The Jew And The Carrot

In the Rockies, a Jewish Food Movement Emerges

By Dvora Meyers

Cross-posted from JTA.

The new Jewish food movement arose in Boulder, Colo. organically, so to speak.

No large federation or organization swooped in to make sustainable farming and eating within a Jewish framework a priority.

Yet in this city of 100,000 — some 13,000 residents are Jewish — “green” has long been a way of life. So it’s not surprising that interest in sustainability has led to a variety of Jewish grass-roots projects such as the establishment of greenhouses in food deserts, a chicken and egg co-op, community farms and an organic chicken schechting (kosher butchering) project, along with — thanks to a $335,000 grant from three foundations — the arrival of Hazon, a national Jewish environmental group.

The grant, which brought Hazon to the region in December 2010, came from the Rose Foundation and the locally based Oreg Foundation and 18 Pomegranates.

On April 29, the partnership among the local funders, activists and environmental organizations will culminate with the Rocky Mountain Food Summit, which will be held at the University of Colorado at Boulder.

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Nutrition and the Jewish Diet

By Susie Speer

Flickr: Rooey202

Chicken soup dripping in schmaltz, sweet noodle kugel swimming in cream and butter and sprinkled with brown sugar, potato pancakes fried in oil, with that deep fried odor that permeates the house for days (can’t you just smell them right now?), beef brisket made any number of ways. I imagine many of us have a special family recipe handed down to us, for any or all of these and other traditional Jewish food dishes that are typically served during any holiday. Even if we don’t have a stained or yellowed recipe card, we have searched the web for someone else’s traditional recipe.

It wasn’t until I became a nutrition student that I began giving thought to the nutritional value (or lack thereof?) of our cherished recipes. But then again, what’s the point? If these traditional foods are only eaten three or four times a year, why not enjoy the calories, fat, carbohydrates and sugar that they so richly provide? We all need a diet “cheat” day once in a while, right? Well, right for some, but for those with metabolic diseases such as diabetes, cardiovascular disease, hypertension, or obesity who are trying to improve symptoms, unhealthy changes to their (hopefully) healthy lifestyle can be dangerous. For example, an insulin dependent diabetic works diligently each day by monitoring blood glucose levels and adjusting their diet appropriately. Even one time, eating “cheat” foods can lead to spikes in blood sugar and serious consequences such as imbalances that may be difficult to restore, leading to other problems.

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Permalink | | Share | Email | Print | Filed under: Traditional Food, Rocky Mountain Food Summit, Nutrition, Diabetes




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