In response to the COVID-19 pandemic, The Jewish Federation of Greater Washington has mobilized to aid vulnerable members of the community and institutions through the Jewish Community Coronavirus Response Fund.
The current COVID-19 is challenging us to rethink our food systems, especially consumption of animal products. Incorporating more plants into our diets may be the answer to healthier bodies and a healthier plant.
Knishes go far beyond potatoes and cabbage in the hands of local celebrity chefs, as seen in the Eat Well, Do Justice Celebrity Cook-Off benefiting Tzedek DC back in September.
DC-area artist and workshop instructor Sophie Kanter tackles food waste—think avocado pits and turmeric—in a new and creative way: by turning it into dye for hand-dyed textiles.
This year for Purim, give mishloach manot that are better for the environment and your recipients’ bodies. Not sure where to start? Sarah put together a handy list of tips.
Julia Turshen’s acclaimed new cookbook, Now & Again, is just the latest in her many projects designed to make the world a better place—more equitable, with more access and less waste.
After last year’s kugel success, this year’s Eat Well, Do Justice! (September 17th) will feature creative takes on blintzes to raise funds for Tzedek DC’s work helping low-income DC residents fight debt-related crises.
Gleaning is an ancient concept (that appears in the Torah!), but it exists in the present, too. Through DC Central Kitchen, volunteers pick and donate produce that would otherwise rot on the field.
Every year chefs, farmers, writers, environmentalists, activists and others gather at the Hazon Food Conference for inspiring and educational workshops, demos and discussions about Jewish food. This year’s is August 1–5.
Curious about whether food that looked a little weird was safe to eat, Rachael Jackson started a blog called “EatOrToss” to research and answer all those burning questions about food.