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<div style="background:#fff;border:#bbb dashed 1px;padding:5px"><a href="http://en.citatepedia.ro/comments.php?id=573946" style="color:#000;text-decoration:none"><div style="margin:10px 0"><strong>Strizhevskaya</strong></div><div style="margin:10px 0">Strizhevskaya likes food that fresh, <br>as do so many of her friends, <br>eschewing fish and cattle flesh, <br>which carnivores who don’t offends<br>until they see that ethics may<br>be quite compatible with taste, <br>which she believes to be the way<br>demanded by the Torah, laced<br>with wine, and many kinds of cheese, <br>which both de rigueur are for her<br>and all her friends who’re glad to seize<br>the Sabbath as a friendly burr, <br>the special holy moment when<br>Jews should be eating only food<br>that turns young Hebrew boys to men<br>and makes sure that the girls are Jewed<br>with eco-friendly partners who<br>to Torah words are most attentive.<br>Food-consciously she gives this crew<br>to be good Jews a great incentive<br>that I applaud although I eat<br>dead fish, dead cows, dead fowl, dead sheep, <br>which help me greedily to greet<br>the Sabbath bride before I sleep.<br>replete with meat of beasts that chew<br>the cud and have a cloven hoof, <br>which matters greatly to this Jew<br>before he takes his shabbos schluf. </div><div style="margin:10px 0">Inspired by an article in the LA Times, May 9,2009 by Mary MacVean and Duke Helfand (“‘Eco-kosher’ Jews have an appetite for ethical eating, ” describing the food habits of eco-friendly kosher Jews, including our friend Nadya Strizhevskaya: </div><div style="margin:10px 0">As is the custom, the guests observed the holy day of rest with a meal, but with a twist: They were sharing a 'sustainable' Sabbath dinner on this Friday evening, with food that was locally grown, mostly organic and intended to elevate their practice of Judaism. <br>Arch and her husband, David Andorsky, passed around goat cheese - made at home - sprinkled with oregano, thyme and chives. Sarah Newman brought ratatouille made with her home-canned tomatoes and vegetables from a farmers market. The others, too, prepared food that was not only kosher and vegetarian, they explained, but provided a way for them to strengthen their ties to their faith and to live out a Jewish imperative to protect the Earth. The dinner reflected a powerful current in Jewish culinary consciousness: Growing numbers of people are choosing to express their values through the food they put on their tables, altering the most basic day-to-day decisions about nourishment. It's why Jenna Snow picked loquats from her yard - rather than buying them at the store - for the custardy cake called clafoutis that she made for the Sabbath potluck….<br>Strizhevskaya displayed her quiche, made with kale, peppers, onions, rosemary and marjoram - all from the Culver City market. 'When we go through this very long process of preparation, we become more at one with the creation all around us, ' Strizhevskaya told the group. 'We stop taking God's gifts for granted. For me, that's what Judaism is all about.'As dinner drew to a close, the friends sang the 'grace after meals' in Hebrew: </div><div style="margin:10px 0">Because of His great goodness, we have never lacked food.... You are blessed, Lord, who provides food for all.</div><div style="margin:10px 0">5/9/09</div><div style="margin:10px 0"><br /></a><br />poem by <a href="http://en.citatepedia.ro/by.php?a=Gershon+Hepner">Gershon Hepner</a><div class=q>
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<script type="text/javascript" src="//s7.addthis.com/js/300/addthis_widget.js#pubid=citatepedia" async="async"></script><div style="display:inline-block" class="addthis_sharing_toolbox" data-url="http://en.citatepedia.ro/comments.php?id=573946" data-title="Strizhevskaya de Gershon Hepner" data-description="Strizhevskaya likes food that fresh, 
as do so many of her friends, 
eschewing fish and cattle flesh, 
which carnivores who don’t offends
until they see that ethics may
be quite compatible with taste, 
which she believes to be the way
demanded b..."></div>
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