2019 Hazon Food Conference Program Book

HAZON FOOD CONFERENCE AUGUST 14-18, 2019 • ISABELLA FREEDMAN

Small Acts Add Up to Great Good!

We are in a global environmental crisis. Jewish tradition compels us to respond.

Isabella Freedman, the home of Hazon, is dedicated to healthier, sustainable communities. Twelve years ago we shifted from disposable to compostable cups and dishes for use outside the Dining Hall.

While much better than plastic and single-use, disposable items, today we need to do better.

To leave the trees standing and to keep carbon in the ground we will be phasing out our single-use compostable dishes and we ask you to use the provided mugs inside the Main Building and to carry your own reusable water bottle around the Isabella Freedman campus.

To make the transition easier, we are introducing:

Klean Kanteen triple insulated hot or cold bottles We will be selling them at check-in at a sliding scale of $18–$36, as we are committed to keeping prices affordable.

Table of Contents Welcome...........................................................................................3 Guest Information.........................................................................4 About Hazon...................................................................................6 Our Food Values at Isabella Freedman..................................8 Jewish Food Movement Food Goals: Vision 2022.......... 10 Jewish Life at the Food Conference..................................... 12 Schedule Program Topics...................................................................... 15 Wednesday............................................................................. 16 Thursday.................................................................................. 17 Friday........................................................................................ 20 Saturday................................................................................... 24 Sunday...................................................................................... 27

Kids’ Food Conference.............................................................. 28 Meet the Food Conference Staff........................................... 31 Meet the Planning Team.......................................................... 32 Presenter Bios.............................................................................. 33 Thank You...................................................................................... 39 Campus Map................................................... Inside back page

Welcome to the Hazon Food Conference!

Dear Friends, I am excited and honored to welcome you to the 14th annual Hazon Food Conference. We have an expansive group of people joining us from all over the food spectrum – chefs, farmers, activists, restaurant owners, enthusiasts, teachers, rabbis, and more. Each person at this conference has value and knowledge to contribute and I invite you to share, discuss, and absorb all the transformative programming, community, and nature that this conference, and land, has to offer.

The Hazon Food Conference brings together core aspects of Hazon’s mission: taking a wide lens on Jewish texts, traditions, and cultures – as diverse and multifaceted as possible – and then turning all of that outward, as it were, facing the wider world and engaging with important issues of broad concern and interest. There is so much that Judaism has to say about food – about how it is produced, consumed, interpreted, prepared, and so much more.

Our goal of the Food Conference this year is to address our impact on climate change through the lens of food

waste, meat reduction, and taking personal action. We are excited to bring you many new and inspiring presenters that have a lot of information to share about their work and passion in the food movement. The hands-on food demos, discussion sessions, and action opportunities are aimed to help you explore and learn about how we can make a change for a better world. Through the conversations and collaborations that you have over this weekend you’ll gain more knowledge and perspective of the changing world around us. Only through these conversations can we gain a better understanding of what we need to do to make our future world what we want it to look like. We hope that each person will walk away more informed and inspired to take that next step to make our world a better place for all.

So let’s grow. Let’s grow this movement, let’s grow ourselves, let’s grow each other, and let’s grow the world.

With gratitude,

Chaya Itzkowitz Retreat Coordinator Isabella Freedman Jewish Retreat Center

Goals of the Food Conference Think Encourage participants to think more deeply and broadly about their food choices, food systems – including issues of food access and affordability – and the connection of contemporary food issues to Jewish tradition and texts.

Connect Build a Jewish community and a Jewish Food Movement by providing a model of a vibrant, joyful Jewish life that connects Jewish tradition, learning, and spirituality with sustainable, healthful food practices.

Inspire Convey a sense of energy, importance, and enjoyment to inspire positive change around food issues and Jewish tradition so that participants who are more familiar with contemporary food issues see the Jewish connections, and Jewishly-knowledgeable participants explore contemporary food issues locally and nationally.

Strengthen Build leadership capacity by supporting volunteers to help create change in their own communities.

Act Create change agents to speed the velocity of best practices and action in Jewish homes, institutions, and communities, and the world as a whole.

Dig in Join this powerful Jewish Food Movement that works to create healthy and sustainable communities in the Jewish world and beyond.

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Guest Information Please read upon arrival If you need anything during your stay, please contact the Retreat Manager on duty.

EMERGENCY CALLS: In the event of a medical emergency, please call 9-1-1 from your cell phone, OR: 9-9-1-1 from any land line phone, located in the buildings throughout campus.

Please familiarize yourself with the location of the nearest phone to your room. You must dial 9 before making any call on our land line phones. After making a 9-1-1 call, please contact a retreat manager at the IF Emergency #: Dial 860 – 453-3963 from a cell phone. Emergencies only, please. You must dial 9 before making any call on our land line phones.

SECURITY: Isabella Freedman is an oasis in a troubled world.

And, we are committed to vigilance and preparedness for the unfortunate realities of our society today. Two general guidelines provide the basis for our security program: Please wear your name tags at all times. Our staff need to be aware of who should be on our site.

In the event of a campus-wide emergency, you will hear three one-second blasts of a very loud air horn, repeated multiple times. If you hear this, immediately evacuate to the decorative gate at Adamah farm located across the street from the main entrance and remain there until emergency services arrive.

Do not use your cellphone or take time to look for others besides children.

FIRST AID: First aid materials are located at Guest Services, in the Lounge, Yurts, Arts & Crafts Building, and Pool House. A defibrillator is located in the Lounge.

FIRE SAFETY: Please only light candles at group candle lighting in the main building. Camp fires must be approved by the event coordinator in advance and are only allowed at the fire pit by the lake. Camp fires must be put out at the end of the activity. Please see a retreat manager for any questions.

SMOKING: Smoking is prohibited in all buildings, and throughout campus. You may smoke only at the fire pit by the lake. Please dispose of cigarette butts in the designated cigarette bin.

PARKING: Driving and parking is not allowed on grassy areas.

Please only park in the designated parking areas: the lot near the main entrance and the lot near the barnyard.

KASHRUT: Our facility is strictly kosher. Please do not bring any outside food or beverages or personal drinking and eating vessels (including water bottles and travel mugs) into the main building without prior approval from one of our kosher super-

visors. Mugs from our coffee bar can be used throughout the main building only. For to-go coffee and tea please use one of our compostable cups, including usage in the Synagogue. Please do not take our dishes outside of the dining spaces. Food may be brought outside of the dining spaces in compostable to-go ware found at the coffee bar. Any supplemental food you wish to have at a meal must be brought (in original sealed packaging) to be checked by our kosher supervisor.

CLEAR YOUR TABLES: Please clear your table after finishing your meal. Bins for compost and dishware are located at the corner of the Dining Hall.

CHECK OUT PROCEDURE: On check-out day, you MUST move out of your room by 10 am or a $50 late fee will be applied to your credit card. Kindly strip your bed and place all sheets and towels into the pillowcases. (Please leave mattress pads, blankets and comforters on the beds.)

COMPOST & RECYCLING: Around campus you will see containers for compost (green), recycling (blue) and trash (black). Items that are compost: All food including bones, paper napkins, paper towels, to-go ware (hot/cold cups, lids, utensils, containers) tea bags, paper wrappers, corks, and wooden coffee stirrers. We use our compost to fertilize our Adamah Farm!

GUEST FRIDGE: You may store personal food items in the fridge located in the Sunroom near Guest Services. (These items do not have to be kosher.) Please label your name on all items.

POTABLE TAP WATER: ALL tap water on campus comes directly from a local well source and is potable and delicious!

HOT WATER/COFFEE: Due to our kosher policies, on Shabbat we offer coffee and hot water until it runs out. Once Shabbat ends, our staff make fresh batches. We appreciate your understanding, and we strive to provide enough coffee and hot water through the holiday.

CHILDREN: Please make sure that your children are supervised at all times, or are participating in children’s programming associated with your retreat.

THERMOSTATS: The thermostats in your buildings/rooms are programmed to keep you comfortable. You may adjust the temperature by increasing or decreasing the thermostat one or two degrees.

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GAMES, BOOKS AND MORE: We offer a variety of sport equipment, books, games and toys for your pleasure. Please see a retreat manager to borrow any of these items. Please do not use any bikes located on campus as these belong to Isabella Freedman staff.

LAKE AND SWIMMING / BOATING: The pool is open seasonally and only when a lifeguard is on duty. Use of the lake is at your own risk – life vests are located in the shed by the dock. Please return the vests and oars to the shed and the boats to the rack after use.

HIKING: Please stay on Isabella Freedman trails when hiking. We advise telling a friend when you go out on a trail and when you return, carrying a cell phone and water bottle, and only hiking during daylight hours. Trail maps are located at Guest Services.

TICKS AND LYME DISEASE: We recommend doing a tick check after spending time outdoors. We have tick removal information available at Guest Services.

VISITING THE GOATS: During the spring, we welcome the babies of our hardworking mother does! You are encouraged to visit the Adamah barnyard during scheduled goat activities.

Please only enter into fenced-in areas with an Isabella Freedman staff member present, and please respect any signage and/or directions given by staff members.

Please do not feed the goats or visit when a goat is sick, giving birth or about to give birth. We want to be sure that everyone is safe and healthy!

We hope you enjoy your stay with us!

It’s important to us to know both what you enjoyed and ways we could improve our work here.

Please do fill out an evaluation form. If you do not receive one, please email evaluations@hazon.org.

Honoring Native Land At Isabella Freedman, we cultivate the soil to grow food, we climb mountains to gain new perspectives, we mikvah in the lake to mark transitions, and we pray, learn, and engage with our tradition and with the forests and living waters. Long before we started applying our own stories and traditions to this land, it was the sacred home of the Mohican people. For more than five hundred years, Indigenous communities across the Americas have demonstrated resilience and resistance in the face of violent efforts to separate them from their land, culture, and community. Too often their history is erased. As Jews we have experienced exile and persecution, and as part of the larger process of decolonization and reconciliation, we honor the Indigenous People who have stewarded this land for thousands of years.

Want to learn more about the history of Indigenous People where you live? Visit native-land.ca

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About Hazon The word Hazon means “vision”.

Our vision is of a vibrant, healthy Jewish community, in which to be Jewish is necessarily to help create a more sustainable world for all.

We’re in a global environmental crisis. Jewish tradition compels us to respond…

As the Jewish lab for sustainability, Hazon is building a national movement that strengthens Jewish life and contributes to a more environmentally sustainable world for all.

People who participate in our programs deepen their Jewish identities; experience the connection between inherited Jewish wisdom, food, climate, and the natural world; and become linked with others who care about creating a more sustainable Jewish community and world.

Hazon develops, networks, and provides resources for those growing into leadership – people changing existing institutions or building new organizations and communities that live the values we cherish and the world needs.

These individuals become part of a powerful movement of like-minded people within and outside the Jewish community who take responsibility for fixing what has gone awry in our relationship to the world and for designing a more sustainable future for all.

Everything we do is rooted in seven core principles: 1. Vibrant experiential education that renews Jewish life – Using songs, growing, cooking, meditation, retreats, Shabbat celebrations & the arts...

2. Connections between Jewish tradition and the outdoors, food, farming, and ecology Engaging with texts, ritual, prayer, thoughtleadership, and the physical world that sustains us...

3. Intellectual excellence and rigor – Relating to Jewish tradition with integrity; committing to best practice; learning from expert teachers; and using ongoing evaluation to improve all that we do...

4. Justice, diversity, and inclusion Including in relation to religious expression, gender, identity, race...

5. A focus on leadership, because leadership amplifies impact Educating, networking, nurturing and empowering leaders across the JOFEE (Jewish Outdoor, Food, Farming & Environmental Education) field...

6. Healthy and sustainable actions Operating at the highest possible standards in relation to health and environmental sustainability; farming organically; demonstrating meatless meals; serving high-welfare eggs; reducing plastic and sugar...

7. Investing in our own people Supporting staff and board development as critical to our own long-term success…

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Teva Since 1994, Teva has engaged over 100,000 Jewish students, day school teachers, and young adults in Jewish environmental education. The program works to fundamentally transform Jewish education through experiential learning that fosters Jewish, ecological, and food sustainability. Each year, Teva engages roughly 1,000 day schoolers and 13 young adults, who receive professional development and serve as trail educators.

JOFEE Fellowship

Key Hazon Programs Hazon Seal of Sustainability The Hazon Seal of Sustainability guides Jewish organizations and their members to become healthier and more sustainable. Organizations take sustainability audits, design greening initiatives, and receive the Hazon Seal as a testament to their leadership. Over 75 Jewish organizations from coast to coast, and all walks of Jewish life, are currently in the Hazon Seal – including synagogues, day schools, camps, social service agencies, and Hillels.

“I am incredibly proud of being part of an organization that puts so much emphasis on sustainability. I love having the Hazon Seals up as a talisman of what we stand for and something to visibly point out to staff, campers, and guests.” – Ramah in the Rockies

Adamah Jewish Farming Fellowship Adamah is a three-month fellowship that provides space for young adults to explore the intersection of sustainable agriculture with Jewish identity, community building, spirituality, and personal development. An exceptional leadership training experience, the program’s 400+ alumni have gone on to found a wide range of organizations and projects dedicated to agriculture, justice, and Jewish life.

The JOFEE Fellowship invigorates the Jewish educational landscape by seeding Jewish communities with outstanding Jewish Outdoor, Food, Farming, and Environmental Educators. The program has graduated over 60 fellows, who have run programs for 75,000+ individuals across the country. “[The JOFEE Fellowship] has been absolutely transformational for my work and personal Jewish identity.

I now feel qualified to be an impactful JOFEE educator and really own the Jewish elements that I felt I was lacking.”

Transformative Retreats Each year, Isabella Freedman Jewish Retreat Center, Hazon’s home in the Berkshires, engages over 6,000 individuals in immersive, pluralistic Jewish retreat experiences that celebrate Jewish life, learning, and leadership. Visit hazon.org/calendar for our full retreat schedule.

