March 2025 Newsletter

Upcoming Progams:

Let’s Make Vegan Matzah Ball Soup!

Join us on April 2nd at 12 pm pst | 3pm est for a virtual Passover cooking demo, followed by an exclusive interview with Jewish vegan chef, Adam Sobel, of Cinnamon Snail!

Register for the demo here!

Jewish Ethics: The Basics

April 3rd at 11:30am PST/ 2:30pm EST

Geoffrey Claussen’s new introduction to thinking critically about Jewish ethics, titled Jewish Ethics: The Basics (Routledge Publishing, 2025) focuses on diverse Jewish ways of approaching obligations towards humans and nonhuman others.

In this session, we will consider how ancient and contemporary Jews have disagreed about what constitutes Jewish ethics and about what we owe other creatures. 🐄🕊️🐟✡️

To secure your spot, register here!

Questions? Email –> emma@shamayim.us

Campus Fellowship Spotlight

Tu B’Shevat Hike!

“On February 7th, Jewish students from UVA participated in a hike along the Blue Ridge Tunnel Trail. The hike was brisk and was about 4 miles. Prior to the hike, I created little vegan goodie bags with the help of Shamayim:

Midway through the hike, Hillel staff, Orr Grossman, and I spoke about the Jewish holiday Tu Bishvat and its importance to the environmental and vegan movement. We discussed how animal agriculture is the leading cause of deforestation and other environmental issues. We read the above document, “The Interconnectedness of Our Planet,” which was folded into each goodie bag, and discussed its meaning.” – Cheyenne, UVA
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Cheyenne was a one-time Campus Grant recipient. Are you a Jewish college student? We are now offering $100 to host vegan events! Apply below!

Apply now!

Synagogue Vegan Challenge Spotlight

Based in Harlem- Friday Night Shabbat Dinner

“We were excited to bring a plant-based meal to our weekly Shabbat services and dinner. We used the opportunity to share about Shamayim, why we are excited to introduce more plant-based food to our communal meals this year, and shared some Torah on how plant-based meals are more sustainable to the planet.

We served “mushwarma” (mushroom shawarma) and basmati rice, with Israeli salad, tahini, pita, colorful and varied salatim, vegan Moroccan cigars, and falafel. Our community remarked at how beautiful the food looked – much more colorful on our plates than our usual menu – and we all enjoyed a filling meal.” – Rabbi Dimitry

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Tu B’Shevat Seder– Temple Israel of Hollywood

“The event was great. We held our annual Tu Bishvat Seder with our students and families. We took advantage of a large gathering to teach about how our food choices make a difference and discussed what else they can do to lessen their carbon footprints. We also had a very fun craft and seed planting activity.” – Rabbi Calvin

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Tu B’Shevat Seder– Lawrence Jewish Community Center

“With the support of Shamayin, the LJCC had a meaningful and fun-filled Tu Bishvat celebration. We served a veritable vegan feast of blueberries, tangerines, pears, apples, figs, lemons, bananas, grapes, lemons, dates, olives, avocadoes, mangoes, apricots, mixed nuts. We nourished our adults with various spiced tofus, dolmas, hummus, and Babaganoush and our children with a PB&J bar.

‘The children in our community enjoyed a painting activity under our Tree of Life enamel sculpture while the adults partook in a brief Seder. Educationally, we focused on the ecological dimensions of the Tu Bishvat Seder. All the guests said it was a lovely evening and were appreciative of the way in which the event tended to both the needs of the children and the adults.” – Lara G

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Kirtan Shabbat Kiddush– Jewish Community of Amherst

“We hosted a special Kirtan Shabbat service that included a lot great singing and chanting. It was a very beautiful service. Following the service, we had a lovely meal of Thai Red Curry and rice, with an accompanying salad, and for dessert we served a vegan chocolate mousse with berries. The text study conversation starter cards were on all of the tables and prompted great discussion among attendants. All in all it was a lovely evening!” -Melissa M.

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