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Topic: Food

Tamarack Camps

Hazon Seal Spotlight: Eggcellent News from Tamarack Camps (MI)

  Camp Maas Switches to the Best. Eggs. Ever! The story below was written by Rachel Fine, taken from the Announcements from Tamarack Camps. If you would like to connect with Tamarack Camps, email seal@hazon.org and we will make the shidduch! Yashr Koach to our Detroit Hazon Seal Coordinator, Brittany Feldman, and Tamarack Camps, for taking on this important work.   Want to make similar changes?  Consider join the Hazon Seal of Sustainability and applying for Hazon’s ethical eating mini grant today!   In 2000, eight-year-old Brittany Feldman sat in the cheder with her Fishman bunk eating breakfast. She would never have imagined that 19 years later, she would be advocating to improve the quality of the eggs at Tamarack Camps. As Manager of Sustainability and Outdoor Engagement at Hazon Detroit, Brittany is diving into her passion to make our Metro Detroit Jewish Community as “green” as the Tamarack bus. Hazon: The Jewish Lab for Sustainability, aims to create a healthier and more sustainable Jewish community, and a healthier and more sustainable world for all. One of the ways they are working towards change is through their Seal of Sustainability program, which gives Jewish institutions in our metro Detroit community a […]

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What’s On Your Plate? Resources to support better food choices

  Dear green teams, leaders, provokers of thought and change! The compilation below is aimed to help you push for healthier and more sustainable nourishment in your communities and institutions. It is intended for all Jewish institutions, organizations, congregations and households. If these resources are helpful to you we’d love to hear about it at seal@hazon.org. AND, if you have a green team in your community/organization and/or are already working on making it healthier and more sustainable, submit your application to the Hazon Seal program and we will keep you updated once we are ready to accept new site. We wish you and our earth a better, healthier future!   Get funding for your first ever vegan event As we continue to encourage plant-based menus, this may help you kick things off. Let your tastebuds guide you with this awesome opportunity from the Food for Thought campaign.   Jewish Text Sources on Food Hazon’s guide ‘Food For Thought’ is an oldie but a goodie. It features Jewish sources regarding our relationship to the food we consume. It is designed to encourage readers to think critically about the food that they eat and how their food choices affect the health of […]

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Recipe: Cilantro Chutney

This recipe comes to us from 2019 Hazon Food Conference Presenter Regina Mosenkis. Recipe from What to Eat for How You Feel: The New Ayurvedic Kitchen by Divya Alter (Rizzoli, 2017) This chutney and its variations are my favorites for improving any type of indigestion. Cilantro is a super food and a heavy metal detoxifier, but it’s hard to get enough of it just as a garnish. Blending this potent herb into chutney is a delectable way to have more. You can serve this bright green sauce as a digestive aid with every meal. It will freshen up and invigorate basically everything savory: lentil soups, grains, vegetables, breads, cutlets. If possible, make the chutney just before serving, as its flavors and healing properties fade with time, even if refrigerated. The recommended serving is 2 to 3 tablespoons per person. Gluten free, Dairy free Makes ½ cup Prep: 5 to 10 minutes Ingredients 2 ½ cups coarsely chopped packed cilantro with stems 3 tablespoons water 2 tablespoons fresh lime juice 1 tablespoon peeled and minced fresh ginger 1 green Thai chile, seeded 1 teaspoon honey, maple syrup, or a pitted chopped date ½ teaspoon salt 1 tablespoon olive oil Preparation In […]

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chai square

Recipe: Almond Milk Chai

This recipe comes to us from 2019 Hazon Food Conference Presenter Regina Mosenkis. Recipe from What to Eat for How You Feel: The New Ayurvedic Kitchen by Divya Alter (Rizzoli, 2017) When I lived in India, I learned that chai is one of the “as many cooks, as many recipes” dishes. The variations are countless. I can still hear the train vendors’ loud and yowling cries of “Chaaaiiii,” but I could never produce the same exact incantation. Chai means “tea” in Hindi. This recipe is my caffeine-free version of a traditional SV Ayurvedic masala chai that helps us digest carbohydrates and transform sugar into energy. It is especially good to drink when you want to counteract the effects of eating sweets. The almond milk is essential for balancing the pungent spices. Gluten free; Dairy free Serves 2 to 3 Cook time: 30 minutes Ingredients 4 cups water 10 black peppercorns 5 cardamom pods, crushed 5 whole cloves 4 slices fresh ginger 1 1⁄2 cinnamon sticks 1 star anise (optional) 2 tablespoons raw sugar or sweetener of your choice, or to taste (optional) 1 cup almond milk For Fiery digestion: Omit the black pepper. Reduce the ginger to 2 slices; add […]

