Loaves and enchiladas

Challah cooling after baking

Challah made by experienced and novice conference participants, December 2015. Photo by Rhea.

Last Friday, I joined a crowd of around 500 for MLK Shabbat at Sixth and I Synagogue. The service brought together members of Jewish community and the Turner Memorial AME Church. On Sunday and Monday, many celebrated the life of Dr. Martin Luther King, Jr. and the fight for civil rights at church and interfaith services.

These events remind me how a yearning for social justice can bind communities of faith, as well as the centrality of the sabbath.

Leading up to that weekend, I was honored to publish a piece about challah, the bread central to Jewish Shabbat tables:

A Thoughtful Loaf From ‘Yeast of Eden’

Earlier in the week, the Forward also posted a story featuring a recipe by local cookbook author and healthy eating guru Natasha Rosenstock Nadel:

Vegan Enchilada Casserole

I’ll end with a plug for another event. If you live in DC, check out Why Ethics?: Blacks, Jews and the Crisis of Political Solidarity in an Age of Terror tomorrow.

Happy eating, and may 2016 bring us closer together.

 

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