Shabbat and Holidays Archives | Adamah

Rosh Hashanah Seder

David Rendsburg — Thu, 26 Sep 2024 17:39:04 +0000

Symbolic foods and other prayers for the night of Rosh Hashanah

Our short guide contains kiddush for Rosh Hashanah, a series of prayers to be recited over different symbolic foods, and other verses and prayers for the new year.

“Abaye said: Now that you have said that omens can be significant, on Rosh Hashanah one should eat gourds, fenugreek, leeks, beets, and dates.”
Babylonian Talmud, Keritot 6a

This Talmud teaching forms the basis of our Rosh Hashanah seder with its simanim (symbolic foods) and blessings. Over time, different Jewish communities have added their own traditions and interpretations.

While some foods, such as apples with honey or pomegranates, have become near universal, we have also included other Ashkenazi, Sefardi, and Mizrahi customs, creating a ritual that reflects the diversity of modern Judaism. With each symbolic food, a prayer is recited. Many use a play on words related to the Hebrew, but other traditions contain puns using Aramaic, Yiddish, or Farsi.

Feel free to download a version that can be printed into an 8-page booklet or print a 4-page handout to enjoy at your table.

Booklet Version

8-page PDF to print as a booklet

Handout Version

4-page PDF to print as a handout

The post Rosh Hashanah Seder appeared first on Adamah.

Shabbat Sustainable Resources

adamah — Sat, 13 Jan 2024 02:56:46 +0000

Hosting a Shabbat meal is a wonderful way to spend quality time with family and friends without the distractions of the everyday (email, ringing cell phones, distracting smartphone messages…). It also offers an amazing template over which to create rituals and traditions that add new meaning and sustainable flair to the experience. Hazon offers the following resources to help you Green Your Shabbat and discover, “What makes this Shabbat meal different from other Shabbat meals?”

Activities & Rituals

Involve your friends.

Don’t take on the local kavannah alone – get your friends involved! If no farmer’s market is readily available at which you/your guests can buy local produce, what other criteria can you use for buying locally or sustainably? Perhaps everyone will pledge to use no plastic bags in their shopping (including those little bags for vegetables and fruit!) or to bike to their supermarkets instead of hopping in a cab with an armload of groceries. ChicoBag is a great resource to find reusable bags, especially made for produce.

Potluck

Involve your friends in more than the “no plastic bag” pledge, encourage them to create their own dishes and bring them over!

Utilize peoples’ skills

Maybe someone is a great baker—ask him to make challah. Someone else might have a knack for roasting her own peppers or making fruit preserves—find a way to use that as well! Don’t feel afraid of using people’s skills to lead the blessings either! If friends and family at the table feel more comfortable with certain blessings, empower those at the table to share the blessings and take leadership of the ones most familiar and meaningful to them.

Take a Food Tour

Invite friends and family into the conversation about where ingredients for your shared meal will come from. Take a few minutes before, during, or after your meal to go around and have each person explain what is on their plate, where it came from, and who helped to get it to your plate!

Family Partnership

If multiple family trees are present at your Shabbat Table, it is nice to involve each other in trading family traditions, culture, ways that Shabbat has been celebrated in the past, and ways you might like to celebrate it in the future. Learning from each others families is exciting, interesting, and an easy way to bring meaningful, new traditions of which you have witnessed the origins, at future Shabbat tables.

Bless your meal together

Other than the traditional brachot (blessings), birkat hamazon (grace after meals), invite your guests to discuss whom they want to thank before, during, and following this unique meal and encourage them to create their own blessings or songs if they so choose.

Eat together

With intention. In silence. Try spending the first 10 minutes of your meal just enjoying the food and company without speaking. It might feel a little strange at first, but see if you can relax into the idea. And of course you can share your experiences afterwards!

Learn together

Identify a learning coordinator for your meal who will come up with questions to lead the discussion around the table, and identify short texts that can be learned together.

Discussion Starter Examples:

“What does sustainable mean to you?”
“How is your relationship to this meal different from other meals knowing how it was prepared and where the ingredients were purchased?”
“What is the connection between Shabbat and having a sustainable meal?”

Texts are another great way to create an order and guide your meal. Here are some examples:

Hazon’s book “Food for Thought” curriculum book is an incredible resource for relevant texts!
Highlights from Michael Pollan’s The Omnivore’s Dilemma
Barbara Kingsolver’s Animal, Vegetable, Miracle

An Activity for Your Classroom

In today’s world, we are often ignorant of the many steps and people involved in bringing food to our table. In the consciousness of many children (and adults too), flour is something that comes from the grocery store in a bag with a knight on it, and challah magically appears on the Shabbat table each week. This short activity helps to bridge that gap in our mind and illustrate the process to make challah, from the soil to your mouth.

Download this set of 16 cards, and ask your students to put them in order, whether by taping them on the wall, or standing in a line and moving around (it is even more fun if you challenge them to do it silently!).

Download: Soil to Challah Cards

After successfully completing the exercise, ask questions such as:

Were there any parts of the process that surprised you?
Were there any parts of the process that you had never heard of before?
What are some ways that we can be mindful about the process that it takes to get all of our food from the farm to our forks?

Share Your Stories

Have you used the Soil to Challah activity in your community? Did you have a great conversation or did it inspire you to take action? Send an email to foodeducation@hazon.org with your story and you could be featured in an upcoming blog post.

Brachot Cards Answer Key

Here is the correct order for the cards:

Soil
Plow
Sow – plant your seeds
Water, weed, and tend your seeds so they grow into wheat sheaves
Reap – cut down and gather wheat sheaves
Thresh – cleaning process to remove stalks and leave just the wheat kernels
Winnow – separate the wheat grains from the husks
Grind – break the wheat kernels into tiny pieces for flour
Yeast & Water- making the dough
Knead
Rise
Bless- separating, burning and blessing a piece of dough before baking
Bake dough
Challah
Bless- blessing before eating
Eat

Foods & Recipes

Part of greening your Shabbat table involves paying attention to eating seasonally. Here are recipes for each season that will help you to keep the food at your Shabbat table sustainable, healthy, and delicious too!

Summer

Summer Quinoa Salad

Fried Zucchini Flowers

Pareve Rhubarb Muffins

Fall

Apple-Honey Challah

Recipe originally from The Jew and the Carrot

1/2 tablespoon active dry yeast
4 tablespoons granulated sugar
1 teaspoon salt
1/2 tsp cinnamon
1/8 tsp freshly grated nutmeg
4 1/4 to 4 1/2 cups all-purpose flour
1 cup of warm milk (whole is best, low-fat is ok too)
2 eggs + 1 for the glaze
4 tablespoons of olive oil + 1 teaspoon for greasing the bowl and another for the glaze
3/4 tablespoon dark wildflower honey
1/2 cup diced organic dry apples

In a large bowl using a whisk combine the yeast, sugar, salt, cinnamon, nutmeg and 1 cup of the flour. Add the warm milk, 2 eggs, 4 tablespoons of olive oil, then the honey. (Add the olive oil first, then use the same measuring spoon to add the honey – residual oil on the spoon will make the honey slide right out.) Vigorously mix the ingredients until smooth, scraping the sides of the bowl halfway through, about 3 minutes. Add the remaining flour 1/2 cup at a time, alternating with the apples, which should be added in handfuls. Switch to a wooden spoon when the dough becomes too thick for the whisk. Continue mixing the dough until it is too stiff to stir.