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Recipe: Bumuelos

This recipe comes to us from 2019 Hazon Food Conference Presenter Susan Barocas. This is the only bumuelos recipe I’ve ever used, dating back over 50 years to growing up in Denver and modified only slightly since then. However, there are many versions online, in books and in people’s kitchens. Bumuelos are sometimes called the Sephardic or Turkish beignet, but nearly every cuisine and culture has some version of a deep fried, syrup-soaked, white flour dough perfect for Hanukkah. In Latin America, they are often called buñuelos and in India, jalebi, while in Morocco they are called sfenj. Syrian Jews make zalabieh, Persian Jews zoloobiah and for Iraqi Jews it’s zangoola. Italian Jews serve anise-flavored frittelle di Hanukkah. No matter the name, all are a good excuse to enjoy a sweet fried treat! Makes about 3 dozen Ingredients Dough 2 envelopes dry yeast 1 1/3 cups warm water 1 egg, well beaten ½ teaspoon salt 1 tablespoon oil 3 cups + 3 tablespoons flour Oil for deep frying Cinnamon to sprinkle Syrup: 1 cup sugar 1 cup honey 1 cup water 1 tablespoon lemon juice 1 stick cinnamon Preparation To make the dough, dissolve the yeast in 1/3 cup warm water […]

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Recipe: Almond Milk

This recipe comes to us from 2019 Hazon Food Conference Presenter Regina Mosenkis. Recipe from What to Eat for How You Feel: The New Ayurvedic Kitchen by Divya Alter (Rizzoli, 2017) I’ve taught this recipe to thousands of people and not a single student could restrain their amusement and joy: “Wow! Really, that easy?” Making almond milk is quick and uncomplicated. It takes less time to make it at home than to go buy it at the store. If you have been drinking boxed almond milk, you’ll taste a big difference with your fresh, homemade version. It’s simple; don’t panic at the lengthy directions below. I just want to give you all the practical, time-saving tips I can. I guarantee you that after milking your almonds a couple of times, making your own almond milk will become second nature, and you will never need to look at the recipe again. Use only raw almonds (ideally unpasteurized), not roasted or salted. Soaking is essential because it releases the digestive enzymes and makes the rich protein and fats of the almonds much easier to digest. You do not need a high-power blender for this recipe; even the cheapest blender works. Once I […]

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Recipe: Baklava Bites

This recipe comes to us from 2019 Hazon Food Conference Presenter Susan Barocas. Ingredients 1 cup walnuts, chopped ½ cup pistachios, chopped 1/4 cup sugar 1/2 tsp cinnamon 1/8 tsp ground cloves 30 mini fillo shells Syrup: 1/2 cup sugar 1/2 cup water 1/2 cup honey 1 tbsp lemon juice Preparation Preheat oven to 350 degrees. In a food processor, add walnuts, sugar, cinnamon, and cloves and pulse just enough to combine. Nuts can also be hand-chopped, then mixed in a bowl with the sugar, cinnamon and cloves. Cooking Place shells on a baking sheet. Spoon about 1 tsp of nut mixture into each shell, mounding the mixture slightly. Bake 10-12 minutes just until the shells start to turn golden brown. Make the syrup before making the bites or while they are baking. In small saucepan over medium heat combine the water, sugar and honey and bring to boil. Reduce heat and simmer on low for about 10- 15 minutes until the sauce thickens a bit. Stir in the lemon juice and remove the sauce from the heat. Either cool the syrup and pour it over the hot bites, or let the bites cool while you make the syrup and […]

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Gratitude… and getting ready…

