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Topic: Food Conference

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Recipe: Moroccan Charoset Balls for Passover

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Moroccan Charoset Balls By Susan Barocas A typical Moroccan charoset recipe contains dates, raisins, local spices and various fruits finely ground together for unique blends. There is a tradition of rolling up haroset into balls that are delicious eaten alone or squished between two pieces of matzah at the seder, for a Passover breakfast or an anytime snack. Prep time: 15 min Cook time: none Yield: about 24 balls Ingredients 2 cups pitted dates (about 24 medium-sized) 6-7 dried figs, Black Mission or Smyrna 1 cup raisins, preferably golden 10-12 dried apricot halves 1 cup roughly chopped walnuts ½ teaspoon ground cinnamon or to taste Couple pinches allspice (optional) 1 to 2 tablespoons sweet red wine or grape juice ½-¾ cup almonds, finely ground (optional) Directions Using a food processor with the metal blade, pulse and grind the dates, figs, raisins, and apricots until coarsely chopped, scraping down the sides as needed. Add the walnuts, cinnamon, and allspice, if using, and pulse until mixture is finely chopped and blended together. Keep scraping down the sides as needed. It often will start to form a ball. Add just […]

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Recipe: Creamy Asparagus Soup for Passover

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Creamy Asparagus Soup for Passover By Liz Rueven, Kosher Like Me This one pot vegan soup highlights the earliest spring crop during our joyous celebration of a new season. Feel free to make it in advance and store in the refrigerator for 2-3 days before serving. Serves 6-8. Ingredients 2 bunches asparagus, chopped (woody ends snapped and discarded) 1 small head cauliflower, rinsed and separated into florets 4 Tbsp olive oil 1 large red onion, peeled and chopped 4 cloves garlic, peeled and chopped 6 cups vegetable broth 4 Tbsp fresh dill, chopped (reserve some for garnish) 1 tsp fresh thyme 2 Tbsp fresh parsley, chopped salt and pepper to taste 1 Tbsp lemon juice (or more to taste) ¼ cup chopped pistachios (optional) Directions In a large soup pot, heat olive oil until shimmering. Saute onions until soft. Add garlic and toss for 2-­3 minutes. Add asparagus and cauliflower to same pot. Stir and cook, covered, for 10 minutes. Add vegetable broth, bring to a boil and immediately reduce to a simmer. Cook for 20 minutes or until cauliflower is tender. Remove from heat and stir […]

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Old Stones, New Ripples – Reflections on the Close of JOFEE Fellowship Cohort 1 | D’varim HaMakom: The JOFEE Fellows Blog

by Yoshi Silverstein – JOFEE Fellowship Director May 18th, 2017 | 22nd Iyar 5777 | 37th day of the omer | gevurah she’b’yesod 16 Organizations. 17 Fellows. Over 500 programs. An estimated 37,000 participants in Jewish Outdoor, Food, Farming & Environmental Education (JOFEE) programs across the country. These are some of the incredible numbers emerging as we look back at our first JOFEE Fellowship cohort, who completed their closing seminar and siyum last week at our sister JOFEE organization, the Pearlstone Center outside Baltimore, MD. Behind those numbers are thousands of people encountering – many for the first time – the incredible power of a Jewish tradition steeped in deep cultural and spiritual connection with the earth, with place, with human communities and our surrounding ecosystems, with our food, and with each other.  A Jewish tradition that recognizes both the limits and abundance of the resources our home planet provides for us. A tradition that says this world is amazing – there is so much magnificence – and yet we have work to do – not to complete by ourselves, but neither to desist from doing our part. And wow did our JOFEE Fellows do their part! Here are a […]

