View Timetable
Gefiltefest 2012
GFEST001
| SUN |
| 20 |
| MAY |
Click here for the Menu of Events**
Gefiltefest 2012 will be held at north London's Ivy House on Sunday, May 20th 2012, a collaboration with the London Jewish Cultural Centre and the JCC for London.
The festival is a full day of events devoted to food and Judaism. Throughout the day you will be able to choose from five or six sessions to attend for every hour-long slot of the day - demonstrations, lectures, debates and workshops. Almost every session will include a free tasting of food! And there is a special programme just for the kids.
Who makes Britain's best challah? Vote in the Gefiltefest 2012 Food Awards by visiting: www.gefiltefest.org
Follow us on Twitter @Gefiltefest
Community group rate - 10 tickets for the price of 9, call 020 8457 5000 to book
Our brilliant line-up of speakers includes:
NIC ABERY, NATHAN ABRAMS, JULIE APFEL, JOSEPHINE BACON, HARVEY BELOVSKI, DINA BRAWER, ALEXEI CHARKHAM, NICOLA CHRISTIE, LINDA DANGOOR, EIRAN DAVIES, JEREMY GORDON, LAURA JANNER-KLAUSNER, MAUREEN KENDLER, MICHAEL LAITNER, NATAN LEVY, TALI LIVNE, SARAH MAGNUS, DAVID MENDES, SILVIA NACAMULLI, DENISE PHILLIPS, TONI RICKENBACK, CLAUDIA RODEN, MICHAEL ROSENFELD, LISA ROUKIN, ANTHONY SILVERMAN, BENJAMIN STANLEY, FABIENNE VINERLUZZATO, JONATHAN WITTENBERG AND RAFI ZARUM.
Plus there will be plenty of stalls, schmoozing and snacks
The list of confirmed cooks who will be demonstrating includes:
Linda Dangoor was born in Baghdad. A professional artist and a passionate cook, she has recently written ‘Flavours of Babylon’, a cookery book featuring recipes of the Babylonian Jewish community.
Denise Phillips is a cookery writer and professional chef and author of 5 books. She runs a kosher cookery school and events for singles, Date on a Plate.
Silvia Nacamulli is an Italian-Jewish cooking expert living in London. She teaches, caters, writes, lectures on the subject and delivers delicious traditional home cooking.
Lisa Roukin
Fabienne Viner-Luzzato
Sessions include
Rabbi Harvey Belovski on the Fishy Fiasco of the Chief Rabbi and the Turbot, Rabbi Jeremy Conway on why honey is Kosher, Rabbi Natan Levy and Rabbi Jeremy Gordon on shechita, and 'Intercultural Foodies' with the Three Faiths Forum.
Access and facilities for the disabled are available on all three floors.
For other information about special needs provision at the festival please visit the Gefiltefest website www.gefiltefest.org
Harvey Belovski
The Turbot and the Chief Rabbi
Turbot was once on the London Beth Din’s kashrut list until Chief Rabbi Brodie was served it at a banquet in the 1950s. After smelling something fishy, he left his plaice to crab in the kitchen, his sole concern the kashrut of the menu, as he was eager not to fillet it with forbidden items. Explore why this superb fish is not permitted and learn about its fascinating anatomy.
Dina Brawer
Soulfood: The Role of Food in Jewish Ritual
taste and smell are the most evocative of all human senses. they instantly conjure up memories and feelings in a way that words cannot. This explains why food always plays an important role in Jewish Festivals, ritual and life-cycle events. WARNING: this session involves some serious taste and memory experiments!
Anna Freedman
Totally Healthy Jewish Kitchen
Discover how to create healthy updates of your favourite Jewish recipes. Explore a toolkit of ingredients for a healthy kitchen, and get to know the qualities of food and their connection upon your body. Take away delicious, healthy recipes.
Lindsey Taylor-Guthartz
Learn to do good: cease to do evil': Isaiah and Social Justice
'Reading the words of the prophets is a strain on the emotions', said Abraham Joshua Heschel. We will toughen up our emotional response to social (in)justice by studying the first chapter of Isaiah, a passionate, raging denunciation of society's ills that has never been bettered. And we'll explore the ingredients of Isaiah's 'recipe for righteousness', not forgetting the importance of feeding the hungry.