Friday, August 23, 2019 | 22 Av 5779Dear All,It’s summertime. This email is full of gratitude and the inspiration to strive to do good in the world.Years ago I learned from Anna Hanau this line from one of her teachers – you know you’re on the right track when your solution to one problem solves a bunch of other ones.That’s true of our work in Michigan, epitomized by the Hazon Michigan Jewish Food Festival – and last weekend we held our fourth, the largest and most successful yet, with over 7,000 people. We’re helping to drive change. We’re helping Jewish organizations to become more sustainable, including the now 20 who are in our Hazon Seal of Sustainability program from the Detroit region. We’re strengthening local food systems. We’re playing a not insignificant role in helping to reconnect the suburbs and the city, and the Jewish community and the African American community, and we’re especially proud of the work we’ve done in supporting Oakland Avenue Urban Farm. And we’re doing all this with love and celebration and Jewish groundedness and openness. So: real gratitude. Huge thanks to our staff and funders, to all our partner organizations, to our volunteers and helpers, to all the purveyors and […]

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Eikev and the Seven Species | D’varim HaMakom: The JOFEE Fellows Blog

by Sarah Rockford, JOFEE Fellow Cohort 4, Maine Jewish Food Network at Colby College Center for Small Town Jewish Life – Waterville, ME Parshat Eikev Fourteen years ago I read from parshat Eikev as a bat mitzvah. As I stood on the bimah and chanted my way through the aliyot, I reflected briefly that the eleventh-hour cramming I’d done over the past hours seemed to be paying off, but reading the final aliyah my concentration waivered, and I lost my place in the scroll. I continued to chant the Hebrew words I’d memorized while theatrically moving the lost yad along the rows of letters on the parchment. When I ran out of words in my head I stopped chanting and shot a desperate look at the rabbi—hoping he would reorient me so I could finish the portion. Our eyes met, he smiled, and congratulated me. I’d finished the aliyah from memory without realizing, and no one was the wiser for my mistake. Relieved and full of adrenaline I started to cry as the congregation began to sing Siman Tov U’Mazal Tov. I believe everyone thought I was having a profound spiritual moment, but these were tears of relief. I was just happy the […]

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Hazon Detroit: Food Festival This Sunday!

Dear Friends, This Sunday, we will gather as a Jewish community for the 4th Annual Hazon Michigan Jewish Food Festival – the largest event annually in the Michigan Jewish community. This event, which takes place at Eastern Market in Detroit from 11am-4pm, is truly one-of-a kind. It spans geography, age, race, interest, denomination, and so much more. For four years running now, we have been able to bring a message of sustainability and food justice to the metro Detroit Jewish and city-based community, while inspiring a reconnection with the city, with one another, with the food we eat, and with the earth itself. Jewish tradition is full of references to food. In the Torah, food is part of our service to God. Growing it is how we make an income and harvesting it is cause for celebration. Throughout the ages, as Jews have migrated from place to place, food has followed us. And at the same time, we have followed food, adapting and evolving our culinary traditions to intertwine with the surrounding communities wherever we’ve dwelt. And today, food is central to our family holidays, our contributions to popular culture, and our interaction with the world around us, serving as […]

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apple honey bundt cake

Recipe: Apple Honey Bundt Cake

Want a bigger taste?  Join us at the Rosh Hashanah Retreat! Apple Honey Bundt Cake This recipe & photo come from Allrecipes.com Prep time: 20 minutes Cook time: 55 minutes Total time: 1 hour and 15 minutes Servings: 12 pieces Ingredients 1 cup white sugar 1 cup vegetable oil 2 eggs 3/4 cup honey 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 3 apples – peeled, cored and shredded 3/4 cup chopped walnuts Instructions Preheat the oven to 325 degrees F (165 degrees C).  Grease and flour a 9-inch Bundt pan or 2 loaf pans. In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla.  Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened.  Fold in the apples and nuts.  Transfer batter to prepared pan or pans. Note: If you’re baking the cake in loaf pans, reduce baking time to 45 minutes, or until a tester inserted in the center of each pan comes out clean. Bake Bundt […]

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Woodstock Brunch

Hazon Seal Spotlight: Movie Series, Sustainable Kiddush and More!

