Bat Mitzvah Wants Fair Trade Israeli Chocolate
There may be many chocolate themed Bar and Bat Mitzvah parties. However, only one Bat Mitzvah girl has actually challenged the global Israeli food company Strauss Group. The Strauss Group includes the iconic, red packaged Elite brand chocolate.
Ashira Abramowitz, daughter of Reform Rabbi, Susan Silverman and her husband, Yossi Abramowitz, petitioned the company to make its popular chocolate lines slave free. Her Bat Mitzvah celebration at Kehilat Kol Haneshama synagogue in Jerusalem included Fair Trade chocolate caramel bars baked into the challot and Fair Trade Chanukah gelt from Divine Chocolate.
Ashira learned about Fair Trade from her older sister, Hallel, who traveled to Ghana with American Jewish World Service. Hallel returned to Jerusalem a committed Fair Trade consumer. Hallel taught Ashira what she had learned about the unfortunate child slavery on cocoa farms in West Africa. That launched Ashira onto her Fair Trade interest and then her Bat Mitzvah project/presentation during the Shabbat service.
Ashira reported by email to me just moments after her first formal conversation with the Strauss company:
I spoke with Daniela Prusky-Sion who is the International Corporate Responsibility Manager at Strauss Group. She was very friendly and assured me that they are using ethical chocolate but that their corporate social responsibility essentially ends at the suppliers of the cocoa … I spoke about the importance of not supporting child slavery, especially for Passover chocolates. She thanked me for wanting to help and wished me Mazal Tov on my Bat Mitzvah.
Ashira also invited Strauss Company’s chairwoman, Ofra Strauss, to the service. Unfortunately, neither Prusky-Sion nor Strauss, attended.
On the Chocolate Trail in Belize’s Jungle
Mark and I happily signed on for three distinct rainforest chocolate experiences within a 15 mile radius of our home base, the romantic Cotton Tree eco-lodge which is nestled among Mayan villages near the Caribbean in the Toledo District of Belize. Not only did Belize envelop us in an exotic rainforest experience, our tourism contributedRead more ›
Is that coffee or chocolate?
Having just eaten my daily portion of chocolate covered coffee beans, I am primed to consider the questions I hear about coffee when I teach on the chocolate trail. How do the two foods really differ, other than taste? I think back to when the layout for On the Chocolate Trail was being designed andRead more ›
A Chocolate Cake for October’s Tricks: Devil’s Food
Heading into October and its culmination in Halloween, I find myself hankering for Devil’s Food Cake, despite its initially derogatory name. Supposedly in 1690 Pilgrims traveled to Plymouth Rock via Amsterdam. They stayed in a house near the city’s biggest chocolate houses and called that chocolate “the Devil’s food.” Later, a chocolate cake, perhaps simplyRead more ›
How About Some Mindful Chocolate Tasting?
These days comforting chocolate seems more necessary than usual. You could just grab a bunch and stuff yourself to help (maybe?) you feel better. Of course, you could add the chocolate in to your cookies, cakes, and ice creams. Or, you could taste chocolate with a mindfulness that focuses your attention solely on the chocolate,Read more ›
Some Previous Posts
(in alphabetical order)
- A Chocolate Cake for October's Tricks: Devil's Food
- Announcing Second Edition: On the Chocolate Trail
- Book Optioned: Museum Exhibit
- Celebrating Ice Cream Month with Chocolate
- Choco-Travel Tips
- Chocolate Exhibit Hits the New York Times
- Chocolate Trail Broadens: "Semi[te] Sweet: On Jews and Chocolate" Travels
- Chocolate, Coffee, Tea and Me
- Election 2016: Winning Fudge Brigadeiros
- How About Some Mindful Chocolate Tasting?
- Jews on the Chocolate Trail
- Lunch & Learn: Central Synagogue
- Mothers and Survival by Chocolate
- No End to Chocolate Exhibits Part III: Visits #3, 4 & 5
- Of Chocolate Exhibits There is No End: Part 2
- Super Food Chocolate for Super Bowl Sunday: Three Recipes
- Talking Chocolate in February
- Warm Up: 3 Historical Drinking Chocolate Recipes