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It’s so simple, all you need are two ingredients. Seriously. It’s great for making hamantaschen at your office (as they did) or in a dorm room. And if my count is correct, you only need five other items in addition to your two ingredients: a paper cup (“cookie cutter”), a paper plate (serving double duty as a “spatula” and a “plate”), a can opener (optional, depending on your hamantaschen filling), a spoon (optional, depending on the filling type) and a toaster oven. Done.
Watch their video for the recipe and instructions. (You might recognize Liz from our Hanukkah video!)
If you’re feeling a bit more adventurous, you might also check out our other hamantaschen recipes, submitted by InterfaithFamily.com readers like you.
I feel like there are some basics that could be explained for many of us.
For starters, why are there so many different spellings of the holiday name? I’ve seen Tu B’shvat, T’u B’shvat, Tu Beshvat, Tu Beshevat, and more. On this website, we use Tu Bishvat. Why? Check out Mah Rabu, a great blog, for the explanation.
One of the ways people celebrate Tu Bishvat is by having seders. The Jew and the Carrot explained,
Over the last decade, seders for Tu Bishvat have spiked in popularity. This growth is largely due to the contemporary Jewish community’s interest in “greening” ritual and holidays. Every year, the number of organizations turning to Tu Bishvat to inject some sustainability-awareness into their annual programming grows, as does the collection of environmentally-inspired haggadot for Tu Bishvat available online. (Like this one from My Jewish Learning, this one from Hillel, and this one from Hazon.)
You can also check out this quick video I made, explaining a basic Tu Bishvat seder structure:
The Jew and the Carrot continues, listing example menus for different Tu Bishvat seder types: the hippie, the sophisticate, the newbie, the multi-culturalist and the chocolate lover. Check them out.
You can also check out a few other organizations for their accessible and easy to follow (or adapt) seders: Hillel, My Jewish Learning, Hazon, nfty.org/_kd/Items/actions.cfm?action=Show&item_id=5275&destination=ShowItem:uhj5fnxk">NIFTY (pdf), JOFA or NeoHasid.
Another option, which I’ll be doing this year, is straight from television:
“I’d like to make an impression on those guys. Man, I love the Office Halloween Party. It is so much sluttier than the Office Christmas party. Though, not as freaky as the Office President’s Day Rave. Or the Office Tu Bishvat Pajama Jammy Jam.” – Barney Stinson, How I Met Your Mother
If, like me, you’re a fan of the show How I Met Your Mother, you might have caught this reference back in October, 2010. My housemate and I were watching when we heard Barney (played by Neil Patrick Harris) mention a Tu Bishvat Pajama Jammy Jam. None of the characters on the show are Jewish, and yet they all just nodded, as if this was a totally normal holiday (and normal way to celebrate it). We knew we had to host our own. So this year, in addition to a seder, we’ll be inviting our friends to show up in their pajamas, we’ll be watching fruit-themed movies (like The Apple and James and the Giant Peach). See? Tu Bishvat really can be celebrated in many ways…
So gather some friends and family and give Tu Bishvat a try this year!
It’s that busy time of the year (is there ever not a busy time of the year?). Hanukkah’s over but we’re still celebrating the December holidays with friends and family, colleagues and communities. You need a break, we need a break, time for a hodgepodge of links. Happy reading!
Take a break…
And now back to the holidays…
Until the next hodge podge…
It’s lovely to see sunny Tori Avey, who wrote a great piece on how to run a Passover seder for us, telling the story of her Journey From Shiksa to Shakshuka in the Los Angeles Jewish Journal. She is one of my favorite finds of the last few months–like a younger, American apprentice to Claudia Roden. (I know, if Tori reads that she’ll faint–Claudia Roden is every foodie’s hero. She’s certainly mine.) But she does the same thing–the recipe collecting and preserving–that Roden does so well. Because it’s partly about collecting and transcribing, but it’s also about testing and having the taste buds to choose the best variation.
I also really like to eat shakshuka. I haven’t made it in a long time–a bed of sauteed onions, tomatoes and sometimes peppers with fried eggs on top.
My friend Rebecca Lesses, a professor of Judaic Studies at Ithaca College, mentioned on her blog Mystical Politics a new feature on the Anne Frank House website. You can now see a lot of the exhibits in the museum without traveling to Amsterdam.
I love Bryant Terry. I bought his cookbook, Vegan Soul Kitchen, and it helped me restore my energy for cooking and new recipes. Sometimes I feel like ethnic authenticity and my food needs as a Jewish vegetarian are at war, and Terry’s approach to both cuisines and food ethics are a breath of fresh air. He calls it “remixing.”
Terry and his partner, Jidan Koon, whose family is Chinese, decided to make a dish that combines Asian and African diaspora elements, and they chose jung, a kind of rice dumpling steamed in bamboo leaves. It required finding someone’s mom to show them the method. Then they blended the two cultures by using African-American ingredients, like peanuts and black-eyed peas, that they thought went with the Chinese dish–and they made it vegan. They published an article about the recipe in Hyphen Magazine. You can also watch a video with a more detailed method.
As you probably know, Jewish cuisines are completely and totally fusion cuisines. If I hadn’t realized it before, I know it now from writing the Jewish Food Cheat Sheet for this site. Many of the classic Ashkenazi foods–pastrami, borscht, babka–have non-Jewish versions, many of which are not kosher. (Pastrami made from pork? Shocking but true.) Adapting the surrounding culture’s foods to your own dietary system is one of our oldest cultural traditions–and it’s one of the reasons we think Jewish food is so great. Immigration+kashrut X your bubbe’s ingenuity=fusion cuisine.
