmud NY, and serves on the board of Romemu.
Many thanks to Pinemere Camp for sponsoring the marketplace.
MilkCrate will serve as the official event app for the Hazon Philadelphia Jewish Food Festival! MilkCrate is a new mobile app and digital hub that makes living more sustainably fun and easy. It connects users with local, sustainable businesses and resources in their community. Each business and vendor at the festival will be listed in the app, making it easy for everyone to access business profiles, find booths and save vendor information. Download today on iOS and Android!
Vendors and Exhibitors:
We are pleased to offer a lunch buffet with the price of admission!
Catering by Herban Quality Eats, a West Philly-based catering start-up specializing in natural, nutrient-rich, delicious foods. All dishes will be plant-based, allergy-sensitive, and locally sourced wherever possible. Kosher supervision by the Community Kashrus of Greater Philadelphia (Keystone-K).
Tentative Menu (subject to change):
Himalayan Red Rice
- Seasoned with fresh herbs and spices
Cold Sesame Noodles
- Seasoned with toasted sesame oil and herbs, served with peanut sauce
- Roasted bean & lentil patties, rolled in quinoa, seasoned with house spices
- Organic, locally-sourced tempeh simmered in a ginger marinade with mushrooms and chickpeas
Sweet Potato Mash
- Seasoned with coconut milk, spices, and a touch of virgin coconut oil
Roasted Rosemary Potatoes
- Golden potato wedges roasted with rosemary and olive oil
- Organic kale, pears, cranberries, and pecans with balsamic ginger vinaigrette
Herban Hot Sauce
- Scallions, ginger, scotch bonnet peppers
Walnut Coriander Sauce
- Fresh cilantro, lime, walnuts
We are organizing a bus that will leave from West Philly at 9am and return around 4:15pm. A Center City pick-up can be arranged is there is sufficient interest. You can indicate your interest in taking our bus when registering.
Cost: $10 round-trip (less than the regional rail)
Repair the World Workshop
4029 Market Street
Philadelphia, PA 19104
The same block as the 40th Street Station on the MFL, on-street parking and bike parking available nearby.
By Public Transportation:
Keneseth Israel is a 15-minute walk from the Jenkintown/Wyncote stop of the West Trenton Line on the Regional Rail. The “Old York Rd & Township Line Rd” stop on the #55 bus stops directly in front. See details here.
Keneseth Israel is located at 8339 Old York Rd, Cheltenham, PA 19027 and has a large parking lot. Carpooling encouraged!
Interested in starting a food festival in your area? Hazon can help!