As the Jewish community approaches the final nights of Chanukah, I am reminded of a recent conversation I had with Domenica’s Alon Shaya. Of course, his interpretation of traditional Jewish holiday meals is now legendary.
The Israeli-born Alon was browsing market stalls for root crops. He described to me how he had recently catered a kosher wedding, and then stepped forward to say, “The way I see it, Kosher is not only among the original health codes (pre-dating our Health Department by a few thousand years) but it’s also a code for sustainability.”
Here’s a chef who is at the same time preparing food and considering the meaning of that preparation. He added, “The value of not mixing animals for slaughter with animals for milk speaks to logic and long-term planning."
Aren’t these ideas we should consider this holiday season?