In Parsha Behar, Hashem commands the Jewish people to cease all agricultural activity during the seventh year and allow the produce to be freely available to man and animal. Imagine the level of preparation that must have preceded this year of schmittah? Preserving enough to ensure your family would not starve in the months ahead and living in hopeful expectation of a bountiful harvest the following year. I am in awe of that faith and commitment. I am also grateful to canning, the modern solution for preservation. When short on time or ripe produce, I turn to canned products to help enliven sauces, stews and soups and this week I share a favorite recipe from Chef Laura Frankel for chili, using canned tomatoes and beans.