THE STORY

It’s almost impossible not think about food when discussing Jewish culture. Thoughts of piping hot bagels in wood ovens, melt in your mouth pastrami falling off the side of a slicer or soul pleasing matzo ball soup warming your kishkas. But these foods only capture one portion of Jewish culture; there are Jewish communities across the globe with unique customs, traditions and identities that differ from our overwhelmingly Western understanding of Judaism. However, ever increasing political and economic instability is leading many of these Jews to move to Israel and North America. These ancient and diverse Jewish communities, some existing for thousands of years, might soon cease to exist.

In Recipes of the Diaspora you’re taken on a global journey from sunrise to sunset to experience Shabbat with six different Jewish families. From The U.S to Cuba to India to Dagestan to Zimbabwe to Yemen we explore what it means to be a Jew inside and outside Western mainstream culture. Intimate conversations and day-to-day life is interwoven with traditions around food as we examine how the same core Shabbat customs take on different spices and flavors around the world. A story reflecting the resilience of mankind, the film examines how regardless of persecution, separation, diversity in culture, and wavering faith, the people of the Jewish diaspora have managed to maintain a strong unified Jewish identity.

WHAT IS SHABBAT?

Shabbat is the Jewish day of rest, observed from Friday night until Saturday night. On this day, one is to refrain from working and instead enjoy the day with family and friends. Over the course of the two days, three festive meals are generally eaten. As many of the actions involved in preparing and cooking food are prohibited on Shabbat according to religious law (such as lighting/extinguishing a fire and baking), much of the food is prepared before the eve of Shabbat. A method of 'slow cooking' is common in many cultures, and dishes like cholent provide a family with a satisfying warm meal. Two candles are lit on Friday to celebrate the tradition, one to symbolize observance of Shabbat laws and the other to symbolize remembrance of Shabbat.

BEYOND THE DOCUMENTARY – THE COOKBOOK

Recipes of the Diaspora is a cross platform project with a life beyond the screen. In tandem with the documentary we will be producing a cookbook. Both platforms will serve to promote, preserve and connect the diversity of Jewish culture. Recipes, stories and photographs from each family will be presented in a vibrant and colorful package. The book will also provide links to professionally filmed videos showcasing the families preparing and explaining their featured dishes.

Yemeni Rabbi serves food. Photo courtesy of "MadEast" website

TODAY, WE'RE ASKING FOR YOUR SUPPORT TO HELP US SHOOT OUR FIRST PHASE OF PRODUCTION

We will be doing a preliminary two-week shoot in Cuba with a two person crew. We plan to film select families and the Jewish communities of both Havana and Cienfuengos. In addition to filming for the documentary we will be collecting recipes for use in the cookbook.

WHAT THE FUNDS ARE FOR

We will be using the funds donated (ever so kindly) by enthusiasts such as yourself in order to cover the cost of gear rental, travel, accomodation and craft services for our two week shoot in Cuba. We greatly appreciate any support that will help us make what we think is a very important project. Any kind of support helps. A tweet, a share, a kibbitz with friends or words of encouragement! 

A Dagestani Jewish woman sits outside a local synagogue. Photo courtesy of the THE JEWISH CHRONICLE ONLINE. (Photo: Diana Markosian)

THE COMMUNITIES

Recipes of the Diaspora focuses on communities who possess a rich history and unique cultural identity. Some of these communities predate Ashkenazi and Sephardim and are currently facing struggles that threaten their existence in their countries – their home.

In The U.S.A – The Ashkenazi Jews

In India  - The Cochins

In Yemen - The Yemenites

In The Republic of Dagestan  - The Mountain Jews

In Zimbabwe - The Lemba Jews

In Cuba – The Sephardic Cuban Jews

Cuban Jewish community meets for local festivities. Photo courtesy of The American Jewish Joint Distribution Committee

ABOUT CUBA

Before Fidel Castro came to power, Cuba was flourishing with a rich Jewish presence. At that time there were over 15,000 Jews in Cuba and five synagogues in Havana alone. However, over the years, very much has changed. There are now less than 1,500 Jews left in all of Cuba, no Rabbi on the island, and only one kosher butcher. One would think that a community that faces economic instability and limited resources would be more disheartened, but in the resilient Cuban way, the Jews fight to keep their customs alive despite hardships. On Shabbat, community members in Havana come together as a collective pooling their resources. This Friday night tradition is very important as it guarantees a complete meal at least once a week. As Maritza Corrales, a Cuban Historian says, “To be Cuban and Jewish, is to be twice survivors.”

Despite a love for their Cuban homeland, many Cuban Jews are choosing to leave for Israel or the U.S. in hopes of finding economic stability and spiritual freedom. Unfortunately, with strict re-entry laws enforced by the Cuban government, their departure could mean a loss of a people and heritage. 

WHY FOOD?

The most incredible experiences we’ve had when travelling together have somehow involved food. It is the one thing that doesn’t discriminate or judge, but rather invites us, inciting conversation and connection. When the two of us traveled to Italy, we found ourselves hitching a ride with some Tuscan locals who invited us to their mothers B&B. We ate dinner there, a delicious meal locally sourced from their farm, and although we didn’t speak one another’s language, and came from differing cultures, it was around this table, that all those differences were forgotten and friendships were formed. Experiences through food are at the core of human connection. In Recipes of the Diaspora we use food as the entry point into these family’s lives and it is through their recipes and conversations around food that we learn their story.

Rosh Hashana Seder in India. Photo courtesy of The American Jewish Joint Distribution Committee

ABOUT US

Brazen Films is made up of two passionate filmakers: Jackie Pal and Maria Stern. 

Jackie Pal has been working in the factual television industry for over six years. Having spent time as a Producer and AD on a variety of productions, including a stint in Dubai, producing branded music documentaries and a cross continent road film about North America’s artisans for Moosehead Beer, she has a keen sense of culture/travel documentaries within the cross platform sphere. Her experience in co-production financing and distribution will provide the film with a clear reach into the promotion and sales of the film. In her spare time, Jackie is a food freak, creating recipes and blogging about it for various online sites.

Maria Stern is a filmmaker from Canada. She has worked as an Associate Producer and Assistant Director on feature and series documentaries for CBC's Doc Zone, Vision TV and Investigation Discovery. Most recently, she worked on an independent feature documentary in Oklahoma juggling research, scheduling, assistant directing, sound operation and assistant camera roles. In her spare time, Maria is an avid traveler and extreme sports enthusiast.She has been featured in the New York Times for whitewater kayaking in Uganda

Sizzle Video Sources: