This year Shomrei is participating in the Synagogue Vegan Challenge. As part of this program, we will have one completely vegan event each month.
It seemed fitting to schedule our 2nd event during Sukkot and Shemini Atzeret. These holidays provide an opportunity for us to reflect on our connection to nature, food, and shelter. (more…)
For everything there is a season – and late summer in New Jersey is definitely the season for corn.
Fresh corn is naturally sweet, but it becomes starchier as it ages. So I prefer to make these recipes in the summer when we can get it fresh. (more…)
I didn’t grow up eating beans – except as part of the Chile con Carne recipe my mother used to make (a recipe from the year my parents lived in Mexico). And they are still not something I tend to make on a regular basis.
There are, however, lots of reasons to eat more beans. They are a great source of protein, as I keep reading about. They are better for the planet – using less water and land than meat and poultry.
Mostly, though, they are really tasty and a great choice for those hot summer days when I don’t feel like standing over a hot stove or having a hot meal. They are also quick to make if you use canned beans. (more…)
We in the United States talk about the attack of October 7th. But to the residents of Kibbutz Kfar Azza, the attack lasted 2 days through the morning of October 9th, and its effects continue into the present as they struggle with the aftermath of the attack. (more…)
Sarita Eisenberg and her team – Linda Ariel, Lou Hammerman, Sarah Steindel and Charles Steindel – cooked their last MESH meal of the year. (more…)
