Brisket, Kugel, Bagels and Cream Cheese, Falafel, Hummus, Pickles, Kohlrabi? What makes food Jewish? Jews have lived in nearly every country around the world, incorporating the local cuisine into their Jewish identities. But now in a world of 24-hour supermarkets, global cuisine, and year-round access to food, how can we maintain our cultural identity? How do we overcome the challenges of eating locally and ethically at our Shabbat tables during Chicago winters? Lead by Jewish changemaker and double chi award recipient Gan Project Founder Jill Zenoff, changing the landscape of Chicago's Jewish community one shovel full at a time. (T)
