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Topic: Food

Rabbi Nate

The Bread of Healing

Rabbi Nate DeGroot gave the following sermon at St. John’s Evangelist Temple of Truth in Detroit, MI on Sunday, June 16, 2019, right next to Oakland Avenue Urban Farm, one of Hazon Detroit’s main partners. Jerry Hebron, Executive Director and Founder of Oakland Avenue Farm grew up at this church, as her mom has been the Reverend there for decades. Rabbi DeGroot’s sermon served as an invitation to Hazon Detroit’s Breaking Bread Together program happening Sunday, June 23, and was teaching about the role of bread and breaking bread together within the Jewish tradition. Good morning! And thank you all so much for having me here. My name is Rabbi Nate DeGroot and it is truly an honor to be here with you. Reverend Carter, I want to thank you for welcoming me so warmly into this beautiful community To join with you in praise this morning And to offer some words of Torah, some words of Jewish teaching from my tradition. Jerry, I’d also like to thank you for connecting me with your mom, and for being such a meaningful support and advocate for me this year. I stand here today with you as a representative of Hazon Detroit, […]

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Recipe: Wild Alaskan Salmon

Want a bigger taste?  Join us this summer at the Hazon Food Conference! 4 6-ounce wild salmon filets (from Alaska), skin off 1 tablespoon chopped flat leaf parsley 2 teaspoons chopped fresh thyme 1 teaspoon chopped fresh rosemary 2 teaspoons chopped fresh chives Olive oil Salt and pepper Pat dry the salmon filets. Combine the fresh herbs in a bowl. Press the herbs on to the “presentation “side of the salmon (non-skin side). Salt and pepper the fish on both sides. Place a large saute pan over medium-high heat. Lightly coat the bottom of the pan with olive oil. Place the salmon filets, presentation side down, in the pan. Here is the hard part-Don’t touch the fish for at least 3-5 minutes until the fish has browned and is not sticking to the pan. If it sticks, it has not browned enough. The browned fish will be crispy and firm and will loosen itself from the pan. Turn the fish over and turn off the heat. Cover the pan and the fish will continue to cook for 3 more minutes. Your fish will be a perfect medium rare. If you want it well done (I don’t recommend it) keep the […]

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Recipe: Vegan Jackfruit Pulled “Pork” Sandwiches

Want a bigger taste?  Join us this summer at the Hazon Food Conference! This recipe and photo come to us from Dave Albert on Rootiful. Jackfruit pulled pork Prep Time: 20 minutes Cook Time: 45 minutes Total Time: About an hour Yield: 4–6 sandwiches — Adapted from MORE, moreveganblog.com Ingredients 3 20-oz. cans of jackfruit in brine 1 tsp. olive oil 1 small onion, chopped 3 cloves of minced garlic or garlic powder equivalent 1 tsp. ground cumin .25 tsp. cayenne pepper 1 tsp. chili powder 1 tsp. paprika 1.5 tsp. liquid smoke 1 cup vegetable broth .5 cup BBQ sauce (I recommend smoky, tangy…) 4 buns or rolls Directions Preheat your oven to 400 degrees Drain and rinse the jackfruit. Cut the core from the edges (it’s okay to leave a little). Using your fingers, press the jackfruit upward to remove the seeds. Don’t worry about getting out every last seed, but try to remove most. In a large pan, sauté the onion in olive oil, add the garlic, and saute a bit longer, taking care not to burn the garlic. Add the jackfruit, liquid smoke, and seasonings. Mix everything well. Add vegetable broth, cover, and simmer for 10–15 minutes until all the liquid is absorbed. (If you don’t have a cover, simply simmer […]

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Making the Omer COUNT! Food Waste, Composting and more

Dear Hazon Seal Sites, A new UN report came out this week that had some seriously grim content. One million species now face extinction, and all of this will harm human health. One of the biggest ways that we can make help fight Climate Change is by individually doing our parts and leading by example. Diverting food waste and working with our institutions to do the same is one way that we can help propel change. Below is a collection of recent resources to inspire you on your journey. All of these are also available and searchable on our Hazon Seal Resource Bank. We welcome your feedback and suggestions for resources to share with the network in the future. Wishing you a peaceful Shabbat, Merav and Ariel Announcing the next webinar: FOOD WASTE! Mark your calendars! The next webinar for participating Hazon Seal sites will take place on Wednesday, June 5th from 1-2:30pm EST and be all about food waste. The webinar will be led by Gary Oppenheimer, founder of AmpleHarvest.org and creator of Food Waste Weekend. Both resources are so valuable and helpful – we encourage you to check them out and see how you can make use of […]

