Why do we bless our bread? (Part IV)

Tomorrow evening we enter into the sabbatical or shmita year, and so once again I share with you a section from my master's thesis on Birkat Ha-Mazon, the grace after meals. In my three previous posts, I discussed the significance of sanctifying the act of eating, how saying this blessings can help us think about proper nutrition and a healthy diet, and how we should always relate to our food as a Divine gift.

This week, as is only fitting in the days after the world's largest climate-change protest here in NYC, I discuss how saying this blessings can help us to confront our increased alienation from the sources of our food. The thesis in its entirety can be found online at the Lookstein Center for Jewish Education.

Birkat Ha-Mazon is an opportunity to examine where our food comes from, how it is grown and raised, how it is packaged and transported to us, and how it is prepared. In the modern era, most city-dwellers have lost touch with the sources of origin of their food. This is evident in the description of the world in Goldberger’s How to Thank HaShem for Food: “The earth is the most ancient and the most modern food-factory which was created and is constantly maintained by the Master of the Universe” (p. 21). We have become so alienated from the processes of farming and harvesting that in order to provide an analogy that makes sense to the contemporary reader, Goldberger describes the workings of the world in terms of a factory, the strongest symbol of industrialization and the human domination of the planet one could find!

Arthur Waskow analyzes the problem, asking whether “in our own time of earthquake both in the world and for the Jewish people . . . we need to rethink how to make food sacred as deeply as our ancestors did? For them, food was no longer what they grew in a small land by dint of their own labors, but what came to them by ship and camel train. For us, food has more and more become what is manufactured, not just grown: It comes from crossbred and genetically engineered plants and animals; it comes with inserted vitamins; it comes heavily packaged, precooked, frozen, irradiated, invented” (p. 68). Dr. Steven M. Brown asserts the value that Birkat Ha-Mazon can have in responding to this situation, for each time we say a blessing we acknowledge God and the chain of events (human or otherwise) that enabled us to have the gift of food in front of us.

Even when the Israelites experienced the miracle of manna falling from the sky, they still were obligated to collect it every morning, for it would rot if kept overnight (Exodus 16:21). The lesson here seems to be that our sustenance is the result of a partnership between God and human beings. Food is a miracle, but human effort plays a critical role in planting, raising, harvesting, and preparing the food we eat. Ultimately, God is the source of all of our nourishment, but we must also be aware of the humans (such as the farmers, the truckers, and the cooks) which brought the food to our mouths.

References

Goldberger, Moshe. How to thank Hashem for Food: Lessons from Birkas Ha-Mazon. New York: Gross Books, 1988.

Waskow, Arthur. Down-to-Earth Judaism: Food, Money, Sex, and the Rest of Life. New York: William Morrow and Company, 1995.