On Tuesday evening, Sacramento's Congregation B'nai Israel will "green" a meal rooted in ancient history.
The parsley that will be dipped in salt water as part of the Passover Seder will come from the synagogue's own recently planted garden. This parsley and its origins reflect the evolution of the food associated with Passover, the eight-day Jewish festival, starting at sundown Monday, that commemorates Jews' escape from slavery in Egypt as it also encourages spiritual renewal.
Eco-awareness aptly joins the other layers of meaning for the Seder meal, said Rob Eshman, editor of the Jewish Journal of Los Angeles. He writes its blog "Foodaism." "We are liberating ourselves from being enslaved to the industrial food system," he said, "and a diet that is killing us."
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