Maureen Kendler
The Good, The Bad and The Hungry; Some great and not so great literary Jewish feasts
we ask what Jews eat in the theatre, discover the importance of grapefruit as a magical and ritual artefact: the exquisiteness of a raw mushroom in Bronx Park, why benching after Yom Kippur is not taken seriously and why unhappy Jewish boys prefer roast beef to marzipan cake. Join Israel Zangwill, Patricia Volk, Anita Brookner, Amy Sachs, Joseph Heller and others.
Laura Janner Klausner
Eating - The Great Jewish Ambivalence
Our loves and ambivalences around eating, over eating and under eating. How can Jewish tradition help us navigate our eating concerns.
Alastair Falk,
Much Ado About Noshing
Chopped & Fried present a freshly-made literary taster menu for the connoisseur. Based on a hearty haimishe recipe, indulge your senses as we chop, slice and stir our way through a range of literature lightly dusted with our signature charm. Please note: This event is definitely not under rabbinical supervision and contains adult themes (sex, guilt, taxes, the eternal struggle to put food on the table etc).
Michael Laitner
A Land flowing with Milk and Honey: A gastronomic view of the Land of Israel?
This is one of the most emblematic names for the Land of Israel, conjuring up images of rolling Biblical hills flowing with plenty. We will examine the meaning of this name and why the Bible might use it as it does. Is it a purely a gastronomic, literal description or is there more to it?
Natan Levy
Slow Food Nation
Ancient Fast-Food came from the Hunter's trap, rather than the Shephard's crook. And Judaism is a diatribe against hunters and hunting. In this text-based discussion we transverse this old apathy for a quick-lunch, and learn why slow-food is Jewish food. We will end our class, with one of the slowest of slow foods, the Babylonian Kutah, a Talmudic delicacy of milk, bread, and the Rabbis secret ingredient.
Miri Lewis with Plan Zheroes
Zero Food Waste Heroes! - Help us to put surplus food on the map
There are 4 million people living below the breadline in the UK, while food businesses all around them are looking for a sustainable solution to dispose of their surplus food. It doesn't have to be this way. Plan Zheroes has created an online interactive map which connects food businesses with surplus food to nearby charities that need it. Supported by the London Sustainable Development Commission and funded by the RSA, Plan Zheroes is now working across London and attracting interest from other parts of the UK and abroad. Come and see how the Plan Zheroes map works in a lively, inspiring, interactive presentation and find out how you can be a part of this campaign to create Zero Food Waste Heroes!
Rabbi Nicky Liss
Porging hindquarters – getting ‘behind’ the issue
Kashrut and hindquarters are an emotive combination in particular after a meal in Israel or Paris. This session will explore the history, halachah and politics behind the ban on porging in the UK. We will also discover why lifting the ban will not solve the current Shechitah crisis.
Robin Moss
The Philosophy of Food: Can Jewish food ever be art?
When we think of art, we usually think of paintings, sculpture, music, theatre etc. But what about cholent? Or chicken soup? Or falafel? Could they ever be “art”? What is art anyway? Who has the right to call something art? We’ll take a whirlwind tour through some philosophy of art (Jewish and non-Jewish!), and find plenty to digest...”
Michael Rosenfeld
Sefirat HaOmer, Chadash and the making of Kali
This session will focus on the obscure mitzvah of chadash (not eating the new season’s grain until the beginning of the omer.) We will also be making and eating “Kali”, a roasted wheat dish that is mentioned in the Torah when discussing chadash. The session will focus on the meaning, symbolism and modern day observance. Text used will be in Hebrew and English.
Benji Stanley
The Food of Love
I delight to sit in his shade, and his fruit is sweet to my mouth" sings the Song of Songs. Why does love so frequently find expression in food? Does the language of food reduce passion to the consumptive, or elevate our consumption to an act of love? Come to chew over some choice pickings of Biblical and contemporary texts, to talk about love over fruit pastries- and to eternally change the way we love and eat.
Jonathan Wittenberg
Bless one, get one free
Different kinds of food and their different blessings, with a chance to taste them.
We'll look at the concept of blessing and the different blessings over various categories of food - as well as tasting them as we go.
FAMILY PRESENTERS:
GROSS OUT! Make Disgusting Dished with Rachel Davies. Fancy some snot sticks and mouldy muchies? Tempted by wiggly worms and funky fungy? You’ll need a strong stomach to make these revolting recipes! Drop off event (6-10yrs)
Edible Shavuout Landscapes with Fabienne Viner Luzzato: Munch on broccoli trees and cheese Cake Mountains, create beautiful landscapes to celebrate Shavuot. Drop off event (6-10yrs)
Mispacha Mug Shots with Tali Livne (whole family fun)
Create your family portrait in cake with Tali, the talented pastry chef! Design delicious desserts of beloved family members, learn new skills and relax together in this family-friendly environment. This is a whole family event.