“Can one’s life change in the course of three days? I think so. I wasn’t really sure what I’d signed up for when I registered for the Hazon Food Conference. But I’m confident that I didn’t expect to have the transformation/ awakening I ended up having.”

– Daphne Steinberg

Community Lab in Detroit Detroit is in the midst of a cultural, Jewish, and economic renaissance which provides fertile ground for exploring new ideas and programs to create long-term change. The Hazon office in Detroit serves as a “lab” that models for other communities how Jewish life can be reinvigorated through a commitment to healthy eating, sustainability, and food justice. #hazonfoodconference • 2019 Hazon Food Conference 7

Our Food Values at Isabella Freedman How do we create an American Jewish community that is measurably healthier and more sustainable, demonstrably playing a role in making the world healthier and more sustainable for all? Our food choices impact the earth, animals, indigenous peoples, agricultural workers, local communities, factory workers, and food industry workers.

Hazon is working to build connections and relationships between farmers, entrepreneurs, farm workers, consumers, distributors, rabbis, Jewish leaders, business leaders, and other faith leaders, among others. We are supporting farmers, building CSAs, inspiring farmers’ markets at our synagogues and JCCs, and helping to source local food at Jewish institutions.

At Isabella Freedman, we are incredibly proud of our kosher farm to table kitchen, which we call Adamah Foods. We strive to achieve the highest standards of sustainability through food sourcing that is seasonal, local, organic, fair trade, and supports animal welfare. Following are some of our guiding principles.

Keeping it Kosher

The question of what is fit to eat is at the root of our kosher tradition – and more relevant than ever in today’s word. At Isabella Freedman, keeping it kosher means following the letter and the spirit of the laws – creating a space where everyone can enjoy food that is truly fit to eat together. We also care very much about making sure that every kosher product we buy is aligned with our food values. At every meal you will find one of our mashgichim (kosher supervisors) in the dining area who will be available to answer your questions about kashrut. Thank you in advance for respecting our kashrut guidelines.

No EGG-ceptions

We buy and serve eggs consciously. Why care about higher welfare eggs? More than 90% of laying hens in the U.S. are packed into tiny cages on factory farms. Barely able to move, they suffer injuries, disease, and extreme distress. Many others endure similar distress in large, overcrowded barns. To support systems where hens can walk, spread their wings, lay eggs in nesting spaces, dust bathe, and perform other natural behaviors, we must support farms that value higher welfare. There’s more we can do for hens, but buying higher welfare eggs is where we start! The eggs we use are Oliver’s organic, free range, pasturefed eggs. We are also very proud to be a founding member of buyingpoultry.com’s Leadership Circle which recognizes organizations for using higher animal welfare poultry and eggs.

How can we switch to higher welfare eggs?

• Choose products with labels from “Certified Humane,” “Certified Humane + Pasture Raised,” or “Animal Welfare Approved.” These are some of the only labels on egg cartons that are truly meaningful for animal welfare.

• Use BuyingPoultry.com to search a list of higher-welfare egg brands and retailers.

• Download the Hazon Food Guide for more information about higher-welfare products.

• Contact Jewish Initiative for Animals for support in finding higherwelfare eggs.

Meat

All of the meat we serve is provided by Grow & Behold Foods, a company started by alumni of the Adamah program and former Hazon staff. Grow & Behold's mission is to provide premium Glatt Kosher pastured meats raised on small family-run farms.

Pasture-raised meats are better for the environment, for your health, and for the animals you eat.

At the Hazon Food Conference in August 2018, we pledged to increase the heritage chicken breeds that we source each year by at least 5%. We intend to incrementally move towards improving the welfare of the chickens that produce our meat and eggs, with a vision toward diversified chicken genetics including a variety of heritage breeds. Working with Grow & Behold Foods, Jewish Initiative for Animals, and other allies, we aim to shift the percentage of kosher chicken that is both pasture raised and from a diversified breeding stock, which is important for public health, the long-term stability of the food supply, and animal welfare.

We encourage you to join us and help build the market for pasture raised chicken from diverse breeds, higher welfare eggs, a diet that includes less meat, and more thoughtful approaches to food purchasing overall.

Learn more at hazon.org/higherwelfaremeat Interested in finding kosher, pasture-raised meat in your area? Check out growandbehold.com for nationwide delivery and buying club options.

Pickles of All Kinds

The Adamah farmers harvest organic vegetables from our land for seven months of the year, but the bounty of their labor is available every day on our salad bar thanks to old-world preservation techniques. After harvest, Adamah fellows submerge cucumbers, cabbage, and other fresh veggies in salt water brine. Over the course of a few days or even several months – depending on the vegetable, time of year, and desired result – nutrients inherent to the vegetable are preserved while delicious pickle flavors and additional nutrients are brought out. Eating fermented foods restores beneficial bacteria to your intestinal tract, which aids with digestion and absorption of nutrients.

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“Eat food. Not too much. Mostly plants.”

Michael Pollan's adage expresses our intentions for the Adamah Foods experience. We strive to nourish, accommodating all of our guests' different dietary needs. Please begin your meals with small portions, revisiting the buffet for second helpings so that not too much precious food ends up being wasted. In the interest of our community's health and the sustainability of our planet, we serve balanced meals that center on whole grains, vegetables, fruits, and legumes. During the spring and summer we grow and harvest the majority of our own produce at the Adamah Farm. This includes kale, collards, chard, heirloom tomatoes, cucumbers, cauliflower, scallions, garlic, salad greens, spinach, Jerusalem artichoke, turnips, radishes, kohlrabi, jalapeños, dill, parsley, cilantro, sorrel, watermelon, cantaloupe, summer squash, zucchini, winter squash (kabocha, jester, acorn, and delicata), radish, eggplant, cabbage, ginger, and watermelon radish.

Interested in reducing your footprint on the environment and feeling healthy? Try eating more vegetables by joining a CSA program, increasing your whole grain and bean intake, and keeping fruit and nuts around for snack time.

Sustainable Fish

As worldwide demand for fish has increased, wild fish populations can't keep up with our appetites and find themselves threatened by overfishing. Certain fish farming practices have very little effect on the environment while others are devastating. We use the Monterrey Bay Aquarium's Seafood Watch list in determining how to serve ocean friendly fish.

How can you make sure you are eating safe and sustainable fish at home? Get the Seafood Watch mobile app at seafoodwatch.org.

Fair Trade

When we buy foods grown far away, like chocolate, tea, and coffee, we make sure they come from Fair Trade sources. We choose reputable certifiers like the worker cooperative Equal Exchange and the indigenous rights and environmental advocates Deans Beans. Our fair trade chocolate costs four times more than most brands, but it is our priority to nourish our guests with food produced in fair and sustainable ways.

Pri Ha’Gafen (Fruit of the Vine)

The Twin Suns wine that we serve is produced with limited chemicals thanks to a farming system called Integrated Pest Management. The grape growers use beneficial insect habitats and predator perches to control insect infestations rather than spraying poisons. They also use a well-designed trellis system that aids production of phenolics and flavonoids – the good stuff in wine!

Want to be eco-conscious when organic products aren't available?

Look for the IPM label at the grocery store. IPM is a good alternative to organic when you are trying to minimize the amount of chemicals in your food.

Grains & Beans

All of the rice, beans, and other grains we serve are certified organic. We are particularly proud of the corn meal we get from Wild Hive Community Grain Project, a local mill using traditional stone grinding equipment, as well as our tofu which is handmade by a local company called The Bridge from organic soybeans grown in New York state.

Does it really matter if I buy organic rather than conventional food?

Whenever possible, it is best to know your farmer's growing practices.

When you are faced in the grocery store with the decision between organic and unlabeled food, choosing organic is a great way to reduce your impact on the environment, keep your body free of dangerous toxins, and support safer conditions for workers who would otherwise be harmed by dangerous chemicals.

Learn More

Visit us online at hazon.org/jewish-food-movement for our resources on Jews, food & contemporary issues, including sourcebooks, how-to guides, and curricula materials for adults, kids, and families. Please enjoy the abundance, ask lots of questions, demand answers, and challenge the ever-changing thoughts on what it means to eat responsibly. Thank you for being here; we are honored to feed you.

Want to avoid consuming foods produced by slave labor? Choose fair trade in all of your shopping!

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Jewish Food Movement Food Goals: Vision 2022 The following goals were written and first published in September 2014. We continue to share them as a means to consider where we are, now that we are two years into this current shmita cycle, and to continue to encourage us to move forward with this work.

These are some of the key framing questions: • How, by September 2022, will our relationship to food have helped to create a more sustainable world for all?

• How will our relationship to food have strengthened Jewish life, or deepened the relationship between Israeli and diaspora Jews, or helped to build interfaith partnerships in this country?

• Which existing ideas or projects need to be strengthened?

• What new ideas or projects need to come to fruition?

By 2022, we hope for – and intend to work for:

By 2022 there should be systemic work going on in and with colleges, day schools, and Hebrew schools.

A clear majority of Jewish summer camps should be purchasing and serving local, fresh, ethically-raised food, growing food, and integrating that work into their core programs.

• An American Jewish community that is measurably healthier and more sustainable • An American Jewish community that is demonstrably playing a role in making the world healthier and more sustainable for all • An American Jewish community in which Jewish life has been strengthened and renewed by the work of the Jewish Food Movement

3. More Jewish farmers and more sharing of Jewish farming wisdom.

And these are some specific goals. Note that some of these represent building on what is clearly already underway, some represent new focus or inflection, and one or two are quite new.

By 2022, we would like to see: 1. Clear recognition that JOFEE – Jewish Outdoor, Food, Farming & Environmental Education – is a vital discipline in strengthening Jewish life.

That in turn will involve a strong and growing network of JOFEE-certified educators and JOFEE program alumni, and mechanisms for JOFEE leaders to interact with each other and with other key Jewish institutional leaders. JOFEE leaders should have a significant voice at major annual or biennial gatherings of the American Jewish community.

2. JOFEE in schools and camps around the country.

There should be a growing number of JOFEE educators working with schools, synagogues, JCCs, and camps to integrate teachings about food in relation to health, ethics, Jewish tradition, and Jewish history. That in turn should lead to more synagogue gardens, taking students out of the classroom and into the forest, baking challah in Hebrew school, students conducting Food Audits at their synagogues, and so on. These activities should be seen not as niche programs but as core to how we transmit Jewish values into practice.

By 2022, Adamah, Urban Adamah, Pearlstone, Amir, Eden Village, the Jewish Farm School, Leichtag Commons in Encinitas, and other equivalent programs should continue to grow and strengthen – providing hands-on knowledge about food, farming, and Jewish tradition, and equipping young adults to move on to become leaders and role models within American Jewish life and in the wider Food Movement. We will support small farmer advocacy organizations in their work, and support small farms directly through thoughtful consumer choices.

4. Healthier choices becoming the easier choice in Jewish life.

By 2022 we should have started to take on sugar as a significant issue in Jewish life. By reducing the amount of sugar, processed food, and heavily packaged food that we serve during kiddush or at our organizations’ meetings, by removing bottles of soda and other sweetened beverages from our tables, and by increasing the selection of seasonal, fresh fruit and vegetables we serve at our functions, we should be making it easier for everyone to fuel their bodies and minds for health and wellness. We should consistently offer real options for vegetarian and vegan meals. Our motto should simply be, as Michael Pollan says, “Eat food. Not too much.

Mostly plants.” We will embrace and celebrate a holistic view of health and wellness as a focus for the Jewish community.

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5. American Jews consuming fewer animal products, and advocating for animal welfare standards.

As a community, we will consume less meat, eggs, and dairy. When we do choose to consume animal products, we will educate ourselves and seek out options from sources with high animal welfare standards, outside of industrial confined animal operations. Sales of ethical, local kosher meat should continue to grow as a proportion of kosher meat sales.

Individuals will incorporate vegetarian and ethical sourcing considerations when shopping and eating at restaurants.

6. American Jews engaging seriously in issues of food security and hunger, and advocating for change.

The Jewish Working Group on the Farm Bill should become a platform for a wider and more sustained and intentional push for civic advocacy and formal lobbying efforts. As a community we should be supporting organizations like AJWS, Challah for Hunger, and Mazon, so that American Jews are raising and donating more dollars to help people directly in need. As a community we should be working with others to support those whose disadvantage is invisibly connected to our own food choices: low wage farm workers, processing/ packing house workers, truckers, hospitality/restaurant/ hotel workers, etc. Jewish people should also be participating in secular efforts to bring about a better food system nationally and locally through innovative programs and through changes in national, state, and local law. When helpful, key Jewish leaders should represent Hazon at the secular advocacy group table.

with ages, backgrounds, preferences, and abilities that are oftentimes marginalized.

9. Jewish Food Conferences and Festivals growing significantly.

10. Deeper and more extensive interfaith work.

What we first conceived as “the Jewish Food Movement” has gradually taken its place in what may now be thought of as “the faith-based food movement.”

The next seven years offer an opportunity to build relationships with other faith communities through the prism of food, both nationally and locally, with food strengthening the relationships between different faith and ethnic communities, and with faith communities strengthening food systems in this country. When helpful, key Jewish leaders should represent Hazon at the secular advocacy group table, even if we are not voting members.

11. Jewish organizations taking seriously the issue of climate change.

7. A return to the old rhythms of simplicity and feasting.

If we’re successful, we hope that American Jews will be a role model to other communities in celebrating Shabbat and holidays – Jewish and secular, national and personal – with great joy, gatherings, song, and wonderful feasts – and that during the other six days of the week we’ll eat more lightly and more simply.

8. An exemplification of celebration and inclusion in the movement.

We’ll do this work with joy, with good humor, and delight that people are different and legitimately make different choices in their lives. The Jewish Food Movement is about ethics, justice, and environmental sustainability. It’s also about family, memory, kashrut, culture, cooking, baking, davening, food-writing, food photography, Israel, education, holidays, Halacha… and the ancient rivalry of latkes and hamentaschen.

