In this Food Makers & Changers Interview, we get to know Jared Kaminsky of Shoresh Jewish Environmental Programs!
About Jared:
Jared is an outdoor enthusiast, nutritionist, and shameless idealist. During his Bachelor of Commerce degree at Dalhousie University, Jared worked for a carsharing service, helping to reduce the number of vehicles on the road. He proceeded to take a managerial role for two more carsharing services in Canada, keeping environmental ethics as a core motivation. Recently, he was inspired to go back to school to become a Certified Nutritional Practitioner from the Institute of Holistic Nutrition. He is extremely passionate about the importance of eating healthy food from environmentally sustainable sources. Currently, Jared works as the Interim Managing Director for Shoresh Jewish Environmental Programs. Shoresh means root in Hebrew and helps community members get back to their roots through experiential education at Kavanah Garden and Bela Farm. Jared has volunteered for numerous causes including organic farming in Israel, rainforest protection in Ecuador, and food security locally in Toronto.
What is one change you’d like to see happen within the food system and why?
As a city dweller, I’d like to see more people growing their own food in yards, balconies, and shared spaces in urban centres. This will not drastically change the industrial food system overnight but it will make people more conscious about where their food comes from and help get the community outside.
If you could only have three vegetables for the rest of your life, what would they be and why?
My criteria are colour, nutrition content, and affordability. My green vegetable of choice would be Kale from the cruciferous family. It’s loaded with vitamin C, A, fiber and tastes delicious made into chips with coconut oil. My red/orange food would be sweet potato for the fiber, Beta Carotene, antioxidants, and anti inflammatory properties. It is so tasty in just about everything. Last but not least is eggplant. It has a host of vitamins, minerals, phytonutrients, and is always the first thing I choose when eating family style.
What has been your most meaningful and rewarding work to date?
My ultimate job was being a canoe trip guide in northern Ontario and Quebec. This job (if you can call it that!) helped to ignite my love affair with the great outdoors. I would wake up, cook food over an open fire, and spend my time solving challenges nature tossed at me.. It was really meaningful to be able to expose my campers to the outdoors, show them my passion, and get them excited about being outside.
If you could only have one non-local food for the rest of your life, what would it be?
First thing that comes to mind is almonds. They are amazing in providing quick protein and to sustain me throughout the day and provide energy post workout.
Where do you stand on local vs organic vs simply eating whole foods? What are your personal priorities when it comes to your own diet?
I don’t eat entirely organic. When I eat meat, I always buy grass fed, hormone, and antibiotic free. I make this choice for the health benefits and the welfare of the animal. I will buy organic green leafy vegetables as they fall on the “dirty dozen” i.e. one of 12 vegetables highest sprayed. I also eat conventionally grown food but I hope to make my diet 100% organic in the future. For now, I’ll shop at Farmers Markets, Health food stores, and No Frills (Conventional, low budget grocery store to stock up on a cart full of produce).
What would surprise most people about your history with food (and/or embarassing food stories)?
I decided to study nutrition because I suffered from chronic daily, debilitating headaches. I was taking prescription medication but they were acting as a BandAid masking the root cause. I eventually changed my diet by becoming gluten free, dairy free, and eating primarily whole foods. These changes helped to significantly improve my headaches. I was drawn to go back to school to investigate the power of nutrition further. On my good idea list is to spend more energy helping other people who have headaches through a dietary and lifestyle intervention.
Who do you most admire in the food movement?
I volunteered for The Stop, a local Toronto organization, where I helped facilitate a program where we cooked healthy meals with marginalized community members. They are a super cool organization and I urge you to check them out. http://thestop.org/
What is your favourite season and why?
I’m a lover of the Fall. Each Fall I take a solo canoe/hiking trip to Killarney Provincial Park to watch the leaves changing colour. No bugs, and the forest is transformed with colour.
Do you have any advice for newcomers to the food movement, and how they can make a contribution?
Stay involved. Help out where and when you can. Support local organizations and meet like minded community members. Join their tribe. Try to put into practice one new thing you learn constantly. Information is power but acting makes the difference. Changes to your personal health do not happen overnight so so be patient with yourself. Stick with it as it is incredibly rewarding to your health and well being. Lastly, pass on this knowledge and use your new sustained, uplifting energy for good 🙂
Do you have any advice for veterans of the food movement?
Go play with kids in the garden. It is remarkable to see the wonders of nature through their eyes. I guarantee it will be memorable to watch kids pull out a carrot from the earth.
If you came back to earth for three more lifetimes, what life form would you choose to be and why?
I would be a bee because they are so darn important and I could eat the sweet honey and fly around exploring all the wildflowers. .
What do you daily or weekly to try and be a part of the solution when it comes to creating a sustainable food system?
I work for an incredible organization called Shoresh Jewish Environmental Program. We engage the community to be responsible stewards of nature through experiential education rooted in jewish texts and teachings. We operate out of the Kavanah garden in Vaughan, Bela Farm in Hillsburgh and in schools in Toronto.
What is one of your favourite memories of eating in community?
While working in China, I would usually eat with big groups of people around round tables. Despite our language barriers and cultural differences, we bonded over food. They shared all their food (family style) and had specific customs around table manners and the symbolism of food. It brought us closer together.
Is there a fruit or vegetable that you just won’t eat?
I don’t like radishes. I struggle to eat bitter food. I was just in the garden and ate a mouthful of dandelion. It was not easy to get down.
A quick summary of your approach to community development
Get my “hands in the dirt”. I recognize we can spread the word easily online, but nothing beats good old fashion community engagement. I share my energy and passion and people seems to respond well and want to take action.
What issue/passion inspires you to keep doing the work you do day after day?
I am working for an organization that I am extremely passionate about. Even though I may be doing administrative work, it’s all to keep an organization that is meaningful to me moving forward.
Favourite junkfood?
Gluten/dairy free pecan cookies from Almond Butterfly, a local bakery in Toronto.
This post is part of the HH Food Makers and Changers series, introducing you to friends in the food community that are making a big difference.