Kids Kitchen - open for kids
Ever wanted to run your own kitchen? Fancy yourself as a chef? Now’s your chance to show your skills. This kitchen is run strictly by kids only – you’ll be creating the menu, prepping the food and serving the guests. Drop off event (6-10yrs) Open for customers.
Eat your Face! Nic Abery does ‘vegetable art’ like you’ve never seen before. Drop off event (6-10yrs)
Ongoing (1-5pm)
Clucktastic: Meet ‘n’ Greet and Touch ‘n’ Feel your live Friday night Chicken! Suitable for all ages. With the wonderful Roi Sarig and Poppy Berelowitz.
Object Handling with the Jewish Museum: Find out about the different objects handled in Jewish Kitchens – this is a ‘hands on’ touch and feel experience – and you get a prize if you guess the object in the mystery box. Suitable for all ages.
SPEAKER BIOGRAPHIES
Nathan (Nosson) Nosh Abrams is a senior lecturer in film studies at Bangor University in North Wales. He has edited Jews & Sex (Five Leaves, 2008) and most recently written The New Jew in Film: Exploring Jewishness and Judaism in Contemporary Cinema (IB Tauris, 2012).
Josephine (Kosher) Bacon
Josephine Bacon has been a full-time food editor and writer for 30 years. She has lived in Israel, Cyprus and the United States. She has published 20 books.
Harvey (Blintz) Belovski is the Rabbi of the Golders Green Synagogue in London and the Rabbinic Mentor of Chaplaincy, advising campus rabbis across the UK. A graduate in mathematics from Oxford University, he gained his semichah after many years of study at the Gateshead Yeshiva and subsequently earned a PhD from the University of London on the topic of Chassidic Hermeneutics. A sought-after speaker and counsellor, he is a Teaching and Research Fellow of the London School of Jewish Studies, the rabbi of PaL (UK Partners in Torah), a regular lecturer at many venues around the UK, a broadcaster, the author of three books and has written many articles for the Jewish Chronicle, Cross-Currents and other publications. He is the creator of the popular shiur and blog www.rabbibelovski.co.uk.
Dina Brawer was born in Milan Italy to Moroccan parents. She grew up with Mediterranean and North African cooking and never tasted a piece of gefilte fish until she was fifteen. She still has difficulty understanding the appeal of chicken soup but she will occasionally prepare it for her half Ashkenazi children if they ask her nicely. She will absolutely not touch a piece of schmaltz herring although she is partial to sushi.
Rabbi Eiran Rarebit Herring Davies
Eiran is many things; a goldsmith, occasionally a writer, a beekeeper, a Rabbi. But if he is anything, Eiran is excited, inspired and enthusiastic about all things edible. Rabbi Davies is one of the founders of Ruchot, a group working towards building a rural, sustainable Jewish community in the UK.
Alastair (Farfel) Falk
Alastair's interest in food and Jewish literature began with the first wine stain on his Children's Hagada. His horizons have expanded dramatically since that moment, as has his waistline, and he now specialises in classic Jewish literary cuisine sprinkled with crudities and with frankly bizarre flavours to produce deeply flawed and instantly forgettable dishes.
Anna Freedman - Founder of Wholefood Harmony. Anna is a qualified Macrobiotic Cook and Health Coach. She inspires health through delicious natural cuisine and offers expert pure food wisdom. Anna holds Food & Health Consultations and weekly Cooking Workshops. She also offers private cook and catering services to nourish, delight and heal. Anna recently appeared on TV recreating her grandmothers' legendary Jewish recipes.
Lindsey Taylor-Guthartz teaches at London School of Jewish Studies and is studying for a PhD at UCL.
Rabbi Laura Janner Klausner has worked with Jews, Christians, Israelis and Palestinians. She was Rabbi at Alyth for eight years and is the first Rabbi for Reform Judaism. She is a regular media broadcaster.
Maureen Kendler is Head of Education at the London School of Jewish Studies and is a UJIA Ashdown Fellow. Her background and foreground combines teaching literature and Jewish texts.
Michael (Latte) Laitner is coordinator of United Synagogue Living & Learning and assistant rabbi at Finchley United Shul (“Kinloss”). A qualified solicitor, he loves biking, hiking and Torah study.