We will make everyone feel they have a place in our movement and celebrations, and will celebrate those

These are significant and powerful events that enable local and national leaders within the Jewish Food Movement to inspire and to build relationships that will sustain this work throughout the year. By 2029 there should be an annual Jewish Food Festival in most American Jewish communities, and by 2022 we should be well on-track towards that goal. Legacy Jewish Food Festivals should be growing in size.

Serious thought will be given to dynamic causes, effects of, and responses to climate change, such as food waste, composting, food miles, and reducing our carbon footprint while maintaining Jewish infrastructure.

Institutions will approach capital improvement projects with an eye to environmentally-conscious infrastructure development. Hazon will continue to serve as an ally in the climate justice movement, as embodied by our participation and leadership in the People’s Climate March, and our educational materials will incorporate climate change information.

12. Conscious preparations for the next shmita year 5782.

This next seven-year period in American Jewish life should be the first one in which a consciousness of shmita permeates all seven years of the cycle, and thus in which the period from 2015 to 2021 represents an extensive conversation and planning process for how the next shmita year – in 2021-22 – could or should be honored across the community. Key Jewish leaders should represent Hazon at the secular advocacy group table, even if we are not voting members.

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Jewish Life at the Food Conference The Hazon Food Conference is for everyone interested in Jewish life, sustainability, and contemporary food issues. We welcome people from across the spectrum of Jewish practice and knowledge as well as people from other religious backgrounds. Our goal is to provide a nurturing and dynamic space for all to engage with Jewish culture and food issues.

SHABBAT WITH HAZON Hazon strives to create an inclusive community throughout all of our events. As such, Shabbat can be a complicated time, since our participants come from all backgrounds and have a variety of personal customs. For some, this maybe their first time experiencing Shabbat; others may follow the letter of the law regarding Shabbat each week.

In crafting our Shabbat schedule, we have tried to create programming that will be of interest to all, and have multiple minyanim (prayer services) to choose from. Feel free to participate in programs that you are accustomed to, or use this weekend to try something new!

A DAY OF REST Shabbat is called a day of rest. The fourth of the Ten Commandments states, “For six days you shall labor and do all your work. But the seventh day is a Sabbath… you shall not do any work.” Aside from doing physical work, people traditionally abstain from many different things including using the telephone, turning on and off lights, cooking, using a computer, listening to or playing music, writing, and driving.

SHABBAT CANDLE LIGHTING Like all Jewish holidays, Shabbat begins in the liminal “place in-between” as day moves into night. We light candles to mark the transition from the mundane workweek to the holiness of Shabbat. This ritual provides an opportunity to both reflect on the past week and enter the day of rest.

FRIDAY NIGHT SERVICES Friday night services traditionally open with Kabbalat Shabbat (literally “receiving Shabbat”), a collection of joyful Psalms and poems that celebrate the holiness we see in the natural world. Afterwards, we continue with the special Shabbat Ma’ariv, the evening service.

FRIDAY NIGHT DINNER We begin dinner as a community by singing Shalom Aleichem, a song that imagines welcoming angels to our table to bring peace and joy. Next, we recite Kiddush, the blessing over wine that sanctifies the holiness of the day. Kiddush is followed by Hamotzi, the blessing over bread. Before making Hamotzi, many people will ritually wash their hands. It is customary not to talk between handwashing and the blessing over bread. Shabbat meals include songs, and we hope you will join us in singing or follow along in the benchers (songbooks) at your tables.

The meal ends with a musical blessing, Birkat haMazon, the Grace after Meals.

12 2019 Hazon Food Conference • Please wear your name badge throughout the Conference!

MORNING SERVICES The traditional Shabbat morning service includes Psalms to warm up the soul, the Shema, the Shacharit Amidah, Hallel, Torah reading, and Musaf.

SHABBAT DAY To sanctify and make Shabbat special, we’ll make kiddush and enjoy some tasty snacks in the late morning. We will start Saturday lunch with the blessing over bread, done individually or by table. Because cooking is considered work on Shabbat, lunch includes cold food and cholent (a stew that is left on the stove to simmer throughout Shabbat.)

HAVDALLAH Havdallah (literally “separation”) marks the end of Shabbat and the start of the new week. Havdallah is done as soon as three stars are visible in the sky. The rituals of Havdallah include blessings over drinking wine, smelling spices, seeing a flame of a candle, and a blessing on separation.

Havdallah is intended to require a person to use all five senses: tasting wine, smelling spices, seeing fire and feeling its heat, and hearing blessings.

SERVICE OPTIONS Orthodox Sing and pray in an uplifting, traditional Hebrew morning service. There will be separate seating for men and women.

Traditional Egalitarian In a synergy of traditional and progressive practice, people of all gender identities and expressions enjoy full participation in a complete service and Torah reading, and a good dose of great melodies.

Alternative Prayer Options There are many modes in which to access prayer, including movement, yoga, text study, meditation and more. We strive to offer as many alternative options as possible to give everyone a space to feel comfortable.

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#hazonfoodconference and help grow the Jewish Food Movement!

This is a unique opportunity to share the work we’re collectively doing, and continue connecting after the conference.

We encourage you to post pictures, videos, and content while you're here.

@hazonvision

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@hazon.org @foodconference @isabellafreedman

How will the Food Conference change you?

If you are not on social media but would still like to share your pictures, email photos to pr@hazon.org.

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Program Topics JEWISH FOOD CULTURE AND TRADITIONS Wherever the Jewish people have landed, a love and respect for food has been present. Learn about Spain’s medieval Jewish community and its lasting influences on Sephardic cuisines of today, what makes food Jewish for someone who doesn’t keep kosher, and the surprising history of Jewish farmers. As we explore the evolution of Jewish eating over the past two millennia, we’ll gain further understanding about what makes this food movement Jewish.

COOKING DEMONSTRATIONS AND HANDS-ON WORKSHOPS Every year we offer a new set of hands-on skills that you can take back to your home and community. From how to take your outdoor cooking game to the next level and beyond, to transforming simple dishes with robustly flavored condiments and sauces to preparing a seasonal and sustainable Rosh Hashanah menu, these sessions provide skills and strategies for you to reclaim your kitchen. Roll up your sleeves, and get ready to be inspired.

FOOD JUSTICE AND SUSTAINABILITY We know our food system is deeply imperfect, but what would a just food system look like? And how do we get there? This year’s sessions will bring together movement leaders and shakers from both the Jewish Food Justice world and the broader Food Justice Movement, providing an up-close perspective on the consequences of our present food system and a big-picture look at opportunities for collaboration and allyship. In panels and workshops, sessions will ground participants in the historical and text-based Jewish obligation to work towards Food Justices. Participants will gain tools to bring back to their communities as they work towards building a more just food system.

HEALTH AND WELLNESS What is the Jewish take on understanding our health? How can we make more informed choices given the myriad of information about health and nutrition? Learn about enzymes, probiotics and prebiotics and how to cook for digestive health, how to identify and utilize medicinal herbs growing in your backyard, and how to make your own all-natural plant-based makeup. Sessions in this track will guide participants in discovering new ways of thinking about the foods we put in our bodies.

JEWISH AGRICULTURE Produced in partnership with Jewish Farmer Network Across the globe, Jews are reconnecting with their agricultural roots. In doing so, they are not only bringing ancient traditions to life, but are bringing new life into their families, synagogues, and communities. This track will feature some of the Jewish agricultural voices of today. How does food grow? These sessions will get you thinking about sustainable agriculture, seed saving, and the connection between food and the land.

OUTDOOR EDUCATION (FAMILY FRIENDLY) Hazon recognizes Jewish Outdoor, Food, Farming & Environmental Education (JOFEE) as a vital discipline in strengthening Jewish life. JOFEE experiences connect people to Judaism, community, and the natural world through hands-on, thoughtful, and engaging Jewish programming across ages, backgrounds, and religious approaches.

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Wednesday, August 14 3:00-4:30 PM Check in and JOFEE Fair Great Hall Come to the Great Hall to sample some of the Jewish Outdoor, Food, Farming & Environmental Education (JOFEE) programs Hazon has to offer. Make bike blender smoothies on our stationary bike and make your very own pickled veggies!

4:45-5:00 PM Mandatory Parent/Guardian Orientation to the Kids’ Food Conference Arts and Crafts Camp Teva Leaders Join the Kids’ Food Conference Educators for a mandatory orientation to the program. Learn about the fun activities we have planned as well as important policies.

5:00- 6:00 PM Kids’ Food Conference Arts and Crafts Please see page 28 for details.

5:30-6:00 PM An In-Depth Guide to the 2019 Hazon Food Conference Library Hear about all of our exciting programming at this year’s conference from some of our lead staff.

6:00-7:15 PM Dinner Dining Tent 7:15-7:30 PM Traditional Egalitarian Maariv Library Orthodox Maariv Synagogue

7:30-8:30 PM Vendor “Shuk” Fair Great Hall and Library Vendors will gather in the Great Hall to showcase their businesses. Find out about interesting initiatives, meet local farmers, and purchase books and have them signed by the authors.

8:30-10:00 PM The Thrift of Relationship Cuisine Lakeview Ari Miller A good chef is a frugal chef. But what happens when value is estimated by time, effort, and investment of resource? Relationship cuisine is the expression of a different valuation; the importance and riches of a chef’s relationship with their farmers, mongers, butchers, and foragers, and how that is expressed in the relationship built with those who come to consume. This has little to do with dishes in particular. Value is created by sourcing with as much intention and integrity as possible. Join Chef Ari Miller as he develops an intentional relationship with our farmers and their produce, and brings the abundance of that relationship from the Adamah farm to the Isabella Freedman table.

8:30-9:45 PM Our Planet Synagogue Enjoy the first episode of this eight-part series narrated by Sir David Attenborough that explores the unique wonders of the natural world. Produced in partnership with the World Wildlife Fund, “Out Planet” uses a combination of stunning photography and technology to present Earth’s remaining wilderness areas and their animal inhabitants.

9:30-10 PM Snack Great Hall

16 2019 Hazon Food Conference • Please wear your name badge throughout the Conference!

Thursday, August 15 7:00-8:00 AM Capriccinos / Goat Milk Observation Meet at Goat Barn Up early? Come watch our Adamahniks milk the goats at the Barnyard. Bring your cup of coffee and get some delicious fresh goat milk in it!

7:30-8:30 AM Traditional Egalitarian Shacharit Library Orthodox Shacharit Synagogue Vinyasa Yoga Red Yurt Rebecca Bloomfield Tend to your mind, body, and spirit with a yoga practice that combines alignment and fluidity, using breath as the vehicle. We will practice sun salutations and a sequence of standing and seated poses. Moderate level, though modifications are always offered, so beginners are welcome; if you can breathe, you can do yoga!

8:00-9:00 AM Breakfast Dining Tent 9:00 AM-12:00 PM Kids’ Food Conference Arts and Crafts Please see page 29 for details.

9:00-10:15 AM Reducing Food Waste: Tikkun in the Kitchen Lakeview Jodi Balis Americans waste about a pound of food a day. And while food waste happens on the community level, 40% of food waste actually comes from our very own kitchens.

Come and learn about the complex issue of food waste, engage in stories about community-wide efforts to solve the problem, and look at where food waste might be happening at home. We will explore innovative meal planning and cooking strategies to prevent food waste in our own kitchens and at the end of the session get a “taste” how delicious curbing food waste can be.

Jewish Food Culture & Traditions Cooking Demos & Hands-On

Food Justice & Sustainability Health & Wellness

9:00-10:15 AM (CONTINUED) Introduction to Ayurveda: Food Wisdom from the World’s Oldest Natural Healing System Synagogue Regina Mosenkis Ayurveda, meaning the “science of life” in Sanskrit, is a 5000 year old natural healing system originating in the Indian subcontinent. According to this ancient wisdom, optimal health and well-being are predicated on good digestion and the proper metabolism of food. Ayurveda provides a very robust and unparalleled body of knowledge around how food impacts us in concrete physical ways as well as in subtle emotional, psychological and spiritual ways.

This session will introduce Ayurveda and it’s foundational concepts pertaining to food & wellness.

Hands-On Torah: Parchment Making Library Linda Motkin, Bread and Torah Torah scrolls – our most sacred ritual objects – come from the skins of animals. Learn how plant and animal products are used in the making of Torah scrolls, and how a locally sourced Torah scroll is currently being made as a community project. Be a part of the making of this scroll by helping to process a deerskin into a future panel of Torah.

10:30-11:45 AM Beauty and the Yeast: Braiding Our Values Into Our Challah Lakeview Jonathan Rubenstein While learning to bake and braid challah, we will examine some texts that associate the mitzvah of hafrashat challah (separating the challah offering from the dough) with values regarding food justice and sustainability.

Food, Money, and Justice: Digesting Our Jewish Choices (Part 1) Synagogue Rabbi Regina Sandler-Phillips How did food become money? How can money become food justice? This two-part program will explore the intimate relationships between Jewish sustenance and personal finance. In Part One, we’ll trace the original minicycles of food sharing within the biblical rhythms of sh’mita (sabbatical / release). We’ll consider principles of fairness and sustainability that our prophets and sages developed from these rhythms, as we field-test emerging practices of solidarity to help each other face – and digest – our own Jewish choices with love and courage.

Jewish Agriculture 2019 Hazon Food Conference 17 Outdoor Education

Thursday, August 15 10:30-11:45 AM (CONTINUED) How Jewish Kitchen Wisdom Offers Solutions to Curbing Food Waste Library Jeffrey Yoskowitz Food waste is a major environmental issue of the day, and a moral one, too. One third of the food produced globally goes to waste every year, and so too, the resources spent on the production of that food, while 1 billion people remain hungry. As important as organic scrap composting is, even more important is recognizing the value of the organic materials in the first place, and getting the most out of them, before they end up in the compost bin. That’s where the wisdom of balabustas from the shtetl comes in. The Yiddish kitchen was a treasure trove of innovation and ingenuity in resource management, yielding as much flavor and nutrients as possible from edible scraps. Let’s investigate what old world Jewish culinary wisdom has to say about how to limit food waste today.

