To learn more and register click links below:


Breakout Sessions        Keynote speaker, Jeffrey Yoskowitz         Topsy Turvy Bus 

Register Here


Federation for Jewish Philanthropy
 presents its inaugural

Southern Connecticut Jewish Food Festival
Where sustainability meets tradition


Sunday, June 11, 11am – 4pm | Temple Israel, 14 Coleytown Road, Westport

Welcome to an innovative, new community food festival that combines a day of learning with the tastes and values of today’s Jewish table. The day-long festival will feature leaders and change agents in the world of Jewish food and will include:

•             Keynote Speaker Jeffrey Yoskowitz, author of The Gefilte Manifesto (1pm)
•             DIY foodie workshops such as “How to Pickle”
•             Food demos by leading chefs and cookbook authors
•             Breakout sessions on topics dealing with sustainability and Jewish food values
•             Environmental activities
•             Exhibitors’ Hall featuring community vendors
•             Dining plaza featuring kosher food trucks
•             Kids' programs, including the Teva Topsy Turvy Bus (12-4pm)


Schedule of Events

Breakout sessions schedule:


Artichokes : A Deliciously Special, Springtime Vegetable Rooted in Roman Jewish Culture, with Chef Tami Weiser


Even a Kid Can Make Fried Rice, with acclaimed food writer Ronnie Fein


Beyond the Hekhsher: How Jewish Ethics and Environmental Sustainability Inform a Progressive Kosher Lifestyle, with Rabbi Ilana Schacter


Food Justice:  In and Beyond the Jewish Community, FJP Executive Director David Weisberg, moderator


Keynote Speaker: Jeffrey Yoskowitz, author of the "The Gefilte Manifesto: A New Wave of Jewish Cuisine Inspired by the Old World Kitchen​"
1:00 – 2:00PM


Breakout sessions schedule:


Making Kosher Meat Sustainable: Lessons From a Pioneer in Delicious, Ethical Sustainable Kosher Meet and Poultry, with Naftali Hanau, Grow & Behold, Founder and CEO


Baking Babka to a Latin Beat, with Chef Leticia Moreinos 


What’s in Your Honey Bear? with Marina Marchese 


Wat’s for Shabbat - Ethiopian Jewish Food Culture