By Rachel Grossman I’m the Heebavore – a Jewish/vegan food blogger, a born and raised secular Jew who, just under one year ago, converted to Judaism and became an aspiring vegan. My Jewish journey really began just a few years ago as I attended classes, met with rabbis, went to services with no frame of reference, repeatedly lost in Hebrew gibberish that made me long for something solid and sweet, guttural. To be one voice among many, to be of something greater, larger. And, of course, part of this was trying to make Jewish foods to internalize it all. At the time, it wasn’t clear to me that foods held any particularly special place in the journey. (more…)
Tag Archives | Cooking
Shabbat Step by Step
Hosting Shabbat While Living a Full Week Sunday, April 29 at 11:30 AM to 2:00 PM Sur la Table Portland’s Culinary Kitchen Classroom 1102 Northwest Couch Street, Portland, Oregon (more…)
How Chamin (Ancient Sabbath Stew) Came To Philadelphia
Originally posted on The Philadelphia Jewish Voice By Ronit Treatman Please enjoy this clip I filmed about how chamin (Portuguese cholent) came to Philadelphia. It was filmed at Stenton Mansion, one of the best-preserved colonial homes in Philadelphia. I would like to extend my special thanks to Marlene Samoun for permitting me to use her soulful rendition of the ladino folk song Morenika in this clip. Jewish contact with Spain may go as far back as the Kingdom of Solomon. It is thought that Southern Spain was the country of Tarshish. Tarshish was the furthest place west that people could sail to from Ancient Israel in Biblical times. There was a continuous Jewish presence in Spain until March 31, 1492. (more…)