Woodstock Jewish Congregation (NY) By Gail Albert Please see below for an article about the Woodstock Jewish Congregation movie series and other sustainable initiatives. This is a prominent example that no matter where you on your sustainability journey – the Hazon Seal is here to support you. The Woodstock Jewish Congregation was ahead of the game, yet continuously works to increase its impact and inspire us all. For any questions or comments for Woodstock Jewish Congregation, please reach out to us and we are happy to make the shidduch! Background The Woodstock Jewish Congregation is a 350 member non-affiliated synagogue in Woodstock NY.  Most of us have come from the NYC metropolitan area, and many are still week-enders, but the county is semi-rural, and has only two or three other synagogues. We are generally active around social justice issues, but we have not made environmental activism—particularly in regard to climate change—as much of a priority, nor have we linked it as much with Jewish values. Some of this imbalance is rooted in Jewish history, but it has also arisen from a sense of powerlessness—even despair–in the face of our government’s inaction to what most of see as looming disaster. Before […]

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Harvesting and Baking our Heritage | D’varim HaMakom: The JOFEE Fellows Blog

by Hannah Fine – Hazon Detroit Parshat Shelach In parshat Shelach, Moses sent twelve spies to scout out the land of Canaan and report back to the Israelites. All of the spies returned with the same objective report. It was a land of milk and honey brimming with fruit and sustenance. There were grapes, and figs, and pomegranates which they even brought back to show Moses and the Israelites. The spies also reported that the inhabitants of the land were mighty and intimidating. While all twelve spies saw the same land and shared the same observations, they were split between two opposing conclusions. Ten of the spies were convinced that the formidability of the inhabitants meant certain demise for the Israelites. Doom was a foregone conclusion so it was not even worth trying. The other two spies, Caleb and Joshua, had a different interpretation. They were confident that, despite the strength of the peoples and societies in Canaan, the Israelites could overcome it. Caleb and Joshua contended that the greatness of the Promised Land was worth the challenge.  At Hazon Detroit, we are working to overcome a formidable structure that exists in our land: the lopsided nature Michigan’s grain industry. […]

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Chocolate-Chip-Banana-Bread-Waffles

Recipe: Chocolate Chip Banana Bread Waffles

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Chocolate Chip Banana Bread Waffles This recipe & photo come from The Minimalist Baker These vegan, gluten-free waffles have the crispy texture and sweet flavor of banana bread studded with chocolate chips. Plus, just 1 bowl and 30 minutes required! Enjoy as a lazy weekend treat, or make a batch ahead of time to enjoy throughout the week. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes Servings: 3 Waffles Ingredients 1 batch flax egg (1 Tbsp (7 g) flaxseed meal + 2 ½ Tbsp (37 ml) water as original recipe is written) 2 medium-size ripe bananas 2 ½ tsp baking powder 1 ½ Tbsp neutral oil (such as avocado oil or melted vegan butter) 1 cup dairy-free milk (we used unsweetened almond) 1/4 tsp sea salt 1/4 cup rolled oats (gluten-free when necessary) 1 cup gluten-free flour blend (or sub spelt or unbleached all-purpose // plus more as needed) 1/4 cup dairy-free dark or semisweet chocolate chips Instructions To prepare flax egg, combine flaxseed and water in a medium (to large) mixing bowl, stir, and allow to sit for a few minutes to […]

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kale falafel square

Recipe: Kale Falafel Hummus Wraps

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Kale Falafel Hummus Wraps This recipe & photo come from The Minimalist Baker Made with kale and chickpeas, these gluten-free and vegan falafel are a healthier take on one of our favorite Mediterranean dishes. Delicious, satisfying, and only 30 minutes to prepare. Serve on greens or wrapped in chard or pita. Prep time: 15 minutes Cook time: 15 minutes Total time: 30 minutes Servings: 4 Wraps Ingredients 4 cups loosely packed kale, stems removed and torn 1 15-ounce can chickpeas, rinsed and drained (~1 ½ cups as recipe is written) 4 large cloves garlic, minced (4 large cloves yield ~2 Tbsp or 12 g) 1 ½ Tbsp tahini 3 Tbsp fresh lemon juice 1/2 tsp ground cumin 1/2 tsp sea salt 1/4-1/2 cup oat flour (ground from rolled oats // or all purpose if not gluten free) 2-4 Tbsp avocado or olive oil (for cooking) For Serving: Hummus (or store-bought // for topping) 4 medium pitas (white or wheat // sub rainbow chard for gluten-free option)* Greens of choice (such as fresh parsley or lettuce) Instructions Add kale to a food processor and pulse to chop. Add […]

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