About 12 Tribes
“I founded 12 Tribes to make seasonally delicious, mostly organic prepared kosher foods available to everyone who loves to eat well and is short on time. ”
- Rebecca Joseph, The Rabbi Chef
Here’s how it happens:
Community Supported Dinnerculture members buy seasonal shares for great dinners every week featuring soup, main course, and two side dishes using the freshest ingredients. Meat, fish, vegetarian and dessert options are available.
Eat now with 12 Tribes-To-Go sandwiches and salads at the Cafe at the Jewish Community Center of San Francisco, 3200 California St.
Choose 12 Tribes Catering for private, communal and corporate events for groups of 15-250 with menus created just for you. Professional, friendly service lets you focus on your guests.
We love what we do – that is, making eating at home and special events pleasurable and easy for you!
Who we are:
Rebecca Joseph, The Rabbi Chef, has always been known for fabulous food and hospitality. She catered her first gourmet dinner party as an undergraduate at Swarthmore College. It was her 18th birthday and there were more than 50 guests. Becky went on to work as personal chef in Boulder, CO and considered culinary school before starting the PhD program in anthropology that led her to Indonesia. During her three years there, she learned traditional cooking and farming techniques from Javanese women. Some time later, the National Park Service called on her to address conflicts between between federal land managers and community garden members, farmers, fisherman, foragers, and ranchers. Always, she was cooking while community building. Becky was a founding member of Hazon’s first Tuv Ha’Aretz CSA, served on its coordinating committee and on the executive committee of the first Jewish food movement conference. She’s the creator of The Parve Baker, the original dairy-free, kosher baking blog and a contributor to The Jew and the Carrot. She might be the only working chef with rabbinic ordination from the Jewish Theological Seminary. The Rabbi Chef lives in San Francisco. She volunteers as a chef-instructor with Cooking Matters. Her chocolate babka is legendary.