Hazon Educational Library: Jewish Food traditions
The Hazon Tu B’Shvat Haggadah offer thoughts and ideas to help you celebrate Tu B’Shvat in your home or community. The texts, questions, activities, and suggestions can serve as guides for viewing Tu B’Shvat through fresh eyes and recontextualizing 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.
Category: Food, Food Systems & Food Justice, Food waste, Jewish Food traditions, Nature Exploration, Sustainability
The Greening Chanukah Guide offers an overview of Chanukah through the lens of sustainability. Find tips and tricks for greening your holiday and learn more about the environmental implications of oil production to help create a healthier and more sustainable world for all!
JIFA and Hazon
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.
by Sarah Rockford
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.
by Cole Siegel
This program is designed to be primarily a discussion based around eating, looking both at Jewish texts as well as secular contemporary sources.
by Rebecca Leung
This program is a lesson on making grape juice from grapes. Participants will have the opportunity to discuss what makes grape juice holy.
Age(s): Middle School
by Sara Just-Michael
A Rosh Hashana seder during which you will be connecting food to different intentions for the new year.
by Chelsea Taxman
Eden Village Camp
Elderberry Syrup Buffet is a hands-on lesson about simple plant medicine making with tangible connections to place and seasons.
Category: Health and Wellness, Herbalism & Wild Edibles, Jewish Food traditions, Spiritual Nature Experience
by P Stern Christian
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.
by Sarah Rockford
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?
Category: Environmental Justice, Food Systems & Food Justice, Jewish Food traditions, Sustainability
by Stephanie Salem
de Toledo High School
This program will introduce participants to the Jewish brachot over food and educate them about the food supply chain.
Age(s): Young Adult
by Molly Sease
Milk and Honey Farm
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.
Age(s): Early Childhood with Parents
by Cole Siegel
Participants will learn to make ricotta cheese from fresh goat milk, while digging into various Jewish and secular texts, guided by the question: ?Why do we eat dairy on this holiday??
Category: Food & Climate, Jewish Agricultural Traditions, Jewish Food traditions, Shabbat and Holidays
by Sarah Julia Seldin
Jewish Farmer Network
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.