Growing numbers of Jews are choosing to express their spiritual values through culinary consciousness, according to an article by Mary MacVean and Duke Helfand in the Los Angeles Times.

The movement has become so popular in recent years that synagogues increasingly are forging relationships with farmers, farm education programs are starting up and Jewish "sustainability" conferences are attracting sold-out crowds. At a three-day gathering in Northern California in December, volunteers even learned how to kill, pluck, salt and rinse their own turkeys.

"Food is the most intimate relationship we have to the nonhuman world," said Zelig Golden, a San Francisco lawyer who co-chaired that gathering. It was the third food conference sponsored by Hazon, a New York-based environmental organization that in 2004 branched out into food issues. It has since become the primary force behind many programs in the sustainability movement—an effort to use natural resources responsibly to avoid depleting them.