Jewish Food

JRF's Sustainable Synagogue Initiative 2012-13

Rabbi Shawn Zevit — Wed, 18 Apr 2012 16:47:22 -0400

Sustainable WorldIn 1990 JRF passed a movement-wide resolution (see attachments below) on the environment and congregational life. Since 2006 we offered conference calls and resources on Sustainable Synagogues and Living a Jewish Life Rooted in Ecological Values.

Read the notes from the 2007 call.

With the enthusiasm around JRF's Omer Learning Initiative, (2010 Omer Sustainability call- http://jrf.org/pearl/2011/Sustainability) as well as the solid response of JRF congregations in the Climate Change and Blessing the Sun (Solar Energy) Initiatives, JRF continues to deepen our work with member communities, other religious movements and partner organizations (JCPA, COEJL) in the area of sustainability. See Rabbi Shawn Zevit speak about the Reconstructionist Movement's work in sustainability

Our goal is to motivate and educate our congregations in sustainable practices, with the goal of reaching 100 percent participation in the years ahead. See a list of the 15 Communities and Individuals honored at the JRF 2008 Convention as part of our Sustainable Synagogue Intiative.

See information about the Jewish Climate Change Initiative and Shabbat Noach, JRF's participation in the International Climate Change Initiative.

Additional calls and webinars have been offered through our PEARL leadership series. See the Sustainability programs at www.jrf.org/pearl/archive and additional resources through our partner organization Greenfaith: www.jrf.org/greenfaith

Read Brant Rosen's Yom Kippur devar Torah that inspired the Jewish Reconstructionist Congregation in Evanston to reach for the highest level of sustainability in their capital campaign. You will also find documents from JRC about their Green policies, educational material and promotional flyer for environmental awareness attached below. JRC received the first Platinum LEEDS rating for a synagogue in the United States.

Rabbi Fred Scherlinder Dobb created a text study on climate change that incorporates elements of musar with other diverse material from our tradition.

NEW RESOURCES JUST ADDED!

For an equally inspiring High Holy Day sermon see Rabbi Sheryl Lewart's talk on living an environmentally sustainable life and Kehillat Israel's Five Mitzvot for Sustainable Living.

Also available is a wonderful meditation on environmental consciousness tied to the seven days of creation by Peter Goldberg of Shir Hadash, Milwaukee, WI, and inspiring materials from Dor Hadash, PA and Darchei Noam, Toronto, Canada and JRC, Evanston, IL (both moved into their new environmentally upgraded buildings in 2008).

For an example of a creative way of community organizing and educating about sustainability simultaneously see Philadelphia's Playback for Change at http://www.youtube.com/watch?v=2Ut6eLHEyF8

APRIL 8, 2009- 5769 BIRKHAT HACHAMA (BLESSING OF THE SUN) SOLAR AND RENEWABLE ENERGY CAMPAIGN IN THE JEWISH COMMUNITY. 2008-9 (5769) was the little known Jewish year of “Birkhat Hachamah” the “blessing of the sun”. JRF was a leading partner in a national coalition that used this rare event to focus on solar power and energy stewardship. See a video for Birkhat Hachammah at http://www.youtube.com/watch?v=629JxUYTlFk

As well see resources for Birkhat Hachamah at Ritualwell.org- managed through Kolot: The Center for Gender Studies.

The Shalom Center's Green Menorah Covenant

Environmental resources in Israel

Arava Institute & Kibbutz Ketura

Nurit, new eco-friendly town in Israel being built on the Gilboa

Green Zionist Alliance

The Heschel Centre for Envrionmental Learning and Leadership

The Ecological Greenhouse Ein-Shemer

Yeshivat Simchat Shlomo Eco Activist Beit Midrash

----------------------------------------------------------------------------------------------

Additional JRF Resources:

http://jrf.org/omer2008-enviro (2008 Social Justice Initiative)

http://jrf.org/node/1264#enviro (Community Organizing Resources)

http://jrf.org/omer/2007 (2007 Social Justice Initiative)

