Isaacs, of the Beth Israel Congregation in Waterville and an assistant professor of Jewish Studies at Colby College, sees the book as a way to “engage a greater diversity of people” in the study of the Talmud. Alfond previously wrote the vegan cookbook “Beyond Chopped Liver.” She, alongside the impressive list of contributors, have been working on “Feeding Women of the Talmud, Feeding Ourselves” since 2020, when the cookbook’s sister text, “Feeding Women of the Bible, Feeding Ourselves,” was published. “Just reading the stories and the dilemmas confronted by the heroines in the Talmud can be inspiring and intellectually compelling for anyone regardless of their religion and gender,” said Alfond, who lives in Paris (France) and grew up in Dexter, the granddaughter of Dexter Shoe Company founder Harold Alfond.Īlfond, who eats a lot of plant-based food but is not a vegetarian, writes in the book’s introduction that the pairing of these stories with vegan recipes creates a way for readers to “connect to Judaism and healthy food at the same time.” All profits from sales will be donated annually to a Jewish nonprofit. (The non-vegan recipes call for honey.) The resulting cookbook is expansive and thought-provoking. Each woman from the Talmud is paired with a plant-based, mostly vegan recipe sourced from 60 chefs and home cooks. Their stories are written by 69 contemporary women rabbis, academics and scholars from around the United States and the world. The cookbook is organized around the stories of 69 women who appear in the Talmud.
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