Juliet Landau-Pope is a certified coach and professional declutterer, helping people to make time and space for what really matters in their lives and communities. She also teaches social sciences and study skills at the Open University, and runs workshops for personal and professional development. She belongs to the UK Association for Professional Declutterers and Organisers, and is an active member of Finchley Reform Synagogue. For more details, see www.jlpcoach.com
Rabbi Nicky Liss is the rabbi of Highgate Synagogue, a teacher of Jewish Studies at Hasmonean Primary School and is passionate about elucidating contemporary halachic issues (25 words)
Susan Low is a food, wine, restaurant and travel writer with an interest in food history and a palate that recognises few bounds. She is deputy editor of delicious. magazine.
Robin Moss work for the UJIA JAMS programme, helping Jewish pupils in non-Jewish schools to run activities. His mum doesn’t like chicken soup, but somehow he survived that neglectful childhood.
London born at an early age, Toni Rickenback is a graduate of the NW3 School of Culinary Complaining and her signature dish is apple and pear crumble with mustard, a unique combination inspired by a misreading of the recipe due to being incredibly short sighted - so much so, that she has agreed to take part in this show.
Michael Rosenfeld, originally from the US, is Rabbi of Kingston Synagogue in south-west London. He has a BA in History and Hebrew from the University of Wisconsin-Madison. He received smicha (ordination) from Yeshivat Hamivtar.
Anthony Silverman writes the blog Silverbrow on Food. He is interested in and writes about all aspects of food, particularly kashrut.
Benji Stanley is a trainee Rabbi at the Leo-Baeck-College, and a fellow of New York's Yeshivat Hadar. He studied English Literature at Oxford University, and is passionate about a Judaism deeply rooted in text and determinedly engaged in the world.
Linda Laffa Dangoor is a designer, painter and potter, and a great lover of food. Her interest in her Iraqi roots inspired her to write about her culinary journey and her favourite Babylonian Jewish dishes in a cookery book called ‘ Flavours of Babylon’.
Jonathan Wittenberg is rabbi of the New North London Synagogue and Senior Rabbi of the Assembly of Masorti Synagogues UK. He likes Judaism, literature, people, animals and plants and prefers to only eat the latter.
FAMILY PRESENTERS
Roi Sarig brought a little bit of his Kibbutz to his garden in Finchley, where he keeps 3 chickens.
Keeping chickens is great; they supply organic eggs, produce manure, easy to keep and fun for the family. For further info call Roi Sarig on 07988001922 or email sarigr@gmail.com
Fabienne Viner-Luzzato was born in Paris. Her family originates from Tunisia and from Italy. Fabienne is an established chef, cooking teacher and caterer, specialized in Jewish Tunisian, Mediterranean cooking, and modern French and Ashkineazi Cuisine. She has been living in London for 10years, is married and has tree children. www.homecookingbyfabienne.co.uk
Sara Levan is a Family Programmer at JCC London and has been, at various times, a teacher, youth worker, counsellor and parent over the last 20 years (sometimes all of them at the same time!). Her favourite food is sushi and her favourite colour is blue.
Nic Abery is a teacher and museum educator and founder of LooktoLearn; providing innovative education platforms. Nic has presented at the Pan-European Conference of Jewish Community Centres, the Joint Distribution Committee’s Conference for Former Soviet Union Communities, Limmud and Paideia’s JPropel. She resides at the JHub and is a fellow on the Susie Bradfield Educators Programme.
Poppy Berelowitz was inspired as a participant on the Adamah Farming Fellowship in 2010. Following this she spent a year travelling across the Americas working on orgainc farms. Now back in London, studing Horticulture, she is passionate about growing her own fruit, vegetables and flowers in her garden and allotment.
Tali Livne, a qualified pastry chef has been specialising in cake decorating for the past 9 years teaching adults as well as children how easy and fun cake decorating can be, and how rewarding it is to decorate a cake like a pro…
In addition, as a food enthusiastic with a Mediterranean orientation, Tali has been giving cooking and baking classes, putting her unique touch on new and traditional recipes.
Rachel Davies is passionate about good food, cooking and teaching others how to make delicious dishes. After discovering her love of food, she trained at Cordon Bleu, worked with some inspirational chefs, and runs Rachel’s Kitchen, a cookery school in North West London offering cookery classes to children, adults, birthday and hen parties and corporate groups. www.rachels-kitchen.com
*For children and family tickets please visit www.jcclondon.org.uk
**Details subject to change
Gefiltefest 2012 will be held at north London's Ivy House on Sunday, May 20th 2012, a collaboration with the London Jewish Cultural Centre and the JCC for London.
