Hazon’s Conference on Jews, Food, and Contemporary Life December 14, 2006

Hazon presents the first-ever conference on the intersection of food, eating sustainably, nutrition, and Jewish tradition. The conference will feature:

- engaging speakers and panels (see below for a list of bios)
- hands on workshops and cooking demos
- opportunities for collective Jewish learning
- a warm, inclusive Shabbat and Chanukah celebration
- special programming for kids and families.

For more info or to register: www.hazon.org/foodconference

Cosponsors are the Skirball Center for Adult Jewish Education, Isabella Freedman Jewish Retreat Center, Elat Chayyim, and Zeek Magazine.

The presenters at From Latkes to Lattes come from backgrounds including: chef, scholar, writer, farmer, rabbi, professor, film-maker, nutritionist, and food educator. Their bios below will give a taste of their diverse interests in and approaches to food and Jewish life:

* Rabbi Steve Greenberg - Steve is a Senior Teaching Fellow at CLAL: The National Jewish Center for Learning and Leadership.

* Dr. David Kraemer - David is Professor of Talmud and Rabbinics at JTS, and author of The Gastronomical Jew. More Info

* Faye Lederman Faye's documentary films include Women of the Wall, A Good Uplift, and The New Old Country. She has taugth at the School of Visual Arts and is a faculty member at the Skirball Center. Her current project, Ruthie and Gussie's (working title), documents a matzo ball eating contest and the family-run food company that sponsored it

* Rabbi Shmuel Simenowitz - Shmuel is the Executive Director of Project Ya'aleh V'Yavo, which runs programs in Jewish day schools as well as on his maple farm in southern Vermont, combining Torah, environmental sustainability, personal empowerment, and fun! His farm, Sweet Whisper Farms, has been described as, "Vermont's only shomer shabbos, organic,
horse-powered, maple farm."

* Jay Weinstein Jay is a professional chef and author of The Ethical Gourmet, and two other cookbooks. He is a graduate of the Culinary Institute of America (CIA), and currently serves as the executive editor of Kitchen and Cook, the monthly newsletter of the CIA.

For a complete list of confirmed presenters, go to www.hazon.org/foodconference.

Official Website: http://www.hazon.org/foodconference