Hazon Food Conference Program 2016

JEWISH INSPIRATION. SUSTAINABLE COMMUNITIES.

Food Conference December 28, 2016-January 1, 2017

Isabella Freedman Jewish Retreat Center Digging Deeper into the Jewish Food Movement

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THIS SUMMER, COME BACK TO THE

Hazon Food Conference August 9 - 13, 2017 Isabella Freedman Jewish Retreat Center Everything you love about the Food Conference, including the Kids’ Food Conference – with a summer twist!

Featuring: outdoor cooking, berry picking, farm fresh Adamah fruits and veggies, late-night stargazing, swimming and boating, camping option, and more summer fun!

Early Bird Specials: Register by February 11 (Tu b’Shvat) and save $200 with discount code TREE200.

Register by April 10 (Passover) and save $100 with discount code MATZAH100.

Share these discount codes with your friends and family!

HAZON.ORG/FOODCONFERENCE 2REGISTER 2016 Hazon TODAY: Food Conference • Please wear your name badge throughout the Conference!

Table of Contents Upcoming Hazon Retreats and Programs...............................................................................................................................................4-5 About Hazon..........................................................................................................................................................................................................6 Welcome..................................................................................................................................................................................................................7 Hazon and the New Jewish Food Movement........................................................................................................................................8-9 Jewish Food Movement Food Goals: Vision 2022...........................................................................................................................10-11 Food at the Food Conference.................................................................................................................................................................12-13 Jewish Life at the Food Conference......................................................................................................................................................13-14 Meet the Planning Team................................................................................................................................................................................. 15 Program Tracks................................................................................................................................................................................................... 16 Schedule Wednesday.................................................................................................................................................................................................... 17 Thursday...................................................................................................................................................................................................18-23 Friday.........................................................................................................................................................................................................24-27 Saturday....................................................................................................................................................................................................28-30 Sunday.......................................................................................................................................................................................................31-32 Kids’ Food Conference...............................................................................................................................................................................33-35 Presenter Bios...............................................................................................................................................................................................36-44 Thank You............................................................................................................................................................................................................. 45

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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Upcoming Hazon Retreats and Programs in 2017 RABBIS’ RETREAT

February 21-23 Isabella Freedman

The Hazon Rabbis’ Retreat focuses on giving back to rabbis – the people who give so much to our community every day. Not only is the retreat radically financially accessible, the structure of the retreat is designed to promote deep rest and rejuvenation.

ROMEMU KABBALAH LEARNING INSTITUTE

February 22-26 Isabella Freedman

Learn the rhyme and reason of Kabbalah, Judaism’s ancient map of the essential nature of reality, with Rabbi David Ingber of NYC’s renowned Jewish Renewal community.

LGBTQ & ALLY TEEN SHABBATON

March 3-5 Isabella Freedman

Join Keshet and Hazon for a weekend of fun, community and learning for and by Jewish LGBTQ and ally teens! Meet new friends, learn about LGBTQ organizing and identities, and celebrate Shabbat with a warm, vibrant community of LGBTQ and ally teens and adults.

SAN DIEGO RIDE

April 2 Coastal Roots Farm, Encinitas, CA The first Hazon Ride in San Diego will launch this April. This day-long, fully-supported ride will take riders through the coastal beaches and inland paved trails, culminating in a group lunch and celebration at the farm, including an interactive marketplace of local, sustainable vendors.

PASSOVER AT ISABELLA FREEDMAN

April 10-19 Isabella Freedman

Spend the holiday with family and community. Come enjoy gourmet kosher-for-Passover food, inspiring seders, and the beauty of the Berkshires.

SHAVUOT RETREAT

May 30-June 9 Isabella Freedman

Join us for a musical celebration of revelation that includes all-night learning, sunrise shacharit, Adamah Foods, a midnight hike to the top of the mountain, a pilgrimage parade with costumes and goats, outdoor fun for kids, and more.

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Visit hazon.org/calendar for a complete list of upcoming events!

CAMP ISABELLA FREEDMAN

July 10-16 & July 17-23 (come for one week or two!)

Isabella Freedman Isabella Freedman Jewish Retreat Center has been offering annual summer camp experiences for adults since 1956. We are honored to continue this tradition by providing you with a warm and welcoming atmosphere for one of the best summer vacations you’ll ever have.

LET MY PEOPLE SING!

August 3-6 Isabella Freedman

Join us for a weekend of song sharing and learning. Together, we will sing and share a wide array of Jewish song traditions, inclusive of the full range of Jewish ancestry and religious practices.

HAZON FOOD CONFERENCE

August 9-13 Isabella Freedman

Everything you love about the Food Conference, including the Kids’ Food Conference – with a summer twist! Featuring: outdoor cooking, berry picking, farm fresh Adamah fruits and veggies, late-night stargazing, swimming and boating, a tenting option, and more summer fun!

HAZON NY RIDE & RETREAT

September 1-4 (Labor Day Weekend) Isabella Freedman Join the People of the Bike for our annual fully-supported ride and retreat. This exciting, diverse community Shabbat and cycling experience is open for people of all cycling levels and ages.

ROSH HASHANAH

September 20-24 Isabella Freedman

This Rosh Hashanah, treat yourself to the transformative experience of welcoming in the new year with lively prayer services, deep teachings, immersion in a relaxing wooded venue, tashlich in our stream, community celebrations, and fabulous farm-to-table feasting.

SUKKAHFEST!

October 4-15 Isabella Freedman Sukkahfest is a singular event — perhaps the most joyous, and almost certainly the most diverse, celebration of the holiday of Sukkot on planet Earth.

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About Hazon THE WORD “HAZON” MEANS “VISION.” Our tagline is “Jewish inspiration. Sustainable communities.”

That encapsulates all that we strive to do: We work to renew Jewish life by creating a healthier and more sustainable world for all.

JEWISH INSPIRATION. SUSTAINABLE COMMUNITIES.

OUR THEME QUOTE IS: “The Torah is a commentary on the world and the world is a commentary on the Torah.”

This reflects our belief that turning Jewish life outwards to address some of the greatest challenges of our time is good not only for the world, but also for the renewal of Jewish life itself.

OVERVIEW: Hazon was founded in 2000. Today’s Hazon includes not only our own legacy programs, but also those of Isabella Freedman and Teva, with whom we merged in 2013.

WE EFFECT CHANGE IN THREE WAYS: • Transformative Experiences: Immersive multi-day programs that directly touch people’s lives in powerful ways • Thought-Leadership: Changing the world through the power of ideas—including writing, teaching, curriculumdevelopment, and advocacy • Capacity-Building: Not just working with people as individuals, but explicitly supporting and networking with great projects and partners in North America and Israel If you’re interested in talking to us about how we might work together in the future – planning a special celebration, organizational retreat, family reunion, life-cycle event or community gathering, please be in touch with Eli Massel, our Director of Outreach, elisheva.massel@hazon.org.

