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.
The new documentary “Eating Animals” challenges us, especially in the Jewish world, to think about our problematic food systems and what we can do to return kashrut to its roots.
Based on the book by Jonathan Safran Foer and produced and narrated by Natalie Portman, the documentary “Eating Animals” challenges, often using hard-to-stomach images, to rethink our diets.
At the end of every farmers market, Central Farm Markets donates unsold food to Manna Food Center, which distributes it to people in need and teaches them about making healthy choices.
At Lagusta’s Luscious in New Paltz, New York, Lagusta Yearwood, inspired by her late mother, a journalist for the Chicago Jewish News, crafts exquisite bonbons with the aim of making the world better.
There’s a revolution going on as we speak, one that’s poised to change the way we eat and our environment: the clean meat revolution, which involves meat made from animal cells.
For the tenth year of Sips & Suppers, which raises money for DC Central Kitchen and Martha’s Table, Susan shares a behind-the-scenes look at the dinner prepared by Chefs Michael Solomonov and Adam Sobel.
A set of colorful, very visual infographics created by Jewish Eco Seminars presents 18 key Jewish teachings on ecological issues, animal welfare and the environment, inviting dialogue and exploration.