Many of you were able to take home your very own copies of the Hazon Cookbook at the Food Conference. For those of you who were not able to join us, we share this compilation of favorite recipes from participants of the Food Conference, December 25-28, 2008 / 28 Kislev- 1 Tevet, 5769. A special than...

The Hazon Food Conference ended yesterday. I did not cover any sessions for the blog, since I was too busy with my duties as a member of the executive committee, but the fact that the turkey schechting made front page news locally was a pretty big deal. Said article was even above the fold. While ...

Late on Shabbat afternoon, a few entrepreneurial conference participants listened to some words of wisdom from Noah Alper who, until he sold his kosher bagel shops in 1996, had been the largest kosher retailer in the United States.  Beginning in the late 1980’s, Noah’s Bagels had helped take wh...

Several years ago, Rabbi Deborah Prinz and her husband Rabbi Mark Hurvitz were traveling in Bayonne, France.  While glancing at a placard in one of the museums they were visiting, Rabbi Prinz was shocked to read that Jews had brought the fabrication of chocolate to France in the 17th century.  As ...

Sarah Newman is a locavore and vegeterian. She works as a researcher and blogger at Participant Media, which is releasing the documentary and companion book Food, Inc. in Spring 2009. She’s also a panelist at Hazon’s Food Conference this year, taking part in “Will Blog for Food� on Sunday. S...

Sarah Newman is a locavore and vegeterian. She works as a researcher and blogger at Participant Media, which is releasing the documentary and companion book Food, Inc. in Spring 2009. She’s also a panelist at Hazon’s Food Conference this year, taking part in “Will Blog for FoodR...

In just two days, 550 people will descend upon Pacific Grove, California for Hazon’s 3rd Annual Food Conference.  Over 4 days farmers and rabbis, nutritionists and chefs, vegan and omnivores, activists and teachers will come together to explore the dynamic interplay of food, Jewish tradition...

Over the last year, Hazon has thought and blogged a LOT about the food we serve at our events, meetings and in the office.  We’ve agonized over the ethics of bagels, lox, kashrut, and how to align our food values with our budget.  And while we’ve come a long way, we could still do much...

As my time at Adamah (the Jewish farming fellowship) fellow came to a close, I felt like our season as farmers also came full circle.  For me personally, the experience on the farm also marked my transformation from an Artistic Administrator for the Chicago Symphony Orchestra (a fancy-clothes weari...

What do you get when you cross Friday night with with more than 350 ethically-aware, foodie Jews?  Shabbat dinner at Hazon’s Food Conference!  The harder question is, what do you feed them? Bay Area resident, Roger Studley, is currently working to create a kosher, free-range/humanely-slaught...