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Welcome to the Hazon Food Conference!

Dear Friends, I am honored and excited to welcome you to the 11th annual Hazon Food Conference!

Three years ago, at this exact time, I was studying meditation at an ashram in India. One of the foundational teachings I learned was that when a miracle occurs, big or small, it should be talked about and shared as a sign of gratitude, thereby inviting more miracles to come.

The holiday of Hanukkah is a public acknowledgment of a miracle that happened to our people over two thousand years ago. As the story goes, the Temple had been ransacked and the eternal flame of the menorah was extinguished. Against all odds, the Jews were able to locate a small cruse of pure olive oil with enough to burn for one night; but the oil burned for eight full nights. So every year we light the menorah as a reminder of this dark period in our history, of a time when we thought all hope was lost. Despite it all, the impossible happened. In addition to lighting the menorah each night, our tradition instructs us to share our miracles by placing our menorah in a window or outside the door.

Every night as I lit my menorah in the ashram, I understood in a much deeper way why our tradition instructs us to share our miracle with the world. Year after year, the menorah serves as a reminder that the impossible is possible.

Whether this is your first Food Conference or your eleventh, I invite you to share, to discuss, and to absorb all the transformational programming, community, and nature that Hazon has to offer. In the face of all the darkness

that we are experiencing in the world today, it is easy to lose hope. As we dig deeper into ourselves at this Food Conference, it is my hope that we find our own internal light and share that inspiration publicly with the whole world when we leave.

For the last 11 years, nurtured by the work of Hazon and a growing network of organizations and individuals, we have seen the rise of the Jewish Food Movement.

This year, we are approaching this growing movement from four different perspectives: Food Justice and Sustainability; Health and Mindfulness; DIY and Cooking Demos; and Jewish Learning, History and Culture. You will have an opportunity to explore a wide variety of topics, ranging from climate change activism to making vegan sourdough einkorn bread to kosher slaughter of heritage breed chickens.

This Hanukkah, we have the opportunity to celebrate the miracles right in front of our eyes, from spending time with family and friends, to being grateful for the farm-totable organic food on our plate, to marveling at the way we can build sustainable food communities. Over the next five days, we will develop tools and inspiration through the relationships we foster, the wisdom we gain, and the conversations we have. But don’t let it stop there – keep that light burning long after you return home. The world needs a miracle, now more than ever. It’s going to take all our flames together to continue to build this movement.

Together, let us share the inspiration that has ignited us with the world.

But first, let’s eat some latkes!

With gratitude,

Jess Berlin JOFEE Manager and Hazon Food Conference Lead Staff

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Hazon and the New Jewish Food Movement As Jews, we’ve been thinking about kashrut – about what is “fit” to eat – for nearly 3,000 years. And a growing number of people today realize that our food choices have significant ramifications – for ourselves, our families, and the world around us.

Hazon stands at the forefront of a new Jewish Food Movement, leading Jews to think more broadly and deeply about our food choices. We’re using food as a platform to create innovative Jewish educational programs to touch people’s lives directly, to strengthen Jewish institutions, and, in the broadest sense, to create healthier, richer, and more sustainable Jewish communities. We invite you to learn more about the programs we offer, and we encourage you to learn about the other great organizations in this field, many of whom are represented at this conference.

If you’d like to learn more about any of these, please email foodeducation@hazon.org.

JOFEE Fellowship

Animal Welfare Initiatives

Invigorating the Jewish educational landscape by developing a cohort of year-long fellows in professional placements who will receive intensive training and mentorship by leaders in the Jewish Outdoor, Food, Farming & Environmental Education field.

With our partners at the Jewish Initiative for Animals (JIFA), we are engaging camps and synagogues in connecting the dots between their Jewish values, animal welfare, and food policies.

Hazon Seal of Sustainability The Hazon Seal of Sustainability provides a roadmap and certification for Jewish organizations across the country engaging in sustainability-related education, action, and advocacy. Hazon helps organizations form a Green Team, take an audit, and commit to meaningful sustainability projects. Applications for the next Hazon Seal cohort open in early 2017.

Shmita Project Shmita is the Biblically mandated ‘Sabbatical Year’ of rest and release. Hazon has created a 60-page sourcebook tracking the evolution of shmita through Jewish texts from ancient times to today.

Sustainable Israel Tour Join community leaders on a one-of-a-kind mission highlighting developments in Israel towards more sustainable food production, healthy living, and social justice.

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Adamah

Healthy and Sustainable Shabbat The grandmother of the Jewish farming movement, and Holiday Guides Adamah is an organic farming fellowship for Jews in their 20s to early 30s that cultivates the soil and the soul to produce food, to build and transform identities, and to gather a community of people changing the world.

Teva Shomrei Adamah (Guardians of the Earth) is Teva’s flagship program. Designed for fifth and sixth grade students, it integrates outdoor environmental education with Jewish concepts and values through exciting hands-on activities in a cooperative residential setting.

Green Kiddush Hazon supports synagogues to make their weekly kiddushes healthier, more sustainable, and more humane to animals. Our Green Kiddush guide is available to jumpstart the process.

Hazon Food Conference The annual gathering of the New Jewish Food Movement!

Join chefs, educators, rabbis, and foodies to learn about social justice, food ethics, Jewish values, and more.

Celebrate the Jewish holidays in line with your values.

Inspire a theme for a holiday, an activity for your family, or an event for your community.

Tu B’Shvat Seder and Sourcebook We have completely reimagined the Tu B’Shvat haggadah, bringing in new texts, discussion questions, and activities to bring this ancient holiday into your home.

Institutional Food Values We have developed a list of food values that we strive to follow when we are planning food at all Hazon events, programs, and meetings. We hope that these values and reports of putting the values in action will inspire your community to take further steps to make healthier and more sustainable choices.

Hazon CSA Program Hazon Community Supported Agriculture network connects dozens of Jewish communities to local farms, providing seasonal produce to members and steady income to farmers.

Food Education Curricula Hazon has published curricula and resources linking Jewish thought with modern food values. Our sourcebooks, including Food for Thought, Fit to Eat, Setting the Table, Min Ha’Aretz, and Home for Dinner, are available for purchase in the bookstore and online.

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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.

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

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.

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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Food at the Food Conference Dear Friends, Welcome to Isabella Freedman. We are incredibly proud of our farm-to-table kitchen, which we call “Adamah Foods.”