COEJL Greening Synagogue Guide by R. Fred Dobb

Synagogue Council of Massachussetts- Green Initiative

Boston COEJL Synagogue Green Guide

Education material from CAJE

URJ (Reform)
Synagogue Architecture
Green buildings

USCJ/RA (Conservative):

Also see: http://www.fjmc.org/ShomreiHaaretz.html

OU (Orthodox)
Also see: http://ouradio.org/images/uploads/events/Repairing_The_Future.pdf

Ethical Kashrut

How does your community's practices align with the JRF resolution and the actions and commitments of other JRF communities? To add your resources to this initiative please e-mail SZevit@jrf.org

JRF Supports 2012 JCPA-MAZON Hunger Seder and 2012 USA Farm Bill

Rabbi Shawn Zevit — Fri, 04 Mar 2011 11:29:52 -0500

For Passover, the JCPA along with MAZON: A Jewish Response to Hunger, is once again offering a phenomenal mobilizing event through which JRF communities, congregations from every Jewish stream and local JCRCs can engage community members in meaningful anti-poverty advocacy: The Hunger Seder.

Hunger Seder participants observe the ancient traditions of Pesach (Passover) in the context of a stark reality: that too many of our fellow Americans are still going hungry. The Seder serves a vital purpose and presents a call to action for the American Jewish community to end hunger America.

Hunger Seder Guide: http://engage.jewishpublicaffairs.org/c/627/p/salsa/web/common/public/content?content_item_KEY=9867

In the coming weeks, as Congress works to reauthorize the 2012 Farm Bill, we are confronted with an opportunity to protect and strenghten anti-hunger and nutrition programs that assst hungry Americans. This omnibus legislation impacts everything from agricultural production and federal food assistance programs, to conservation practices that protect the land, air and water from harmful pollution or abuse.

We are urging JRF Communities to hold the Hunger Seders around the nation during the week before and during Passover, March and April 2012. There will be a JCPA/MAZON National Seder held in the Nation's capital. The JCPA has secured the commitment of a number of Jewish denominational movements and youth groups to promote participation in these Seders to their local affiliates.

As the debate grows near, we call upon Congress to prioritize reducing hunger and poverty through a just Farm Bill (see the Jew & the Carrot blog posting here: http://blogs.forward.com/the-jew-and-the-carrot/152276/advocating-for-a-just-farm-bill-on-capitol-hill/)

We recognize that putting together a Hunger Seder is a big commitment. The JCPA has tried to anticipate the resources that you and your community will need to participate. In addition to the resources provided in this memo, we will be sending out sample op-eds and letters to the editor, legislative updates, and will arrange best practice sharing calls in the months to come in order to help facilitate your community's engagement.

Though the Seder is a one-time event, it is meant to serve as a gateway to engage participants in more sustained anti-poverty advocacy. Part of the planning process will also be to develop structures and relationships through which future advocacy and activism can be more easily planned and more quickly implemented.

If you have any questions on hunger and mobilizing your community around the legislation, or questions on implementing the Seder in your community and/or how to best partner with your local Jewish Community Relations Council, please contact Josh Protas

JRF Anti-Hunger and Poverty Initiatives:

http://www.jrf.org/hunger
http://www.jrf.org/omer2008-hunger
http://jrf.org/omer/2006/intro

A Sumptuous Palace Feast 'To Die For'

Lisa Tuttle — Wed, 21 Feb 2007 17:03:42 -0500

This short article is reported to have been written by the wife of King Ahasuerus’ Chamberlain Hatach, food editor of the The Persian Village Voice. Unfortunately we were only able to obtain an excerpt and not the whole megillah.

(10 Adar, Shushan) The Kingdom is still abuzz with the news of the delectable two-night private banquet commissioned by Queen Esther of Shushan for her husband, King Ahasuerus of Persia. Word has it that the idea for the feast came to the Queen while donning her royal apparel in the inner court of the palace: "I thought, heck--why not have a wine feast? The King drinks an awful lot of wine and it's been forever since I've gotten to entertain in my own house."

