There is a rich history of rich, savory Jewish food, but where does it come from? Many of the beloved Jewish foods, recipes, rituals surrounding food, cooking methods, and more can be traced back to the discussions of the rabbis in the Talmud. The sages gathered around in their beit midrash, house of study, to debate and discuss all kinds of foods that are inherently part of Jewish practice, or have become a part of Jewish culture.

We are going to celebrate Hanukkah as we explore global historical cuisine inspired by the holiday. There are various versions of delicious fried foods that have developed in different regions and cultures across the globe, and we’re going to learn about their history while we enjoy tasting them too!

All are welcome. This gathering will be held in Arlington.

In Deuteronomy, Israel is described as “A land of wheat, and barley, and vines, and fig trees and pomegranates; a land of olive oil and honey.”

What is the connection between the physical land and the Divine quality, the sacredness of something? Why are these seven species are so important to the Jewish people? How are they considered holy, and how do we commemorate that holiness in practice today?

Together, we will discover the answers to these questions and more, as we explore the history of the seven species of Israel - and taste all of them!

This gathering will be held in DC. Please sign up below for details by June 20th.

Hamantaschen, a triangle filled pocket-pastry, is one of the traditional foods made and eaten on Purim. What do Hamantaschen represent, and why do we make them? Are they meant to represent Haman’s ears, his pockets, or something else entirely? And why do we eat them?

Together, we will discover the answers to these questions and more, as we explore the history of this Purim treat, as well as make some of our own!

This gathering will be held in Arlington. Please sign up below for details by March 1st