It is pretty hip right now to care about sustainability and care about the future of Jewish delis. But they don’t really go too well together. So Saul’s Restaurant and Deli in Berkeley (where else would they be?) has a joint mission of bringing sustainability and Jewish deli together. They hosted a “Referendum on the Jewish Deli Menu;” it is really long but interesting.
This “Referendum” features chefs, owners, customers and the omnipotent food thinker Michael Pollan addressing how to deal with bringing these issues together.
Take a watch and let’s see if there is a way to have a “Referendum” on how we eat our other Jewish meals. We can make our Shabbat dinners and Passover Seders in a sustainable capacity, but at what cost to our pocket books and our traditions?