A slight stir was caused when the guest of honor, the King's Royal Advisor, Haman, was asked to leave his gift of a kid seethed in its mother's milk at the door. "I thought it was pot luck. Who knew?" was his response. Ever since moving into the palace, the Queen has been driving the banquet staff crazy ordering two sets of every dish and utensil. "Her eating habits are a little weird, but boy can she cook!" stated a close friend who asked to remain unnamed.

On the first night of feasting, Queen Esther herself presented her guests with a delectable platter of chicken with chickpeas, saffron, raisins, ginger and couscous. Even though she has thousands of servants at her beck and call, the Queen was determined to prepare the dish herself and serve it to her guests personally. On the second night the main dish was . . . chicken with chickpeas, saffron, raisins, ginger, and couscous. When asked about her menu choice, the Queen replied, "I have to be honest with you. This is the only thing I know how to cook--really. My Uncle Mordechai who sits outside the palace gates told me it is important for a girl to be able to cook one thing in the event she is not taken out to dinner."

Though the banquet was a private one--set in the Queen's chambers--a separate party was convened for the 720 runners-up of the King's beauty contest and their sponsors.

As far as we can tell, a good time was had by all. Yet, although delighted to see that dessert was served in the shape of his hat, Haman was concerned that the braided bread, for which the Queen is the talk of the town, was served to him twisted in the shape of a noose.

Chicken with Chickpeas, Saffron, Raisins, Ginger and Couscous for 800

400 kilograms of chickpeas (or use canned)

1200 cloves of garlic, halved

salt as required

400 medium chickens, about 400 kilograms in total

1 pound each ground ginger and pepper

5 handfuls pulverized saffron

1 pound turmeric

6 pounds fresh parsley, chopped fine

1 stick of cinnamon per chicken, about 8 cm. long

200 onions, chopped finely

2 urns olive oil

200 onions, sliced thinly

5 pounds raisins

1. Have the servants sort through the chickpeas, cover with water and soak overnight.

2. In a small bowl, make a paste of half the garlic cloves and 1kilo of salt. With this mixture, rub the chickens inside and out. Let stand 10-15 minutes and then rinse the chickens under running water. Pat dry.

3. In another bowl, combine the ginger, pepper and remaining garlic and grind to a paste. Add an urn of water and mix well. Rub the chickens inside and out with this mixture, cover and keep cold overnight.

4. Drain the chickpeas, rinse well and place in a large saucepan. Pour over fresh water to cover, bring to the boil and reduce the flame. Cover and simmer until the chickpeas are tender (about an hour).

5. Transfer the chicken to a lightly greased casserole and pour over any liquids remaining in the bowl. Add the saffron, turmeric, parsley, cinnamon, chopped onion and olive oil. Pour over 400 cups of water (or stock) and bring to the boil. Reduce the flame, cover and simmer for 1 hour, turning the chicken 4-5 times. After one hour, remove the chicken and set aside to keep warm.

6. Add the sliced onion, cooked chickpeas and raisins to the casserole and cook until the onions are soft and the sauce has reduced to a thick gravy. Return the chicken to the sauce and heat through. Correct the seasoning with salt and pepper to taste. To serve, transfer the chicken to a preheated unbelievably deep serving dish, spoon over the chickpeas and sauce and serve immediately with couscous made according to the directions on the box.

7. Serve with kosher wine.

Until we eat again . . .

Lisa

Lisa Kelvin Tuttle is the Communications Director for the Jewish Reconstructionist Federation. She has professional experience in the gourmet, catering, and health-food fields, as well as being an experienced kosher camp cook. This article firstappeared in the March 2006 Purim spoof issue of The Philadelphia Jewish Voice, for which Lisa writes a monthly food column, The Kosher Table.