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Where do we begin? The Hazon Food Conference

Thursday, May 16, 2019 | 26th day of the omer; hod she’b’netzach by Nigel Savage Dear All, This is indeed a global environmental crisis – indeed, a series of crises. “Climate change” is not only a thing in itself; it is also shorthand for multiple different ways that (a) our daily behaviors are literally unsustainable; (b) we’re already seeing profound negative consequences; and (c) things are on track to get worse before or if they have any chance of getting better. And Jewish tradition compels us to respond.  How we do that goes to deep questions that we’re thinking about, and that will influence our work these next coming years. What’s the relationship between education, action, and advocacy? How can any one person or institution make any measurable difference? Do we effect change through a positive vision or fears of a dyspeptic future – or maybe both? Hazon recently completed a strategic planning process that has refined our focus on the ways in which food and climate change and Jewish life intersect. We’re doing this because it builds on our work thus far, and is intended to focus and amplify it, quite considerably. All of this work crystallizes around a […]

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Recipe: Vegan Peanut Butter Cup Pie

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Vegan Peanut Butter Cup Pie This recipe & photo come from The Minimalist Baker Prep time: 25 minutes Cook time: 15 minutes Total time: 40 minutes Servings: 10 Ingredients Crust 1 sleeve graham crackers (or sub a similar gluten-free cracker/cookie) 4 1/2 Tbsp melted vegan butter or coconut oil Pie 12 ounces firm silken tofu (slightly drained and patted dry) 1/2 cup creamy salted natural peanut butter 1/4 cup agave nectar or maple syrup (or sub honey if not vegan) 1 14-ounce can full-fat coconut milk OR coconut cream (1 can yields ~1 3/4 cups // chilled overnight // no shaking the can – you want the cream and liquid to remain separate) Chocolate Ganache Topping 1 cup semisweet dairy-free chocolate chips 1/3 cup non-dairy milk Instructions Preheat oven to 375 degrees F (190 C) and lightly oil a standard glass pie pan (8 inches x 1 1/4 inches). Add graham crackers to a food processor and process until you achieve a semi-fine meal. A little texture is OK, just remove any large pieces that didn’t get ground. Add melted butter and pulse to combine. Add to greased pie pan and press down with your fingers to flatten. You can lay a piece of plastic wrap over […]

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Recipe: Garlic Herb Vegan Cheese

Want a bigger taste?  Join us this summer at the Hazon Food Conference! Garlic Herb Vegan Cheese This recipe & photo come from The Minimalist Baker Serves: 32 For the Cheese 2 cups (240 g) raw cashews 2 garlic cloves, minced (1 Tbsp or 6 g) 1/2 tsp garlic powder, plus more to taste 1 lemon, zested 2 lemons, juiced (1/4 cup or 60 ml) 3/4 cup (180 ml) water 2 Tbsp (6 g) nutritional yeast 1/2 tsp sea salt 2 Tbsp (30 ml) olive oil For Serving 2 Tbsp (8 g) finely minced fresh dill Instructions Place cashews in a bowl and cover with cool water. Cover with plastic wrap and set in the refrigerator to soak for 12 hours. If you can’t get to them right away, drain, place back in bowl, and cover with plastic wrap. They will keep refrigerated for 24-36 hours. Once soaked, drain cashews thoroughly and add to food processor. Add minced garlic, garlic powder, lemon zest, lemon juice, water, nutritional yeast, salt, and olive oil. Process until very creamy and smooth, scraping down sides as needed. Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, […]

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Food and Freedom: Our Relationship with Food, Ethical Consumption and Responsible Recycling

  Dear Hazon Seal Sites, Earth Day is this coming MONDAY, April 22! Here is another themed listserv email to get you all excited! As we come together around the Seder table this Passover, we invite you to take this opportunity to explore your relationship to food. If this is not new to you, we invite you to dive a little deeper. During this time of year we celebrate our freedom and remember times of inhumane treatment and abuse. We are elevated by appreciation for our liberty to choose and, if we are fortunate, the abundance of modern times. This year Shabbat coincides with Passover, making this Shabbat exceptionally holy. Let us take a look at our Seder table and ask ourselves: Does this table represent me and my values? In this modern industrial world, it is hard to shop and eat without perpetuating suffering in some form or fashion. But we can try. Let’s ask ourselves: How can I better celebrate without perpetuating harm or suffering? We have the freedom to choose, but do we choose wisely, kindly? Our tradition compels us to care for our environment and to take animal suffering seriously. In our food choices we have […]