Turn the dough out onto a lightly floured surface and knead until soft and springy, about 4 minutes. If the dough is sticky, dust with flour 1 tablespoon at a time – just enough to prevent it from sticking to the surface. The dough is done when it’s smooth and small air bubbles show under the skin. If you press your thumb into it the impression should bounce back. This is a slightly firm dough, which is exactly what you want for easy braiding later on.

Place the dough in a deep container greased with 1 tsp of olive oil. Turn the dough once to coat the top and cover with plastic wrap. Allow it to rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.

Line a baking sheet with parchment paper or lightly grease it with non-stick spray. Gently deflate the dough by pressing your fingers into it, then turn it out onto a lightly floured surface.

Braiding: There are several ways to braid your dough, using anywhere from 3 to 6 strands (or more!)

Preheat your oven to 350 degrees F and place the braided dough on your baking sheet, cover loosely with plastic wrap and let rise until almost doubled in bulk, 30 to 40 minutes. If you are using a loaf pan, likewise loosely cover your dough with plastic wrap and let rise until almost doubled in bulk, 30 to 40 minutes.

Just before the rising time has finished whisk together 1 egg and 1 teaspoon of olive oil, this is going to be the glaze for your bread. Gently brush the dough with a thick layer of it. Place the dough in the oven and bake for 30 to 35 minutes, or until the bread is a deep golden brown and sounds hollow when you thump it on the bottom. If you are using a loaf pan you can test your bread by covering the pan with a clean kitchen towel then, while wearing oven mitts, flipping the pan over so that the bread falls into the towel. Thump the bottom. If it does not sound hollow place the pan back on the bread, flip it over, and put it back in the oven for another 5 minutes or so.

When your bread is done transfer it to a baking rack to cool. Allow to cool completely before slicing – or at least wait until it’s warm, not hot – then enjoy!

Wilted Arugula Salad with Sauteed Leeks and Apples

Zucchini Pancakes

Apple and Pear Crisp

Winter

Creamy Root Vegetable Soup with Honey Crisped Walnuts

Recipe originally from The Jew and the Carrot

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 pound onions, roughly chopped (about 4 cups)
4 to 6 peeled garlic cloves
2 tablespoons finely chopped fresh ginger
Sea salt or kosher salt
2 pounds assorted winter root vegetables, such as rutabaga, carrot, parsnip, turnip, celery root, and sunchokes, peeled and roughly chopped (about 8 cups)
2 teaspoons fennel seeds, lightly toasted and finely ground
1/4 teaspoon ground turmeric
6 cups water or vegetable stock
1 cup heavy cream or half and half ( from a grass fed cow please)
Freshly ground black pepper
Chopped fresh parsley, for serving
Honey-Crisped Walnuts, for serving

Heat the oil and butter in a heavy, 4 to 5 quart saucepan over medium heat. Add the onions, garlic, ginger, and 1 teaspoon salt and stir well. Cover the pan and simmer over medium-low heat until the garlic and onions are soft and juicy, 15 to 20 minutes.

Add the root vegetables, ground fennel, and turmeric. Raise the heat to medium-high and cook, stirring, for 2 to 3 minutes. Pour in the stock or water and bring to a boil.

Reduce the heat to low and simmer until the vegetables are completely tender and crush easily against the side of the pan, 30 to 40 minutes. Add the cream and simmer 3 to 4 minutes. Using an immersion blender (or working carefully in batches in a food processor or stand blender), purée the soup until smooth, then season with black pepper and additional salt, as desired.

Serve hot, garnished with chopped parsley, and honey-crisped walnuts.

Honey-Crisped Walnuts

Sweet, crunchy roasted walnuts are the perfect accompaniment to everything from breakfast yogurt to salads, cheese platters, and creamy root vegetable soups.

1 teaspoon unsalted butter
1 cup walnut halves and pieces
3 tablespoons honey
Fine sea salt

Preheat the oven to 350 degrees.

Rub a small baking dish or pie plate with the butter. Add the walnuts and drizzle evenly with the honey. Roast, stirring every 5 minutes, until golden brown, 13 to 14 minutes.

Scrape the walnuts onto a plate, season lightly with salt, and let cool. The walnuts will keep in an airtight container in the freezer for up to 3 months.

Baked Beet and Carrot Burger with Brown Rice, Sunflower Seeds, and Cheddar Cheese

Baklava

Spring

Israeli Caprese Salad

Vegan Cholent

Recipe originally from The Jew and the Carrot

There are two ways to make cholent – in a pot to eat right away and in a crock pot, which gives you a yummy, hearty Shabbat lunch meal. Both methods are included below.

2 Tbs Olive Oil
1 large onion, cut into medium-dice
3 garlic cloves, minced (eh, why not four?)
1/2 tsp of tarragon
1 tsp of caraway seeds
1 tsp salt
several pinches of freshly ground black pepper
1/2 cup vegetable broth
2 bay leaves
1 cup peeled, sliced carrots (about 1/2 inch thick)
2 medium sized potatoes, peeled and cut into 3/4 inch chunks
2 medium sized sweet potatoes, peeled and cut into 3/4 inch chunks
1 (15-ounce can) tomato sauce
3 cups water (+ 1 cup vegetable stock for crock pot method)
1/2 cup textured vegetable protein (TVP) chunks
1/2 cup bulgher
1 cup canned and drained lima beans or green peas
1 (15 ounce) can kidney beans, drained and rinsed

Preheat a large soup pot over medium heat. Saute the onions in the oil until translucent, 5-7 minutes. Add the garlic, tarragon, caraway seeds, salt, and pepper. Saute until the garlic is fragrant, about a minute more.

Method One: Pot

Deglaze the pot with the veggie broth. Add the bay leaves, carrots, potatoes, sweet potatoes, tomato sauce, water, TVP, and bulgher. Mix together. Cover and simmer for about 30 minutes, until the potatoes and carrot are tender. Add the lima and kidney beans and cook until heated through. Serve like crazy. Ess gezunterhait.

