Shmita Food Rules
Sophia Porath
About Sophia Porath
Sophia Porath is a 14-year-old girl who likes playing basketball and watching movies. She is the youngest of 5 children and loves shoes, especially “Chicago Jordan retro 1 mids”. Sophia has been fortunate enough to previously attended Solomon Schechter day school where she learned Hebrew. Sophia’s favorite subject to learn is history and enjoys learning about music history. She thinks that learning about many perspectives of history is important to prevent events from repeating themselves. Now, Sophia attends Gann academy where she has made many new friends and tried lots of new experiences. When Sophia is older, she hopes to travel to Israel. She also hopes to travel to Europe and got to Italy and Romina to visit where her grandfather grew up. She is currently starting to learn Italian and Romanian to prepare for her trips, yet she isn’t doing too well. Sophia enjoys farming and using the vegetables from her garden to cook. Although Sophia’s favorite food is coffee cookies and cream ice cream, but she always enjoys fresh fruit and yogurt. Sophia’s favorite movie is Ferris Buller’s day off, which she rewatches constantly.
About Shmita Food Rules
I made a video that showed what foods you could and could not eat by using those foods to spell out the rules. My video is relevant to the Food system part of Shmita because it talks about the dietary laws of what you can and can’t eat during the Shmita year. I also think that Shmita food is a big part of Judaism. One example is how many people associate Jews with garlic. In “Why Garlic is Actually the Most Jewish Ingredient Ever”, Sara Gardner writes “Jews love garlic. Proof of the affinity for this odorous allium can be found in myriad Jewish recipes, from spicy Yemeni hilbeh to classic Ashkenazi kosher dill pickles, to even a Spanish Jewish eggplant dish from 13th-century Andalusia.” The Jewish People have been using garlic for Hundreds of years now because garlic is easy to grow and store. Garlic also follows the dietary rules form the Shmita year. Another reason why Jews value Shmita food is that it helps us connect with Jews from hundreds of years ago. The Hazon Shmita Sourcebook states “Considering our modern food industry, this Shmita diets would limit the diversity of possibilities we have available in the selection of processed, nonlocal, and/or non-seasonal foods we can find in the common supermarket. The Shmita year created an opportunity to explore the rich possibilities of a simple, natural diet” Due to the fact that during the Shmita year we would not be able to eat as many of the newly created foods we can experience and relate to what our ancestors had to go through during the Shmita year. Finally, in today’s world with people stressed about the repercussion caused by the pandemic I think that relating back to practice if Shmita will help create a simpler life for people.