12:00-1:00 PM Lunch Dining Tent 1:00-6:00 PM Kids’ Food Conference (Please see page 29 for details) Arts and Crafts 1:00-6:00 PM Pool Open 1:15-2:45 PM KEYNOTE PANEL: Cultivating a Culture of Change Synagogue Keynote panelists: Merav Cohen – Hazon Seal of Sustainability Manager Rabbi Aryeh Bernstein –JIFA Representative and Director of Chicago Avodah Justice Fellowship Shani Mink – Jewish Farmer Network Co-Founder Arielle Aronoff – Teva Lead Educator & Camp Teva Manager

2:45-3:15 PM Community Connect Use this time to make connections and collaborate. See sign up board in the Great Hall for details.

3:00-3:15 PM Traditional Egalitarian Mincha Library Orthodox Mincha Synagogue 3:15- 4:30 PM Cooking with Flowers: How Eating Flowers Can Help Heal the World Lakeview Miche Bacher Join us for an opportunity to learn about a wide variety of edible flowers: what to do with them, how to grow them, and why to incorporate them into your kitchen. This nectarine chutney demo will be as delicious as it will be informative - We will walk through salts, vinegars, butters, sugars, and oils as ways to extend the flower season.

Wild Edibles Walk Meet Outside Arts and Crafts Arielle Aronoff Summer is a time of abundant gifts from the land. We will stroll around campus identifying and tasting a selection of the wild edibles found here.

Food, Culture, & Obesity in Latin America: A Documentary Short & Discussion Synagogue Dan Fenyvesi How can the second poorest country in the western hemisphere also suffer from an epidemic of obesity? This talk by Fulbright scholar Dan Fenyvesi includes a viewing of Dan’s documentary short about diet in Nicaragua and a discussion of the perception of food, influences on food choices, history of diet, the colonization of food, and the roles of economics, racism, and culture.

Moderator: Shamu Sadeh – Managing Director of Education, Hazon There is no hard and fast solution to the growing issues surrounding climate change. Each of our panelists has taken a different approach to address climate change by shifting the culture around food. Learn from and engage in a conversation with the next generation of visionaries who are addressing climate change within the Jewish community. There will be a Q&A at the end.

18 2019 Hazon Food Conference • Please wear your name badge throughout the Conference!

Thursday, August 15 4:45-6:00 PM The Hazon Seal of Sustainability – Leading Change in your Community Synagogue Merav Cohen Would you like your synagogue’s weekly kiddush to be healthier, more delicious, and less wasteful? Want to cut the energy costs of an aging building? Advocate for clean energy in your community as part of an interfaith coalition?

Or reignite students’ curiosity about Jewish tradition through hands-on, outdoor learning? Many institutions want to engage in healthier, more humane, and more sustainable behaviors, but don’t know where to start.

Others have already begun – be it by starting a garden, composting food waste, or installing LED light bulbs – but don’t know how to keep up the momentum. The Hazon Seal of Sustainability provides a roadmap to advance sustainability-related education, action, and advocacy in the Jewish community and beyond. Merav will explain what this means, will share valuable lessons learned, and show you how you can make a real impact by driving deep institutional change.

Make Your Own Healthy Cosmetics Lakeview Kate Re The world of beauty and cosmetics includes many natural skin care and body care options, but synthetic-free and chemical-free makeup is still expensive and relatively hard to find. Learn to make natural, healthy cosmetics that truly nourish your skin. We’ll explore mineral and food-based recipes, and Kate, a former professional fine artist, will demonstrate how to mix colors to create your own palette.

Participants will make their own hand-crafted cosmetics to take home.

Guided Walk on the Purple Trail Meet Outside Arts and Crafts Take a hike around the perimeter of Lake Miriam, and let your body and mind rejuvenate among the trees. This easy hike requires closed-toe shoes.

6:00-8:30 PM OUTDOOR FOOD FESTIVAL & DINNER Food Festival Tent Grow and Behold, the Adamah Farm, our featured guest chefs, and the Isabella Freedman Kitchen are partnering to deliver a delicious summer barbecue for all to enjoy!

One of the joys of summer is cooking and eating in the great outdoors. We connect with our friends, family, and neighbors in a different way at barbecues and picnics, in the shade of trees and the expansive views before us. In the height of the summer, the ingredients can shine given simple seasonings and the magic of fire. Explore, taste, and enjoy – knowing that the way that we eat can grow the community and the future that we know is possible.

Visit a variety of food and beverage stations featuring food made by our guest chefs: Grow & behold Meats with Anna and Naf Hanau Summer Sodas with Jeffery Yoskowitz Adamah Farms Tasting with Adamah Farming Fellows Gazpacho with Camp Teva Moroccan Haroset Bites and Moroccan Mint Tea with Bubbie’s Kitchen Zeilouk D’Aubergine (Cooked Eggplant and Tomato Salad) with Sara Gardner and Susan Barocas Adamah Farm inspired dish with Chef Ari Miller and more!

7:30-7:45 PM Traditional Egalitarian Maariv Library Orthodox Maariv Synagogue 8:30-10:30 PM How to Re-establish a Vodka Empire Synagogue Dan Edelstyn tracks down his lost Jewish heritage and attempts to relaunch his great-grandfather’s onceglorious vodka empire.

8:30-10:00 PM Songs Around the Fire Fire Pit 9:30 PM Snack Great Hall

Jewish Food Culture & Traditions Cooking Demos & Hands-On

Food Justice & Sustainability Health & Wellness

Jewish Agriculture 2019 Hazon Food Conference 19 Outdoor Education

Friday, August 16 7:00-8:00 AM Capriccinos / Goat Milk Observation Meet at Goat Barn Adamah Farmers Up early? Come watch our Adamahniks milk the goats at the Barnyard. Bring your cup of coffee and get some delicious fresh goat milk in it!

7:30-8:30 AM Traditional Egalitarian Shacharit Library Orthodox Shacharit Synagogue 7:30-8:30 AM Vinyasa Yoga Red Yurt Zelina Tend to your mind, body, and spirit with a yoga practice that combines alignment and fluidity, using breath as the vehicle. We will practice sun salutations and a sequence of standing and seated poses. Moderate level, though modifications are always offered, so beginners are welcome; if you can breathe, you can do yoga!

the slaughter but in order to attend the slaughter, must be present for the introduction. Please dress for outdoor weather – the majority of this session takes place outdoors.

Photography is not permitted.

9:00-10:15 AM Staples of Ayurvedic Cooking Lakeview Regina Mosenkis Ayurveda is an ancient healing system from the East which offers deep wisdom on achieving optimal well-being primarily through diet and lifestyle. While the culinary principles of Ayurveda can be adapted to any cuisine, the most original Ayurvedic recipes come straight from India. In this demo we’ll cover some of the staples of this tradition, including kitchari (basmati rice & split yellow mung stew), paneer (fresh cheese), cilantro chutney (sauce), and chai tea with fresh almond milk. We’ll talk about the health-promoting benefits of each of the dishes and their components. We will also briefly discuss how to best work with spices to maximize their potent therapeutic properties.

Female Food Professionals: Talking Food & Gender Synagogue

8:00-9:00 AM Breakfast Dining Tent

panelists:

9:00 AM-12:00 PM Kids’ Food Conference Arts and Crafts Please see page 29 for details.

Come join a conversation with five female-identifying food professionals as we engage with what it means to make a mark in the food industry, what the “food industry” even is, and how identifying as female offers certain challenges and insights to their journeys as Jewish food professionals.

9:00 AM-12:00 PM Had v’Halak: A Live Kosher Slaughter Demonstration Beige Yurt Naftali Hanau and Chayim Goldberg With the vast majority of animals today being raised in factory farm conditions, can our meat still be produced with sanctity and respect? Can meat eating ever be ethical? If so, how can we as consumers better support a more holistic kosher meat system? Join certified shochet Naftali Hanau to discuss these questions while witnessing a respectful live kosher slaughter of heritage breed chickens.

Attendees will learn about ancient laws, their modern-day consequences and have a special focus on animal welfare.

This is a 3-hour session beginning with an introduction followed by the ritual slaughter. Participants are welcome to attend just the introduction portion and leave before

Liz Reuven, Anna Hanau, Miche Bacher, and Amalia Hass Moderator: Sara M. Gardner

Cafe Hafukh and Jewish Coffee Traditions Library Avery Robinson Coffee is ubiquitous – one of the most common globally traded commodities, one of the most abused drugs, a tropical plant, and present at most every Jewish function (e.g., kiddush, festive meal, conference) – but we rarely talk about it. This humble bean has been an integral component in developing and shaping Jewish tradition and practice for the past 500 years. Come learn about the evolution of Jewish learning, digestion, mysticism, and globalization through our coffee practices while we mix up 17th century spices (like OG Pumpkin Spice Lattes).

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Friday, August 16 10:30-11:45 AM Beyond Brisket and Babka: Jewish Comfort Food Around the World Lakeview Susan Barocas Comfort food. It’s what you most want in good times and bad. Comfort food is personal and often connected to the food of our families and cultural traditions. So for many American Jews, that means Ashkenazic favorites like chicken soup, brisket, kugel, bagels and babka…but what about other Jewish food traditions? Explore and taste historical and modern comfort foods from various nonAshkenazic Jewish cultures around the world, from such places as Spain, Turkey, Greece, Morocco, Syria, and Yemen.

Food, Money, and Justice: Digesting Our Jewish Choices (Part Two) Synagogue Rabbi Regina Sandler-Phillips How did food become money? How can money become food justice? In Part Two of this program (open to all, regardless of previous participation), we’ll apply the principles and practices identified in Part One to a core challenge articulated by Hazon for Shmita 2020: empowering “those whose disadvantage is invisibly connected to our own food choices.” Through storytelling and discussion, we’ll center the personal experiences of front-line food workers and others as we deepen our understanding of food insecurity. Approaching food justice as an ongoing action/reflection process, we’ll highlight current best practices as we continue to help each other face – and digest – our own Jewish choices with love and courage.

12:00-1:00 PM Lunch Dining Tent 1:00-5:00 PM Kids’ Food Conference Arts and Crafts Please see page 29 for details.

1:00-6:00 PM Pool Open 1:00-2:00 PM Farm Work Session Meet Outside Arts and Crafts Adamah Farmers Come work like a farmer! Help out with our Adamah farm and connect to the Earth like you never have before.

Working Group: Isabella Freedman and Climate Change Education Synagogue Shamu Sadeh Would you like to take part in shaping how Isabella Freedman languages our work? Join us as we work with real life perimeters to brainstorm the most compelling ways to educate guests at Isabella Freedman about the intersection of climate crisis, food, and Judaism.

Bubbie Visits Greece!

Lakeview Bubbie’s Kitchen Join Bubbie and Friends on a visit to Greece and learn how to make some special Greek-inspired Hanukkah recipes!

Can Ancient Jewish Agricultural Technologies Heal Our Food System?

Library Shani Mink Join Jewish Farmer Network co-founder Shani Mink as she explores the ways that ancient Jewish Agricultural Wisdom can be the much needed remedy for a dysfunctional and disconnected food system. Our ancestors have passed down a cannon of agricultural principles that are surprisingly relevant to the everyday challenges facing the modern Jewish agrarian. Together we’ll delve into what it means to bring these principles to life and what sort of impact they can have on today’s food landscape.

Jewish Food Culture & Traditions Cooking Demos & Hands-On

Food Justice & Sustainability Health & Wellness

Jewish Agriculture 2019 Hazon Food Conference 21 Outdoor Education

Friday, August 16 2:15-3:30 PM The Hazards of Natural Religion: The First Fruits, the Seven Species, Irrigation, and Idol Worship Synagogue Jon Greenberg This presentation explains the seven species in relation to Sefira and the religious implications of the highly diverse ecosystems and topography of Israel compared to Egypt.

We’ll see how the Torah connects Israelite agriculture and the heightened risk of idolatry in Israel.

Tip to Tail No Waste Cooking; Recipes and Tips for How to Use Your Scraps and Bones in Unexpected Ways Lakeview Liz Rueven Let’s get inspired to reduce food waste in our kitchens as we share ideas for making herb scrap vinegars, pickles, veggie stocks, bone broth, pickles, aquafaba and more.

We’ll explore how to use all parts of broccoli, as our star example. We’ll poach broccoli stalks in olive oil and build an unexpected combination of ingredients to layer on toast.

We’ll consider using broccoli leaves for chips, as additions to your morning juice and as a valuable addition to your salads. We’ll prepare the most familiar part, florets, as we dry rub and roast them before dipping them into a kicky fat free dressing.

At the end of the session, you’ll have recipes in hand and plenty of ideas for how to use all parts of your favorite vegetables and fruit, plus some you’ve never considered.

Farm Bill: What the Government Has To Do With What’s For Dinner Library Janna Siller What did you have for breakfast on the day you departed for the Food Conference? What was on your Shabbat dinner table last week, how easy was it to source, and how much did it cost? The food that ends up in our bodies has a lot to do with federal policy. How viable is it for farmers to grow certain foods vs others and with which methods? Whether you’ve never heard of the Farm Bill before or you’ve been to a session on it before, there will be something for you to learn in this session. We will discuss the specifics of the 2018 Farm Bill, administrative changes in the USDA, and upcoming bills that relate to food and farming. Policies are changing faster than ever in Washington and it is more important than ever to do our best to pay attention.

3:45-5:00 PM Building a Blessing: A Food Ritual for Abundance Synagogue Jodi Balis Food Ritual is a visual meditation, an embodied practice, and a sensory experience where the arrangement of vibrant colorful foods, herbs, spices, and stones forms an expression of our deepest hopes and desires. In this session we will “build a blessing” together as a preparation for Shabbat, creating a visual representation of what we have learned and holding ritual space as we prepare to enter into Shabbat Time. The session will include gathering natural materials outdoors, meditation, reflection, Food Ritual Plate building, and song.