Method Two: Crock Pot

Deglaze the pot with veggie broth. Pour deglazed mixture into a large crock pot and add bay leaves, carrots, potatoes, sweet potatoes, tomato sauce, water, vegetable stock, TVP, bulgher, lima beans and kidney beans. Mix together and let sit – with the crock pot turned OFF – until about 30 minutes before Shabbat. (This mixture can be made right before, or made in the morning and stored, covered, in the fridge). About 30 minutes before Shabbat, turn your crock pot to either “low” or “keep warm” (Depends on how insane your crock pot is – mine cooks like crazy no matter what, so I leave it on “keep warm”). Let the mixture cook sloooowwwwly, until lunch the next day.

Creamy Lemony Cheesecake

Sustainability Tips

Go Local

Set a kavvanah (special intention) to “go local.” Whether you decide to make all your dishes from scratch, or purchase some things ready-made, make a pledge to feature ingredients and dishes that are locally grown. Remember that the definition of “local” is loosely defined – so decide in advance where you want to draw the boundary. Even if you don’t manage to eat all local, all the time in you

r day-to-day life (and really, who does?), Shabbat is the perfect time to strive for that ideal. See just how local you can go!

Local Produce

Getting your produce from a local farmers market, food co-op, or CSA, are all great ways to bring local produce directly to your Shabbat table. This gives you the opportunity to celebrate Shabbat with a healthy festive feeling, and a means for bonding with the community surrounding you over the plentiful benefits of sustainable local food!

Kosher Sustainable Food Options

Wine…

If you are comfortable drinking non-kosher wine, try to find a bottle (or box) of wine grown and produced close to home. If you prefer kosher, check out this kosher organic wine list. The Jew and the Carrot has a great article on what wines to pair with your Shabbat meal!

Meat…

Recent scandals in the kosher meat world have led many to reconsider what kosher meat really means. While we might have at one time assumed that kosher meat was healthier and more sustainable, in fact most kosher meat is raised the same as conventional non-kosher meat. However, a small number of crusaders have launched companies to make sustainably raised kosher meat available.

Cheese…

Until recently, the world of kosher cheese was pretty bleak. On the one hand you had shrink wrapped, industrial produced (but kosher certified) brands like Miller’s. On the other, you had artisanal, raw-milk and hand-crafted (but not kosher certified) cheeses. These days the tide is turning, now there are options to have your kosher cheese and eat ethically too!

Chocolate…

If you think it is impossible to indulge in chocolate treats without steering clear of the Hershey’s and Nestle products, you are luckily incorrect! There are many chocolate snacks that are organic, fair trade, cane-sugar sweetened, vegan, and kosher certified!

Hazon Produce Guide

See the Hazon Produce Guide for some suggestions which expand on the above sustainable, kosher food products.

Clean Up Green

After your sustainable meal, clean up with green cleaning supplies like Seventh Generation, or Ecover. Invite your friends to help you wash dishes and put leftover food away. Whether or not you made all the food yourself, or invited friends to help, clean up should be a communal effort (which is more sustainable for you)!

Make Your Own Cleaning Products!

Baking soda – cleans and deodorizes
White vinegar – cuts grease and cleans windows
Coarse table salt – removes rust
Washing soda – cuts grease and removes stains
Vegetable-based liquid soap (castile soap) – is a general all purpose cleaner
Hydrogen peroxide – removes stains
Toothpaste – polishes silver
Hot water – added to baking soda makes an effective scrubbing paste
Microfiber cleaning cloth – reusable rather than paper towel

Learn more about Green Cleaning Products at Grassroots Environmental Education.

Resources

Download “Hosting a Sustainable Shabbat Dinner”

The Green Kiddush Guide has specific suggestions on how to schedule and promote a vegetarian Green Kiddush, a list of concrete ways to make it “green,” tips associated with each suggestion, and templates of educational signage.

Food for Thought was designed with the Shabbat table in mind. It helps to frame the conversation with friends and family, and provides insightful discussion questions for all to ponder.

Email foodeducation@hazon.org for further information or questions.

The post Shabbat Sustainable Resources appeared first on Adamah.

Weekly Parsha Divrei Torah

David Rendsburg — Tue, 03 Oct 2023 02:22:03 +0000

For the past 20 years, Adamah and its predecessors have been using Jewish tradition as the basis for a series of Jewish Environmental teachings, which we now call Torah of the Earth. Here you can find pieces relating sustainability, Jewish nature traditions, and shmita to the weekly parsha.

JOFEE Fellows: From 2016-2018, a series of JOFEE Fellows (Jewish Outdoor, Food, Farming, Environmental Education) were placed at Jewish institutions in a one-year fellowship. During that time, Fellows wrote a weekly blog post with reflections on their experiences, successful programs they planned and implemented, and connections to the weekly Torah portion. Views expressed are the author’s and do not necessarily represent Adamah.

Shmita: For two years leading up to and during the most recent Sabbatical year (2020-2022), a series of guest authors wrote pieces of Torah connecting the weekly parsha to various elements of Shmita.

Bereishit

Shmita 2021: Revisioning our Relationship to Creation, by Natan Margalit
Shmita 2020: The Sabbatical Paradigm by Jeremy Benstein
JOFEE Fellows 2016: In the Sukkah We Trust (by Rachel Binstock)

Noach

Shmita 2021: Finding Our Rest, Building Our Ark, by Rabbi Robin Damsky
Shmita 2020: In Search of Balance by Hannah Henza
JOFEE Fellows 2016: Grappling with the Ark of Responsibility (by Bailey Lininger)

Lech Lecha

Shmita 2021: Treating Both the Land and the Stranger with Empathy and Kindness, by Rabbi David Seidenberg
Shmita 2020: Environmental Refugees by Rabbi Nina Beth Cardin
JOFEE Fellows 2016: Going Forth (by Eli Goldstein)

Vayera

Shmita 2021: Training in Hospitality, by Dr. Irene Lancaster
Shmita 2020: The Shaping of the Land by Eliezer Weinbach
JOFEE Fellows 2016: What’s Mine is Yours, and What’s Yours is Yours (by Michael Fraade)

Chayei Sarah

Shmita 2021: Chesed in Jewish Tradition by Dr. Richard H. Schwartz
Shmita 2020: What does it mean to “own” land? by Nigel Savage
JOFEE Fellows 2016: Upholding our Covenant for a Brighter Future (by Bailey Lininger)

Toldot

Shmita 2021: Releasing Our Attachment To Dominance, By Akiko Yonekawa
Shmita 2020: What Will We Eat in the Seventh Year? Shmita, Lack, and Abundance by Justin Goldstein

Vayetze

Shmita 2021: Jacob’s Ladder Through a Geocentric Lens, by Dr. Allen Katz
Shmita 2020: The Meaning of Seven by Aharon Ariel Lavi

Vayishlach

Shmita 2021: Wrestling Awaits even in the Shmita Year, By Bruce Spierer
Shmita 2020: Rename and Renew by Rabbi Joshua Ratner
JOFEE Fellows 2016: Returning Home (by Nicole Cruz)

