Hazon Educational Library: Jewish Food traditions

Through the practice of a food waste ritual, we can find deep lessons in how we gather, cook, and scrap food. We visually express those lessons into a “visual blessing” using actual food scraps and stones or other found natural objects. Then, we craft and recite a spoken blessing. Together, this helps us rethink food waste in our homes and communities.

As you prepare for the Passover seder this year, consider using these four questions to help inform your own conscious food choices, and to enhance your discussions with family and friends during the holiday.

There are anecdotal stories about food throughout the Torah. These food-cameos are, perhaps, even more instructive in the origins of Jewish food culture than the direct instructions about what may be eaten.

A Rosh Hashana seder during which you will be connecting food to different intentions for the new year.

This program is a lesson on making grape juice from grapes. Participants will have the opportunity to discuss what makes grape juice holy.

Tiyul Camp?s Israel Day introduces campers to Israeli culture by using personal and Biblical stories as teaching tools, prioritizing experiences of togetherness and nature connection, rather than specific content goals.

How can we use concepts of environmentalism to augment and evolve our understanding of what constitutes kosher food? What if we draw on the concept of kashrut and go beyond it to try out a new word: eco-kashrut?

This program was designed for families with young children to connect with each other, their community, and the earth through multi-sensory activities centered around Passover and the coming of spring.

This program is an introduction to the intersection of Judaism and agriculture, woven through the experience of a Shabbat dinner with blessings, food, conversation Jews as a people of the land.