How To Make Delicious Accoutrements For The Fall & Winter From Your Surplus Summer Harvest Lakeview Donna Simmons In this workshop we will use techniques such as dehydration, infusion, fermentation, and freezing to preserve peak season produce so you can enjoy them all year. We will also cover the best methods to store even the most fragile herbs -- some may surprise you!

World Cafe: Climate Change Solutions in the Food System Library Mark Phillips From agroecology and regenerative agriculture to food sovereignty and climate justice, the ways we grow, distribute, and consume our food can provide major solutions to the great social and ecological challenges of our times. This session will use the World Cafe process to create a facilitated discussion on climate change solutions in the food system. We will explore actionable responses to the ecological crisis while building new relationships to carry forward in our life and work. Participants should come prepared to engage in respectful, open dialog about food system change and climate justice.

5:00-6:00 PM Camp Teva Kids’ Dinner Festival Tent Camp Teva participants are welcome to enjoy an early Shabbat evening meal.

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Friday, August 16 5:00-6:30 PM Community Connect Use this time to make connections and collaborate. See sign up board in the Great Hall for details.

6:45-8:15 PM Traditional Egalitarian Mincha, Kabbalat Shabbat & Maariv Library

5:00-6:00 PM Hearty Snack Great Hall A hold-over snack before Shabbat. Dinner will be served at 8:30 PM.

Orthodox Mincha, Kabbalat Shabbat & Maariv Synagogue

5:00-6:20 PM Mikveh Dock Immerse in the living waters of Lake Miriam on your own or in a group, as a way to prepare for Shabbat and the experiences ahead. Please respect times reserved. Bathing suits optional.

5:00-5:20 PM Gender Nonconforming Mikveh 5:30-5:50 PM Women’s Mikveh 6:00-6:20 PM Men’s Mikveh 6:30 PM Candle Lighting Official lighting time is 7:34 PM. Earliest lighting time is 6:24 PM. All are welcome to light at their own convenience.

7:00-8:00 PM Meditative Walk on the Farm Meet outside Great Hall JOFEE Educators Bring in Shabbat with a guided meditative walk on our farm and let your body and mind rejuvenate among the smells and sounds of the great outdoors.

8:30-10:00 PM Festive Shabbat Dinner Dining Tent We will open our Shabbat dinner with a communal blessing on wine. Everyone is welcome to ritually wash hands and make the blessing on bread by table. We will close the meal with some words of Torah and a closing blessing.

10:00 PM Tisch Library Tisch means table – a place to gather with friends and sing songs from all around the Jewish world, both well-known and obscure. No prior experience necessary.

6:45-8:30 PM Kids’ Food Conference Arts and Crafts Please see page 29 for details.

Jewish Food Culture & Traditions Cooking Demos & Hands-On

Food Justice & Sustainability Health & Wellness

Jewish Agriculture 2019 Hazon Food Conference 23 Outdoor Education

Saturday, August 17 7:00-8:00 AM Capriccinos / Goat Milk Observation Meet at Goat Barn Adamah Farmers Up early? Come watch our Adamahniks milk the goats at the Barnyard. Bring your cup of coffee and get some delicious fresh goat milk in it!

7:30-8:30 AM Vinyasa Yoga Red Yurt Rebecca Bloomfield Tend to your mind, body, and spirit with a yoga practice that combines alignment and fluidity, using breath as the vehicle. We will practice sun salutations and a sequence of standing and seated poses. Moderate level, though modifications are always offered, so beginners are welcome; if you can breathe, you can do yoga!

8:00-9:30 AM Breakfast Dining Tent 9:00 AM-12:00 PM Kids’ Food Conference Arts and Crafts Please see page 30 for details.

9:00 AM-12:00 PM Traditional Egalitarian Shabbat Services Library Orthodox Shabbat Services Synagogue 10:00-11:30 AM Shabbat Meditative Experience Red Yurt Dan Pelberg and Susan Barocas The theme of gratitude is constant throughout Jewish liturgy and scripture. In this alternative Shabbat morning gathering, we will combine meditation and singing, Torah study, and discussion. We will take a look at various texts to see what Judaism has to teach us about cultivating a sense of gratitude in every aspect of life, developing our own sense of gratitude in our lives. Discussion will focus on how we can integrate the insights from Torah into our every day lives. Everyone is welcome. No meditation experience needed to share this open, accessible Shabbat experience.

12:00-1:30 PM Shabbat Lunch Dining Tent 1:30- 6:00 PM Kids’ Food Conference Arts and Crafts Please see page 30 for details.

1:30-5:30 PM Pool Open 1:45-2:45 PM Colorado Meetup Group Beige Yurt Becky O’Brien For scholarship recipients and residents of Colorado Food and Mood Relationship Library Hanania Cohen We will explore how the food we eat is influencing our mood and behavior, as well as how our mood affects our health. We will consult knowledge from ancient sources and modern cutting-edge science!

Farm Tour Meet Outside Arts and Crafts Adamah Farmers Heirloom vegetables, permaculture orchard, compost & chickens – the Kaplan Family Farm is just a short walk from the Isabella Freedman campus. As you tour our organic fruit orchards, berry hedgerows, vegetable fields, and compost-yard chickens, you will see how we are bringing the commandments in Genesis to life as we “till and tend” the land in ways that enable it to flourish for generations to come. Sturdy, closed-toed shoes required.

Hike to the Overlook Gazebo Isabella Freedman Educator Breathtaking views await! Hike our Red Trail to the Overlook and you’ll be rewarded with the best view from Isabella Freedman. A beautiful steep hike leads to an incredible experience. Sturdy closed-toe shoes are required.

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Saturday, August 17 3:00-4:15 PM Jewish Tastes and Identity Lakeview Jonathan Brumberg Kraus In this session we will explore how we consciously and situationally express our Jewish identities through our food choices. We do this when we engage (or disengage) with inherited Jewish food traditions in our contemporary everyday life experiences of eating. Though some dismiss this as merely “gastronomic Judaism,” I think our Jewish food choices (even when they’re transgressive – yes, Jewish bacon-lovers) are meaningful, spiritually significant acts of interpretation and improvisation that I called “culinary midrash.” In this session, we will discuss specific foods, Jewish textual traditions and words spoken about and while eating food, and other factors that “flavor” food preferences as Jewish, such as the Jewish seasonal calendar and places where Jews live or lived, Jewish food authorities (and those who rebelled against them). Then, having put these “ingredients” (some “raw”, some “cooked” in Claude Levi-Strauss’ anthropological sense) on the table for discussion, we will try to learn together how each or our gastronomic negotiations with these variables express our values in these particular performances of Jewish identity.

Jewish identities, like Jewish tastes, seem to be quite fluid and adaptable.

Your Community’s Food Choices: Commitments for a Sustainable Future

Synagogue Ilana Braverman Over the last few years, more Jewish communities than ever have stood up to factory farms and lowered their environmental impact by sourcing higher welfare animal products and serving more plant-based meals. As more communities make these transitions, JIFA is equipping members with the tools and strategies they need for engaging their catering services, clergy and peers. Gain a better understanding of sustainable food sourcing strategies using our brand new resource guide, learn how to talk with your dining operations manager or caterer, and engage in discussion around how this process applies to you and your institution and aligns with other commitments, such as the Hazon Seal of Sustainability.

During a guided discussion, we will ask questions, share our experiences, and brainstorm with fellow participants about ways to use these tools effectively in our respective communities.

Jewish Food Culture & Traditions Cooking Demos & Hands-On

Food Justice & Sustainability Health & Wellness

3:00-4:15 PM (CONTINUED) Thriving in a Warming World: Jewish Permaculture Systems for Abundance, Resilience, and Radical Change Library Joshua Frisbie What would the implications for society be if every person planted just one fruit or nut tree per year? Explore permaculture (permanent agri-culture) as a tool for radical societal transformation and resilience. Study with a west-coast practitioner creating abundant, regenerative agricultural landscapes that balance the needs of people, wildlife, and the planet. We’ll explore various models and cover fruit and nut trees, berries, and medicinal and culinary plants and their application in home systems. We’ll also discuss the ways in which permaculture and Shmita – the Jewish sabbatical year for the land – intertwine and hold potential to fulfill our needs as society in overcoming the complexities of climate change and a compromised international food system.

4:30-5:30 PM Can Eating Meat Help Save the Environment?

Library Rachel Irons We know meat can have a lot of negative environmental impacts, but we’re not all about to go vegan. Come learn how one company has found a way to make meat products that actually help the environment. The alternatives discussed in this session include non-kosher meat, but there is ample room to extend the lessons to an intentional Kosher food ethic.

Sephardic Savories: Understanding Sephardic Culinary Identity Through Text Lakeview Sara Gardner In this group discussion, food historian Sara M. Gardner will lead participants through the history of Sephardic culinary culture, from medieval Spain through the diverse locations of the Sephardic diaspora. Through a variety of texts, both culinary and historical, we’ll trace the lines of Sephardic cuisine and discuss how this gastronomic repertoire has shaped Sephardic identity. No prior knowledge necessary!

Come ready to talk and learn together.

Jewish Agriculture 2019 Hazon Food Conference 25 Outdoor Education

Saturday, August 17 4:30-5:30 PM (CONTINUED) Lessons from the Olive tree for Families, Jewish Unity, and the Social Security System Synagogue Jon Greenberg This session will explore the many symbolic meanings of the olive tree in Tanach and Chazal, and how they derive from the natural history and biology of the tree. It includes an explanation for how the menorah displaced an earlier symbol of Chanukah, the significance of 15 Av, and various moral and social lessons that the olive tree symbolism offers for conflict resolution, family relationships, and Jewish unity.

5:45-6:10 PM Traditional Egalitarian Mincha Library Orthodox Mincha Synagogue 6:00-7:15 PM Dinner / Seudah Shlishit Dining Tent 7:15-9:00 PM Kids’ Food Conference Arts and Crafts Please see page 30 for details.

7:20-8:30 PM Why is Kosher Wine Treyf (Not-Kosher)?

Lakeview Avery Robinson Jewish tradition is rather clear on when wine is acceptable or forbidden for consumption. Looking at texts from throughout Jewish history, we will explore what our values are – shared and individual halakhic, ethical, environmental, flavor, etc – around wine and how these correlate to our lived experiences of wine consumption. Be prepared for a taste of history, religious texts, and the opportunity to share your own practices, be it in hevruta or in the larger group.

Waste Not, Want Not: Exploring Food Waste Synagogue Panelists: Rachel Irons, Jonathan Brumberg-Kraus & Donna Simmons Moderator: Susan Barocas

professionals make to reduce food waste? What are some of the historical and ethical issues around food waste, especially from a Jewish perspective? Explore food waste from many different perspectives including practical ideas for individuals and businesses so that you leave feeling more knowledgeable and able to take action professionally and personally as well as support other individuals and businesses who are reducing food waste.

Sacrifice, Cravings, and Bloodshed: Does Torah Allow City-Dwellers to Eat Animals?

Library Rabbi Aryeh Bernstein What’s at stake when we eat animals? How does the Torah envision humans and Jews doing so, and how did the Rabbis translate that vision as their economy shifted from agricultural to commercial? We will survey key Biblical passages and look closely at Rabbinic passages on the proper attitude and context required by Jewish law for meat consumption, asking along the way what this means today for people who don’t interact with farm animals.

8:35-8:50 PM Traditional Egalitarian Maariv Library Orthodox Maariv Synagogue 8:55-9:30 PM Havdalah Great Hall Join the community in an exuberant and exultant Jewish ritual that will usher in the new week. Shabbat ends at 8:36.

9:30 PM Party with a Purpose!

Library The conference will conclude with our Party with a Purpose, where guests will get a chance to convert inspiration into action. Details to be announced. Drinks and snacks will be served.

What exactly are we talking about when we say food waste? What decisions can we as consumers and food

26 2019 Hazon Food Conference • Please wear your name badge throughout the Conference!

Sunday, August 18 7:00-8:00 AM Avodat Lev Fire Pit Anna Hanau Awaken your body and your senses with gratitude to the world around us in this contemplative, musical morning service. We’ll use excerpts of traditional liturgy, poetry, niggunim (wordless songs) and visualization to distill our Food Conference experiences and set intentions as we head home.

8:00-10:00 AM Breakfast/Brunch Dining Hall

9:15 AM Shuttle for Wassaic Train Meet Outside Arts and Crafts Only for those who have reserved a spot on the shuttle for the 10:15 train.

10:00 AM Check out of rooms We are so happy you joined us at Isabella Freedman for the Hazon Food Conference. Please be sure that you and all of your belongings are out of your room by 10am. Late checkout will result in a $50 late fee applied to your credit card.

8:00-10:00 AM Adamah Market Great Hall Buy all of your favorite Adamah products crafted on site by our Adamah Farm Fellows. Pickles, Jams, and more!

Jewish Food Culture & Traditions Cooking Demos & Hands-On

Food Justice & Sustainability Health & Wellness

Jewish Agriculture 2019 Hazon Food Conference 27 Outdoor Education

While adults and teens are participating in the Hazon Food Conference, the home of the Jewish Food Movement, kids ages 5-12 will be having their own memorable experience at the Kids’ Food Conference!

Children will engage with field experts in dynamic and age-appropriate ways on the same topics as the adult programming, including cooking skills, nutrition, food justice, and environmental responsibility.

Hazon – meaning “vision” – works to create a healthier and more sustainable Jewish community, and a healthier and more sustainable world for all. In order for this work to succeed, we need young people to become involved in the movement towards a healthier food system. Youth have the power to take our society in a new direction and rethink the world into which they have been born.

It is up to us to make healthy food choices for ourselves, but in many ways our society puts us at a disadvantage.

Youth do not have the buying power of adults, yet food advertisements are filled with exciting images of junk food.

How do we ingrain the knowledge of healthy snacking into our minds so it is an easy choice to go for carrots and peanut butter instead of potato chips? How do we change the larger system so school food is healthy and tastes good?