For every meal we serve throughout the year, we strive to achieve the highest standards of sustainability through food sourcing that is seasonal, local, organic, fair trade, and that supports animal welfare. Our chefs cook whole foods that are delicious, healthful, and creative, reflecting the broad spectrum of Jewish, American, and international cuisine. Here are a few of our guiding principles: Eco-Kosher Isabella Freedman is a kosher facility under the supervision of the Hartford Kashrut Commission. We also care very much about making sure that every kosher product we buy is aligned with our food values and meets the standard of the Hazon Seal. At every meal you will find one of our mashgichim (kosher supervisors) in the Dining Room and available to answer any questions about kashrut.

Adamah Foods: Where Farm Meets Table It’s December, so in addition to our wonderful Adamah ferments that are grown and pickled here on the farm, we also still have lots of fresh stored veggies which will be prominently featured on this year’s menu, including winter squash, spinach, collard greens, kale, rutabaga, turnips, cabbage, kohlrabi, and watermelon radishes. For the past two years we have been freezing winter squash and tomatoes, allowing us to have these ingredients available well into next spring and summer. And for the first time we are very excited to have a variety of Adamah Farm pickle juices available to drink at the coffee bar: spicy lemon, csalamade, kimchi, and more. Pickle juice is an extremely healthy and delicious tonic chock-full of probiotics and micronutrients. Enjoy!

Embrace the Season Eating seasonal foods is important, both from an environmental as well as a nutritional standpoint. In addition to our Adamah veggies, you will see lots of beet, parsnip, potato, and apple. Oh, and did I mention citrus?

Winter is citrus season! Enjoy a wide array of winter citrus such as valencia, grapefruits, clementinas, caro caro, blood oranges, and minneolas, to name a few.

Whole Foods With all of these wonderful ingredients in our kitchen, we cook almost everything from scratch, while embracing

the important value of using as much of the vegetable or animal as possible. Our chicken stock is made from the trimmings of the chicken pieces; our veggie stocks are made from the scraps left over from veggie prep; we bake all our own desserts, challah bread, and quick bread. You won’t find any foods in our kitchen that have high fructose corn syrup, hydrogenated oil, or GMOs – simply put, they are bad for our bodies and bad for the environment. As an example of this whole food concept, at this year’s Food Conference, we’ll be using the bones from Ian Hertzmark’s Beef Chuck and Shoulder Butchering demo for our Shabbat hamin (Moroccan-style cholent).

Veggie Forward and Meat as a Special Touch Many of our meals are vegetarian. When we do serve meat, it is done both with consciousness and with consideration for animal welfare. This year for our Friday night Shabbat dinner, we are proud to be serving heritage chicken for only the second time ever at a Hazon Food Conference.

The poultry farmer who set the standard for high animal welfare, Frank Reese of the Good Shepherd Poultry Ranch, raised the birds we’ll be eating. Frank’s birds are genetically pure and healthy breeds that meet the American Poultry Association’s Standard of Perfection, established over 100 years ago. Much slower-growing than conventional poultry, heritage breeds have plenty of time to develop at a natural pace. Not only do heritage birds grow slower, but they’re also longer, leaner, and more active. All of this allows them to run, fly, and play, like chickens should. Now, for the first time in over 50 years, this humane, tasty, and healthy chicken is available to kosher consumers, and we are so excited to be a part of it! Through the good efforts of JIFA, you can now purchase kosher heritage chicken from Grow & Behold (our meat supplier) and KOL Foods’ websites.

Grow & Behold provides OU Glatt Kosher pastured meats raised on small family farms and adheres to the strictest standards of kashrut, animal welfare, worker treatment, and sustainable agriculture.

Our Esteemed Presenters’ Foods and Values Showcased in Our Menu It is very meaningful, powerful, and inspiring that we will again be showcasing the folks who are teaching at the Food Conference in our menu. For example, lunch on Thursday will feature Vegan Soul Food from the food demo led by Rev. Dr. Christopher Carter and Chef Donna Simons. On Friday night, in addition to serving heritage breed chickens, we will also be making Chef Eli Rogosa’s

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Heirloom Einkorn Grain Sourdough Challah (sensing a theme here?). Einkorn grain is an heirloom grain and one of the original five species of grain dating back to the time of Avraham Avinu. It’s also low gluten, low glycemic, and high in protein, micronutrients, and antioxidants. For Saturday dinner we will feature the cuisine of Chef Amy Green, serving food from her demo on seasonal cooking.

On the coffee bar you’ll find tea from the herbalist Hannah Jacobson Hardy. On Shabbat, not only will we be proudly serving Gefilteria gefilte fish for Kiddush, but we will also feature Jeffrey Yoskowitz’s recipe for root vegetable latkes using our Adamah Farms turnips. We are also very proud to be featuring Follow Your Heart’s VeganEgg egg substitute in many of our vegan options such as a vegan scramble, vegan latkes, and vanilla custard. Thank you all for your wonderful and important contributions!

Hold the Gluten, Hold the Dairy, Special Orders Don’t Upset Us We take dietary needs, food allergies, and hospitality very seriously. It is imperative that each guest feel cared for and satisfied. At each meal you will find options that will cover

a wide range of dietary needs. If you don’t see something you can eat, our Dining Hall staff are here to take good care of you.

Kol tuv, Mordechai Schram Director of Food Services

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.

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Jewish Life at the Food Conference 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.

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.

HANUKKAH Hanukkah, the first Jewish holiday since the High Holiday season, celebrates the victory of the Jews over the Syrian Greeks in 164 BCE. We celebrate this special night by lighting a menorah, adding an additional candle on each of the eight nights of the holiday. This is an act of commemoration for the miracle in which two-days’ worth

of oil burned for eight days in the Temple. Hanukkah, known for gelt (money or chocolate coins) and gift-giving, is a time for us to extend generosity and also reflect on the wonderful miracles that happen in our own lives.

HALLEL Hallel (literally “praise”) is a special prayer taken from Psalms recited on most Jewish holidays that touches on special moments in Jewish history. The prayer tends to be sung with uplighting and beautiful melodies, and can be a very spiritual experience. During Hanukkah we recite Hallel every morning. Whether you know the words or not, we invite you to check out this meaningful part of the service.

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.

Renewal This service focuses deeply on core phrases and themes from the traditional service, rather than using the entire liturgy. Amplification and musical instruments including guitar and drums may be utilized to support a joyous, creative prayer experience.

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Meet the Planning Team The Hazon Food Conference would not have been possible without the hard work and dedication of this amazing group of volunteers and staff!

Jess Berlin JOFEE Manager and Food Conference Lead Staff Jess grew up in a family of yogis, restaurateurs and food manufacturers, where cooking and gathering around large rowdy tables was an essential part of her life. She has a lifelong passion for Jewish text and spirituality, having spent 4 years studying and teaching in Israel as well several months studying meditation in India.

After graduating from Queens College, with a degree in Urban Planning, she served as a key administrator at American Jewish World Service and AVODAH and a farm educator at Eden Village Camp.