Vayeishev

Shmita 2021: Equal Social Dignity, By Rabbi Nina Beth Cardin
Shmita 2020: Entitlement and Creation by Hannah Elovitz
JOFEE Fellows 2016: Honoring the Darkness (by Shani Mink)

Miketz

Shmita 2021: Learning from Joseph’s Mistakes, By Rabbi David Seidenberg
Shmita 2020: Run Wild by Judry Subar
JOFEE Fellows 2016: Renewing Our Connections (by Bailey Lininger)

Vayigash

Shmita 2021: Feeding the World, By Shoshana Michael Zucker
Shmita 2020: We Need Emotional Shmita Now by Rabbi Shoshana Friedman
JOFEE Fellows 2016: Truth, Light and Forgiveness (by Mira Menyuk)

Vayechi

Shmita 2021: E Pluribus Unum? by Judry Subar
Shmita 2020: Brotherly Love by Eli Weinbach
JOFEE Fellows 2016: by Rachel Aronson

Shemot

Shmita Dec 2021: Building A Society That Rejects Decadence And Oppression, By Rabbi Binyamin Zimmerman
Shmita Jan 2021: Talking with God by SooJi Min-Maranda

Va’era

Shmita Dec 2021: What Gives Me Hope? By Dr. Barak Gale
Shmita Jan 2021: Our Plagues and Our Plans by Ann Hait and Rabbi Gabe Greenberg
JOFEE Fellows 2016: Power from the People by Liora Lebowitz

Bo

Shmita 2022: In Times Of Darkness, Can We Share Our Light? By Yali Szulanski
Shmita 2021: Hyssop – The Paintbrush of Liberation, by Rabbi David Seidenberg

Beshalach

Shmita 2022: The Knowledge Of Water, Fire And Clouds By Rabbi Gila Caine
Shmita 2021: Redemption Song by Rabbi Isaiah Rothstein
JOFEE Fellows 2016: Blessings, on Blessings, on Blessings: Faith and Wonderment in Beshalach and Tu B’Shvat by Shani Mink

Yitro

Shmita 2022: The Ten Commandments As A Guide To A Sustainable Society, By Dr. Jeremy Benstein
Shmita 2021: The Operating Manual by Deirdre Gabbay
JOFEE Fellows 2016: by Tzachi Flat

Mishpatim

Shmita 2022: Shmita, By Rabbi Dr. Bradley Shavit Artson
Shmita 2021: We All Live Downstream by Adriane Leveen
JOFEE Fellows 2016: by Danielle Smith

Teruma

Shmita 2022: Cultivating The Trait of Generosity, by Rabbi Micah Peltz
Shmita 2021: Good Neighbors by Judry Subar
JOFEE Fellows 2016: Passover in the Desert: The Holy Gift of Service by Daniella Aboody

Tetzaveh

Shmita 2022: Portable Holiness, Global Jewishness by Elyssa Hurwitz
Shmita 2021: Good Neighbors by Judry Subar

Ki Tisa

Shmita 2022: Breaking God’s Tablets? Way To Go, Moses! by Rabbi Jessica Fisher
Shmita 2021: Believe in Equality and Leave the REST to G-d by Dvir Cahana
JOFEE Fellows 2016: The Mitzvah of Tzedaka by Nicole Cruz

Vayakel

Shmita 2022: Some Striking Shabbat And Shmita Parallels by Rabbi Jack Bieler
Shmita 2021: Work on Your Connection by Eli Weinbach

Pekudei

Shmita 2022: Combining Laws And Generosity by Josh Weiner
Shmita 2021: Work on Your Connection by Eli Weinbach
JOFEE Fellows 2016: by Tzachi Flatt

Vayikra

Shmita 2022: Stepping Back, Drawing Close By Rabbi Daniel Raphael Silverstein
Shmita 2021: Call Them In, by Rabbi Gila Caine

Tzav

Shmita 2022: Shmita As An Expression of Gratitude By Shoshana Michael Zucker
Shmita 2021: Hiddur Mitzvah – Are My Hands Clean? by Shoshana Gugenheim Kedem
JOFEE Fellows 2016: by Rose Chernoff

Shemini

Shmita 2022: Energizing The Ultimate Source Of Energy, by Judry Subar
Shmita 2021: Respecting the Sanctity of Life, by Rabbi Miriam Midlarsky Lichtenfeld
JOFEE Fellows 2016: by Ren Feldman

Tazria

Shmita 2022: Release, Respect, Renew by Rabbi Arthur Waskow
Shmita 2021: Seedtime, by Sue Salinger
JOFEE Fellows 2016: by Margot Sands

Metzora

Shmita 2022: Illness And Recovery, Then And Now by Mira Potter-Schwartz and Rabbi Ariel Milan-Polisar
Shmita 2021: Seedtime, by Sue Salinger
JOFEE Fellows 2016: by Margot Sands

Acharei Mot

Shmita 2022: You Can Be Too At Home by Abe Mezrich
Shmita 2021: Love is a Clean Slate, by Anna Dubey
JOFEE Fellows 2016: by Becca Heisler

Kedoshim

Shmita 2022: How To Be Holy Now?, by Rabbi Atara Cohen
Shmita 2021: Love is a Clean Slate, by Anna Dubey

Emor

Shmita 2022: Making It All Count, by Rabbi Jon Kelsen
Shmita 2021: Holidays For The Haves – And The Have-Nots, by Dr. Jeremy Benstein
JOFEE Fellows 2016: by Leora Cockrell

Behar

Shmita 2022: To Dwell Within Them, by Arthur Green
Shmita 2021: Letting the Land Rest, by Rabbi Yonatan Neril
JOFEE Fellows 2016: by Emily Blustein

Bechukotai

Shmita 2022: Why Land is Different, by Rabbi Dr. Bradley Shavit Artson
Shmita 2021: Letting the Land Rest, by Rabbi Yonatan Neril

Coming soon

The post Weekly Parsha Divrei Torah appeared first on Adamah.

Yom Kippur Sustainable Resources

adamah — Fri, 13 Jan 2023 02:26:11 +0000

What is Yom Kippur?

Yom Kippur is one of the holiest days in the Jewish calendar. Observance of Yom Kippur traditionally includes fasting; abstaining from leather, lotion, and other physical comforts; and spending the day focused on prayer and atonement. On Yom Kippur, our relationship with the outside world changes. Instead of thinking about what we consume, we focus on self-reflection and prayer. It is an ideal time to learn and reflect on our relationships with food and the environment.

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Activities & Rituals

Consider Hunger. Climate change is inextricably tied to global hunger. Take time to think about and discuss the hidden impacts of your personal buying decisions. Our Judaism and Food Waste source sheet touches on this topic (look for the term “externalities”) and others.