How can we grow food in our homes and communities?

The Kids’ Food Conference will address these issues and more in a dynamic, engaging, age-appropriate way.

All children must be in a Kids’ Food Conference activity or supervised by a responsible adult. All activities meet in Arts & Crafts, unless otherwise noted. If you have any questions, please direct them to Arielle Aronoff, Director of Teva.

Kids’ Food Conference Schedule WEDNESDAY 3:00-4:30 PM Kids’ Zone at the JOFEE Fair Great Hall Make your own cookbook! You can write in your own recipes and add a pocket to keep all of the recipes we’ll be making at the Kids’ Food Conference.

5:00-6:00 PM Food for Art Kids’ Food Conference Tent Did you know that you can use plants to make all sorts of arts and crafts? Everything from dyes, paint, paint brushes, stamps, and more! Join us to kick off with creativity.

4:45-5:00 PM Mandatory Parent/ Guardian Orientation to the Kids’ Food Conference Arts & Crafts Join the Kids’ Food Conference Educators for a mandatory orientation to the program. Learn about the fun activities we have planned as well as important policies.

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THURSDAY 9:00-10:00 AM Farm Scavenger Hunt and Harvest Arts & Crafts Explore the Adamah farm with all of your senses. We will harvest fruits and veggies and collect eggs to use in our recipes all week, including the Food Festival tonight!

10:00-10:45 AM Farm Harvest, Bike Blended Fun Arts & Crafts Use your human power to make sorbet and fruit leather! You can make these at home too.

10:45 AM-12:00 PM Bubbie Visits Russia!

Arts & Crafts Bubbie and Friends Learn About Russia, Sholom Aleichem and How To Cook “Something-From-Nothing”.

1:00-2:30 PM KabbalahGan Arts & Crafts Come learn what a KabbalahGan is and how you can help make it thrive. We will be weeding, planting, harvesting, and mulching.

2:30-3:30 PM The Media Does Not Have My Mind Arts & Crafts (Ages 9+) The media sends us a lot of messages and they are not always promoting the best life we can live. Learn about the role media plays in our diets and food choices and create your own advertisements for a healthy lifestyle.

2:30-3:30 PM The Story of My Snack Kids’ Food Conference Tent Tell the story of your snack from farm to table and back again.

This will be a fun interactive session of learning the story of where our food comes from and how it travels.

3:30-6:00 PM It’s A Big Dill!

Kids’ Food Conference Tent Make pickles and pillows. Learn how fermentation and food preservation works and how to sew all in the same session!

6:00-8:00 PM Food Festival: Gazpacho Arts & Crafts Bike blended summer soup. Come show the adults how Camp Teva’s Pedal Power works!

FRIDAY 9:00-9:30 AM Kids’ Food Conference Banner and Lemonade Stand Arts & Crafts We will create a piece of art to display on our lemonade stand tomorrow to show the adults what we’ve been up to at the Kids’ Food Conference. Wake up and get those creative juices flowing!

9:30 AM–12:00 PM Challah Braiding Arts & Crafts Mix, knead, and braid challah dough for Shabbat!

1:00-2:30 PM Lemon Meringue Pie Arts & Crafts Use farm fresh eggs to make Arielle’s favorite pie. Whisk, mix, zest, and bake!

2:00-3:00 PM Flowers for Shabbat Arts & Crafts Harvest flowers and arrange them to beautify our space for Shabbat.

3:00-4:00 PM Bee Aware!

Kids’ Food Conference Tent There are 4,000 species of bees native to North America. The

honey bee is not one of them. Learn about the importance of our local pollinators, including the honey bee. We will have a honey taste test, make beeswax candles for shabbat, and see what the buzz is all about.

4:00–5:00 PM Fabric Veggie Clips Dining Tent Create a fabric veggie clip for your kippah or hair, or a gift for family or friends.

5:00-6:00 PM Kids’ Dinner Dining Tent Dinner will be late, come enjoy your Shabbat meal early.

6:45-8:30 PM Welcoming Shabbat Arts & Crafts Join us in song and dance to welcome the Shabbat Queen.

6:45-8:30 PM Night Walk Meet at Arts & Crafts (Ages 9+) Experience the mysteries and magic of the night as we bring in Shabbat on trail.

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Kids’ Food Conference Schedule SATURDAY 9:00-9:30 AM Good Morning Shabbat Arts & Crafts Song, dance, prayer. Let’s wake up our bodies for a joyful Shabbat morning.

9:30 AM-12:00 PM Goats and Forest Exploration Arts & Crafts Say hay to the goats and explore the forest. Maybe we’ll meet some animals and find out what they like to eat.

9:30 AM-12:00 PM Good Morning Shabbat Hike Meet at Arts & Crafts (Ages 9+) Have you ever heard of Hitbodedut? It is a radical form of meditative prayer in the forest. This will be a combination of hiking and prayer.

1:30-2:30 PM Pool Time!

Come hang out with us poolside.

Pool

1:30-2:30 PM Fresh Lemonade and Games Arts & Crafts We will make lemonade to serve outside of Arts & Crafts for all who pass by. In exchange for the answer to our food questions, anyone can have a glass.

Make scrumptious dressings and jazzy salads for our Shabbat afternoon snack. .

3:30-4:00 PM Story Time Arts & Crafts Come relax on our cozy rug as you are transported through time and space into story.

3:30-6:00 PM GaGa and Field Games Arts & Crafts (Ages 9+) The best camp game ever created. Whether you’ve never played gaga before or played 100 times. It doesn’t get old.

4:00-6:00 PM Forest Exploration Arts & Crafts Take a walk through the woods. Maybe we’ll find something to eat, or maybe we’ll find out what the birds like to eat.

7:15–9:00 PM Open MicroCone Arts & Crafts Do you have a song, story, or talent to share? Come show off your skills!

2:30-3:30 PM Rainbow Salad Bar Arts & Crafts Become prep cooks in the Kids’ Food Conference Kitchen.

SUNDAY Please note, there will be no kids’ programming this morning. Thank you for participating in the Kids’ Food Conference!

30 2019 Hazon Food Conference • Please wear your name badge throughout the Conference!

Meet the Hazon Food Conference Staff Planning Team Jess Berlin is the Director of Retreats at Isabella Freedman. She leads the talented Retreats team that produces and hosts over 70 events each year. Jess is a strong believer in the power of multi-day immersive experiences as a tool for creating long-lasting positive change in a person’s life. She has a lifelong passion for Judaism and spirituality, having spent four years studying and teaching in Israel as well several months studying meditation in India. After earning a degree in Urban Planning from Queens College, she served as a key administrator at American Jewish World Service and Avodah and as a farm educator at Eden Village Camp. Jess enjoys being part of two meditation communities, practicing and teaching visualization techniques, rockhounding, and caring for her cast iron cookware.

Chaya Itzkowitz is a Retreat Coordinator at Isabella Freedman and lead staff for the Hazon Food Conference. She grew up in Elizabeth, NJ as the oldest of eight children.

Homeschooled as a child, she was provided with the opportunity to be a part of and learn from many different types of communities. She appreciates the diversity and authenticity of Jewish spaces that are different from her own because that is where she learns the most about herself and those around her and this reflects itself in all of the work that Chaya does. She has been teaching in Jewish education for 10 years and she has been involved in community building and program coordination with Jewish non-profit organizations for 5 years, including for JDC Entwine and The Beis Community. Chaya is passionate about creating meaningful, intentional, comfortable, and safe spaces for people to explore and connect to their Judaism.

Eliezer Weinbach is a Retreat Coordinator and JOFEE professional at Isabella Freedman. That means he is doing both behind-the-scenes and forward-facing work for Hazon. He loves both halves of his job, and everything in between, including fermentation, pluralism, and trying to remember names of mushrooms.

Arielle Aronoff is Teva Lead Educator and Camp Teva Manager. She manages the children’s programming during retreats at Isabella Freedman. She supports and trains seasonal Teva educators and leads immersive, experiential education programs for youth and adults in the forests and fields of Isabella Freedman Jewish Retreat Center. Before coming to Hazon, Arielle worked as a baker, outdoor educator, farmer, healthy school food advocate, and youth job training mentor. Arielle is a current participant in the Kohenet Priestess Training Institute, and an alumna of Kibbutz Lotan: Center for Creative Ecology.

Shamu Sadeh is Managing Director of Education at Isabella Freedman and cofounder and director of Adamah. Prior to that, he worked as the Director of Teva. He teaches Judaism and ecology, turns the compost piles, maintains the orchards, and supervises and mentors staff and Adamah Fellows. His wife Jaimie and kids Yonah, Ibby, and Lev keep the bees, help harvest and pickle, and DJ staff dance parties.

Keynote Panel: Cultivating a Culture of Change (moderator) Thursday 1:15-2:45 PM Synagogue Working Group: Isabella Freedman and Climate Change Education Friday 1:00-2:00 PM Synagogue

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Meet the Hazon Food Conference Planning Team The Hazon Food Conference would not have been possible without the hard work and commitment of this amazing group of volunteers. They went above and beyond sharing countless hours and resources over the last many months – and with so much joy and passion! We can’t thank these people enough!

Sara M. Gardner is the Hazon Food Conference Planning Committee Chair.

She is a food historian and researcher specializing in the culinary heritage and cultural identity of the Sephardic Jews.

An alumna of Tufts University, she currently works as the Collaboration Manager for the Boston-based Jewish Arts Collaborative, after serving as the Associate Director of Young Adult Programs at Hebrew College. Before working as a Jewish communal professional, Sara conducted research on Sephardic Jewish culinary history and identity in Madrid, Spain as a Fulbright Scholar. A presenter at a variety of international food conferences, including the Oxford Symposium on Food & Cookery, Sara is also the creator and head blogger of Boka Dulse (bokadulse.com) and the author of The Rosh Hashanah Seder Cookbook: Stories and Recipes from the Reform Jewish Community of Madrid.

Susan Barocas is a writer, caterer, and teacher of cooking to all ages for over 20 years, specializing in healthy eating and various Jewish and Mediterranean cuisines.

Susan was honored to serve as the guest chef for the 2014, 2015, and 2016 White House Passover Seders. She was the founding director of the Jewish Food Experience project and its award-winning website, jewishfoodexperience.com, following several years as director of the Washington Jewish Film Festival. A member of culinary society Les Dames d’Escoffier, Susan has made numerous appearances on television and radio while her stories and recipes have appeared in the Washington Post, Moment, Huffington Post, Lilith, and Tablet, among others. When not in a kitchen, Susan writes and produces documentary film and consults with film festivals.

Liz Rueven is founder and editor of the blog, Kosher Like Me, providing a resource for food enthusiasts who nosh like she does.

Her readers are health-minded, kosherkeeping, and/or vegetarian/pescatarian eaters who live locavore lifestyles and eat in step with the seasons. Kosher Like Me provides readers with a tempting array of approachable and unique seasonal recipes, holiday inspiration, restaurant, book and product reviews, and profiles of food innovators. The Nosher included one of Liz’s recipes as one of the top ten most popular posts in 2015, and Relish.com named Liz one of 5 top Jewish food bloggers to follow.

Jeffrey Yoskowitz is a food entrepreneur and a writer. He co-founded The Gefilteria, a culinary venture reimagining Old World Jewish foods, best known for manufacturing its renowned artisanal gefilte fish, producing high quality dining events around the world, and offering engaging Jewish cooking classes and workshops. Jeffrey co-authored The Gefilte Manifesto cookbook, which was named a finalist for the National Jewish Book Award and a top cookbook of the year by USA Today and Epicurious.

As a thought leader in food, Jeffrey’s writings on food and culture appear in major publications, such as The New York Times, The Atlantic, and others. He has cooked as a guest chef at the esteemed James Beard House kitchen and was named to Forbes Magazine’s 30 under 30 list in Food and Wine, as well as The Forward 50.

Amalia Haas is an experiential educator in the environmental justice space, facilitating women’s life cycle rituals and teaching Torah through the lens of her honeybees.

Last year’s crop of cinnamon-creamed honey set off a neighborhood stampede to her doorstep.

In addition to producing specialty honeys, Amalia consults with farms to seek to integrate educational bee programs into their offerings. Amalia resides in northeast Ohio with her husband Adam and six children ages 9-22. She is a member of the Kollel: Executive Ordination Track at Yeshivat Maharat.

Michael Fraade just wrapped up three years as JOFEE Director at the Louisville JCC and will be studying Torah full time at the Hadar Institute starting this fall. As JOFEE Director, his work included managing the J’s garden, educational programs, sustainability efforts, and coordinating the Gendler Grapevine Fresh Stop Market, a sliding scale local produce market run in partnership with local nonprofit New Roots. Michael received a BA in history from Yale University and has previously worked for Camp Ramah in New England, the Rabbinical Assembly, and several small farms, including as a livestock manager.

He has also volunteered with or served in a leadership capacity for various Louisville nonprofits focused on food justice, reproductive justice, and Jewish communal life.

His interests include ancient Israelite agriculture, cooking, history, Talmud, and dogs.

32 2019 Hazon Food Conference • Please wear your name badge throughout the Conference!

Presenter Bios Miche Bacher is a serial entrepreneur. An acupuncturist and educator, Miche works with clients on food and nutrition for a healthy lifestyle. She has also been active in establishing school garden projects and garden projects focused on underserved populations. A food writer and recipe and product developer with more than 25 years of professional experience and training she has owned her own confectionary studio and launched several products.

Miche was chosen as one of the top 24 cake designers in the country and her cookbook, Cooking with Flowers, appeared on the top 10 list in the Washington Post and the Chicago Sun Times. She values the peace that comes from nurturing through food. Her passion is teaching others the connection to the earth and body that comes from incorporating flowers into your diet. She wrote Cooking with Flowers to show people how blossoms could find their way to your plate in simple everyday ways with the added benefit of helping to keep our pollinators safe and boosting our health.