Arielle Aronoff Camp Teva Manager and Lead Kids’ Food Conference Staff Arielle Aronoff came to Hazon first as a Teva educator. She found a place in this community and did not want to leave.

After spending the fall and winter at Isabella Freedman, she took a seasonal outdoor education position for the spring and quickly returned to be the Camp Teva Manager.

Prior to her work with Hazon, Arielle worked as a farmer, baker, and healthy school food advocate/educator.

Nancy Wolfson-Moche, Co-Chair Nancy was on the planning committee of the second Hazon Food Conference in 2006 and is co-chair of this year’s Conference.

She is honored to be part of this committed team. A certified macrobiotic counselor, she crafts and teaches food awareness education programs for children and adults. She is a coach with OneTable, and is a certified Yoga Alliance and Torah Yoga teacher. She blogs about the power of eating vegetables for breakfast at youarebecauseyoueat.com

Justin Goldstein, Co-Chair Justin is honored to be the co-chair of this year’s Food Conference and serves as the rabbi of Congregation Beth Israel in Asheville, NC (the most beautiful city in the United States) where he lives with his wife, Danielle, and their daughter, Naviyah. When not learning or teaching Torah, Justin can often be found in the kitchen cooking for his family or enjoying the vistas of the Blue Ridge Mountains.

Adam SaNogueira is a professional chef with experience in formats across the food industry, including Lead Pickler and the Chef at Isabella Freedman. His current professional focus is exploring models for making uncompromisingly tasty and responsible meals universally available.

Rachel Makleff, PhD, MBA, retired from a career in health services management in 2012. She is Social Action Committee Chair at Romemu Kahal and volunteers for many advocacy organizations including Sierra Club, Food and Water Watch, League of Women Voters and Lunch4Learning.

Jacob Weiss is an Adamah alum (Summer ‘16), and is currently cooking and living in New York City. He is a lover of the natural world, and loves to cook and farm as well as hike and bike. He is really excited to be participating in his first Food Conference.

Sarah Chandler, Advisor Sarah Shamirah Chandler is the CCO (Chief Compassion Officer) and team leader at Jewish Initiative for Animals (JIFA) where she works to support Jewish institutions to establish meaningful food policies rooted in Jewish ethics and animal welfare.

If you would like to get involved with planning the Summer 2017 Food Conference, please reach out to one of these folks to hear more about their experience or speak to a Hazon staff member. #hazonfoodconference • 2016 Hazon Food Conference 15

Program Tracks JEWISH LEARNING, HISTORY, AND CULTURE Wherever the Jewish people have landed, a love and respect for food has been present. Learn the surprising history of Jews and ancient grains, and the power of wine to unite or divide us as a people. As we analyze the evolution of Jewish eating over the past two millennia, we’ll gain further understanding about what makes this food movement Jewish.

DIY AND COOKING DEMOS Every year we offer a new set of hands-on skills, celebrating the simple pleasures of making food – including dishes you never thought you could make at home. From the art of salting and smoking meat and veggies to frying the best latkes you’ve ever tasted to baking einkorn sourdough bread, 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 MINDFULNESS 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 how microbes affect the way we think and feel, how to use essential herbs and spices for seasonal wellness, and how to nourish your body through mindfulness and yoga. Sessions in this track will guide participants in discovering new ways of thinking about the foods we put in our bodies.

KIDS’ FOOD CONFERENCE Children ages 5-12 have a special place at the Hazon Food Conference table. We will dig into the same tracks as the adult conference in a dynamic and age-appropriate way. Learn about how food is produced locally and globally and how to create delicious and nutritious snacks.

Connect with Jewish history by baking sourdough pita in the cob oven and hear the story of Hanukkah through a food lens.

All children must be supervised by a responsible adult at all times. If they choose not to participate in a Kids’ Food Conference activity, they must be with a responsible adult.

The Kids’ Food Conference will be held in Arts and Crafts. Please see page 33-35 for times and session descriptions.

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WEDNESDAY 1:00 – 4:00 PM Check-In and Arrival Snack

Great Hall

2:00 – 4:00 PM JOFEE Fair Great Hall Come to the Great Hall to sample many of the Jewish Outdoor, Food, Farming & Environmental Education (JOFEE) programs Hazon has to offer. Make bike blender smoothies on our stationary bike. It is the ultimate expression of human power. Learn the benefits of lacto-fermented pickles and make some of your own. And be sure to check out the Kids’ Zone, where kids can paint their own apron to wear during the Kids’ Food Conference and take home with them.

4:10 – 4:45 PM Mincha and Maariv Traditional Egalitarian Minyan Orthodox Minyan

Synagogue Beige Yurt

4:45 – 5:00 PM Kids’ Food Conference Orientation (Mandatory for Parents/ Guardians) Arts and Crafts Arielle Aronoff Responsible adults of children ages 5-12 must attend this brief orientation of the Kids’ Food Conference. We will discuss the program schedule, participation, safety, and answer any questions you may have. For all other Kids’ Food Conference program times please see pages 33-35.

5:00 – 6:00 PM Digging In: An In-Depth Guide to the 2016 Hazon Food Conference Great Hall Jessica Berlin, Nancy Wolfson-Moche, Justin Goldstein, and Nigel Savage We will use the framework of Hanukkah to illuminate the conference. Take an interactive tour of the schedule, learn secret tricks that will ensure you have the best experience possible, and get to know your fellow participants and presenters.

We will conclude by lighting the menorah together as a community.

6:15 – 7:30 PM Dinner and Orientation

Dining Hall

7:30 – 9:00 PM DIY Fair and Shuk Great Hall DIY enthusiasts and vendors will gather in the Great Hall to showcase their skills and businesses. Join us to try your hand in knife sharpening and making soy milk. Find out about interesting initiatives, meet local farmers, and purchase items such as tinctures, salves, and flour.

9:00 – 10:15 PM Cooked: Earth by Michael Pollan Synagogue In this documentary, discover how microbes help turn raw ingredients into delicacies like chocolate and cheese as Pollan tackles the mysterious process of fermentation.