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Listen and Gather: Jewish Rain Makers | D’varim HaMakom: The JOFEE Fellows Blog

by Jessica Berlin, Hazon: Transformative Experiences, Isabella Freedman Jewish Retreat Center – Falls Village, CT Sukkot and Parashat Ha’azinu Editor’s Note: Welcome to D’varim HaMakom: The JOFEE Fellows Blog! Most weeks throughout the year, you’ll be hearing from the JOFEE Fellows: reflections on their experiences, successful programs they’ve planned and implemented, gleanings from the field, and connections to the weekly Torah portion and what they’ve learned from their experiences with place in their host communities for the year. Views expressed are the author’s and do not necessarily represent Hazon. Be sure to check back weekly!  P.S. Interested in being or hosting a JOFEE Fellow? Applications for cohort two are now open for both prospective fellows and prospective host institutions!  On a hot summer day in late August, I led a group of young adults on a tour of the Adamah farm on BeeBee Hill at Isabella Freedman Jewish Retreat Center. The inscription above the gateway, “And God saw that it was good,” reminds us of a classic JOFEE interpretation of the Genesis creation story: that the interdependent relationships found in nature are fundamentally good; and that by emulating these relationships, humans can learn to create more sustainable relationships with one another and the land. […]

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Fig and Rosemary Cookies (with Gluten Free Option)

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Ayala Sherman, adapted from food52 Ingredients 4 cups flour (1to1 GF baking flour) 1 tsp salt 2/3 cup extra virgin olive oil (or melted coconut oil) 2 egg yolks – room temperature 1 cup butter – room temperature 1 cup sugar 3 tablespoons chopped rosemary 1 cup chopped black mission figs Directions Cover figs with warm water until plump, approximately 20 minutes. Drain water and roughly chop figs to bite sized pieces. In a separate bowl, massage chopped rosemary with sugar. In a separate bowl whisk together salt with flour. In a standing mixer with a paddle attachment, beat the butter for 2-3 minutes to increase in volume. Add sugar mixture and continue beating for another 3-5 minutes. Add the egg yolks to butter/sugar mixture. Slowly drizzle in the olive oil and continue beating for another 1-2 minutes. Add flour/salt mixture to the wet ingredients. Fold in figs. Mix by hand with spatula Place dough on work space and knead together and separate into two flat discs. Refrigerate for 1-2 hours. Scoop using a mini ice cream scooper. Bake at 325 F convection (12 minutes) or 350 […]

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Stufato di Fave, Carciofi, e Lattuga Romana (Braised Favas, Artichokes, and Lettuce)

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Brought to you by Joyce Goldstein On Sunday, April 27, 2014, prolific cookbook author and chef Joyce Goldstein joined Hazon in Palo Alto for the Jewish Food Festival. She shared with us the health benefits of the California Mediterranean diet and took us on a culinary journey of Sephardi recipes, including this recipe for a spring vegetable ragout to feature at your Passover seder. Ingredients 1 lemon 6 large artichokes 2 pounds fava beans, shelled (about 1 generous cup) 2 small heads romaine or butter lettuce 4 tablespoons extra-virgin olive oil, or as needed 4 tablespoons chopped fresh flat-leaf parsley 4 tablespoons chopped fresh basil Salt and freshly ground black pepper to taste 1/2 cup water or vegetable stock, or as needed Gremolata of grated zest of 2 lemons, 6 tablespoons chopped fresh flat-leaf parsley or basil, and 1 tablespoon finely minced garlic 1 pound trimmed asparagus, cut into 2-inch lengths, or 1 cup shelled English peas, optional additions Instructions Fill a large bowl with cold water. Cut the lemon in half and squeeze the juice into the water. Working with 1 artichoke, remove all the leaves […]

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Sustainable meat preparation at the 2010 Hazon Food Conference West.

Food Conference Round Up

The 6th annual Food Conference begins this Thursday in sunny Davis, California. We wanted to take a moment to pull together all the wonderful things going on in the world in preparation. Daniel Infeld notes the momentum around the food movement and highlights Hazon’s Food Values taken into consideration when planning an event, program, or meeting on The Jew and the Carrot. Nadia Schreiber highlights how trendy DIY shechting has become and where it’s happening. Can the Food Conference take credit for starting this one? (more…)

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Food Justice, Food Systems, and Food Policy

An estimated 100 billion pounds of food, enough to totally eliminate hunger, is thrown away annually in the United States. How much of that wasted food comes from Bar and Bat Mitzvahs? Jews are clearly not the only ones responsible for food waste in this country, but an awful lot of Jewish energy goes into tackling issues around hunger, food justice, food access. Perhaps it’s Maimonides’ legacy of tzedakah, perhaps its our Jewish grandmothers encouraging us to eat, or perhaps its because of the calls to look out for the “stranger, the widow and the orphan” that are woven in to the agricultural practices of the Torah and form the foundation for civil society. (more…)