One of the obvious bonuses of bringing other cultures into the Jewish community through intermarriage and conversion has been the food blending. Make non-Jewish foods kosher? Yes. Interview the grandmothers to preserve the tradition? Yes. Good stuff–and it’s good for us. Like a remix, it brings freshness to an old song.
I baked challah last night. I’m sorry I don’t have a photo–I did some cool braiding. I made the first recipe in the wonderful A Blessing of Bread, by Maggie Glezer. Glezer collected recipes, mainly from Jewish grandmothers, for holiday and festival breads. I’ve learned a lot since I started baking from it. I wanted to bake again to try to use up the rest of the flour in our house. I also made cake, and I’m planning to make pasta. The carb-a-thon is due to my need to clean out my cupboards of non-Passover food before cleaning the house for Passover.
I was thinking about how I would like to have more guests just this morning, as I was mulling over the resource guide to Jewish spirituality that I’m writing for IFF. I wanted to make the case that Jewish spirituality was mundane, something in which everyone could participate, Jewish or not. I thought of the mitzvah of hospitality in Judaism. I hadn’t known until I looked it up that it trumps prayer or study–it’s one of the most important mitzvot of all. Great for interfaith families, too, because there are lots of hospitable people who don’t realize that they are doing something spiritual. I have a great impression of the people who read and write for our site–they love to cook and invite people. When we do that, we’re in imitation of God, of whom we say in Psalms 145:16, “You open your hand and satisfy all the living.” That’s how we should be, too.
That’s why I am planning to spring Global Hunger Shabbat on my havurah this Shabbat, when I lead services on Saturday morning. (Now I’ll find out who is reading my blog posts, eh?) I’m going to use some of their educational materials–I also have some selections from Psalms in mind to sing. The Global Hunger Shabbat is part of a project from the American Jewish World Service. I also want to give a shout out to Project Mazon, A Jewish Response to Hunger, which makes grants to local hunger-relief agencies. In my area we have the Greater Boston Food Bank. We also have organizations that give to Jews in need–Passover food is extra expensive–like Jewish Family and Children’s Service Family Table.
Before Passover is a great time to think about people who are hungry, as we gear up for the seder when we say, “All who are hungry, let them come and eat.”
How many interfaith families keep kosher? I have no idea, because I’m never sure what “kosher” means in that sentence. I mean, yeah, I know, it means appropriate or fitting, and it refers to food prepared according to laws set forth in Leviticus and enumerated over centuries by the rabbinic legal process. A kosher meal is either meat or dairy, not meat mixed with dairy, and any animal products must be from a selected set of permitted animals. Kosher meat has to be slaughtered in a specific way and drained of blood, usually by salting. (For a vegetarian, I know a lot about kosher meat.) Yes, see, I know about grape products and the special laws that govern them, why some people don’t accept rabbinic supervision from this or that kosher certification agency, what ingredients in cheese [float=left][/float]are problematic and even how to navigate a kitchen with separate dishes.
But when people say “I keep kosher” or “I don’t keep kosher”–I don’t know without asking more questions what that means about what they’ll eat. A lot of Jews who don’t care about mixing milk and meat at the same meal won’t eat meat from unkosher animals.
And some will. Andrew Silow-Carroll blogged last Friday about the ongoing fascination of hipster foodie Jews with bacon, which he noted made interesting reading in articles on Tablet magazine and Jewcy.com. (Jewcy seems to be having temporary technical issues, I’ll come back to post that link later.)
Unlike Andrew Silow-Carroll, I didn’t grow up eating bacon. I had it a few times outside my parents’ house, and even got to cook it once at the food co-op in college. After the experience of cooking the stuff, I was so grossed out that I was not tempted to eat it. (Though not as grossed out as I was when I found a chocolate bar with bacon in it on the shelf at my local gourmet food emporium.) As I’m sure a lot of non-Jewish spouses who read our site can attest, some Jews have food taboos, and even when they don’t keep all the rules of kashrut, they are just grossed out by the thought of some foods in their kitchen, leaving cooties on their plates.
I have mixed feelings about the importance of keeping kosher. I eat vegetarian food in restaurants and other people’s homes (and at my house, too) and that’s my observance. I honor other people who will only eat food prepared on kosher utensils, and I’m also OK with Jewish people who don’t keep kosher at all. I was at a meal at which other Jewish people were eating bacon and snickering uncomfortably, “I’m the worst Jew ever!” I said, “Um, hell no, you aren’t, even if you eat bacon until the cows come home,” and then enlightened them with some of the recent scandals in the Jewish community, in particular the ones about the largest kosher slaughterhouse.
You can’t be a good Jew by only keeping the mitzvot (commandments) that are about your relationship with God, like meticulousness in kashrut–you also have to care the ones that govern your relationship with human beings. I don’t think keeping kosher necessarily makes anyone a better person, though it could if you decided to use it as a way to be more mindful about what you eat. I don’t believe that it hurts God if I eat the wrong thing, but it could hurt other human beings, and what we eat may affirm or violate Jewish ethical principles of not causing pain to animals and not wasting natural resources.
Hazon, a Jewish environmental organization, has started up a Jewish Food Education Network, to talk about food issues. That’s also a hipster foodie posture. Keeping kosher is an opportunity to elevate something we have to do anyway to a level of consciousness and even spirituality. Keeping my people’s food taboos preserves the integrity of my culture in a multi-cultural society. It is important to many people in interfaith families for that reason. I’d love to hear more from people in interfaith households about how they deal with keeping kosher.
Next, let’s talk about the hipster foodie fascination with beets. What’s up with that?