Hazon Educational Library: Jewish Food traditions
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 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 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 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 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 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.
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
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.
Category: Environmental Justice, Food, Food Systems & Food Justice, Hazon Educational Materials, Hebrew Calendar, Jewish Agricultural Traditions, Jewish Food traditions, Social Justice, Sustainability
by Yigal Deutscher, Anna Hanau, and Nigel Savage
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.
Category: Food Systems & Food Justice, Hazon Educational Materials, Hebrew Calendar, Jewish Agricultural Traditions, Jewish Food traditions, Social Justice, Sustainability
by Julie Botnick and Becca Linden
This curriculum allows students from grades 5-9 to explore the question, what is the relationship between Jewish texts, traditions, and practices and the food we eat? More specifically, how does Judaism relate to all the processes and choices involved in how we grow, harvest, prepare, and eat our food, as well as manage our waste?