The festival is a full day of events devoted to food and Judaism. Throughout the day you will be able to choose from five or six sessions to attend for every hour-long slot of the day - demonstrations, lectures, debates and workshops. Almost every session will include a free tasting of food! And there is a special programme just for the kids.
Who makes Britain's best challah? Vote in the Gefiltefest 2012 Food Awards by visiting: www.gefiltefest.org
Follow us on Twitter @Gefiltefest
Community group rate - 10 tickets for the price of 9, call 020 8457 5000 to book
Our brilliant line-up of speakers includes:
NIC ABERY, NATHAN ABRAMS, JULIE APFEL, JOSEPHINE BACON, HARVEY BELOVSKI, DINA BRAWER, ALEXEI CHARKHAM, NICOLA CHRISTIE, LINDA DANGOOR, EIRAN DAVIES, JEREMY GORDON, LAURA JANNER-KLAUSNER, MAUREEN KENDLER, MICHAEL LAITNER, NATAN LEVY, TALI LIVNE, SARAH MAGNUS, DAVID MENDES, SILVIA NACAMULLI, DENISE PHILLIPS, TONI RICKENBACK, CLAUDIA RODEN, MICHAEL ROSENFELD, LISA ROUKIN, ANTHONY SILVERMAN, BENJAMIN STANLEY, FABIENNE VINERLUZZATO, JONATHAN WITTENBERG AND RAFI ZARUM.
Plus there will be plenty of stalls, schmoozing and snacks
The list of confirmed cooks who will be demonstrating includes:
Linda Dangoor was born in Baghdad. A professional artist and a passionate cook, she has recently written ‘Flavours of Babylon’, a cookery book featuring recipes of the Babylonian Jewish community.
Denise Phillips is a cookery writer and professional chef and author of 5 books. She runs a kosher cookery school and events for singles, Date on a Plate.
Silvia Nacamulli is an Italian-Jewish cooking expert living in London. She teaches, caters, writes, lectures on the subject and delivers delicious traditional home cooking.
Lisa Roukin
Fabienne Viner-Luzzato
Sessions include
Rabbi Harvey Belovski on the Fishy Fiasco of the Chief Rabbi and the Turbot, Rabbi Jeremy Conway on why honey is Kosher, Rabbi Natan Levy and Rabbi Jeremy Gordon on shechita, and 'Intercultural Foodies' with the Three Faiths Forum.
Access and facilities for the disabled are available on all three floors.
For other information about special needs provision at the festival please visit the Gefiltefest website www.gefiltefest.org
Harvey Belovski
The Turbot and the Chief Rabbi
Turbot was once on the London Beth Din’s kashrut list until Chief Rabbi Brodie was served it at a banquet in the 1950s. After smelling something fishy, he left his plaice to crab in the kitchen, his sole concern the kashrut of the menu, as he was eager not to fillet it with forbidden items. Explore why this superb fish is not permitted and learn about its fascinating anatomy.
Dina Brawer
Soulfood: The Role of Food in Jewish Ritual
taste and smell are the most evocative of all human senses. they instantly conjure up memories and feelings in a way that words cannot. This explains why food always plays an important role in Jewish Festivals, ritual and life-cycle events. WARNING: this session involves some serious taste and memory experiments!
Anna Freedman
Totally Healthy Jewish Kitchen
Discover how to create healthy updates of your favourite Jewish recipes. Explore a toolkit of ingredients for a healthy kitchen, and get to know the qualities of food and their connection upon your body. Take away delicious, healthy recipes.
Lindsey Taylor-Guthartz
Learn to do good: cease to do evil': Isaiah and Social Justice
'Reading the words of the prophets is a strain on the emotions', said Abraham Joshua Heschel. We will toughen up our emotional response to social (in)justice by studying the first chapter of Isaiah, a passionate, raging denunciation of society's ills that has never been bettered. And we'll explore the ingredients of Isaiah's 'recipe for righteousness', not forgetting the importance of feeding the hungry.
Maureen Kendler
The Good, The Bad and The Hungry; Some great and not so great literary Jewish feasts
we ask what Jews eat in the theatre, discover the importance of grapefruit as a magical and ritual artefact: the exquisiteness of a raw mushroom in Bronx Park, why benching after Yom Kippur is not taken seriously and why unhappy Jewish boys prefer roast beef to marzipan cake. Join Israel Zangwill, Patricia Volk, Anita Brookner, Amy Sachs, Joseph Heller and others.
