Rabbi Mary L. Zamore serves as the Executive Director of the Women’s Rabbinic Network, the international organization of Reform women rabbis. As part of her work providing support of and advocacy for women rabbis, she is co-leading the Reform Pay Equity Initiative, to narrow the wage gap for all female employees of the Reform Movement. She is also the editor of and a contributing author to The Sacred Table: Creating a Jewish Food Ethic (CCAR Press, 2011), which was designated a finalist by the National Jewish Book Awards. Ordained by Hebrew Union College-Jewish Institute of Religion in New York in 1997, she graduated from Columbia College and also studied at Yad Vashem and Machon Pardes. She served congregations in Central New Jersey for 18 years, including Temple Emanu-El, Westfield, and Temple B’nai Or, Morristown.
6:30 pm Friday night, November 17
The Sacred Table: Creating a Jewish Food Ethic
Rabbi Zamore will navigate through the choices of eating, while creating a rich dialogue about the intersection of Judaism, food and food production. The definition of kosher, the historic Jewish approach to eating, will be explored, questioned, and broadened. For Reform Jews, kosher is a ritual practice, but also a multifaceted relationship with food and its production, integrating Jewish values such as ethics, community, and spirituality. In the end, the discussion about food will teach us about the essence of Reform Judaism.
8:45 am Saturday Torah Study, November 18
“Creation As an All-You-Can-Eat Buffet”
Join Rabbi Zamore for a close textual reading of the Creation Narrative, as well as Rabbinic texts, to help understand our relationship with the food chain. We will explore texts that support vegetarianism and those that allow meat. In the end, there is a deeper understanding than just what should be on the menu.
10:30 am Saturday Brunch & Learn , November 18
“What Judaism has to Say about Your Breakfast”
The food market is an increasingly confusing place to navigate. Come learn what Judaism has to teach us about food and its production, as we consider ritual, ethical, and spiritual choices for our food and its production. Through individual, educated choice, learn to shape your personal power of the fork.