Cooking with Flowers: How Eating Flowers can Help Heal the World Thursday 3:15-4:30 PM Lakeview Female Food Professionals: Talking Food & Gender Friday 9:00-10:15 AM Synagogue Jodi Balis is a food ritualist, personal chef, dietitian, culinary educator, food intuitive, and Mikvah Guide. She worked on hunger issues in the nonprofit sector for 15 years, cooking and gardening with underserved communities and supporting efforts to achieve healthy food access in the Washington DC Metro Area. Currently, Jodi co-creates food ritual through the making of “Life Plates” with individuals and groups to mark milestone moments, and she offers health and wellness programs that align food and cooking with Jewish cycles and spirituality. Jodi is also a clinical instructor at the George Washington University Medical School’s Culinary Medicine Program, where she teaches medical students about the connections between healthy cooking and wellness. Jodi hosts the podcast Purple Honey, exploring the intersection between Women’s Health and Jewish Spirituality in our everyday lives. She lives in Silver Spring, Maryland with her husband and two daughters, and loves to roast chickpeas, assemble colorful meal boards, and cook tortillas with her seven year old.

Building a Blessing: A Food Ritual for Abundance Friday 3:45-5:00 PM Synagogue Susan Barocas see bio on page 33 Beyond Brisket and Babka: Jewish Comfort Food Around the World Friday 10:30-11:45 AM Lakeview Waste Not, Want Not: Exploring Food Waste (moderator) Saturday 7:20-8:30 PM Synagogue Aryeh Bernstein lives in Chicago and is a veteran Torah educator, especially in social justice frameworks. In addition to his role with the Jewish Initiative for Animals, he is the Director of Chicago Avodah Justice Fellowship.

He is an Educational Consultant to the Jewish Council on Urban Affairs, Coordinator of Mishkan Chicago’s Social Justice Beit Midrash, Founding Director of the Hyde Park Teen Beit Midrash, and a Senior Editor of Jewschool.com.

He has taught at Hadar, Drisha, and communities and campuses around the country and Israel and has studied at Columbia University, JTS, YU, YCT, and, for seven years, at Yeshivat Maale Gilboa.

Sacrifice, Cravings, and Bloodshed: Does Torah Allow City-Dwellers to Eat Animals?

Saturday 7:20-8:30 PM Synagogue Keynote Panel – Cultivating a Culture of Change Thursday 1:15-2:45 PM Synagogue Ilana Braverman holds a Master’s degree in Animals and Public Policy from the Cummings School of Veterinary Medicine at Tufts University, and previously served as Program Associate for a Jewish animal welfare organization, the Shamayim V’Aretz Institute Through earning her Bachelor’s degree in Environmental Science, Ilana recognized the issues involved in today’s farmed animal industry and has passionately worked to end factory farming ever since. Ilana’s work with Farm Forward includes supporting the office of the CEO and assisting staff with research projects.

Your Community’s Food Choices: Commitments for a Sustainable Future – JIFA Saturday 3:00-4:15 PM Synagogue

Reducing Food Waste: Tikkun in the Kitchen Thursday 9:00-10:15 AM Lakeview

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Presenter Bios Jonathan Brumberg-Kraus is Professor of Religion at Wheaton College (MA). He is the author of Gastronomic Judaism as Culinary Midrash (Lexington, 2018) and has published numerous articles on Jewish food in the Proceedings of the Oxford Symposium on Food and Cookery, Studies in Jewish Civilization, and other journals, and has translated Rabbenu Bahya ben Asher’s 14th century Hebrew mystical manual on food, Shulhan Shel Arba (Table of Four) into English available online.

Jewish Tastes and Identity Saturday 3:00-4:15 PM

Synagogue

Waste Not, Want Not: Exploring Food Waste Saturday 7:20-8:30 PM Synagogue Rabbi Hanania Cohen, in pursuing the highest form of education, graduated with a master’s degree in Science of Oriental Medicine (MSOM) from Dongguk University in L.A. winning the Outstanding Clinic Intern Award.

He accomplished all requirements for the National Certification Commission for Acupuncture and Oriental Medicine (NCCAOM), receiving his certification as Diplomate of Acupuncturist and later his license to practice acupuncture in the state of Colorado.

Food & Mood Relationships Saturday 1:45-2:45 PM

Library

Merav Cohen manages the Hazon Seal of Sustainability program and in this role she supports organizations and congregations in their efforts to adopt more sustainable practices. Prior to coming to NY, Merav lived in Beijing and worked with an EU aid program to help the Chinese government improve its environmental governance and prior to that, Merav practiced corporate law at a leading Israeli law firm, focusing on infrastructure and energy projects. Merav holds an LL.B. from the Hebrew University of Jerusalem and specialized in international law at Erasmus Universiteit in Rotterdam. Merav also holds a Master’s of Public Administration specializing in Environmental Science and Policy from Columbia University’s School of International and Public Affairs. She is an avid traveler, a tree-hugger, passionate about all things culture, nature and science. In her free time she enjoys Israeli Folk Dancing, hiking, opera and classical music.

The Hazon Seal of Sustainability – Leading Change in your Community Thursday 4:45-6:00 PM Synagogue

Keynote Panel – Cultivating a Culture of Change Thursday 1:15-2:45 PM Synagogue Dan Fenyvesi holds a master’s Degree in nutrition from Bastyr University and received his Registered Dietitian license from Tulane University. Fenyvesi has worked extensively in Latin America. His first few trips involved studying and volunteering, while his most recent stint was – via a Fulbright scholar grant – as a member of the faculty at Nicaragua’s national university. He taught courses for students, staff, and professional nutritionists on chronic disease and weight management. Fenyvesi wrote a book, Food Sobriety, and made a documentary short, A Faustian Bargain, based on his work on obesity in Nicaragua and the USA. In addition to work in Latin America, Fenyvesi teaches college courses on Nutrition, Health, and Stress, works as a renal dietitian, and runs weight loss programs for Empowered Wellness. In the past, Fenyvesi has run similar programs for Shane Diet and Fitness Resorts, Rancho La Puerta, and Wellspring Weight Loss Camps and has worked as a chronic disease specialist in public health clinics.

Food, Culture, and Obesity Thursday 3:15-4:30 PM

Library

Joshua Frisbie is a permaculturalist, nutritionist, and agricultural and natural land development consultant working on Salt Spring Island in British Columbia, Canada.

He is currently the Head Gardener at Hasting’s House, a Relais and Châteaux Hotel whose mission is to support local and sustainable food systems and provide world-class service. Joshua has spent the past five years developing an organic farm-to-table program for the hotel’s fine dining restaurant and bistro. He is also an avid wild-crafter working to raise awareness of the Pacific Northwest’s rapidly disappearing rainforest and medicinal ecosystems.

Thriving in a Warming World: Jewish Permaculture Systems for Abundance, Resilience & Radical Change Saturday 3:00-4:15 PM Library Sara M. Gardner see bio on page 33 Sephardic Savories: Understanding Sephardic Culinary Identity Through Text Saturday 4:30-5:45 PM Lakeview Female Food Professionals: Talking Food & Gender Friday 9:00-10:15 AM Synagogue

34 2019 Hazon Food Conference • Please wear your name badge throughout the Conference!

Chayim Goldberg works a chemistry teacher and biology professor at Yeshiva University High School and Yeshiva College. He learned shechita as an undergraduate student at Yeshiva University from Rabbi Chaim Loike of the Orthodox Union and has been qualified to shecht birds since 2010. In addition to shechting for himself, he has taught shechita in summer camps and college campuses and has incorporated shechita into his undergraduate animal anatomy class. Chayim is currently in the process of completing learning how to shecht mammals and how to remove the forbidden fats and sciatic nerve, a process called in Hebrew “niqqur.”

Had v’Halak : A Live Kosher Slaughter Demonstration Friday 9:00 AM-12:00 PM Beige Yurt Dr. Jon Greenberg received his bachelor’s degree with honors in biology from Brown University and his Master’s and Doctorate in agronomy from Cornell University. He has also studied with Rabbi Chaim Brovender at Israel’s Yeshivat Hamivtar and conducted research on corn, alfalfa, and soybeans at Cornell, the US Department of Agriculture, and the University of Pennsylvania’s Institute for Cancer Research. Since 1989, he has been a science teacher and educational consultant. Dr. Greenberg was Senior Editor of science textbooks at Prentice Hall Publishing Co. Previously on the faculty of Yeshivas Ohr Yosef, the School of Education at Indiana University, and the University of Phoenix, he has taught at the Heschel School since 2008.

He is a frequent speaker at synagogues, schools, and botanical gardens. Dr. Greenberg can be contacted at jon@torahflora.org.

The Hazards of Natural Religion: The First Fruits, the Seven Species, Irrigation, and Idol Worship Friday 2:15-3:30 PM Synagogue Lessons from the Olive Tree for Families, Jewish Unity, and the Social Security System Saturday 4:30-5:15 PM Synagogue Amalia Haas see bio on page 33 Female Food Professionals: Talking Food & Gender Friday 9:00-10:15 AM Synagogue

Anna Hanau is CMO at Grow & Behold, the kosher pastured meat company she founded with her husband, Naftali Hanau, in 2010, where she manages the company’s email, social media, promotions and events, online product catalog and product launches, as well as HR. Anna was involved for many years in the Jewish environmental movement at Hazon and Adamah, where she co-authored Food For Thought: Hazon’s Sourcebook on Jews, Food and Contemporary Life with Nigel Savage, grew the Jewish CSA and Food Movements (including the Hazon Food Conference), and managed the Adamah farm. Originally from Vancouver, BC, Anna lives in Brooklyn where she works full-time at Grow & Behold and is a mom of three kids, two of whom were born at home. She makes cold brew and waffles on a regular basis, and enjoys learning a new recipe when she has a quiet moment in the kitchen (which is rare these days), and often sings Avodat Lev during breakfast with the kids. She has a BA from the Jewish Theological Seminary’s List College in Bible Studies, and from Barnard College in Urban Studies and Environmental Science, and keeps a flock of chickens (for eggs) in her backyard.

Female Food Professionals: Talking Food & Gender Friday 9:00-10:15 AM Synagogue Avodat Lev Sunday 7:00-8:00 AM

Fire Pit

Naftali Hanau is the CEO of Grow & Behold, the Brooklynbased purveyor of fine kosher pastured meats raised on family farms with no hormones or antibiotics. He works with farmers to produce the finest beef, rose veal, lamb and poultry on the kosher market, and has developed an exquisite line of provisions using his own spice blends. A shochet and menaker, Naftali has learned with experts at butcher shops and slaughterhouses across the country.

A pioneer in the field of educational schechita over the last decade, Naftali is frequently sought out to consult on and conduct educational kosher slaughter. He has been a judge for Masbia’s ChopHunger (2015) and Jamie Geller’s KosherMasters (2016). Naftali has degrees from NYU and the New York Botanical Garden School of Professional Horticulture, and has worked at Adamah. He lives in Brooklyn with his family and a flock of chickens in the backyard.

Had v’Halak: A Live Kosher Slaughter Demonstration Friday 9:00-12:00 PM Beige Yurt

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Presenter Bios Rachel Irons grew up in Alaska and was raised by parents who instilled in her the importance of good cooking and its power to bring people together. They also made sure to bring her outside enough for her to realize what an amazing place she lived in and that it needs to be treated as such. These values were all honed in University while majoring in Environmental Studies and Ecology and Evolutionary Biology. She started Founding Foods as a way to bring all of these passions together and with the goal of becoming a net positive company.

Can Eating Meat Help Save the Environment?

Saturday 4:30-5:30 PM Library Waste Not, Want Not: Exploring Food Waste Saturday 7:20-8:30 PM Synagogue Ari Miller’s culinary roots were laid during a decade spent living in Tel Aviv. Following a year as the food writer for The Jerusalem Post, he transitioned into the professional kitchen by way of a tiny, little deli connected to The Basta and then moved to the kitchen at The Minzar, Tel Aviv’s legendary 24-hour bar. While there, he learned food preparation from Eastern European classics (sausages, pickling, fermenting), to North African cuisine (whole animal use), and Middle Eastern standards (hummus, spices, salads). Ari then went on to work for chef Rima Olvera, serving as opening line cook and then as sous chef at Olvera’s Oasis. Back in Philadelphia, Ari worked for chefs Michael Solomonov and Eli Kulp, before starting his own private dining service, Food Underground. He consulted to open the kitchen at Philadelphia Distilling and served as the resident chef for a season at Lost Bread Co. On February 1, 2019 Ari opened Musi, a 30-seat BYOB in Pennsport, named for his legendary fishmonger in Tel Aviv’s Carmel Market. Serving “relationship cuisine,” the food at Musi is an expression of the relationships a chef has with their farmers, mongers, butchers, and foragers.

Since opening, Musi has been included on Eater’s “16 Best New Restaurants in America,” Philadelphia Magazine’s “50 Best Restaurants in Philadelphia,” and on Eater Philly’s “The 38 Essential Philadelphia Restaurants.” Ari was also named best chef in Philadelphia Magazine’s “Best of Philly 2019.”

The Thrift of Relationship Cuisine Wednesday 8:30-10:00 PM

Shani Mink grew up in suburban New Jersey, playing in the woods with her brother, biking with her father, and visiting farms with her mother. Shani has been working in and around agriculture for five years: as a farm educator at Eden Village Camp, while managing St. Mary’s College of Maryland’s Campus Community Farm, as an Adamah Fellow at Isabella Freedman Jewish Retreat Center, and while completing a permaculture design course at Hava & Adam. She was a member of the first JOFEE Fellowship cohort, working first at Pushing the Envelope Farm and then the Pearlstone Center. Shani continues to work as Animal Manager & Farm Steward at Pearlstone. When not tending to fields or furry and feathered friends, Shani works with her good friend Sarah Seldin to fill the need for an inclusive, international network of Jewish Farmers.

Can Ancient Jewish Agricultural Technologies Heal Our Food System?

