Eastern Market Corporation, Detroit, MI
Save the date for third annual Michigan Jewish Food Festival!
Metro Detroit is at the forefront of the Jewish Food Movement, which connects food and sustainability with Jewish tradition. Hazon, which promotes Jewish environmental and food justice movements, hosted over 5,000 attendees at the first ever Michigan Jewish Food Festival in 2016 and approximately 6,500 at the 2017 Festival.
The day-long 2017 festival was attended by approximately 6,500 people and included:
- Food marketplace featuring emerging entrepreneurs from Food Lab and Kitchen Connect and fresh produce from Detroit growers
- Chef Demos and Tastings: Renowned national chef and author Joan Nathan did a demo on Sephardic recipes from her new book “King Solomon’s Table”; New York’s Gefilteria co-founder Liz Alpern did a demo on Eastern European Ashkenazi recipes, and local Ethiopian Chef Meskerem Gebreyohannes from “Taste of Ethiopia” did a demo on Ethiopian cuisine – in the Community Kitchen in Shed 5 (Chefs demos supervised by Council of Orthodox Rabbis of Metro Detroit)
- 5 Food Trucks and 6 restaurant booths including Truckshuka, Nu Deli, Chef Cari, Green Space Café, Soul Café, Zingermans, The Huron Room, and more
- Speakers’ tent with panels on Jewish Ethics and Eating Meat; Food Projects for Good; Water Issues from Flint, Detroit, and Southeast Michigan; Detroit and Regional Food Policy and Food Sovereignty
- Demo tent for hands-on learning and skill sharing from Single Flower Honey Tasting to Making your own Herbal Teas for Health
- Family and children’s area with animals and workshops
Other programs include an Oral History Story Booth (on the Topsy Turvy Bus) where immigration and food stories were recorded by the Jewish Historical Society of Michigan and the Leonard N. Simons Jewish Community Archive, free guided walking tours of the Eastern Market, music, and a health area sponsored in part by Henry Ford Medical Systems.
For more information, email Marla Schloss.
Chef Demos, Shed 5, Community Kitchen, “A People’s Food From All Corners of the World”
Sign up outside the kitchen. Seating is limited!
11:30 World Renowned cookbook author Joan Nathan, will be demonstrating an early dish from ancient Persia and Babylonia. She is preparing Azerbaijani Kukusa with Swiss Chard and Herbs from her latest book King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World. Book signing immediately following demo.
1:00 Meskem Gebreyohannes, owner of Southfield’s Taste of Ethiopia. Adventure into Jewish Ethiopian, with a demo and sample of Yatakilt We’t (cabbage and carrots seasoned with garlic, ginger and sesame oil) and injera (fermented bread).
2:30 The Gefilteria’s Liz Alpern is on a mission to reclaim Ashkenazi cuisine. She will present Curd-to-Crêpe Blintzes using seasonal vegetables sourced right from Detroit. Book signing immediately following demo.
Speakers Tent: Learning Compassion for All Beings and For the Planet
11:15 Troubled Water, Monica Lewis Patrick, Co-Founder of We the People of Detroit; Steven Low, Executive Director at the Flint Jewish Federation; Sylvia Orduno, National Environmental Justice Advisory Council, Julie Hurwitz
12:30 Food For Good, Jerry Ann Hebron of Oakland Avenue Farm, Roula David of Murals in the Market, Ryan Benhringer, Treasurer of Feelgood Tap, Roula David, COO of 1xRUN, Gallery Director of Inner State Gallery and Festival Director of Murals in the Market.
1:45 The Suffering of Living Creatures: Aryeh Bernstein from Jewish Initiative for Animals (JIFA), and Rabbi Herschel Finman of Jewish Ferndale
3:00 Community Food Security in Detroit, Kibibi Blount-Dorn, Program Manager at Detroit Food Policy Council; Kathryn Underwood, Co-Founder of Slow Food Detroit Central City; Devita Davison, Executive Director of FoodLab Detroit, and Suezette Olaker, M.D., a member and former Chair of the Detroit Food Policy Council
Workshops: The World is Created from Love and Lacking in Naught
11:30 A Land of Milk & Honey, Amalia Haas, a treatment-free, natural beekeeper and honey purveyor
1:00 Translating the Science of Self Care, Karla Mitchell and Lottie Spady of Exhalation Integrative Wellness, community educators and herbal apothecary
2:30 Flowing Like Water, Elizabeth Yaari, artist and workshop facilitator empowering self expression and relating with others
Family Tent (Nursing Space, Workshops for Young Children)
11:15 Vegetable Stories, Elizabeth Yaari, artist and workshop facilitator empowering self expression and relating with others
12:00 Secret Smells, Michigan State University Extension
1:00 Seed Stories, Elizabeth Yaari, artist and workshop facilitator empowering self expression and relating with others
City Girls Farm and Pingree Farms will have baby goats and other farm animals, Camp Ramah, jbaby Detroit, Moms Across America, Habonim Dror Camp Tavor, and Tamarack Camps will have kids activities outside of Shed 6.
Take control of your health with an array of free health screening and experts sharing valuable education information. Some of the resources provided will be: Personal assessments from Meijer Nutritionist, BMI (Body Mass Index) measurement from Henry Ford Health Systems, “Ask the Chef” with Chef Isabella from Weight Watchers, Fresh Prescriptions from Eastern Market, Yoga mini class with Yoga Shelter, and more!
