Jewish Kitchen Herbalism

Description

Jewish culture is shaped by the scents, tastes, textures and colors of the foods prepared in the kitchen, and by the memories of eating food together. In this 75-minute class, we will explore some of the herbs and ingredients popular in Jewish kitchens around the diaspora, including simple kitchen remedies from diverse historic Jewish communities. We will deepen our relationships with humble kitchen ingredients, like lemons, honey, eggs, and potatoes, through examining their roles in Jewish folk medicine, culture and ritual. Access to a pre-recorded class will be available within 72 hours of the live class. Registration Options: Subsidized rate: this rate is intended for working class and poor people who otherwise would not be able to access this class Solidarity rate: this rate more accurately reflects the value of the class and helps us sustain our birthkeeping work and research