The sixth annual Boston Jewish Food Conference is on Sunday, March 26, 2017, at Gann Academy in Waltham from 12-7 p.m.

This annual springtime event brings together community members from all over New England to learn about Jewish agriculture, labor issues, health, food access, kashrut and local food history. The day includes multiple workshops (in the kitchen and classroom), and culminates in a Community Celebration featuring do-it-yourself activities, live music, advocacy opportunities, networking opportunities, a silent auction, and features a kosher, vegetarian meal prepared by conference participants.

Our focus this year is on the Community Networks that comprise our food systems and Jewish communities, both in Boston and regionally across New England. From our prayer to our gardens, community is essential to our faith and our practice. We will explore the web of food sourcing, distribution, and consumption, as well as the role of culture, institutions and our homes.

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Life too busy to join us for the whole day? Join us for the Community Celebration and let us feed you dinner!

“I loved the quality of the teaching and the variety of sessions that were offered.”
—2016 participant

Our workshops include:

  • Bread of Afflication: Matzah, Hunger and Poverty
  • Creating Farm to School Partnerships
  • Creating Healthy Food Pantries
  • Cooking Jew-ish: Mixing Tradition and Cultures in the Kitchen
  • Demystifying Yeast
  • Engaging Youth through Jewish Outdoor Food and Environmental Education (JOFEE)
  • Food Justice: Volunteering and Values
  • Healthy Aging through Community Collaboration
  • Jewish Commitment to Justice for Food Workers: The Harvard U. Dining Hall Service Workers
  • Making Kosher Chicken: An Educational Shechita
  • Making Gardens Accessible: Inspiration for Connect Community and Jewish Tradition
  • Obtaining Stakeholder Buy-In on Sustainability Initiatives
  • Powering your Plate for Climate, Health and Animals: Jewish Values and Personal Food Choices

We’ll also have workshops in the kitchen with our chef educators including:

  • Demystifying Yeast
  • Cochini Cooking and the 3 Cs (Curry, Coriander, and Cumin)
  • Shakin’ Shakshuka

More information and registration: http://bit.ly/BJFC17

“It was inspiring to see so many people of all ages who care about Judaism, food, and the environment.”
—2016 participant

Check out our Facebook event  listing as well!

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