J Voices Asheville JCC

 Episode five of J Voices is dedicated to the Jewish value of Tikkun Olam, and the efforts local Jewish community members are taking to help heal the natural environment through regenerative agriculture and environmental education. We hear from Sarah Julia Seldin and Justin Goldstein of Yesod Farm + Kitchen, and we talk to Jacqui Childs, garden specialist at the JCC's Shalom Children's Center. We also listen to music from local band, Mama Danger. 

Get a taste of Jewish food tradition as Geri and Michaela talk to chefs Rachel Miriam and Adrienne Press about how cuisine brings people together.

Theme music "Zisa Meydele" by Zoe & Cloyd, courtesy of Natalya Weinstein

Chef Rachel's Nourishing Mushroom Gravy and Creamy Polenta:

Nourishing Mushroom Gravy
yield: 4 each, 8 to 12-ounce servings, to be spooned over creamy polenta
olive oil
1 large sweet onion, small dice
1 pound fresh mushrooms (shiitake, white button, crimini, oyster, king; small & medium dice, shiitakes sliced 1/4-inch thick)
plenty of minced or grated fresh ginger root, 1-2 heaped tablespoon minimum
2 celery stalk, small dice
3 carrots, small dice
3-5 garlic cloves, smashed and minced
½ teaspoon good smoked paprika
1 teaspoon dry sage and rosemary, ground in a spice grinder
few sprigs thyme
1 bay leaf
4 cups vegetable broth
2 tablespoon coconut aminos
1 tablespoon balsamic vinegar
4 teaspoons arrowroot powder
Heat olive oil over medium-high heat, cook onion until softened, stirring to prevent browning. Add sliced mushrooms, celery, and carrot, cook, stirring occasionally until mushrooms release all their liquid and begin to turn golden brown; next add garlic, ginger, and all seasoning, saute a few minutes, coating all vegetables in spice.
Next add vegetable broth and coconut aminos, scraping the bottom of the pan with a wooden spoon to release. Simmer, partially covered, stirring occasionally, until flavors begin to develop and liquid has reduced some, about 30 to 45 minutes.
Spoon 1/4 cup of the gravy into a small bowl, add the arrowroot powder, whisking until smooth. Finally slowly pour the arrowroot base back into the gravy, stirring well. Simmer until thickened.
Mushroom gravy recipe adapted from: https://alifewellplanted.com/
Creamy Polenta
yield: 2 quarts
1.5 cups Bob's Red Mill Organic Corn Grits aka Polenta
3.75 cups water or chicken stock
3.75 cups milk or nuetral plant-based milk of choice
½ cup grass-fed butter (1 stick)
sea salt and ground black pepper to taste
optional add-ins: minced herbs of choice, ½ to 1 cup of grated choice of choice
Over high flame, combine and bring water, stock and milk just to a boil. Slowly whisk in the polenta / corn grits, reduce flame to medium, medium-high until a strong boil, then reduce heat and stir often, being sure to scrape all along the bottom and sides of the pan to prevent sticking. Begin tasting for seasoning and doneness around 20 minutes. Add in butter, herbs and/cheese if using at this time. May take up to 45 minutes of longer to achieve desired consistency, depending on the brand or quality of polenta.

In celebration of Purim and Women's History Month, hosts Geri and Michaela sit down with Rabbi Batsheva Meiri and ask, "what can we learn from women in the Book of Esther?"

Intro poem from "Esther's Blessing on Finding Our True Name" by Devon Spier
Theme music "Zisa Meydele" by Zoe & Cloyd, courtesy of Natalya Weinstein
Outro music by Geri Garfinkel-Gershon and Michaela Kelley
Sponsors : Red Maple Dental and Gaia Goldman

In the premier episode of season 3 of J Voices, hosts Michaela and Geri talk to historian Sharon Fahrer and former JCC Executive Director Lael Gray to answer the question, "Why Does Asheville Need a JCC?"

Intro audio from "Why the J?" courtesy of Marty Gillen
Theme music "Zisa Meydele" by Zoe & Cloyd courtesy of Natalya Weinstein
Outro music "They Call It the J" courtesy of Bob Deutsch and Penny White

In this part two of a two part series on Judaism and creativity, local musician Billy Jonas shares his creative process and the ways that Judaism has influenced his art throughout his artistic career.
Learn more about Billy Jonas here: https://www.billyjonas.com/ 

This episode of J Voices is the first of a two part series focusing on Judaism and creativity.  We interview Asheville Jewish community member, writer, artist, and parent, Peretz Cohn,  about his writing and his artwork, and how they are influenced by and reflect his Jewish culture and beliefs. 

To see more of Peretz's work, see this link: https://fredcohn.com/