Honey, Darling?: agave, honey.The various ethical, environmental, and cultural issues surrounding honey have been considered and discussed on Hazon's blog The Jew and the Carrot, both in posts and comments.  Leah has explored whether honey is “kosher” for vegans, and wondered if there’s “any ethics-based diet that *doesn’t* have a little bit of hypocrisy clouding up its ideals.”  Michael Croland from HeebnVegan explained that the issue does little to promote veganism, and pointed us in the direction of this Satya Mag article on the subject.  Meanwhile, Rabbi Shmuel has suggested that we should critically re-examine the Rosh HaShanah custom of dipping apples in honey, and explore alternatives such as maple syrup, while Rabbi Debbie Prinz joined the conversation with a lip smacking guest post on how we can integrate chocolate into our Rosh HaShanah celebrations.

Rather than continue the debate on whether honey is vegan, eco-kashrut, or even just kosher (Leah notes that she has always “puzzled over how eating a food created by a decidedly non-kosher creature could be considered okay for the Tribe”), I’m offering a number of delicious, vegan, kosher, and organic ideas and recipes for a sweet new year.

Agave Nectar: Derived from the succulent plant of the same name, agave is like honey’s sophisticated big sister. Satisfyingly sweet and sticky, it makes for a perfect apple dip, plus it has a low glycemic index, a long shelf-life, and it won’t crystallize.  Madhava Agave Nectar is available in different grades, is certified organic, and is kosher.  It’s available online and at many markets across the US.

Maple Syrup: As Rabbi Shmuel noted, maple syrup is an ideal choice for Rosh HaShanah thanks to its rich symbolism and earthy sweetness.  “Maples,” he explains, “represent the ultimate in chesed (lovingkindness) giving freely of not only their wood and shelter but their sap - their very essence.” Shady Maple Farm offers certified organic, kosher, pure maple syrup, as do Coombs Family Farms, Highland Sugarworks, and a host of others.

Brown Rice Syrup: Rich in rice protein concentrates, brown rice syrup has been said to have a healthy effect on cholesterol levels, and may help to reduce the risk of cardiovascular disease. Because it’s produced from a whole food source and is composed of simple sugars, brown rice syrup is considered to be one of the healthiest sweeteners in the natural food industry.  With a light, sweet flavor and the consistency of honey, this is another great option to experiment with on Rosh HaShanah.  Lundberg Family Farms offers brown rice syrup that’s organic, eco-farmed, vegan, kosher, and gluten free!

Date Honey: It’s interesting to note that references to honey in the Torah are said to have referred to honey made from dates. This is quite possibly the ultimate symbolic Rosh HaShanah food, and also the hardest to find.  Our own Leah offered a recipe on the Lilith blog last year, but you may still have time to track some down at a local Middle Eastern market, or order it online in time for the holiday.  Try here and here.

Chocolate: It’s incredibly easy to find vegan chocolate these days, and what’s more, you can often find vegan chocolate that’s also organic and fair-trade.  Simply melt some semisweet, vegan chocolate chips with a drop of soy milk or oil in a saucepan over medium heat.  Allow it to cool a bit before dipping your apples, bread, and fingers!

Vegan Caramel Sauce: Little goes better with apples than sweet, sticky, mouth watering caramel.  Unfortunately for vegans, caramel often contains milk and butter.  Not to worry, though!  Try one of these recipes for vegan caramel sauce, which create a thick, sweet, pourable alternative.

[Cross-posted from the Jew and the Carrot]

Check this out. Some kids at Cornell are putting a little eco-kasher in their Shabbes, which I've always thought was a splendid idea. It's not a new idea, by any means, as Hillels and other groups have been hosting things like this for years. And, of course, lots of people are thinking along the same lines because, well, it's a vital aspect of Tikkun Olam and especially this year, the Shemitah, the year to let the land rest, there's certainly a lot of discussion about going greener.

Coalition for the Environment and Jewish Life made this cool list of conservation tips called Lo-Watt Shabbat, and while you're there, check out their list of tips for greening up several holidays.

Uh: It takes more than a green kippot to go green for Shabbes.

Sometimes, it can be overwhelming to go-green all at once, so what if we all just started with Shabbes? What things could be done to make Shabbes, specifically, more eco-friendly? Perhaps baking our own challah? I know, I know, easy for me to say. I cook. Okay, how about at least buying it locally? Right? Sure. In fact, maybe buying local/oranic produce for our Shabbes meals would be a nice thing, too. Or maybe trying out an "eco-veg" vegetarian Shabbes meal if you aren't vegetarian full-time? Add a little organic kosher wine, perhaps? That's not too difficult, right?

These recycled glasses could be a nice gift or addition to a Shabbes table. (However, although they'd have to be re-heated and such to be reshaped, I still wonder about the kashrut issues surrounding recycled glassware...? Know what I mean? The "previously used" aspect makes me want to say not kosher, the recycled part and the high-temperature part makes me want to say kosher. Discuss.) ChosenThings has a little post up about a cool idea for making a very naturey set of shabbes candleholders (might be very cute and thematic for Rosh HsShanaha or, as they suggest, Sukkot, no?) And, on the topic of candles, here is some interesting reading about selecting the healthiest Shabbes candles.

What about looking for a challah board made from a sustainable/renewable wood like bamboo? All sorts of ideas, folks, and every little bit counts. What eco-friendly things can you think of for a greener Shabbes? Hmmm?

Shabbat Shalom.