You are hereAbout Us / Frequently Asked Questions
Frequently Asked Questions
About the Bread
About Challah for Hunger
How did Challah for Hunger start?
Where does the money you raise go?
How do you produce so much challah? How do you raise so much money?
Where are the current chapters?
How much money has Challah for Hunger raised and donated?
Today, challah refers to a rich, sweet bread that is traditionally served on Shabbat and other Jewish holidays. What we know today as challah is originally an Eastern European recipe. The word challah comes from the Biblical Hebrew word for the tithe of dough that was given to the priests of the Temple in Jerusalem. There is no biblical recipe for challah bread, just a specification of how much dough should be tithed.
Each chapters' flavors vary, so for a complete and accurate list of the ingredients in a specific loaf of challah, please ask chapter volunteers or refer to the chapter page. Our challah recipe includes: white flour, vegetable or canola oil, sugar, eggs, salt, yeast. Loaves may contain: honey, olive oil, chocolate chips, peanut butter, powdered sugar, cinnamon, raisins, herbs. Some loaves are produced without eggs.
The chapters work in different kitchens, so some chapters do produce certified kosher challot. For specific kashrut information, please ask chapter volunteers or refer to the chapter page.
How did Challah for Hunger start?
In the fall of 2004, at the Claremont Colleges in Claremont, California, several bored students began making challah for fun and to supplement the Shabbat dinners of the Hillel of the Claremont Colleges. When the challah became a hit, they realized that they had a product that could be sold. But they needed a commercial kitchen to produce the large amounts of challah that would make the project worthwhile; so they approached Malott Dining Hall at Scripps College and were given permission to set up shop for once a week challah-making. The original Challah for Hunger chapter debuted at a Get Out The Vote rally at the end of October 2004.
Where does the money you raise go?
Challah for Hunger has one national cause, to which each chapter donates at least 50% of its profits. At the moment, that is the American Jewish World Service's Sudan Relief and Advocacy Fund. The chapters may donate the remaining profits to organizations of their choice. For a list of current recipients of Challah for Hunger donations.
How do you produce so much challah? How do you raise so much money?
The chapters work in different kitchens, so the production levels vary greatly. Some chapters working in commercial kitchens produce and sell as many as 300 loaves a week. Other chapters work on a smaller scale, making 30 loaves every week by hand. In general, kitchen space/time, equipment and supplies are donated. Labor is donated by volunteers, although some chapters do pay kitchen staff members for supervision. Ingredients cost as little as $.30 and as much as $.80 per loaf, so profits are high. We seek to maximize the amount sent every week to the non-profit organizations we support, so we happily accept donations of ingredients, supplies and kitchen equipment necessary for chapter growth.
Where are the current chapters?
See the list to the left.
How much money has Challah for Hunger raised and donated?
Since the beginning of the program, Challah for Hunger has donated more than $100,000 to non-governmental organizations providing aid. In the spring 2009 semester alone, the combined donations of the chapters totaled more than $35,000.
Volunteer! Volunteer with one of the current chapters or start your own. For information about volunteering with a current chapter, please visit the chapter page. No chapter near you? Please contact Eli Winkelman at (512) 850-6396 or eli@challahforhunger.org.
Eat! Purchase and eat Challah for Hunger challah, every week, in every flavor!
