A story about our March Shabbat on Tap - "Food Fight" - appears in this week's Jewish Week.
Click here to read the full article.
The New Shul, which dubs itself “downtown Manhattan’s progressive synagogue,” is always seeking different ways to make Judaism relevant, so it came as no surprise when it decided to tackle the Jewish food movement. The shul dedicated a recent Shabbat on Tap program to the movement, which calls for eating food that is kosher, natural, safe to eat and good for the environment.
The New Shul’s senior rabbi, Niles Goldstein, wished everyone Shabbat Shalom with a glass of wine in his right hand and a glass of beer in his left.
Speakers included Sheryl Eisenberg, a “green living” columnist for the National Resources Defense Council, who passed around the Environmental Working Group’s “Shopper’s Guide to Pesticides.” The guide suggests the 12 produce items that are most important to buy organic; topping out the list are peaches, apples, bell peppers, celery and nectarines.
At another table, New Shul’s associate rabbi, Dan Ain, led a discussion on the meaning of kosher, bringing in everything from Maimonides to anthropologist Mary Douglas.
Also on the roster was Mary Gocke, a registered dietician, who discussed the connection between diet and health.
Rabbi Goldstein understood that not all in attendance would go home and adopt every principle of the Jewish food movement. “It’s about raising consciousness to expand the meaning of kashrut. You have to decide how far you want to go,” whether you want to start paying more attention to the labels on your food or make a beeline to the organic section of the grocery store.
And, don't forget to join us at our next Shabbat on Tap at Dublin6 on May 15th!