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In the two months since the election my broader outlook has become less defensive.   I have begun turning from battling the nihilistic right to the vastly more rewarding challenge of helping build a attractive alternative to modernity’s collapsed moral foundations. That collapse facilitated the right wing’s attempt to impose traditional authoritarianism in both secular and religious guise. Now, instead of constantly uprooting the right’s intellectual and moral weeds I hope to help prepare the ground for new growth and beauty. We sure need it.

My reading has shifted from politics to exploring recent studies exploring how our world is truly conscious “all the way down.” So long as materialist reductionism dominate the intellectual conversation, with irrational monotheism as the alternative, we will be regarded as exotic outsiders, and not taken seriously.  This conversation desperately needs widening. More and more people are becoming aware of the inner bankruptcy of the Enlightenment project and its monotheistic alternatives, and so are open to views such as that of many Pagans if they are skillfully presented.

The first principle of Pagan kosher is eating locally. Local is a scale of distance. It might be the chickens in your backyard, or on your roof if you live in a city. It might be the milk you buy from the farmer in the next town, the grain from the next county, or the potatoes from the next state over. This both cuts down on the use of fuel needed to transport food and honors the place where we live. We live in a highly mobile society and, as Pagans, it can be hard to connect with a local landscape. We often use meditation as a way to make that connection, and while that is a valid approach, knowing what lives near your home that can feed you is far more visceral.

Jews may avoid shellfish and pork, and Hindus can pass on the beef. Having food laws in the context of religion is a familiar concept, but why would I suggest such a thing for Paganism? I am not advocating for is a set of hard and fast rules such as never eat walnuts,but a set of guidelines. By Pagan, I mean the family of modern religions that honors the earth and women, and that may use ancient cultures as models for ritual construction and more tribal living. I am borrowing the term “kosher” because it is in common use, and because my husband is Jewish. I acknowledge there is an aspect of cultural appropriation to using a Jewish term when I am not Jewish, but it is my hope that we Pagans will come up with a term of our own. One of my friends suggested "Eating Gaian."

I recently read an online post about Japanese food in which the author’s grandmother advised her to chew her first bite of rice eighty-eight times. The process of taking rice from seed to tongue apparently takes eight-eight steps, including the agricultural growing process, harvesting, processing, cooking, and so forth. Chewing eighty-eight times is a way, then, of showing respect to the rice, the farmers, the cooks, and so forth.

I have long been interested in what author Margaret Visser calls “the rituals of dinner” in the book of the same title. Visser has penned several tomes on the anthropological construction of mealtimes, including the aforementioned Rituals of Dinner and Much Depends on Dinner, and she dives into everything from good table manners (children pack their mouths with food because as infants they had taste sensors in their cheeks, for example) to utensil choice to throwing dinner parties  to deciding to prepare food oneself or to have it prepared (and take the chance that someone might intentionally poison it). Perhaps my favorite chapter in Rituals, however, is “Dinner is Served,” in which she looks at hand-washing, dinner bells, the role of “tasters” (to avoid those pesky poisons), and most importantly, noticing the food, the host or hostess, the other diners, and other atmospheric elements. Such notice, and the natural expressions of appreciation which accompany it, have become the traditions of saying “grace” or “thanks” for the meal before eating.

Ancient Hellas is one of the oldest and most important wine-producing civilizations, with evidence of production dating back 6,500 years. Because of the climate, soil and the native vine stocks of the Hellenic islands, ancient Hellenic wine was of great quality. It was a major trade good throughout Europe, and was grown throughout the Hellenic nation--in what is now modern day Italy, Iberia, Sicily, and the south of France. People as far away as modern-day Austria and Russia, as well as many other ancient societies--like the Etruscans, the Phoenicians, the Celts, the Scythians and the Romans--were influenced to some extent by the ancient Hellenic wine making business and culture. But how was wine used in ancient Hellenic ritual?

Greek food is best known for the heavy amounts of meat, fish and tzatziki, but did you know that many of these dishes go back centuries? Here are some of the dishes the ancient Hellens would have eaten as well.

First, some basics: the main diet of the ancient Greeks consisted of bread, olives, olive oil, figs, cheeses, fish, squid, grapes, apples and other fruits, and honey. Meat was expensive and thus rarely eaten. Domesticated animals were only eaten after being sacrificed to the Gods. To not do so was barbaric and impure. Also considered barbaric was to drink wine which was not watered down and to drink milk. Breakfast and lunch consisted of bread dipped in wine, with olives, figs, cheese or dried fish added to the lunch menu. Dinner usually consisted of vegetables, fruit, fish, and possibly honey cakes, but which dishes survived to this day?