"With Sabbath candles burning and 14 guests seated around her dinner table, Joanna Arch held up a cup of kosher red wine and chanted the kiddish kiddish prayer in Hebrew....
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. ...
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."
Mary MacVean and Duke Helfand report for the Los Angeles Times May 8, 2009.
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