Talk about “Bike Day.” In Israel, Yom Kippur is also called “Yom Ha’Ofanaim,” or Bicycle Day. Few Israelis drive on Yom Kippur, leaving the roads open to thousands of bicycles. Because of the lack of cars on the road, air quality has been shown to improve in Israel over the 25 hours. Use this piece published by the Times of Israel to start a conversation about the environmental impact of bikes and cars.

Learn about Jonah. On Yom Kippur, we read the book of Jonah, a powerful story with many lessons about how humans relate to the environment. Use these resources from American Jewish World Service to learn more about Jonah.

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Food & Recipes

Unlike almost every other Jewish holiday, Yom Kippur is not centered around a meal. We still cook and prepare for Se’udah Mafseket (the meal before fasting) and a post- Yom Kippur break-fast. Check out these tips from Green Prophet on planning healthy before- and break-fast meals.

Before your fast:

Drink plenty of water
Wean yourself off of caffeine
Avoid salty foods
Eat complex carbohydrates (such as brown rice, quinoa)
Avoid heavy meats (If you would like to eat meat, stick to poultry)

After your fast:

Start off by eating fruit in order to get your blood sugar back in action
Continue eating with a mixture of protein and complex carbohydrates
Prepare your food for break-fast ahead of time.

Read through this article from the Forward for more tips for an easy fast.

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Sustainability Tips

Use this time of fasting to re-think your relationship to food. How can you make your diet more sustainable and humane? Use Food for Thought to learn more about the Jewish food movement.
Using lotions is also traditionally forbidden on Yom Kippur. Use this opportunity to learn more about the harmful chemicals included in many lotions and beauty products, and consider replacing old products with healthier, all-natural alternatives.
Are you hosting or attending a break-fast? Use the tips in Hazon’s Green Kiddush Guide to plan a sustainable break-fast meal.

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Dig In

Yom Kippur Basics

My Jewish Learning – Yom Kippur 101

Articles Relating to Yom Kippur
Tips for an Easy Fast

Marching and Fasting for Genetically Modified Food

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Rosh Hashanah Sustainable Resources

adamah — Fri, 13 Jan 2023 02:18:27 +0000

What is Rosh Hashanah?

Rosh Hashanah, which literally means the “head of the year”, is the Jewish New Year.

The holiday of Rosh Hashanah is the perfect time to let the blasts of the shofar shake you awake to the world around you. It’s a time to open up to new possibilities and be grateful for everything you have. And more than anything, Rosh Hashanah offers the opportunity for teshuva (returning/repentance) – to return to our best, most full versions of ourselves. As we turn inward, we have the chance to ask, “what impact do our actions have on our friends and family, our communities, and on the earth?”

Join us at Isabella Freedman for an immersive holiday retreat to celebrate Rosh Hashanah!

When is Rosh Hashanah?

In 2023 it will be celebrated from sundown on Friday, September 15 through sundown on Sunday, September 17.

In 2024 it will be celebrated from sundown on Wednesday, October 2 through sundown on Friday, October 4.

In celebration of this time of turning and returning, we have created a list of resources that will help you welcome Rosh Hashanah with mindfulness, sustainability, and joy.

Activities & Rituals

Go apple picking. What could be better than dipping apples that you picked yourself, straight from the tree? Many family farms welcome visitors to pick apples, make fresh cider, and tour their grounds. Needless to say, this is a great activity for the whole family. Find a farm near you at Pick Your Own.

Eat and Learn. Rabbi Shimon said: If three have eaten at one table and have spoken over it words of Torah, it is as if they had eaten from the table of God, for it is written (Ezekiel 41:22). Ask each of your Rosh Hashanah guests to bring a reading (e.g. traditional Jewish texts, Hasidic tales, a favorite poem or scene from a play, children’s book etc.) to share on a particular Rosh Hashanah-related theme. Need an example? Try “returning,” “scarcity and abundance,” or “mindfulness.” At dinner, ask your guests to share what they brought.

Get outside! Rosh Hashanah celebrations have the tendency to fall into the rhythm of pray, eat, sleep, pray, eat, sleep…eat. This year, change up that rhythm by finding some time to get outside into the crisp fall sunlight. Go for an early morning walk before synagogue, meditate outside in the afternoon, take a walk on the beach (if you’re lucky enough to live by one!), or bring your kids to the park after lunch to sing holiday songs. Whatever way you get there, don’t wait until Tashlich to get outside.

Talk about Tashlich! Use the new year’s ritual of Tashlich to have a conversation about water pollution and what your community can do about it. Learn about your local watershed, and draw connections between casting our spiritual sins into the ocean and throwing our physical trash there. This article by Lauren Deustch, a Los Angeles Waterkeeper, provides an excellent starting point! Tashlich can also be a good opportunity to think about how our homes get clean water. How do we filter the physical bread crumbs out to make water safe to drink again? Tour your local water treatment plant to learn more!

Sustainability Tips

Celebrate the holiday foods. Pomegranates are an important symbolic food on Rosh Hashanah, but are not necessarily local to most regions in America. Instead of eschewing them entirely from your table, take the moment to recognize why you are including this food and how it fits into your celebration. Ask someone at your dinner table to prepare a few words (a poem or fact sheet) about pomegranates, or whatever other food you’d like to highlight.

Kosher organic wine. Serve your friends and family wines from Hazon’s kosher, organic wine list. The list got a whole lot longer since Baron Herzog decided to go “sustainable” (three cheers!). The wines on this list are tasty, hechshered and good for the earth – you’ll be able to impress your friends as the world’s best sustainable sommelier.

Highlight local flavors. This year, Rosh Hashanah falls at the beginning of autumn. It is one of the most amazing times to find fresh local vegetables through your CSA or farmers’ market. Serve a root veggie medley that highlights the vegetables of fall. Check out The Jew & The Carrot’s recipe archive for ideas.

Choose good honey. This year, dip your apples in delicious, raw honey produced by a small-scale apiary. Here are some suggestions for companies that provide kosher certified honey that you can trust.

Bee Raw Honey recommended by The Jew & The Carrot blogger, Eric Schulmiller
Marshall’s Honey, raw and certified kosher
Tropical Traditions, raw and certified kosher
Wee Bee Honey, raw and certified kosher

Seasonal centerpieces. Instead of fresh-cut flowers that will wilt after a few days, create a sustainable centerpiece that will impress your guests. Place 12 heirloom apples or pomegranates in a glass bowl, or place potted fall flowers (chrysanthemums, zinnias, marigolds, etc.) around the table to add seasonal color.