Root Vegetable Latkes Straight from the Old World Great Hall Jeffrey Yoskowitz When Jeffrey Yoskowitz visited Poland for the first time, he learned that the potato was a relatively recent ingredient in latkes and that goose fat was the aspirational cooking fat of eastern European Jews. Following that experience, he had to rethink all that he knew about the iconic holiday delicacy and Ashkenazi cuisine in general. He never thought much about cooking for Hanukkah beyond the notion that it’s imperative to eat fried foods; it turns out there’s deep culinary wisdom behind so many of the traditions he took for granted. Come learn how to make Root Vegetable Latkes as featured in his new cookbook, The Gefilte Manifesto, and dig deep into some of the Old World Hanukkah traditions that enrich the celebration of the holiday and properly feature local ingredients and honor the winter season. #hazonfoodconference • 2016 Hazon Food Conference 17

THURSDAY 7:00 – 8:15 AM Shacharit (Morning and Torah Service) Traditional Egalitarian Minyan Orthodox Minyan

Synagogue Beige Yurt

7:15 – 8:15 AM Early Morning Vinyasa Flow Yoga Red Yurt Carol Berlin Practitioners can expect an elegant vinyasa-based warm-up sequence, infused with breath awareness, followed by deep stretches that prepare the body for more advanced poses. The class will conclude by setting an intention for the day ahead and a restorative shavasana. This form of yoga challenges the mind, body, and spirit to work as one to detox, heal, and open the individual physically, emotionally, and spiritually. Some experience is recommended.

8:00 – 9:00 AM Breakfast

Dining Hall

9:00 AM – 12:00 PM JEWISH LEARNING In God’s Image – A Kosher Slaughter Presentation Beige Yurt Barya Schachter and Yadidya Greenberg, assisted by Adin Zuckerman and Noah Weinberg With the vast majority of animals today being raised in factory farm conditions, can ritually slaughtered meat still be produced with sanctity and respect? How can we as consumers better support a more holistic kosher meat system? Join certified shochtim (kosher slaughterers) Yadidya Greenberg and Barya Shachter to discuss these issues while witnessing a respectful live kosher heritage chicken slaughter. Attendees will learn about ancient laws, their modern day consequences and have a special focus on poultry genetics. This is a 3-hour session; attendees are encouraged but not required to stay for the entire morning. Please dress for outdoor weather – while we plan to have an area to warm up, the majority of this session takes place outdoors.

PROGRAM BLOCK 1 9:00 – 10:15 AM FOOD JUSTICE Migrash Farm: Finding a Sense of Place in the Grain Economy Red Yurt Ian Hertzmark Local fresh veggies? No problem. Local seasonal fruits? Most years, yes. Local dairy, poultry, and meats? More and more. Local cereals and grains? Hmm… In this session, we will explore the “place” of small grains in economies from a biogeographical and historical perspective. We will then shift the discussion to what the future may hold for small grain production in local communities using Migrash Farm as a model.

HEALTH AND MINDFULNESS Essential Herbs & Spices for Winter Wellness Sunroom Hannah Jacobson-Hardy There are many herbs and spices that are essential for maintaining a healthy immune system during the winter. Join Hannah Jacobson-Hardy, holistic health coach and community herbalist of Sweet Birch Herbals to learn simple ways to integrate herbs, spices, teas, and mushrooms into your kitchen to support your body during the cold winter months. In this workshop we will have demonstrations of brewing tasty teas and syrups that strengthen the immune system, reduce inflammation in the body, and naturally fight unwanted bacteria. There will be taste tests, informational handouts, and recipes.

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THURSDAY 9:00 – 10:15 AM JEWISH LEARNING GMOs and Jewish Law: Beyond Kashrut Synagogue Justin Goldstein Since the mid-90s when Genetically Modified Organisms first became available to consumers in food products, Jewish legal experts have been seeking to understand the consequences in Jewish law, usually asking, “Is it kosher?” We will explore why this is the wrong question, what questions may be more appropriate, and discover why the Jewish legal tradition provides exceptional methods to navigate controversial and incendiary topics and conversations.

DIY Kosher Soul Food – Vegan Cooking Demo Great Hall Rev. Dr. Christopher Carter & Chef Farmer Donna Simons This session explores how cooking and eating could be understood as spiritual practices through the sharing of ancestral stories, communal wisdom, and the resistance of structural oppression. Rev. Dr. Christopher Carter’s latest book project, “The Spirit of Soul Food: Faith, Food Justice, and Liberation” examines the connection between faith and food, and argues that veganism should be understood as a liberatory practice within the black community. This move towards veganism requires a reimagining of “traditional” soul foods and in this cooking demo we will taste some reimagined soul food staples. The session concludes by exploring how these principles and practices might be useful within the Jewish community. Might there be a need for something akin to Kosher Soul Food?

PROGRAM BLOCK 2 10:30 – 11:45 AM FOOD JUSTICE Advocacy 101: Reports from the Field Synagogue Jessica Roff, Esq. and Rachel Makleff, PhD Are you an activist or interested in becoming one? If so, this session is for you. We will look at case studies based on personal experience working for climate change awareness, clean drinking water, and just food for all. This course will show you how to do effective community organizing by finding allies in the secular and Jewish community and how to peacefully and legally advocate for the issues that you believe in. Jessica, Programs Manager of Catskill Mountainkeeper, will report on her recent and ongoing participation in protests and arrests at Standing Rock and the AIM pipeline. You will receive information about the issues, why it’s relevant to you as a Jew, and organizations on the ground that you can get involved with.

HEALTH AND MINDFULNESS Microbiome and the Mind Beige Yurt Dr. Healy Smith Have you heard of the microbiome? The collection of microbes that live in us and on us and comprise a substantial part of who we are? That affect the way we function, our health, and our perspective? This session will provide an introduction to the microbiome, with a focus on its roles in mental health and wellness. We will explore the symbiotic relationship between the microbiome and our health by examining food, sustainable humane agriculture, and the powers of poop.

JEWISH LEARNING One Table Many Dishes Red Yurt Rabbi Jessica Minnen and Sarit Wishnevksi “Serving food is a great matter, for it draws close those who are distant.” (Talmud Bavli, Sanhedrin 103b) OneTable specializes in the Friday night dinner component of Shabbat: a theme-based, value-driven experience that realizes tradition as a verb. Because Shabbat is distinct from the rest of the week, the preparation and experience of Shabbat dinner is elevated, granted greater significance than other meals. Shabbat dinner revolves around all kinds of options, perhaps none as important and expressive as the menu. Hosts are empowered to create Shabbat dinners that reflect their personal style and interests, their interpretation or reinterpretation of Judaism, and their connection to Jewish meaning, history, and peoplehood, in a way that feels authentic to them. Join us as we explore the power of food at the Shabbat dinner table and how OneTable helps emerging adults explore their lives and live their values on Friday night. #hazonfoodconference • 2016 Hazon Food Conference 19

THURSDAY 10:30 – 11:45 AM DIY Make Your Own Herbal Ghee with Local Butter Great Hall Hannah Jacobson-Hardy Ghee (clarified butter) is a high heat, lactose-free cooking oil used for centuries in India to relieve digestive disorders and promote general health and well-being. Join Hannah Jacobson-Hardy, community herbalist, during a ghee making demonstration. After we transform butter into ghee, we’ll take it a step further by infusing the ghee with herbs and spices to make medicinal ghee, which is often used in Ayurveda. Taste tests and handouts provided during this ghee-licious workshop!

