jews d
in
the
Let’s
Eat!
Second annual Jewish Food
Festival coming to Eastern
Market Aug. 27.
M
etro Detroit is at
the forefront of the
Jewish food move-
ment, which connects food and
sustainability with Jewish tradi-
tion. Hazon’s Michigan Jewish
Food Festival will be held at
Eastern Market’s Sheds 5 and 6
from 11 a.m.-4 p.m., Aug. 27.
Hazon, which promotes
Jewish environmental and food
justice movements, hosted
more than 5,000 attendees at
last year’s festival.
More than 50 Jewish organi-
zations and 80 food entrepre-
neurs and food justice orga-
nizations will be on hand to
share traditions this year.
“Let’s celebrate Jewish food
traditions, bring them into the
public space, and let’s renew
Jewish life and create a better
world for everybody,” said Nigel
Savage, Hazon CEO.
Sue Salinger, director of
Hazon Detroit, said, “My rebbe
taught that ‘the only way we’re
going to get it together — is
together.’ For Hazon Detroit,
that means bringing the Jewish
community into relation with
Detroit’s food justice move-
ment for a day of food, fun and
learning is one delicious way
we can do tikun olam — repair-
ing our world —in person and
face to face.”
The day-long festival
includes a food marketplace
featuring emerging entre-
preneurs from Food Lab and
Kitchen Connect and fresh
produce from Detroit growers,
chef demos and tastings, five
food trucks and seven restau-
rant booths like Truckshuka,
Nu Deli, Chef Cari, Vegan Soul,
Green Space Café, Soul Café,
Zingermans, the Huron Room
and a lot more.
CHEF DEMOS
At 11:30 a.m. join Joan
Nathan in the Shed 5 Kitchen
Commons for a cooking dem-
onstration of an early dish from
ancient Persia and Babylonia:
Azerbaijani Kukusa with Swiss
Chard and Herbs from her lat-
est book King Solomon’s Table:
A Culinary Exploration of Jewish
Cooking from Around the World.
Adventure into Jewish
Ethiopian cuisine with a
taste of Africa. Meskem
Gebreyohannes, owner of
Southfield’s Taste of Ethiopia,
will demo and offer samples of
Yatakilt We’t (cabbage and car-
rots seasoned with garlic, gin-
ger and sesame oil) and injera
( fermented bread) at 1 p.m.
At 2:30 p.m., the Gefilteria’s
Liz Alpern will present Curd-
to-Crêpe Blintzes. Discover the
Eastern European, Ashkenazi
history of the blintz — once the
star of the Jewish dairy restau-
rants of the Lower East Side.
Liz will teach participants how
to make it from scratch, includ-
ing the cheese, and also cook
up savory blintz fillings, using
seasonal vegetables sourced
right from Detroit.
Authors will be available to
meet and sell and sign books
at a booth hosted by the JCC’s
BookFair.
SPEAKERS’ SERIES
There’s also a Speaker’s Tent
where you can hear panel dis-
cussions, such as “Troubled
Water,” at 11:15 a.m., about the
regional water issues facing
southeast Michigan. Panelists
include Monica Lewis Patrick,
co-founder of We the People
of Detroit; Steven Low, execu-
tive director at the Flint Jewish
Federation; Sylvia Orduno,
National Environmental Justice
Advisory Council; and Julie
Horowitz.
At 12:30 p.m. “Food For
Good” is the discussion. Meet
members of the community
and the food initiatives they
lead. Presenters include Jerry
Ann Hebron of Oakland Avenue
Farm and Roula David of
Murals in the Market, among
others.
Later in the day, at 1:45
p.m., Aryeh Bernstein from
Jewish Initiative for Animals
and Rabbi Herschel Finman of
Jewish Ferndale lead a discus-
sion on “The Suffering of Living
Creatures.” Tza’ar Ba’alei Chaim
is the Rabbinic prohibition
against causing pain to ani-
mals. In this session, Bernstein
will lead a text study and facili-
tate exploration into the scope
of this concept, and Finman
will speak on how a careful
understanding of these Jewish
texts can inform our personal
and communal Jewish lives.
At 3 p.m., listen to a discus-
sion on “Community Food
Security in Detroit and Lessons
for Everyone, Everywhere.”
continued on page 24
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August 10 • 2017
jn