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Aaron Gross, Farm Forward

Food Conference Presenter Spotlight: Aaron Gross, Farmed Animal Welfare Advocate and CEO, Farm Forward

Aaron S. Gross, Ph.D. is the CEO of Farm Forward and has played a leadership role in a wide variety of national and international farmed animal welfare campaigns in the Americas, South Asia, and the Middle East since the mid-1990s. Gross also serves as a professor of Jewish Studies at the University of San Diego and co-chairs the American Academy of Religion’s Animals and Religion Consultation. Seeing the need for an organization devoted specifically to creating alternatives to factory farming, Gross founded Farm Forward in 2006. Farm Forward has played a leading role in the promotion of alternative models of poultry production based on heritage genetics and its newsletter, facebook site, and twitter feed are followed by more than 15,000 individauls. John Mackey, Founder and CEO of Whole Foods, hails Farm Forward as “an important force for social change.” Bestselling Novelist Jonathan Safran Foer describes Gross as “a visionary—his founding of Farm Forward will be looked at by future generations as a turning point in the fight to end factory farming.” (more…)

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Abby Liebman

Food Conference Presenter Highlight: Hazon Meets Mazon

Abby Leibman, President & CEO, MAZON Apart from having names that are routinely confused for each other, Hazon and MAZON are on the same page when it comes to food justice and inspiring the Jewish community to work towards healthier and more sustainable communities. We’re thrilled that Abby Leibman, the new President and CEO of MAZON, will be one of our Food Conference presenters this year. MAZON: A Jewish Response to Hunger is a national nonprofit organization dedicated to preventing and alleviating hunger among people of all faiths and backgrounds. “I love that so many teens donate to MAZON as part of their Bar and Bat Mitzvahs,” Ms. Leibman told Hazon recently. “I want to make sure that they understand why their efforts are so important. How is it that we have so many food-insecure people in the wealthiest country in the world? The first steps are finding a way to understand who is hungry in America, the magnitude of the situation and its causes. Then, community organizing and people teaching each other about the causes of hunger can help to bring about meaningful change. This is something I’m really excited to bring to my work at MAZON and my […]

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Welcome Letter to the 2010 Hazon Food Conference

Roger Studley Co-Chair, Food Conference West December 24, 2010 Dear Hazon-niks, friends, and fellow Jewish food activists — Roger Studley here, co-chair — along with Rabbi Marc Soloway — of this year’s Hazon Food Conference. I’m thrilled that all of you are here to join in the work of the New Jewish Food Movement. Unfortunately, I’m not able be here myself, but I have a very good excuse ….. a two week-old son! His name is Ezra Meir and he’s absolutely beautiful. My wife Chai and I are in awe and in love, and all three of us are getting used to the new rhythms of our life together at home in nearby Berkeley. Having a child makes the future more real, more immediate. It reminds you forcefully of the absolute necessity of living sustainably on a healthy planet. It makes us ask… Will our child inherit a world in which food policy is driven by corporate greed or by the goals of health and sustainability? Will our child inherit a world in which food is a just distant commodity or one in which it is a source of nourishment and connection with which he is intimately familiar? Will our […]

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Hazon Food Conference: Take 2. The Next Step in the Right Direction

Originally posted on Raw-9 January 12, 2011 by Julie Auerbach, 2009 and 2010 Hazon Food Conference Alumna After attending the Hazon Food Conference in Asilomar, CA December of 2009, my life had changed. I became inspired, enlightened, and awe-struck by the amazing New Jewish Food Movement. After last year’s conference, I packed up my bags in Denver, CO., closed my meat business, (the Denver Kosher Shuk), and drove out to Los Angeles, the city I pictured with a large, vibrant, colorful Jewish Community, and a more health conscious environment. I am beyond happy to say, I have found everything I was searching for. Most people like to look at Rosh Hashanah, or New Years as their reference of time, and while I love using Rosh Hashanah as a time for reflection and decision making, I enjoy using the Hazon Food Conference as my marker for direction. For a multitude of reasons, which I will explain further, Hazon has inspired me to dream big, have faith, and believe. Prior to attending my first Hazon Food Conference, my life had taken a turn. I learned I had alopecia, (an auto-immune disease that causes one’s body to have an allergic reaction to their […]

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