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INSTITUTIONS

World Union for Progressive Judaism

European Union for Progressive Judaism.
The Movement for Reform Judaism
Union for Reform Judaism
Israel Movement for Reform and Progressive Judaism.

Leo Baeck College, Rabbinic Seminar in London.

Abraham Geiger Kolleg, Rabbinic Seminar in Berlin
Hebrew Union College, Rabbinic Seminar in Cincinnati, NY, LA and Jerusalem.

Central Conference of American Rabbis.

Women of Reform Judaism

Federación de Comunidades Judías de España

Comunidad Judía Beit Emunah del Principado de Asturias

Comunidad Jueva Atid (Barcelona)

Comunidad Masortí Bet El (Madrid)

Comunidad Xudía Bnei'Israel de Galicia.
Comunidad Judía Aviv (Valencia)
EDUCATION

Reform Judaism (Informative platform of Reform Judaism)

My Jewish Learning  (Informative platform of pluralistic Jewish content)

Tuesday 23 of July 2019

20 Tammuz, 5779

Jewish food

Our cuisine talks about history, migrations, expulsions of our people, and the different cultures of the places where we have lived and still live.

 

Our cuisine talks about our values through the symbolism and the tradition of Shabbat and the rest of the Festivals, about all kinds of kashrut, and about our customs and identity. Because our table is a reflection of our identity, of our history and values, and a projection of where we are and where we want to be.

 

In our Jewish cuisine activities we share not only the cooking techniques, but also the peculiarities of our dietetic rules, and the emotional and identity aspects of the dishes that dress our tables. Bet Shalom’s Jewish cuisine aims to reflect on how what we eat is an expression of who we are. As Reform Jews, we express our sense of belonging to the Community and our ethical commitment through what we eat and what we choose not to eat, and through a selection of products respectful not only with the producers and consumers rights, but also with the animals that we consume and the environment as a whole.


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