Enjoy local talent with artists Klezmephonic, Mollywop!, and Leahaliza Lee.
Tours of the Eastern Market
45 minute walking tours provided by Feet of the Street leave at Noon and 2pm from main entrance
Murals in the Market
Make your mark by painting a community mural outside of Shed 5. Be a part of ths incredible partnership with Murals in the Market.
Oral History Project
Visit Hazon’s Topsy Turvy Bus to share your family’s narrative. Be a part of our Oral History Project in partnership with the Jewish Historical Society of Michigan and the Leonard N. Simons Jewish Community Archive.
Festival Food Movement Planter
Ben N. Teitel Charitable Trust
Cohn-Haddow Center for Judaic Studies
Detroit Jews for Justice
Love Earth Herbal
M is 4 Massage
Kashrut and EcoKashrut Policy for the Hazon Jewish Food Festival 2017
Because inclusive Jewish community is central to what we do and believe in, the meals we serve should be accessible to people across the Jewish spectrum. Kosher food should be available. Hechshers should be provided so that people can decide for themselves if the food adheres to their own standards of kashrut. Non-hechshered products can be served if necessary, as long as it is clearly labeled as non-hechshered. When food is prepared under the supervision of a Mashgiach (a kosher supervisor) their credentials shall be clearly displayed in the dining and program spaces and/or made available to interested participants ahead of time.
Because sustainability is central to what we do and believe in, the meals we serve should be eco-kosher as well: healthy, delicious, ethical, organic, local, and low carbon. All food served should strive to be sustainable and ecofriendly. Labels should be provided to increase the awareness of sustainability in our food systems. Information should be made available to the community about places that provide sustainable foods for purchasing.
In order to accommodate the largest diversity of Kashrut practices possible, and to reduce our impact on the planet, the Hazon Michigan Jewish Food Festival will be a dairy and pescatarian event.
I. Food Prepared in the Demonstration Kitchen in Shed 5 at the Eastern Market:
A. The Eastern Market Demonstration Kitchen will be kashered under the supervision of the Council of Orthodox Rabbis prior to the festival.
B. Any food prepared from scratch in the Eastern Market demonstration kitchen should use ingredients bearing a “hechsher”.
C. Fish permitted within Kashrut guidelines is acceptable. (Must have had fins or scales in its lifetime – no shellfish)
D. Any foods prepared being considered “Parve” or dairy are permitted.
E. There will be no “Meat” dishes, cookware, or utensils designated for use in the kitchen.
F. Food will be clearly labeled under the supervision of the Council of Orthodox Rabbis the level of kashrut.
II. Packaged, Prepared Food to be Sold by Vendors Inside Sheds 5 and 6:
A. Packaged and prepared foods coming from independent vendors will be clearly labeled under the supervision of the Council of Orthodox Rabbis when applicable.B. The kosher and eco-kosher packaged food will be in Sheds 5 and 6 and clearly labeled.
C. Kosher prepared foods should have a hechsher or be made according to the rest of the Guidelines. They must be Dairy or Parve and pescatarian.
D. Vendors will use locally sourced, organic ingredients whenever possible and will label appropriately.
E. Vendors will limit high-sugar (corn based) products. Vendors will not sell bottled water or high sugar or low sugar (aspartame) sodas (i.e., coke, etc).
F. Vendors will use eco-friendly serving utensils and containers. Hazon will provide sourcing if requested. No styrafoam or plastic is to be used.
III. Fresh Produce Sold Inside Sheds 5 and 6
A. Fresh produce will sold at the festival and it is the consumer’s right to prepare produce under their personal kashrut guidelines. Fresh produce will be labeled organic, or organic practices where applicable.
IV. Catered Food Sold outside Sheds 5 and 6
A. At the Hazon Jewish Food Festival, there will be some kosher catered food using the Council of Orthodox Rabbis list of approved caterers. This food will be clearly labeled under the Council of Orthodox Rabbi’s supervision. There may be catered food with other kosher certifications, and they will be clearly marked.
C. At the Hazon Jewish Food Festival, there will be non kosher food catered as well. Wherever possible this will be locally sourced.
E. Dairy/Parve meals may be prepared offsite and brought in.
F. All food will be served on compostable plates with compostable cutlery. Hazon will make recommendations for sourcing upon request.
G. No bottled water or high sugar or artificially sweetened soda will be sold.
A. Coffee/ Tea: Purchase fair trade and organic
B. Plates / Utensils: For the festival, all plates and utensils should be compostable
1. Place cans, plastics, and glass jars in the appropriate recycling receptacle
2. Place paper and cardboard in the appropriate recycling receptacle
3. Strive to have a litter free event whether you are serving 5, 50, 500 or more
D. Clean Up
1. Use eco friendly dish soap and sponges
2. Avoid paper towel use, instead use dish towels or a drying rack
3. Use a small amount of water and soap when washing plates, a little goes a long way!
1. Keep containers (labeled compost) throughout festival and put leftover food, coffee grounds, and tea bags into the container
2. Have volunteer explaining what is compostable and how community members can make a difference at home
3. Drop off compost at farms (or other local urban farm that collects compost) post-festival