Cast away cleanup. Tashlich is one of the most beautiful moments of Rosh Hashanah where we head towards a flowing body of water and toss in bread to symbolically cast away our sins. As part of your Rosh Hashanah preparation, take a day in the week leading up to the holiday (and bring your friends and kids) to “clean up” the river or watershed where you will perform the tashlich ritual. Collect any garbage or bottles lying about and walk around to get a lay of the land. When you come back the next week, note if you feel a different connection to the space.

Avoid the honey bear. Apples and honey are two of the most recognizable Jewish holiday foods. Meanwhile, the emergence “colony collapse disorder” (aka the mass disappearance of bees from hives) indicates that something is awry in the bee community. Learn about the potential causes of CCD from the Southeast Farm Press. Meanwhile, the ubiquitous honey bear that sits in most of our cabinets tends to be filled with industrially-produced (and not particularly flavorful) honey.

More to Explore

Food & Recipes

Apple Kugel

Ingredients

2 tablespoons unsalted butter
4 apples, cored and cut in small (1/4- to 1/2-inch) dice
6 ounces flat egg noodles, preferably whole-grain
Salt to taste
¼ cup raisins, plumped for 5 minutes in warm water and drained (optional)
4 eggs
¼ cup raw brown sugar or dark brown sugar
1 cup drained yogurt
1 teaspoon vanilla extract
2 tablespoons rum
½ teaspoon freshly grated nutmeg

Preheat the oven to 350 degrees. Butter a 2-quart baking dish. Begin heating a large pot of water.

Melt 1 tablespoon of the butter over medium-high heat in a large, heavy skillet and add the apples. Cook, stirring or tossing in the pan, until they begin to color and are slightly tender, about 5 minutes. Remove from the heat.

When the water comes to a boil, add salt to taste and the noodles. Cook al dente, a little firmer than you would want them if you were eating them right away. Drain through a colander and add to the pan with the apples (if using long flat noodles, cut them first with a scissors into shorter lengths). Add the remaining tablespoon of butter and toss together until the butter melts. Stir in the optional raisins. Set aside.

Beat the eggs in a large bowl. Add the sugar and beat together until the mixture is thick. Beat in the yogurt, vanilla, rum, nutmeg and about 1/4 teaspoon salt, or to taste. Add the noodles and apples and fold everything together. Scrape into the prepared baking dish. Push the pasta down into the egg and yogurt mixture (it will not be completely submerged, but try to cover as much as you can). Place in the oven and bake 40 to 45 minutes, until the kugel is set and the sides are browned. There will always be some noodles on top that brown and become quite hard. You can remove these from the baked dish if you wish. Allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature.

Recipe originally from NY Times Cooking

Rosh Hashanah Challah

Ingredients

1½ tablespoons (1½ packages) active dry yeast
1 tablespoon plus ½ cup sugar
1¾ cups lukewarm water
½ cup vegetable oil
3 large eggs
1 tablespoon salt
8 cups all-purpose flour (about)
Poppy or sesame seeds for sprinkling

Dissolve the yeast and 1 tablespoon of the sugar in 1¾ cups of lukewarm water in a large bowl

Whisk the oil into the yeast mixture, then beat in two of the eggs, one at a time, along with the remaining sugar and the salt. (You can also use a mixer with a dough hook for both mixing and kneading.) Gradually add 8 cups of flour and stir. When the dough holds together, it is ready for kneading.
Turn the dough onto a floured surface and knead until smooth. Clean out the bowl and grease it, then return the dough to the bowl. Cover with plastic wrap and let the dough rise in a warm place for one hour. (You may also put the dough in an oven that has been warmed to 150 degrees, then turned off.) When the dough has almost doubled in volume, punch it down, cover, and let rise again in a warm place for another half-hour.

To make a six-braided challah, take half the dough and form into six balls. With your hands, roll each ball into a strand tapered at the ends about 12 inches long and 1½ inches wide. Pinch the strands together at one end, then gently spread them apart. Next, move the outside right strand over two strands.

Then, take the second strand from the left and move it to the far right. Regroup to three on each side. Take the outside left strand and move it over two to the middle, then move the second strand from the right over to the far left.

Regroup and start over with the outside right strand. Continue until all the strands are braided, tucking the ends underneath the loaf. The key is always to have three strands on each side, so you can keep your braid balanced. Make a second loaf the same way. Place the braided loaves in greased 10- by 4-inch loaf pans or on a greased cookie sheet with at least 2 inches between them.

Beat the remaining egg and brush it on the loaves. Let rise another half hour.

Preheat the oven to 350 degrees and brush the loaves with egg again, then sprinkle on poppy or sesame seeds.

Bake for 35 to 40 minutes or until golden. Remove the loaves from the pans and cool on a rack.

Recipe originally from The Jew and the Carrot

Abramson Vegan Bread Maker Challah

This Bread Maker Challah Recipe was graciously submitted By Michelle Harris Abramson.

Makes one large or two small loaves.

Ingredients

2 tablespoons dried yeast (two packages)
½ cup sugar
2 cups luke warm water
2 tablespoons ground flaxseed, aka flaxseed meal (NOT whole flaxseeds)*
2 tablespoons canola oil
4 – 5 cups King Arthur or other good quality bread flour
¼ teaspoon xanthan gum (see note)
2 teaspoons salt
Raisins (optional)

Place the yeast, sugar, flax seed meal and water at the bottom of a bread maker and let sit for 5 minutes. Add the rest of the ingredients in the order given. Set the bread maker for dough.

After about 5 minutes, check to make sure that the dough is forming a ball. If it resembles batter, gradually add a bit more flour. If it resembles crumbs, gradually add a bit more water. After one hour, remove dough separate into three ropes, and braid making sure to tuck the ends under.

Note if using raisins: Raisins will be distributed better if you put them in the individual ropes. Just flatten each rope out, line the raisins up, and fold the strand back into a rope.

Let the bread rise again for one half hour on the kitchen counter.

Bake at 350 degrees for 35 – 40 minutes.

The bread is done when tapping the bottom produces a hollow sound.

Michelle recommended Bob’s Red Mill flaxseed meal.

Note: Bob’s Red Mill xanthan gum is available at most grocery stores. It is optional, but we found that adding it results in a moister texture similar to what you might get if you used eggs.

Caramel Apples

Ingredients

8-10 apples (red or green)
8-10 Popsicle sticks
2 cups of brown sugar
400 grams (14 oz) of condensed milk
1 large tablespoon of honey
200 grams (7 oz) of unsalted butter
1 teaspoon of vanilla extract
Choice of toppings: colored sprinkles, chocolate chips, mini M&M’s, chopped nuts, gummy bears, marshmallows, coconut, chopped biscuits, etc.

Remove stems from apples, then wash and dry the apples.

Insert sticks through the top of the apple, where the stem was. (The stick should go about three-quarters down into the body of the apple).

Combine the sugar, butter, condensed milk, honey and vanilla extract in a 2 1/2 or 3 quart pot, and place it on a small flame.

