Keeping it in the family

innovative and influential, whilst also demonstrating the ingenuity and insightfulness involved in ancient peoples’ interactions with plants. Guy Bar-Oz states “The discovery of the rise and fall of commercial viticulture in the Byzantine Negev supports other recent evidence unearthed by the ‘Crisis on the Margins’ project for major agricultural and settlement expansion in the 5th to mid-6th century followed by decline. It appears that agricultural settlement in the Negev Highlands received such a blow that it was not revived until modern times. Significantly, the decline came nearly a century before the Islamic conquest of the mid-seventh century”. Two of the most likely triggers for the mid-6 th century collapse –climate change and plague –reveal inherent vulnerabilities in politicaleconomic systems, then and now. The difference is that the Byzantines didn’t see it coming. We can actually prepare ourselves for the next outbreak or the imminent consequences of climate change. The question is, will we be wise enough to do so?

Daniel Fuks is a PhD student in archaeobotany at the Land of Israel Studies Dept. of Bar-Ilan University, Israel.

Jacqueline Lewis For some 40 years, without fail, Evelyn Rose MBE contributed her weekly recipe to the JC. Published in 1976, her “Complete International Jewish Cookbook” went into three editions. Here were recipes in which the kosher and the healthy made for a great mix.

Inevitably, Evelyn passed on her skills to her daughter, Judi. In New York, Judi worked as a cookery

writer and teacher. As a girl, she’d gone to Manchester High School together with her cousin, Jackie. Now a GP and nutritionist living near Broughton Park, Jackie is also co-chair of a voluntary organisation, Salford Healthy Communities, advocating for the health of the ultraOrthodox community. One day, at a local kosher café she saw a chef tipping a whole bag of sugar into a pan of soup. This prompted her talks on nutrition.

Five years ago, she asked Judi to collaborate on a book on healthy Jewish cookery. Covid-19 has hit the Jewish community hard. It has highlighted the dangers of obesity and compelled a dietary rethink. Judi and Jackie’s new book couldn’t be more timely. “To Life! Healthy Jewish Food” includes healthy adaptations of traditional recipes but also many contemporary recipes, including vegetarian, vegan and gluten free dishes. Profits from the book are being shared with three charities: “Chai Cancer Care”, “World Jewish Relief” and “Save a Child’s Heart”.

A 20% discount is available if purchased directly from the publisher https://www.youcaxton.co.uk/tolife/. Use the discount code SHUL2020.