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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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Hazon Detroit: Ethical Meat Buying Club: Deadline to Order 4/7

Dear friends, At the core of Judaism is the sacred task of aligning our daily actions with our deepest values. And what daily action is more Jewish than eating?! So then what does it do to the joy of our Shabbat dinner or the holiness of our Passover seder, if we sit down to eat chicken that has been raised in a factory farm, or brisket from a cow that never saw the sun? It is hard to live in a world where the most common and readily available meat we can find almost always comes from sources that none of us would objectively support. It makes honoring ourselves, our families, the earth, all living beings, and the Jewish tradition eminently challenging. Luckily, we can take a step in right direction! Join aspirational eaters from across the metro-Detroit Jewish community in the launch of the Kol Foods Hillel Day School meat buying club, offering greater access to higher-welfare kosher meat that is 100% grass-fed, humanely raised on farms using regenerative farming practices, and ethically produced. As you may know, Hillel Day School switched over to this meat for its lunch program earlier this year. Now, the same items are available […]

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Hazon Seal NYC Cohort: Launch and Composting Initiative

The Hazon Seal NYC Cohort met for the first time! We got acquainted and launched our annual initiative for composting. Mara Moss from the NYC Department of Sanitation presented and explained local resources, answered questions and provided much-needed clarity regarding the various local programs. Listen to a recording of the meeting and watch the presentation slides here Click here to download the DSNY presentation slides. Learn more about our NYC Composting Initiative, and about how you can promote composting in your community / organization: here. Please reach out to us if you have any questions: seal@hazon.org.

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Hazon Seal of Sustainability Highlights our Relationship to Food in 2019

Our Hazon Seal of Sustainability network is large and strong. Together, we can aggregate our efforts and demonstrate how we, as a community of Jewish communities, have made and continue to make a measurable difference in safeguarding this earth (being “Shomrei Adamah”)! We applaud each of our Hazon Seal institutions for the unique and impactful programs and policies implemented in 2018. As we begin to consider and to work on projects for 2019, we at the Hazon Seal wanted to announce that we are dedicating 2019 to the area of FOOD POLICY. Whether addressing food waste, hunger in the community, composting and/or animal welfare – we encourage you to consider food policy to be one of your projects for 2019.   This means that if you choose to join us in these efforts, we may have funding available for some of your programs! We are happy to announce NEW MINI-GRANTS to help Hazon Seal sites create and implement a FOOD POLICY that also promotes ethical food sourcing and animal welfare in their organization. Get all the details here. Grants are limited and first-come, first-serve, so check it out today! Consider the following… Know a bar or bat mitzvah student who loves […]

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Ethical Eating Mini-Grants

Announcing: New mini-grants to help Hazon’s Seal of Sustainability Sites promote ethical food sourcing and animal welfare* Thank you for your interest in putting your values into action by exploring food choices that promote ethical food sourcing and animal welfare. YES – our food choices matter animal welfare is important this *is* a Jewish issue and we – right now – at a tipping point toward compassion Click here to learn more.    With the generous support of EJF Philanthropies, Hazon is pleased to provide this wonderful mini-grant opportunity. To obtain the mini-grant – (a) Commit to one or more of the following: Reduce consumption of animal products Transition to higher welfare animal products (b) Articulate how this will be a part of a long-term change in your institution’s food sourcing and policy Grants of up to $1000 and will be granted on a matching basis, in $ or in-kind contributions. ‘In-kind’ can be, for example, hours of work, space, and other services that your community is contributing to the project. Examples of projects that you can do with this grant: Plan an all plant-based kiddush once a month with a commitment to continue this moving forward. Organize a screening […]

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Strategy Update

Thursday, February 7th, 2019 | 2nd Adar I, 5779 We’re in the middle of our strategic planning process. I want to give you a sense of where we are and perhaps where we’re heading. First of all: a huge thank you to the significant number of people who have participated in this process. Nine people – five lay, four staff – are on the Advisory Committee that is leading this process, ably chaired by Jessica Haller.  We’re working with Wellspring consultants, and the key staffers there now feel like old friends. 298 people filled out an online survey (thank you!). 31 people did one-on-one interviews with our consultants. There have been three significant focus groups, and two weeks ago a six-hour meeting with 28 of our staff and the Wellspring folk. I believed before we began that this was going to be necessary and important. Now, though we haven’t yet landed, we have a much clearer sense of this – including one hugely significant consequence we hadn’t previously focused on. We’re not changing our mission and vision. We’re about “healthier and more sustainable.” We strengthen Jewish life – and help create a more sustainable world for all. We’re the Jewish […]

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