With a wooden spoon, mix and break down the ingredients so that you end up with a big caramel-brown goo slowly cooking in the pot. Cook until the sugar crystals are dissolved (test by rubbing a little of the caramel between your fingers to feel when it is no longer gritty, but be careful not to burn yourself).

Leave the mixture to cool for 10 minutes.

Once the mixture has cooled, but is still a little warm, hold the stick and immerse the apples into the mixture, fully covering the apple.

Place the coated apples on a plate and put the plate in the fridge for 15 minutes

This last step is especially fun for kids: Place the toppings of choice in small bowls and then insert the apples in the toppings until the toppings reach about a third of the way up the apple.

Return apples to the refrigerator to chill for at least half an hour.

Now all you have to do is place the plate of Rosh Hashanah Caramel Candy Apples on the table and watch people’s reactions. This is a dish that brings out the children in everyone.

Recipe originally from The Jew and the Carrot

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Shavuot Sustainable Resources

adamah — Fri, 13 Jan 2023 02:17:08 +0000

What is Shavuot?

The Festival of Harvest is more than a celebration of the first harvest of fruits and vegetables, it also commemorates the gift of the Torah at Mount Sinai. Shavuot is a time we are encouraged to reflect on the gift of Torah, and the gifts that the earth provides.

Shavuot is also an exciting opportunity to think about the impact our dietary choices have on our environment. Jewish tradition encourages dairy meals during Shavuot celebrations and an abstinence from meat consumption. As we think about the impact that meat consumption has on the global climate crisis, we are encouraged to take up the task of tikkun, or repair. This makes Shavuot an excellent opportunity to educate about the benefits of limiting meat consumption and consuming sustainable and ethical fruits and dairy.

Shavuot in 2023 begins on Thursday, May 25 at sundown and ends on Saturday, May 27 at sundown.

Customs and Tradition

Complete the Counting of the Omer

From Passover to Shavuot we count every day to mark both the passage of time between celebrations, and between the barley and wheat harvest and offering at the Temple. This is a time for spiritual preparation as we prepare to receive the Torah, and celebrate the first fruits of the season.

During this moment of introspection and preparation, consider The Omer Workbook from Gold Herring, a powerful guide for engaging in Jewish self-care, connection, and action.

We’re Up All Night to Learn Torah

Tikkun Leil Shavuot, studying and learning Torah until the wee hours of the morning, is a Shavuot tradition stemming from our ancestors’ mistake of sleeping in late the morning we were to receive the Torah.

This year, make sustainability a part of the conversation during your learning session. Find inspiration for sources to use at your Tikkun or Shavuot table in Food for Thought, a sourcebook on Jews, Food, and Contemporary Life. Dive into Jewish Initiative for Animal’s “Dairy on Shavuot” source sheet. One of the better known Jewish holiday customs is eating dairy on Shavuot, though, strangely, many people struggle to produce a reason for this custom!

Reconnect with the Land

As one of four harvest holidays mentioned in the Torah, Shavuot presents a wonderful opportunity to connect with the world around you. Take a look in your neighborhood at what is blooming; notice what fruits and veggies are in the produce aisle or farmers’ market; feel the turning of the seasons, and embrace the colors, textures, and flavors of a bountiful growing season.

Embrace seasonality and the harvest near you – shop local, choose vegetarian, and consider the source of the food you consume. When we think carefully about where our food comes from, we practice another element of Kashrut, and provide points of connection for the blessings and traditions associated with our holidays.

What can Shavuot teach us about the connections between Jewish tradition and agriculture? Read this farmer’s take on seeing Jewish rituals as they connect to the cycles of planting, harvest, and eating.

How do we celebrate Shavuot in modern times?

The entire family will enjoy the interactive Reconnecting to the Land and Produce. , a Shavuot program by Religious Action Center.

Consider Fruit Over Dairy

Shavuot is replete with dairy foods, from cheesecake to blintzes to burekas, but it originated as a celebration of first fruits! This Shavuot can be an opportunity to educate yourself about making food choices that are better for your health, animal welfare, and the environment.

Shavuot Recipes

Expand each recipe by clicking + next to each dish.

Lemon Ricotta Cheesecake

English Pea Risotto

Mango Ginger Tofu

Strawberry Salad with Goat Cheese Croutons

Vegan Peanut Butter Cup Pie

Garlic Herb Vegan Cheese

Sustainability Tips

Buy Fair Trade Judaica – Look around Fair Trade Judaica for ways to make smart purchases this Shavuot.

Go Vegan – Although dairy is traditionally a part of Shavuot meals, there are many reasons to go dairy-free. Check out these dairy free dessert recipes for inspiration. Environmentalists and animal welfare activists are opting out of both meat and dairy products because of animal cruelty and the contribution to global climate change by the meat and dairy industry. Learn more about Jewish perspectives on animal welfare by checking out the Jewish Initiative for Animals.

Got Ethical Milk? – If you choose to use dairy, use the most ethical and sustainable dairy products possible. Check out Hazon’s list of Kosher Sustainable Cheeses, and read up on the sustainability and the dairy industry

More About Shavuot

Shavuot 101 (My Jewish Learning) – Shavuot, the “Feast of Weeks,” is celebrated seven weeks after Pesach (Passover). Since the counting of this period (sefirat ha-omer) begins on the second evening of Pesach, Shavuot takes place exactly 50 days after the (first) seder. Although its origins are to be found in an ancient grain harvest festival, Shavuot has been identified since biblical times with the giving of the Torah on Mount Sinai.

First Fruit Challah for Shavuot –In ancient times, the challah eaten on Shavuot was the first taste of the new year’s wheat. During the counting of the Omer, first barley, and then wheat, were counted in anticipation of the Shavuot festival. When the other first fruits were offered in Jerusalem, two large challot were made of the first fruits of the wheat plant. Like the first wheat plants, the challot were also big, fluffy and delicious.

Additional Resources

Sleepless for Shavuot from The Forward

Ruth and Lovingkindness from My Jewish Learning

Sustainable Dairy Operations

Immersive Shavuot Retreat

Experience the magic of celebrating in community with Adamah!

Shavuot Retreat at Isabella Freedman

Shavuot Retreat at Pearlstone

Virtual Shavuot Library

When we were unable to hold our Shavuot Retreats in 2020 due to the pandemic, our talented educators and scholars curated a robust offering of engaging virtual programming. Enjoy the complete collection from both retreat centers in the video playlists below.

Shavuot 2020 at Isabella Freedman

Shavuot 2020 at Pearlstone

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New Year for the Animals

adamah — Fri, 13 Jan 2023 02:11:48 +0000

There are four New Years festivals recorded in the Mishnah. You’ve probably heard of Tu B’Shvat, the new year of the trees, and Rosh HaShanah, the Jewish New Year. But did you know that Judaism has a New Year for the Animals? It’s called Rosh Hashanah La’Behemot, and it falls on Elul 1.