Friday 10:30-11:45 AM Library Keynote panel – Cultivating a Culture of Change Thursday 1:15-2:45 PM Synagogue Regina Mosenkis is a culinary instructor specializing in healing cuisine for mind-body balance. She received her certification as an Ayurvedic chef from the Ayurvedic Nutrition and Culinary Training (ANACT) by Bhagavat Life in New York City. She currently teaches at Bhagavat Life under the tutelage of Chef Divya Alter of the highly acclaimed vegetarian restaurant “Divya’s Kitchen” in the East Village, New York. Regina is completing her training as an Ayurvedic Health Counselor at the Kerala Ayurveda Academy. She is also a licensed holistic skin care specialist.

She lives in Brooklyn, NY with her husband and 2.5 year old sous-chef-in-training.

Staples of Ayurvedic Cooking Thursday 9:00-10:15 AM

Lakeview

36 2019 Hazon Food Conference • Please wear your name badge throughout the Conference!

Synagogue

Rabbi Linda Motzkin, soferet, parchment maker, and scribal artist, and Rabbi Jonathan Rubenstein, bread maker and baking teacher, have served since 1986 as corabbis of Temple Sinai, a Reform congregation in Saratoga Springs, New York. They were ordained in June, 1986, at the Hebrew Union College-Jewish Institute of Religion in Cincinnati, and were the first rabbinic couple to share the sole rabbinic position in a synagogue. In addition to their duties at Temple Sinai, Rabbi Motzkin serves as the High Holy Day Chaplain at Skidmore College, and Rabbi Rubenstein is Pastoral Care Director at Four Winds– Saratoga, a private psychiatric hospital.

Rabbi Linda Hands-On Torah: Parchment Making Thursday 9:00-10:15 AM

Library

Rabbi Jonathan Beauty and the Yeast: Braiding Our Values Into Our Challah Thursday 10:30-11:45 AM

Lakeview

Mark Phillips is an independent writer and researcher focused on ecological sustainability and economic democracy in local and regional food systems. He has written for the Capital Institute, Kosmos Journal, and currently with Hudson River Flows, a collaborative research and story-telling project exploring the emergence of a regenerative food economy in New York’s Hudson Valley. He is a team member at Hosta Hill, a Massachusetts producer of fermented vegetables, and facilitates memorable educational experiences on food, fermentation, and human health.

World Cafe: Climate Change Solutions in the Food System Friday 3:45-5:00 PM Library

Cyndi Rand is a Jewish educator, song leader, community activist, actress, recipe developer, cookbook author/ editor and creator and founder of Bubbie’s Kitchen. She is currently pursuing a degree in social work and is trained in REBT and CBT theories. Cyndi proudly claims Cuba as part of her Jewish heritage. Having worked with diverse communities for many years, Cyndi firmly believes there is “room for everyone at the table.” She feels that “sharing dialogue and creating sacred spaces are two of the most important credos live by and strive for” and Bubbie’s Kitchen at the Y of Washington Heights is a perfect example of such a philosophy. Cyndi lives in Nassau County with her husband and five children.

Bubbie Cooks Greece!

Friday 1:00-2:00 PM

Lakeview

Kate Re stumbled into the world of healthy, skinrevitalizing cosmetics when she became ill at the age of 25 and had to re-think what she was putting both in and on her body. Her background as a fine-artist combined with her passion for sustainable living to inspire her to create her own set of nourishing make-up. She is passionate about re-imagining products in ways that increase peoples’ health and help reverse the climate crisis.

Make Your Own Healthy Cosmetics Thursday 4:45-6:00 PM

Lakeview

Avery Robinson is a Jewish culinary historian and educator. He wrote a thesis on kugel as a lens into Jewish identity and curated an exhibit on American Jewish foodways while completing his MA at the University of Michigan. Avery has worked in a cider mill, NYC’s bougiest bagel shop, Tel Aviv’s fanciest croissant bakery, built a clay oven, and baked challah for 300 in an open pit fire. Avery works as editor for the Posen Library of Jewish Culture while researching the diversity of Jewish food ways. He is a wilderness educator, an alumnus of yeshivat Hadar’s year program, and an informal Israeli culinary tour guide.

Cafe Hafukh and Jewish Coffee Traditions Friday 9:00 -10:15 AM Why is My Kosher Wine Treyf?

Saturday 7:20-8:30 PM

Library Lakeview

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Presenter Bios Rabbi Regina Sandler-Phillips, MSW, MPH, is the executive director of WAYS OF PEACE Community Resources, which renews justice and kindness across lines of diversity and throughout the life cycle. She has been involved in food justice issues for more than 40 years, and for two years directed one of the largest interfaith emergency food programs in NYC. Rabbi Regina is the editor of Generous Justice: Jewish Wisdom for Just-Giving and the author of Counting Days: From Liberation to Revelation. Her work has guided caring community development from New England to the Texas/Mexico border to New Zealand, and has strengthened coexistence among Jews, Muslims, and Christians in Egypt. She has been featured in The New York Times, Earth Island Journal, The Forward, Tablet Magazine, The Jewish Week, and in the books Parting Ways and Saying Goodbye to Someone You Love.

Food, Money, and Justice: Digesting Our Jewish Choices Part 1 Thursday 10:30-11:45 AM Synagogue Food, Money, and Justice: Digesting Our Jewish Choices Part 2 Friday 10:30-11:45 AM Synagogue Liz Rueven see bio on page 33 Tip to Tail Vegetable Preparations; How to Use More Parts of the Fruits and Veggies You Already Have in Your Kitchen Friday 2:15-3:30 PM Lakeview Female Food Professionals: Talking Food & Gender Friday 9:00-10:15 Synagogue Janna Siller leads the Adamah crew in growing organic vegetables for CSA distribution, value-added production, Isabella Freedman food service, and donations, while maintaining the fields as resonant learning space for fellows and visitors. She teaches classes on practical farming and gardening skills as well as classes that explore the big picture systems, policies and issues that shape what we eat and how it is grown. Janna lives in Falls Village with her daughter Tzuf and their cats.

Farm Bill: What the Government has to do With What’s for Dinner Friday 2:15-3:30 PM Library

Donna Simons, Chef, Farmer and Artist owns and operates Pound Ridge Organics, an award winning food hub that offers the freshest cleanest seasonal organic food available in the region. Her rustic charming market is stocked with food and products produced on her bucolic Westchester farm as well as sourced from over fifty small farms, fisheries, bakeries and artisan producers to whom she provides year-round revenue. Pound Ridge Organics is featured in the ASPCA ’ Shop With Your Heart’ program; has received a Slow Food Snail Of Approval; is certified Animal Welfare Approved; and Certified Humane. PRO Eggs have been given an ‘A’ rating from California Based consumer group Buying Poultry. Pound Ridge Organics expanded this year to include a Teaching Kitchen that not only offers cooking and eco-focused classes for all ages, but also hosts farm to table gatherings, corporate retreats and community gatherings including an annual Cyclists Appreciation Day. How To Make Delicious Accoutrements For The Fall & Winter From Your Surplus Summer Harvest Friday 3:45-5:00 PM Lakeview Food Waste Panel – Waste Not, Want Not: Exploring Food Waste Saturday 7:20-8:30 AM Synagogue Rabbi Ezra Weinberg is a wearer of many hats. He’s a community builder, camp professional, teacher of multifaith education, and innovator of Jewish ritual. Ezra lives and works in Washington Heights with his wife and two children, and is looking to transform the YM&YWHA of Washington Heights and Inwood where he serves as the Jewish Life and Enrichment Manager. Ordained through the Reconstructionist movement, Ezra is at home in a variety of Jewish settings, from traditional to secular. He is currently a Fellow at the UJA’s Ruskay Leadership Institute.

Most importantly, he is a longtime Hazon ambassador as an alum of the New York Ride, the Israel Ride, and Sukkahfest.

Jeffrey Yoskowitz see bio on page 33 How Jewish Kitchen Wisdom Offers Solutions to Curbing Food Waste Thursday 10:30-11:45 AM Library

38 2019 Hazon Food Conference • Please wear your name badge throughout the Conference!

Thank You! To our co-sponsors: Bubbie’s Kitchen, created by the YM&YWHA of Washington Heights and Inwood, and generously supported by a grant from the Covenant Foundation, for partnering with the Hazon Food Conference to train ten fellows to teach their premier global cooking curriculum.

Farm Forward and the Jewish Initiative for Animals, for sponsoring the heritage chicken Shabbat dinner and teaching two classes on animal agriculture and animal welfare. Their work is advancing the Jewish Food Movement in significant ways, and we are enthusiastic about our partnership. With their support we have also adopted higher standards for our egg sourcing all year long.

Grow and Behold Foods, who produced the heritage chicken for Friday night and the pastured beef and lamb for the Food Festival, as well as being Isabella Freedman’s year-round source for excellent quality meat that aligns with our values. As a company founded and operated by alumni of the Adamah Fellowship, we are very proud of this partnership.

To the following companies who donated samples for the swag bag and outdoor food festival:

Special thanks to our volunteers and teachers!

• Hazon Food Conference Planning Committee Chair Sara Gardner for sharing her passion for the Jewish food movement and whose creative visioning and dedicated time and energy lead to an amazing conference.

• Hazon Food Conference Planning Committee: Susan Barocas, Liz Rueven, Jeffrey Yoskowitz, Michael Fraade, and Amalia Haas who each played a critical role in helping shape and create this conference.

• All of the teachers and prayer leaders at the conference who are bringing their talent and insights to help us create community and dig deeper into the Jewish Food Movement.

• All volunteers, both before and during the conference, for helping with tasks large and small.

• Ezra Weinberg for coordinating the traditional egalitarian prayer service and creating Bubbie’s Kitchen and launching its premier training program at the Hazon Food Conference with the help of Cyndi Rand.

• Hanania Cohen for leading the orthodox prayer service, meditation, and being a helping and supportive hand wherever needed. #hazonfoodconference • 2019 Hazon Food Conference 39

Thank You! Special thanks to the following funders: • The Jewish Farmer Network (JFN) was birthed right here at the Hazon Food Conference in 2016! Building a global network of Jewish farmers, the JFN made a generous contribution which made it possible for 20 Jewish Farmers and Southerners to attend the Hazon Food Conference this year. Their passion is also what fueled the Jewish Agriculture track, and we are so proud and grateful for their contribution and partnership.

• The Lisa Anne Botnick Teen Scholarship Fund – for support of teenage participants • Rose Community Foundation and Oreg Foundation – for support of scholarships for Colorado participants • Tamar Fund – for scholarships for those who share her vision of a sustainable future and need financial support for attending the conference • The William Davidson Foundation and D. Dan and Betty Kahn Foundation – for support of scholarships for the Michigan cohort • Emanuel J. Friedman Philanthropies – for support of the Hazon Seal of Sustainability • UJA-Federation of New York – for their support of all our programs

The Lisa Anne Botnick Scholarship Fund Lisa was a vegetarian from the age of four, in a family who were not. An extraordinary person, and a gifted artist and clarinet player… she is dearly missed.

The Tamar Fund is in loving memory of Tamar Bittelman z”l who attended the Food Conference in Davis, California in 2011. Torah, Jewish community, ecology, and DIY food were values that Tamar held dear in her own life, and she very much appreciated the intersection of these values at the Hazon Food Conference. Sharing a meal with Tamar, particularly a Shabbat or Chag meal, was an experience filled with kedushah, where one was effortlessly and joyfully escorted to “a different place.”

• Jewish United Fund – Jewish Federation of Metropolitan Chicago for support of our Chicago cohort We deeply appreciate the support of all of the Hazon and Isabella Freedman funders. For a complete list of donors to all of Hazon’s programs, please visit hazon.org/supporters

Gratitude for our Hazon staff • To all of the Hazon staff who go above and beyond the call of duty every single day • Chaya Itzkowitz for her vision and leadership in producing this year’s Hazon Food Conference. She put it all together with style, grace, and hard work from start to finish • Arielle Aronoff for masterfully creating the Kids’ Food Conference and the incredible team of Teva Educators • Jess Berlin and Eliezer Weinbach for their leadership and critical roles in the planning process • Simone Stallman and Isaac Tropp who made registration incredibly smooth and welcoming for all our guests • The Isabella Freedman Operations staff, led by Adam Sher, Mike Davino, Chaim David Forchheimer, Laurel Montoya, Tonia Moody and Bryan McBrearity whose teams and leadership make this place run • To the Food Service team, led by Chaim David Forcheimer and Laurel Montoya for keeping us well-fed, nourished, and taken care of. To our chefs, Chaim David, Evan, Rachel, Diane, Luis, and Kenny; To our Dining staff, Laurel, Mai, Gabe, Chris, Dionna, Chana, Miriam, Kate and

Aidelle; and Porter team, Josiah, Hans, Damen, Ash, Jake, • To the Maintenance and Housekeeping Teams for working extra hard to make sure that we can share a safe, clean and beautiful space. Mike, Bryan, Mark, Tonia, Audrey, Amy, Alizabeth, Aidelle, Robin • Isaiah Rothstein for leading the orthodox prayer service and a meaningful Havdalah program • Lisa Kaplan for creating this beautiful program book and all of the graphics, as well as taking the lead on swag and marketing • Amy Hannes for overseeing all of the marketing and outreach and Hannah Elovitz for running our social media campaign • Rebecca Ashkenazy, our summer marketing intern, for managing the Hazon Food Conference Facebook page, and Ben Kessler, our summer video production intern, for creating amazing promotional videos • The Adamah staff: Shamu Sadeh, Janna Siller, and Rebecca Bloomfield and the current Summer Adamah cohort for integrating the farm into the conference and supporting the conference throughout

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GROW & BEHOLD Kosher Pastured Meats

As the exclusive meat purveyor to Isabella Freedman, we are very proud to support Hazon’s important work of creating a healthier & more sustainble world.

We look forward to feeding you soon!

- Naf & Anna Hanau, Grow & Behold founders and Adamah alumni

www.growandbehold.com | 888-790-5781

Our community food choices matter.

Join Hazon as a member of the Jewish Leadership Circle.

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