iLife: February Jewish Food Festival

Shalom Aleichem once wrote, “A wise word is not a substitute for a piece of herring.” While Torah is known as the Written Tradition, Talmud and other Jewish commentary are known as the Oral Tradition. Well, at Temple Isaiah we are dedicating February to “the other oral tradition”: Food!

In honor of our Food Festival, we will be having a SOVA drive, collecting food for the hungry.
*For sessions with dinner, there is a meal contribution
$10 for TI member I $15 for non-members
Participants are also welcome to bring their own meal.

If you would like to donate to help subsidize the meals for an event, please let us know! Donors will be thanked at each of our Food Festival Dinners.

To RSVP to any or all these events click here


Special L’dor Vador Food Share Shabbat

Friday, February 24

Do you have a special recipe that has been handed down to you through the generations and a great story to accompany it? Send us your recipe and story to be included in our Shabbat tasting gallery!
Email recipes to Tamar@templeisaiah.com

Kosher Gumbo and Mardi Gras

Rabbi Aimee Gerace

Tuesday, February 28, 6:30 p.m. – 8:00 p.m.

Think Mardi Gras is just a Catholic holiday? Think again! Join in as we feast on the kosher version of the traditional Cajun dish, gumbo, and discuss Jewish involvement in Mardi Gras.



Jewish Animal Ethics: Values-Based Decision-Making as a Community

Melissa Hoffman

Thursday, February 2, 7:00 p.m. – 9:00 p.m.
Temple Isaiah Library

Where does our lox and cream cheese come from? Food purchasing in Jewish institutions always reflects the budget for a particular program or event, but does it also represent the community’s values? Values-based decision-making combines the study of Jewish sources, the study of current information from the social and natural sciences, and reflection on communal values and the impacts of the decisions. In learning about factors ranging from baffling product labels to the lives of most farm animals; participants will collaborate on how to use Jewish animal ethics as an angle for establishing community standards for food purchasing, and will receive an introduction on how to bring values-based decision-making to their community.

*Vegan dinner will be available

Matzah Ball Diaries

Jewish Women’s Theater

Friday, February 3
7:00 p.m. Dinner provided
7:30 p.m. performance
Temple Isaiah Social Hall

Following Shabbat services, the incredible talent at the Jewish Women’s Theater will share dramatic secret stories of food and home, exploring the power of food to nourish us, heal us and move us to action.

Services:  6:15 p.m. - 7:00 p.m.
Sponsored Dinner: 7:00 p.m.
Program: 7:30 p.m. in the Social Hall

Organic Tea Blending Party


Sunday, February 5, 1:00 p.m. – 4:30 p.m.
Temple Isaiah Social Hall

This special workshop includes education on nutrition and healing, food production and farm worker health and safety, organic certification, plant medicine and Jewish herbalism. The workshops begin with a short participatory skit about the effects of every-day stress on the cells of our bodies, titled “Cellular Politics.” Participants are also invited to learn how to blend their own herbal teas, using organic and wild-crafted herbs we provide, in order to better support health and wellness. Tea-making supplies and organic snacks are provided.

Space is limited!

Food, Faith and Conflict

Dr. Leah Hochman

Wednesday, February 8, 7:00 p.m. – 8:30 p.m.
Temple Isaiah Library

Investigate how food and food tradition create and cross religious and social conflicts between Jews, Christians and Muslims by exploring faith, practice, thought and ethics. Dr. Leah Hochman directs the Louchheim School for Judaic studies at the University of Southern California and serves as associate professor of Jewish Thought at Hebrew Union College in Los Angeles.

*Dinner will be available

Meals and Shpiels

Cantor Tifani Coyot

Thursday, February 9, 7:00 p.m. – 9:00 p.m.

Who says Jewish cooking is just gefilte fish and chicken soup? While feasting on gourmet Jewish inspired cuisine, learn about the history of Jewish cooking around the world. Did you know that Israeli’s eat more fresh produce per capita than anywhere else in the world? Jewish pickles are those that are in brine. Shakshuka was invented by Jews in Tunisia, the first bagels were eaten in ancient Egypt and Kugels initially began as breads steamed on the tops of cholent in Germany.

*Dinner will be available