As we approach Yom Kippur I thought this would be a good time to take stock, not only of my spiritual and moral self, but also of my culinary self. To be sure we could all reflect on the kitchen sins that are au courant in the contemporary kosher diet. Asking ourselves should I say ashamnu, bagadnu,âŠâDid I wash out all the bugs?â âWas there a red dot in that egg?â âShould I trust this kosher certifier or not?â But I wanted to approach this with a more universal notion â that all the choices we make, not just the question of issur veâheter (prohibited and permitted) are Jewish choices that deserve to be reviewed using a lens of Jewish values and halakha, Jewish Law.
There are a lot of clichĂ©s concerning Jews and food. And, just like the notion of âJewish timeâ is a poor excuse for being late, so too are the clichĂ©s poor excuses for some of our behaviors in relationship to food. In preparing to write this it occurred to me that there arenât very many chores left in the world that are as critical, personal, and labor intensive as food. We have dry cleaners for our clothes. Gardeners for our lawns, growing food has become a luxury â it means you have land â and not a necessity. But cooking, no matter how much take-out you eat, is still a labor-intensive and critical chore.
Another element of cooking and food, it is by its nature, the aspect of our lives that is the most involved with shipping, transporting, and importing. True we get crude oil from overseas and clothes from Asia. But we donât consume clothing on a daily basis, and no matter how much you drive, your oil intake doesnât compare to your food intake in terms of carbon and waste.
With all of the above in mind I came to think about the idea of looking back at my year in food. There are two times of the year when Jews take stock. At Passover we clear out our homes obliterating any crumbs of leaven, preparing to reenact the Exodus from Egypt. And, during the Ten Days of Repentance, between Rosh HaShannah and Yom Kippur, we again take stock, obliterating any crumbs in our soul as we prepare to leave the bad behind and head into a year focused on the good.
In the familiar mode of the Yom Kippur viddui, the confessional, I present a list of reflections. These reflections range from the lighthearted to the serious and are to be read to awaken thought and mindfulness in one of the most important areas of our lives â and our souls - how and what we put in to our bodies:
For the offense of
eating and running
For the abuse of
For the lie of
âone âlastâ piece of pieâ
For the shortsightedness of eating
fruit imported from half-way across the globe
For the lack of fortitude in
ignoring the warnings and drinking a 64oz Slurpee
For seeking comfort
in that childhood favorite that wasnât meant for an adult stomach
For the violation
of eating in front of the TV
For fooling ourselves in saying
âIâll do any extra thirty minutes on the tread millâ
For not checking
the pantry before going shopping
in eating California lettuce in the eastern time zone
For setting the wrong example and
giving-in to the whining and buying those cookies
not clipping coupons
For pretending that this time
Iâll wash-up in the morning before I go to work
For thinking of myself and not the world
by using disposable pans and plastic plates
that fish even though there may not be any left in 5 years
For not trying
For not using
an oven mitt and burning yourself for the âmillionth timeâ
and not washing the spoon
For double dipping
For all of these and more. For the sins that hurt others and those that hurt me. For each one I am sorry. I will try harder in the year to come to improve myself, my family and my home, the planet Earth, through my kitchen and my belly. Through these behaviors I hope to bring tikkun â a corrected state on Godâs Earth.