My intention is to cultivate an integrated approach for one of the centerpieces of our collective Jewish ritual—the challah bread we break every week at the Shabbas table.

Conscious Baking · Baking is meditation in action. Feeding the starter, the rhythms of kneading, and taking the pulse of the dough are each opportunities to reawaken the love in each moment. And, of course, the word "challah" refers to the mitzvah to separate a piece of the loaf as a remembrance of its Creator.

Conscious Ingredients · The choice of ingredients has two important dimensions, the nature of their origin, and their effect on the eater. In order to reduce the environmental costs, support sustainable agriculture and healthy eating, I use organic ingredients and, when possible, local ingredients. For ingredients like vanilla that come from far off, I spend the extra money to support Fair Trade practices, that support economic fairness for smaller farmers.

Conscious Food · The food we eat has a direct effect on our consciousness and on the health of our body. To be honest, my research suggests that we should not eat an excess of bread; so focus on healthy varieties and enjoy it on festive occasions like Shabbat! I use a sourdough process for culturing the dough that makes the bread more digestible and healthful, although I add some yeast for additional lift. I also eschew overly refined ingredients like sugar in favor of less processed ingredients like apple sauce and honey.

Oren Weinrib lives between the Shawangunk Ridge and the Catskill Mountains in High Falls, New York. He spends his time deepening his relationship to Judaism and to natural living, with particular interest in nutrition and Chinese internal arts, and a growing intrigue with wildcrafting foods, medicinals, and fermented beverages.