Just as Tu B’Shvat has been revived as a Jewish Earth Day, Rosh Hashanah La’Behemot is a modern-day reminder of human relationships with animals. Animals provide humans with companionship, food, clothing and so much more. Rosh Hashanah La’Behemot is a time for us to honor our relationships with behemot, the animals in our lives.

Think of the chicken on your Shabbat dinner table, the milk in your coffee, or the leather in your sneakers. Ask yourself: How do animals impact your life? What are your relationships with animals? If you start paying attention to the products you rely on every day, you will see how much you rely on domesticated animals. There are plenty of reasons to celebrate animals on Rosh Hashanah La’Behemot!

Rosh Hodesh Elul, the new moon festival of the month of Elul, marks the day for ma’aser behema, or the counting of domesticated animals, such as cattle and sheep, for tax purposes. During the time of the Temple, this day was the new year to determine the start date of animal tithes.

When the Temple stood, Rosh Hashanah La’Behemot celebrated one way people honored the domesticated animals that allowed people to survive. Rosh Hashanah La’Behemot parallels the more well-known Rosh Hashanah L’llanot (Tu B’shvat), the New Year’s Festival that marked the day for tithing fruit bearing trees.

Rosh Hashanah La’Behemot points to the connection with domesticated animals. “Domesticated animals” include all those historically bred by humans, whether they are kosher or non-kosher, such as cats, dogs, cattle, chickens, pigs, llamas, and goats. Today, animals are indirectly affected by humans in ways our ancestors couldn’t imagine. Human activities like factory farming and deforestation lead to habitat loss and decreases in biodiversity. Even animals we don’t directly interact with are being impacted by human activity.

Use this day to consider the deep relationship between humans and animals of all kinds. The holiday can serve as a chance to remind people tza’ar ba’alei hayim, the prohibition against unnecessary cruelty to animals. Rosh Hashanah La’Behemot is a perfect day to start conversations about animal welfare — and start taking action to improve the lives of animals around the world.

Rosh Hashanah La’Behemot has not been celebrated extensively since Temple times. There is room for creativity and interpretation in adapting this ancient holiday to address modern issues. Questions? Ideas about how to celebrate? Contact us at foodeducation@hazon.org.

Rosh Hashanah La’Behemot Programs:

Shofar- Blowing Ceremony: All-ages ceremony to bless the animals in our lives.
The Council of All Beings: This 1-2 hour activity encourages children to explore their natural ecosystems and imagine themselves coming together as a council of animals.
Rosh Hashanah La’Behemot: Explanation and Ritual
Two Shofar Rituals for the New Year of Elul
A Blessing for Bugs on Rosh Hashanah La’Behemot
Host a Vegan Shabbat Dinner: Host a vegan Shabbat Dinner on Rosh Hashanah LaBehma. Provide plant-based meat alternatives to show people high welfare options are available and delicious. If children are present, shape the food like animals to make the dinner more interactive. During the meal, hold a guided discussion regarding the connection of Jewish values to animal welfare. Discuss how the way in which animals are treated today within the food industry may not align with Jewish ideals.
Commit to buying higher-welfare animal products: Take our online commitment to buying higher-welfare eggs, and download the Food Guide to learn more.

Animal Connection Programs:

The Ark Project: This b’nai mitzvah curriculum from the Jewish Initiative for Animals contains a wealth of activities to explore human-animal relationships.
Min Ha’Aretz: Making meaning from our food: This curriculum includes texts, Jewish quotes, and questions that allow children to explore their relationship with animals in a Jewish context.
Meat Reduction Rap: This fun activity allows for a creative way to explore the environmental effects of eating meat, specifically beef.
Fur and Feather Together: A picture book about animals and people across the globe standing together against climate change.

Articles

Three articles about restoring the ancient New Year for Animals by Richard Schwartz
Rosh Chodesh Elul: The New Year for the Animals by Aharon Varady (Open Siddur)
Explanation and ritual for the New Year’s Day for Domesticated Animals by Aharon Varady (Open Siddur)
Why Animals Need their Own New Year by Rabbi Jonathan Wittenberg (The Jewish Chronicle)
A New Year for the Animals: The Time Has Come by Jeffrey Cohan (The Forward)
A New Year’s Resolution to Be Proud Of (That You Actually Can Keep!) by Joshua Ratner (My Jewish Learning)
What is Our Responsibility to Other Creatures? A Jewish Perspective on Animal Suffering and Conservation by Rabbi Simcha Feuerman (My Jewish Learning)
Happy New Year… for the Animals? by Natalie Warhit (The Forward)
Rosh Hashanah La Behemot Teach-In video featuring 15 guest educators

Jewish Organizations Promoting Animal Welfare

Jewish Initiative For Animals (JIFA): provides new ways for the Jewish community to bring its values of compassion for animals into practice and build Jewish community in the process.
Shamayim V’Aretz Institute: Jewish animal welfare organization that educates leaders, trains advocates, and leads campaigns for the ethical treatment of animals
Jewish Veg: encourages and helps Jews embrace plant-based diets as an expression of the Jewish values of compassion for animals, concern for health, and care for the environment.

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The Egg on the Seder Plate

Rachel Feldman — Fri, 04 Mar 2022 16:04:10 +0000

Use this as a tool for making conscious food choices and to start a discussion about animal welfare at your seder. We discuss many items on the seder plate – but the egg is often overlooked.

The Egg on the Seder Plate Passover Haggadah

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Climate Action Shabbat Guide

adamah — Mon, 01 Nov 2021 21:35:01 +0000

This Shabbat Guide is organized around how to take meaningful climate action as an individual, in community, and through the political system.

This Guide is designed to be an interesting educational resource and discussion stimulator as well as a practical set of tips and tools for you to adopt. The goal is for you to more closely align your Shabbat practices with your sustainability and Jewish values.

Produced in partnership with Dayenu.

download the climate action shabbat guide

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Veggie Prints Postcards

adamah — Wed, 17 Mar 2021 21:42:20 +0000

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Havdalah Sachets

adamah — Wed, 17 Mar 2021 21:42:19 +0000

Developing ritual objects can bring a depth of meaning into our lives. Create your own blended Havdalah spices to bring home in its own sachet. Learn about different herbs and spices and how they connect to the world around us!

Teva-Tabling-Havdalah-Sachets-2016 Download

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Greening Chanukah Guide

adamah — Tue, 01 Dec 2020 23:45:30 +0000

The Greening Chanukah Guide offers an overview of Chanukah through the lens of sustainability. Find tips and tricks for greening your holiday and learn more about the environmental implications of oil production to help create a healthier and more sustainable world for all!

download the greening chanukah guide

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