12:00 – 1:00 PM Lunch 1:00 – 2:00 PM Detroit Meetup Sue Salinger Colorado Meetup Becky O’Brien Rabbinic Students Meetup Nigel Savage Book Signing Dr. Maya Shetreat-Klein and Jeffrey Yoskowitz

Dining Hall Great Hall Great Hall Stage Sunroom

PROGRAM BLOCK 3 JOFEE PROGRAMMING – FAMILY FRIENDLY Hip, Hip, Humane! Hatching a Community of Effective Jewish Advocates Synagogue Melissa Hoffman & Katie Scott Ages 14 and up How do we build strong foundations for creating a more just food system as individuals and communities and take humane advocacy a step further? Why is animal advocacy necessary? Using some real life eggs-amples from Jewish Initiative for Animals (JIFA)’s, Hazon’s, and the Humane Society of the United States (HSUS)’s toolboxes and campaign efforts, Melissa Hoffman from JIFA and Katie Scott from the HSUS will uncover ways you didn’t think to engage before, empowering you to effect change beyond your inner circle.

JOFEE PROGRAMMING – FAMILY FRIENDLY DIY Composting Toilet Workshop Red Yurt Jason Kass Have you ever lost power and the functionality of flushing toilets from a heavy storm? Rising sea levels and increased storm severity and frequency due to climate change are making this a more common reality for many, especially those living in coastal areas. Ever think of having your very own backup toilet or want to know how to build one? Jason Kass, founder of Toilets for People, a social business that designs and builds affordable composting toilets, will teach you how to make your own Compact, Rotating, Aerobic, Pollution-Prevention, Excreta Reducer – aka the CRAPPER. The session will start out with chavruta-style learning about what Deuteronomy has to say about going to the bathroom.

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THURSDAY 1:00 – 2:00 PM JOFEE PROGRAMMING – FAMILY FRIENDLY Meditation with Movement Beige Yurt Elizabeth Yaari Experience the uplifting life force of water from it’s origin at The Garden of Eden until now. By learning new ways to relate to water, we will re-imagine ways to care for, preserve, and drink this necessary treasure.

PROGRAM BLOCK 4 2:15 – 3:45 PM FOOD JUSTICE Green Your Organization: Lessons from the Hazon Seal of Sustainability Red Yurt Hody Nemes and Larissa Wohl How can you take what you’ve learned at the Food Conference and make your Jewish organization healthier and more sustainable? Where would you begin? How can you overcome common hurdles? The presenters will share their experiences in Hazon’s Seal of Sustainability pilot, a certification for Jewish institutions that marks them as good stewards in regards to climate change, animal welfare, and the environment. Find out how to join the next cohort of the Seal, and create a plan to improve your organization’s sustainability, tackle climate change, and approach food more ethically. Sustainability beginners, experts, and everyone in between are warmly welcome!

FOOD JUSTICE Animalization and Oppression: Anti-Black Oppression and Anti-Semitism Beige Yurt Rev. Dr. Christopher Carter How have Western cultural attitudes towards nonhuman animals influenced our attitudes towards minoritized people, such as the black and Jewish community? In this session you will learn how, by animalizing minority groups who were perceived to be less human, a cultural logic of power has been used to justify the oppression of both the African American and Jewish community. We end the session by exploring ways in which both of the aforementioned communities can begin to overturn and undermine the logic of oppression that places certain people groups in the category of the Other.

HEALTH AND MINDFULNESS Microbiome and Community Library Dr. Healy Smith Microbes. We evolved from and with them, and a wealth of scientific research illuminates the vital roles they play in our physiology, health, and the way we experience ourselves in the world. What can we learn from them about community, diversity, and the power of the collective? Let’s explore, weaving together science, text, and our individual perspectives.

JEWISH LEARNING Foodfaith: Bringing Faith & Cultures Together to Foster Food Sustainability & Fertile Common Ground Synagogue Judith Friedlander FoodFaith is an exciting Australian initiative that brings together major faith and cultural organizations to foster engagement with food sustainability and social cohesion. An interfaith and intercultural garden, in collaboration with a major Sydney local government council, is a foundation for shared growing, tending of food plants and cooking and educational activities. The faiths and cultures feature significant food plants in the garden and can teach one another about their food stories, traditions, wisdoms and recipes. The www.foodfaith.com.au website is building into a rich source of information on traditional and sustainable teachings. All faiths and cultures have much to teach us about connections to the land and how we can move forward together sustainably.

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THURSDAY 2:15 – 3:45 PM DIY Beef Chuck and Shoulder Butchering Demo Great Hall Ian Hertzmark Ever wanted an intimate look at the other meats on the kosher animal? Come watch primal pieces of chuck and shoulder broken down into gourmet cuts while learning bovine anatomy and butcher-shop gastronomy with Grow and Behold’s finest science teacher.

3:45 – 4:15 PM Snack

Great Hall

3:45 – 4:15 PM Mincha and Maariv Traditional Egalitarian Minyan Orthodox Minyan Renewal Circle Gathering Elizabeth Yaari The creation of a powerful field of love to experience unity and interconnectedness.

4:15 – 5:00 PM Community Menorah Lighting, Singing, and Dvar Torah

Synagogue Beige Yurt Red Yurt

Synagogue

PROGRAM BLOCK 5 5:15 – 6:30 PM HEALTH AND MINDFULNESS Fat: Is It Good or Bad for Us? Red Yurt Maya Shetreat-Klein Hanukkah is the time of year that we celebrate the miracle of oil, even though we’ve been told time and again that fat and oil are bad for us and should be avoided. In recent years, however, we are learning that fat – and even cholesterol – has tremendous benefits for the immune system, the nervous system, and for our sense of wellbeing. Join this session if you want a list of good reasons to eat butter.

JEWISH LEARNING Can Meat from Animals Raised on Factory Farms Really be Kosher?

Great Hall Aryeh Bernstein & Noah Weinberg While we spend a lot of time hearing about certain mitzvot, such as Shabbat and kashrut, others seem to receive much less attention. Amongst these less discussed mitzvot is Tza’ar Baalei Chayim, the prohibition of causing unnecessary suffering to animals. But in today’s world of factory farming, this mitzvah is more pertinent than ever. Part text study, part activist launchpad, we will trace the roots and implications of this important mitzvah and discuss how it can help inform our approach to the modern day industrial agricultural system.

FOOD JUSTICE Buying Better: Improving the Food Policy in Your Shul, Home, and Institutions Beige Yurt Andrew Gurwitz and Tom Hidas Join Eden Village Camp’s food team, Associate Director Andrew Gurwitz and Executive Chef Tom Hidas, as we explore Eden Village’s “100% Consciously Sourced” food policy and dive into the process of making change, both big and small in our kitchens and facilities. The session will cover how to source better food, how to pay for it, how to talk about it, how to prioritize sustainability options, and much more.

