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Kashrut traditions and the ethical dimensions of food consumption

Can we revive kashrut back to its initial purpose of being a spiritual vehicle for justice & for expanding our moral consciousness? – asks Rabbi Dr. Shmuly Yanklowitz, founder of The Shamayim V’Aretz Institute. Click here to read the full story.

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How to make the perfect plant-based Pesach

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Our new spring magazine, complete with how-to-guide for the perfect plant-based Passover

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Make an omelette without breaking hens

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News

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One third of early deaths could be prevented if everyone moved to a vegetarian diet, Harvard scientists have calculated

Dr Walter Willett, professor of epidemiology and nutrition at Harvard Medical School said the benefits of a plant-based diet had been vastly underestimated. Recent figures from the Office for National Statistics suggested that around 24 per cent or 141,000 deaths each year in Britain were preventable,  but most of that was due to smoking, alcohol or obesity. […]

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France bans use of ‘meat terms’ for products which don’t contain meat

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The unstoppable rise of veganism: how a fringe movement went mainstream

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BBC Newsnight looks at ‘clean meat’

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Recipes

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Sopa de avikas: White bean soup with tomatoes and chilli

Similar to the well-known Greek fassolada, this soup was  adopted by Jews all over Greece, who often served it for the Sabbath lunch, since it could be cooked very slowly overnight. This recipe comes from Thessaloniki, where they like to spike the soup with chilli. It is usually made with large white beans called gigantes. If they are […]

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