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Hazon Educational Library: Jewish Food traditions

Setting a Conscious Table – four questions to help you prepare a Passover Seder

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.

Tasting the Torah, Torah as a Food Memoir of the Jewish People

by Sarah Rockford
Colby College
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.

Let?s Eat! Why Do We Eat Together?

by Cole Siegel
Isabella Freedman
This program is designed to be primarily a discussion based around eating, looking both at Jewish texts as well as secular contemporary sources.
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Making Grape Juice

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

Rosh Hashana Symbolism Through Food

by Sara Just-Michael
Grow Torah
A Rosh Hashana seder during which you will be connecting food to different intentions for the new year.

Home Experience: Elderberry Syrup Buffet

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.
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Where Does Your Food Come From?

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.
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Eco-Kosher: Innovation in Jewish Tradition through an Environmental Lens

by Sarah Rockford
Colby College
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?
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Tiyul Adventure Camp?s Israel Day at Pearlstone

by P Stern Christian
Pearlstone Center
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.
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Passover on the Farm

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.

Garden Shabbat

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.
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The First Cheese

by Cole Siegel
Isabella Freedman
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??
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Sweet as Honey

by Allison Blonder
Shalom Institute
This curriculum introduces honey, honeybees, and their connection to Jewish tradition.
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Shmita Resource Library

Shalom Institute
This is a collection of shmita resources from all across the internet that Hazon has brought together in one place. Curricula, educational materials, essays, articles, audio, and video.

Shmita Sourcebook

by Yigal Deutscher, Anna Hanau, and Nigel Savage
Hazon
The Shmita Sourcebook is designed to encourage participants to think critically about the Shmita Cycle – its values, challenges, and opportunities – and how this tradition might be applied in a modern context to support building healthier and more sustainable Jewish communities today.The Shmita Sourcebook is a 120-page sourcebook that draws on a range of texts from within Jewish tradition and time, tracing the development and evolution of Shmita from biblical, historical, rabbinic, and contemporary perspectives.