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THURSDAY 5:15 – 6:30 PM JEWISH LEARNING The Gefilte Manifesto: A New Wave of Ashkenazi Cuisine Inspired by the Old World Jewish Kitchen Synagogue Jeffrey Yoskowitz From holiday meals to Jewish delis, the foods of eastern European Jews tell a beautiful story of American Jewish life. And yet for Jeffrey Yoskowitz, a young entrepreneur in Brooklyn, something was off. The foods he grew up loving were being forgotten by members of his generation. He penned a manifesto and then spent five years researching and cooking, looking back to eastern Europe and to the Lower East Side to glean kitchen wisdom from generations past. In his book, The Gefilte Manifesto: New Recipes for Old World Jewish Foods, he reclaims time-honored techniques and ingredients to produce dishes that will make you rethink everything you thought you knew about Jewish food. By sharing the stories and culinary wisdom behind many of his recipes, Jeffrey will paint a picture of the past, present, and future of Ashkenazi Jewish Cuisine. Questions and discussion will be encouraged!

DIY The Power and Glory of Smoke and Salt Outside Arts and Crafts Chef B-sh In this session we will explore the transformative properties of smoke and salt on meat and veggies and how they work together to birth amazing creations. Attendees will learn the basic theory of curing and smoking which can be applied and perfected at home.

6:30 – 7:45 PM Dinner

Dining Hall

8:00 – 9:15 PM Keynote – The Jewish Food Movement as a Vehicle for Social Change Great Hall Judith Friedlander, FoodFaith in Australia Dr. Ken Sonnenschein, the Mitzvah Garden in Kansas City Marissa Nuckles, The Homestead in Nachlaot Israel Eric Robbins, the Federation in Atlanta Moderated by Hazon President & CEO, Nigel Savage Diverse efforts are being made around the world to change the food system and achieve a more socially just world by applying Jewish values and the energy of the broader JOFEE community. Hear from four organizational leaders who are taking different creative approaches to achieve a common goal.

9:30 – 10:45 PM JEWISH LEARNING Book launch – Kabbalah and Ecology: God’s Image in the More-Than-Human World Library Rabbi David Seidenberg featuring plant-based treats by Adam SaNogueira Join us for a book launch and celebration of Rabbi David Seidenberg’s acclaimed book Kabbalah and Ecology: God’s Image in the More-Than-Human World, which came out in paperback the week before our conference. We will have “Four Worlds” themed snacks to add some playfulness, and David will read from a few sections of the book as prompts for discussion. David will be bringing copies to buy and sign!

9:30 PM Song session Share songs, old and new, in a welcoming setting. Singing together builds community and is fun!

Synagogue

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FRIDAY 7:15 – 8:15 AM Shacharit Traditional Egalitarian Minyan Orthodox Minyan

Synagogue Beige Yurt

7:30 – 8:30 AM Power Vinyasa Yoga Red Yurt Rebecca Bloomfield Based on Ashtanga yoga, power yoga is a more challenging vinyasa flow class that combines the alignment and deep focus of Iyengar with the fluidity and energy of Ashtanga, using breath as the vehicle. This form of yoga challenges the mind, the body, and the spirit to work as one to detox, heal, and open the individual physically, emotionally, and spiritually.

8:00 – 9:00 AM Breakfast

Dining Hall

PROGRAM BLOCK 1 9:00 – 10:15 AM FOOD JUSTICE Comparative Agricultures: Behind the Labels Sunroom Janna Siller This session will provide some background to help you address shopping quandaries like: “Should I buy the local IPM apples or the biodynamic ones from Washington State?” “Is it genetically modified if it has the Organic label, and are GMOs really that bad?” We will examine some of the agricultural practices used to produce the foods that bear different labels and their social and ecological implications.

JEWISH LEARNING The Art of Edible Prayer Beige Yurt Rabbi Cherina Eisenberg Do you eat on the run? Catch up on emails during lunch? Or grab a bag of potato chips (or maybe chocolate!) when stressed?

Our fast-food culture does not encourage healthful eating, but Judaism does. Discover simple and creative spiritual practices that will nourish your body, mind, and spirit so that each bite you take becomes an edible prayer.

JEWISH LEARNING Compassion and Covenant: Turning from Animal Welfare to Justice for All Living Beings Synagogue David Seidenberg Our Torah and our tradition teach us many obligations for how we must treat the other animal species that are part of our lives. But what do these obligations mean? Are we simply training ourselves to be better human beings? Do animals have rights or needs that trump human desires? Are we protectors of our animals’ souls? Or are we and our companions meant to be partners in a covenant? We will explore the aspirations, frontiers, and limitations of teachings about animals in Torah, Midrash, Jewish philosophy, and Kabbalah.

JEWISH LEARNING Part 1 – The Sacred Embrace: RESTORING Ancient Grains – Biodiversity, Culture, Resilience and Torah (two-part series) Eli Rogosa Great Hall Join us to discover forgotten holy Jewish grain traditions. Explore almost-lost sacred erotica connecting wheat, bread, and food justice in ancient Israel, the journey of wheat to modern challenges and how to grow heritage wheat. We will explore why modern wheat is making us sick, and the evolution of grain growing – from the first farmers in the Land of Israel, Natufians, to later Canaanites to farming traditions of ancient Israelis. Discover the little-known authentic 5 Holy Chametz Grains used in ancient Eretz Israel for matzah. Learn how to restore, tend, and harvest ancient Israeli wheat – to establish a heritage wheat sanctuary at your synagogue, farm, or garden.

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FRIDAY PROGRAM BLOCK 2 10:30 – 11:45 AM FOOD JUSTICE Fixing the Food System Synagogue Patty Lovera It’s become clear that our food system is broken, but can we fix it just by voting with our dollars? Find out how our food policy has been taken over by the biggest players in agribusiness and how to help build a food movement that can reshape our food system from seed to table – a change that is about politics, not just personal choice. We will discuss the connection between the massive consolidation and corporate control of food production and the problems we want to solve, and how to get involved in the fight at every level of government to fix the food system.

HEALTH AND MINDFULNESS Meditation and Creative Writing Beige Yurt Elizabeth Yaari An experience of a renewed attentiveness to plants through a rejuvenation of our carnal, sensorial empathy with them. We will learn new ways to relate to plants which will inform us how to find them, care for them, and eat them.

JEWISH LEARNING Pure Olive Oil & The Light of Hanukkah Red Yurt Marissa Nuckels Exploring the concept of shemen zayit zach (or “pure olive oil”) on both the practical and mystical levels, we will learn about how it is made in modern times, the spiritual symbolism of the oil, and how we can apply this to our inner, personal lives.

