We had a very efficient crew today. Very experienced MESH volunteers and packing experts, Susan Rosenblatt and Alex Kent felt like they were cheated out of their volunteer hours by finishing so early.
Lynne Tapper and chef Fern prepared the meal:
Baked Salmon with homemade Tzatziki
Cous Cous Salad made with cous cous, cucumbers, peppers, cherry tomatoes, garbanzo beans, and black olives Continue reading
Shomrei Emunah took one of its first steps toward becoming a greener community earlier this year, when four small metal compost buckets were purchased for the Shomrei kitchen (See The Greening of Shomrei Part 1). The compost buckets are used as waste containers for vegetable and fruit scraps resulting from Kiddush and MESH meal preparation. Initially, when the metal buckets were full, they were emptied at the outdoor compost bins maintained by Linda Ariel and me on our respective properties. Continue reading