Laura Janner Klausner
Eating - The Great Jewish Ambivalence
Our loves and ambivalences around eating, over eating and under eating. How can Jewish tradition help us navigate our eating concerns.
Alastair Falk,
Much Ado About Noshing
Chopped & Fried present a freshly-made literary taster menu for the connoisseur. Based on a hearty haimishe recipe, indulge your senses as we chop, slice and stir our way through a range of literature lightly dusted with our signature charm. Please note: This event is definitely not under rabbinical supervision and contains adult themes (sex, guilt, taxes, the eternal struggle to put food on the table etc).
Michael Laitner
A Land flowing with Milk and Honey: A gastronomic view of the Land of Israel?
This is one of the most emblematic names for the Land of Israel, conjuring up images of rolling Biblical hills flowing with plenty. We will examine the meaning of this name and why the Bible might use it as it does. Is it a purely a gastronomic, literal description or is there more to it?
Natan Levy
Slow Food Nation
Ancient Fast-Food came from the Hunter's trap, rather than the Shephard's crook. And Judaism is a diatribe against hunters and hunting. In this text-based discussion we transverse this old apathy for a quick-lunch, and learn why slow-food is Jewish food. We will end our class, with one of the slowest of slow foods, the Babylonian Kutah, a Talmudic delicacy of milk, bread, and the Rabbis secret ingredient.
Miri Lewis with Plan Zheroes
Zero Food Waste Heroes! - Help us to put surplus food on the map
There are 4 million people living below the breadline in the UK, while food businesses all around them are looking for a sustainable solution to dispose of their surplus food. It doesn't have to be this way. Plan Zheroes has created an online interactive map which connects food businesses with surplus food to nearby charities that need it. Supported by the London Sustainable Development Commission and funded by the RSA, Plan Zheroes is now working across London and attracting interest from other parts of the UK and abroad. Come and see how the Plan Zheroes map works in a lively, inspiring, interactive presentation and find out how you can be a part of this campaign to create Zero Food Waste Heroes!
Rabbi Nicky Liss
Porging hindquarters – getting ‘behind’ the issue
Kashrut and hindquarters are an emotive combination in particular after a meal in Israel or Paris. This session will explore the history, halachah and politics behind the ban on porging in the UK. We will also discover why lifting the ban will not solve the current Shechitah crisis.
Robin Moss
The Philosophy of Food: Can Jewish food ever be art?
When we think of art, we usually think of paintings, sculpture, music, theatre etc. But what about cholent? Or chicken soup? Or falafel? Could they ever be “art”? What is art anyway? Who has the right to call something art? We’ll take a whirlwind tour through some philosophy of art (Jewish and non-Jewish!), and find plenty to digest...”
Michael Rosenfeld
Sefirat HaOmer, Chadash and the making of Kali
This session will focus on the obscure mitzvah of chadash (not eating the new season’s grain until the beginning of the omer.) We will also be making and eating “Kali”, a roasted wheat dish that is mentioned in the Torah when discussing chadash. The session will focus on the meaning, symbolism and modern day observance. Text used will be in Hebrew and English.
Benji Stanley
The Food of Love
I delight to sit in his shade, and his fruit is sweet to my mouth" sings the Song of Songs. Why does love so frequently find expression in food? Does the language of food reduce passion to the consumptive, or elevate our consumption to an act of love? Come to chew over some choice pickings of Biblical and contemporary texts, to talk about love over fruit pastries- and to eternally change the way we love and eat.
Jonathan Wittenberg
Bless one, get one free
Different kinds of food and their different blessings, with a chance to taste them.
We'll look at the concept of blessing and the different blessings over various categories of food - as well as tasting them as we go.
FAMILY PRESENTERS:
GROSS OUT! Make Disgusting Dished with Rachel Davies. Fancy some snot sticks and mouldy muchies? Tempted by wiggly worms and funky fungy? You’ll need a strong stomach to make these revolting recipes! Drop off event (6-10yrs)
Edible Shavuout Landscapes with Fabienne Viner Luzzato: Munch on broccoli trees and cheese Cake Mountains, create beautiful landscapes to celebrate Shavuot. Drop off event (6-10yrs)
Mispacha Mug Shots with Tali Livne (whole family fun)
Create your family portrait in cake with Tali, the talented pastry chef! Design delicious desserts of beloved family members, learn new skills and relax together in this family-friendly environment. This is a whole family event.
