Green day
Hemp yarmulkes? Organic kishke? NJJN’s Johanna Ginsberg has a fun story about a family’s environmentally friendly bar mitzva:
Hackman worked with caterers and a chef at the hotel to ensure the food was locally sourced and organic. They brought in local beer, and organic vodka and scotch; they served wild-caught sea bass and free-range organic poultry and meat. Even the mini-hamburgers for the kids were made from organic meat. Most of the produce was locally sourced and organic as well. It helped that the affair was held at the end of August.
JustASC is written by Andrew Silow-Carroll, Editor-in-Chief of the 