Kids Kitchen - open for kids
Ever wanted to run your own kitchen? Fancy yourself as a chef? Now’s your chance to show your skills. This kitchen is run strictly by kids only – you’ll be creating the menu, prepping the food and serving the guests. Drop off event (6-10yrs) Open for customers.
Eat your Face! Nic Abery does ‘vegetable art’ like you’ve never seen before. Drop off event (6-10yrs)
Ongoing (1-5pm)
Clucktastic: Meet ‘n’ Greet and Touch ‘n’ Feel your live Friday night Chicken! Suitable for all ages. With the wonderful Roi Sarig and Poppy Berelowitz.
Object Handling with the Jewish Museum: Find out about the different objects handled in Jewish Kitchens – this is a ‘hands on’ touch and feel experience – and you get a prize if you guess the object in the mystery box. Suitable for all ages.
SPEAKER BIOGRAPHIES
Nathan (Nosson) Nosh Abrams is a senior lecturer in film studies at Bangor University in North Wales. He has edited Jews & Sex (Five Leaves, 2008) and most recently written The New Jew in Film: Exploring Jewishness and Judaism in Contemporary Cinema (IB Tauris, 2012).
Josephine (Kosher) Bacon
Josephine Bacon has been a full-time food editor and writer for 30 years. She has lived in Israel, Cyprus and the United States. She has published 20 books.
Harvey (Blintz) Belovski is the Rabbi of the Golders Green Synagogue in London and the Rabbinic Mentor of Chaplaincy, advising campus rabbis across the UK. A graduate in mathematics from Oxford University, he gained his semichah after many years of study at the Gateshead Yeshiva and subsequently earned a PhD from the University of London on the topic of Chassidic Hermeneutics. A sought-after speaker and counsellor, he is a Teaching and Research Fellow of the London School of Jewish Studies, the rabbi of PaL (UK Partners in Torah), a regular lecturer at many venues around the UK, a broadcaster, the author of three books and has written many articles for the Jewish Chronicle, Cross-Currents and other publications. He is the creator of the popular shiur and blog www.rabbibelovski.co.uk.
Dina Brawer was born in Milan Italy to Moroccan parents. She grew up with Mediterranean and North African cooking and never tasted a piece of gefilte fish until she was fifteen. She still has difficulty understanding the appeal of chicken soup but she will occasionally prepare it for her half Ashkenazi children if they ask her nicely. She will absolutely not touch a piece of schmaltz herring although she is partial to sushi.
Rabbi Eiran Rarebit Herring Davies
Eiran is many things; a goldsmith, occasionally a writer, a beekeeper, a Rabbi. But if he is anything, Eiran is excited, inspired and enthusiastic about all things edible. Rabbi Davies is one of the founders of Ruchot, a group working towards building a rural, sustainable Jewish community in the UK.
Alastair (Farfel) Falk
Alastair's interest in food and Jewish literature began with the first wine stain on his Children's Hagada. His horizons have expanded dramatically since that moment, as has his waistline, and he now specialises in classic Jewish literary cuisine sprinkled with crudities and with frankly bizarre flavours to produce deeply flawed and instantly forgettable dishes.
Anna Freedman - Founder of Wholefood Harmony. Anna is a qualified Macrobiotic Cook and Health Coach. She inspires health through delicious natural cuisine and offers expert pure food wisdom. Anna holds Food & Health Consultations and weekly Cooking Workshops. She also offers private cook and catering services to nourish, delight and heal. Anna recently appeared on TV recreating her grandmothers' legendary Jewish recipes.
Lindsey Taylor-Guthartz teaches at London School of Jewish Studies and is studying for a PhD at UCL.
Rabbi Laura Janner Klausner has worked with Jews, Christians, Israelis and Palestinians. She was Rabbi at Alyth for eight years and is the first Rabbi for Reform Judaism. She is a regular media broadcaster.
Maureen Kendler is Head of Education at the London School of Jewish Studies and is a UJIA Ashdown Fellow. Her background and foreground combines teaching literature and Jewish texts.
Michael (Latte) Laitner is coordinator of United Synagogue Living & Learning and assistant rabbi at Finchley United Shul (“Kinloss”). A qualified solicitor, he loves biking, hiking and Torah study.
Juliet Landau-Pope is a certified coach and professional declutterer, helping people to make time and space for what really matters in their lives and communities. She also teaches social sciences and study skills at the Open University, and runs workshops for personal and professional development. She belongs to the UK Association for Professional Declutterers and Organisers, and is an active member of Finchley Reform Synagogue. For more details, see www.jlpcoach.com
Rabbi Nicky Liss is the rabbi of Highgate Synagogue, a teacher of Jewish Studies at Hasmonean Primary School and is passionate about elucidating contemporary halachic issues (25 words)
Susan Low is a food, wine, restaurant and travel writer with an interest in food history and a palate that recognises few bounds. She is deputy editor of delicious. magazine.
Robin Moss work for the UJIA JAMS programme, helping Jewish pupils in non-Jewish schools to run activities. His mum doesn’t like chicken soup, but somehow he survived that neglectful childhood.
London born at an early age, Toni Rickenback is a graduate of the NW3 School of Culinary Complaining and her signature dish is apple and pear crumble with mustard, a unique combination inspired by a misreading of the recipe due to being incredibly short sighted - so much so, that she has agreed to take part in this show.
Michael Rosenfeld, originally from the US, is Rabbi of Kingston Synagogue in south-west London. He has a BA in History and Hebrew from the University of Wisconsin-Madison. He received smicha (ordination) from Yeshivat Hamivtar.
Anthony Silverman writes the blog Silverbrow on Food. He is interested in and writes about all aspects of food, particularly kashrut.
Benji Stanley is a trainee Rabbi at the Leo-Baeck-College, and a fellow of New York's Yeshivat Hadar. He studied English Literature at Oxford University, and is passionate about a Judaism deeply rooted in text and determinedly engaged in the world.
Linda Laffa Dangoor is a designer, painter and potter, and a great lover of food. Her interest in her Iraqi roots inspired her to write about her culinary journey and her favourite Babylonian Jewish dishes in a cookery book called ‘ Flavours of Babylon’.
Jonathan Wittenberg is rabbi of the New North London Synagogue and Senior Rabbi of the Assembly of Masorti Synagogues UK. He likes Judaism, literature, people, animals and plants and prefers to only eat the latter.
FAMILY PRESENTERS
Roi Sarig brought a little bit of his Kibbutz to his garden in Finchley, where he keeps 3 chickens.
Keeping chickens is great; they supply organic eggs, produce manure, easy to keep and fun for the family. For further info call Roi Sarig on 07988001922 or email sarigr@gmail.com
Fabienne Viner-Luzzato was born in Paris. Her family originates from Tunisia and from Italy. Fabienne is an established chef, cooking teacher and caterer, specialized in Jewish Tunisian, Mediterranean cooking, and modern French and Ashkineazi Cuisine. She has been living in London for 10years, is married and has tree children. www.homecookingbyfabienne.co.uk
Sara Levan is a Family Programmer at JCC London and has been, at various times, a teacher, youth worker, counsellor and parent over the last 20 years (sometimes all of them at the same time!). Her favourite food is sushi and her favourite colour is blue.
Nic Abery is a teacher and museum educator and founder of LooktoLearn; providing innovative education platforms. Nic has presented at the Pan-European Conference of Jewish Community Centres, the Joint Distribution Committee’s Conference for Former Soviet Union Communities, Limmud and Paideia’s JPropel. She resides at the JHub and is a fellow on the Susie Bradfield Educators Programme.
Poppy Berelowitz was inspired as a participant on the Adamah Farming Fellowship in 2010. Following this she spent a year travelling across the Americas working on orgainc farms. Now back in London, studing Horticulture, she is passionate about growing her own fruit, vegetables and flowers in her garden and allotment.
Tali Livne, a qualified pastry chef has been specialising in cake decorating for the past 9 years teaching adults as well as children how easy and fun cake decorating can be, and how rewarding it is to decorate a cake like a pro…
In addition, as a food enthusiastic with a Mediterranean orientation, Tali has been giving cooking and baking classes, putting her unique touch on new and traditional recipes.
Rachel Davies is passionate about good food, cooking and teaching others how to make delicious dishes. After discovering her love of food, she trained at Cordon Bleu, worked with some inspirational chefs, and runs Rachel’s Kitchen, a cookery school in North West London offering cookery classes to children, adults, birthday and hen parties and corporate groups. www.rachels-kitchen.com
*For children and family tickets please visit www.jcclondon.org.uk
**Details subject to change