We’ll also share some deep Hanukkah meditations and have a demonstration of how to make our own dipped Hanukkah candles out of beeswax!

DIY Part 2 – Bread from the Earth: Einkorn Sourdough Sprouted Bread (two-part series) Great Hall Eli Rogosa Join us to renew the meaning of ‘Bread from the Earth’ that is holy to the Jewish people. Learn how to bake sourdough sprout BREAD with einkorn, one of the 5 Chametz Grains of ancient Israel. Although high-nutrition, gluten-safe bread was at the heart of Ancient Israeli foodways, comprising 50% of the traditional diet, today our challahs are baked with toxic modern wheat, bred for uniformity in agrochemical-soaked fields, with high gluten that causes allergies. Einkorn, know in ancient Israel as ’shippon’ was the ancient grain eaten by Abraham and Sarah, that is safe for most gluten allergies, and higher in nutrition and flavor than modern wheat. Participants will receive ancient Israeli seeds to restore in their own garden sanctuaries.

12:00 – 1:00 PM Lunch 1:00 – 2:00 PM Book Signing Eli Rogosa, David Seidenberg, and Aharon Varady

Dining Hall Sunroom

FOOD JUSTICE AND JEWISH LEARNING The Ark Project: Bringing a Groundbreaking B’nai Mitzvah Curriculum to Your Community Arts and Crafts Melissa Hoffman, Noah Weinberg, and Becky O’Brien Family friendly for ages 10 and up So, you want to find a unique b’nai mitzvah project? How can students take volunteer work and their passion for animals to the next level? How do animals, Jewish text and tradition, and service all fit together? In this session, you’ll get up close and personal with an innovative curriculum that allows individuals or groups of young students to design a service-learning project around animal welfare. Visit the Adamah farm animals; take home excerpts from the curriculum, which is available for free online; and learn how to design your own syllabus. Especially for parents and educators of young students and 10+ year-olds who love animals! #hazonfoodconference • 2016 Hazon Food Conference 25

FRIDAY 1:00 – 2:00 PM JOFEE FAMILY FRIENDLY Adamah Farm Tour Meet Outside Arts and Crafts 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.

PROGRAM BLOCK 3 2:00 – 3:15 PM FOOD JUSTICE Shackle and Hoist Slaughter: Standing Up to Cruelty in the Kosher Meat System Synagogue Yadidya Greenberg Shortly before the presidential election took place, PETA and Anonymous for Animals Rights (Israel) released a disturbing video of South American kosher slaughterhouses performing a brutal and inhumane form of slaughter called shackle and hoist. This practice has been banned in the United States and Israel but meat from Shackle and Hoist facilities is still being exported to both countries. Join JIFA’s kosher meat and animal welfare specialist Yadidya Greenberg to find out more about this practice and what you can do to stop it. (Note: graphic images will not be displayed during the presentation.)

HEALTH AND MINDFULNESS Healing our Bioterrain: The Missing Piece in Our Health and Well-Being Red Yurt Maya Shetreat-Klein The health of our bioterrain, our bodies, depends on the health of our ecoterrain, the world around us. Learn how dirt – microbes, food from healthy soil, and nature – can heal your body from allergies, autoimmune disease, and neurological conditions. In this session, we will discuss how the use of antibiotics, hand sanitizers, and bleach impact your health; why diversity of organisms in the body’s microbiome is critical for a healthy body and brain; top foods that can improve the health of your terrain; and how time in nature impacts our health and sense of well-being.

JEWISH LEARNING Nichnas yayin, yetzei sod: Wine Enters, the Truth Comes Out Beige Yurt Justin Goldstein So often food unites us, but there are times when dietary restrictions can also separate us. We will investigate the history of application of stam yeinam (their plain wine) in Jewish law and culture and consider its application and implications in 21st century American Jewish life.

DIY Sauces 101: Kitchen Pantry Fundamentals Great Hall Adam SaNogueira Explore techniques for creating infinitely customizable sauces, condiments, and other pantry staples. Adam SaNogueira will guide participants through creating building-block components that will allow you greater flexibility and creativity for creating quick, delicious plant-based cuisines.

3:25 – 3:40 PM Traditional Egalitarian Minyan: Mincha Orthodox Minyan: Mincha

Synagogue Beige Yurt

Praying with Two Feet: Outdoor Sunset Mincha with the Chickens Meet at Arts and Crafts Noah Weinberg & Kohenet Sarah Shamirah Chandler Cluck a lullaby before you welcome Shabbat with Adamah’s flock of beautiful birds. Meet at Arts and Crafts at 3:45 PM sharp for this brief walk to the chicken yard. Dress in layers.

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FRIDAY 3:45 PM Light Menorah

Synagogue

4:00 PM Light Shabbat Candles

Great Hall

4:45 – 6:30 PM Kabbalat Shabbat Synagogue

Traditional Egalitarian Minyan

Beige Yurt

Orthodox Minyan

Red Yurt

Renewal Minyan 6:45 – 8:15 PM Festive Shabbat Dinner With Dvar Torah (Words of Torah) from Rabbi Shlomo Barya Nadiv Schachter

Dining Hall

PROGRAM BLOCK 4 8:30 – 9:45 PM FOOD JUSTICE Soul Food, Jewish Food, Meaningful Food in the Age of Factory Farming Beige Yurt Dr. Aaron Gross and Rev. Dr. Christopher Carter Join in a conversation about the shared quest for communities to figure out a meaningful way to honor our cultural food traditions and adapt to the changing food systems of the post-industrial age. Rev. Dr. Christopher Carter, whose teaching and research focuses on animals and theological ethics, will chat with Dr. Aaron Gross, who collaborated with novelist Jonathan Safran Foer on Foer’s internationally best-selling critique of industrial farming, Eating Animals, founded Farm Forward in 2007, and currently serves as a tenured Associate Professor at the University of San Diego where he teaches courses on animals and religion, food and religion, and modern Jewish thought.

JEWISH LEARNING The Land of Milk and Honey Synagogue Amalia Haas Honey is an extraordinary food that possesses the quality of terroir – its taste derives from the soil, plants, and region from which it comes. A honey’s taste is multi-layered, and the flavor tones of a single-source (varietal) honey will pair beautifully with the flavor panel of specific foods such as fruits, cheeses, or chocolates. In this session, we will taste and pair several varietal honeys, learn each honey’s ecological narrative, and see how the topic of bees and honeys is appropriate to many touch points in the Jewish calendar: Shavuot, Pesach, Hanukkah, and more. Come taste, learn the Torah of bees, and enjoy!

10:00 PM – 12:00 AM Tisch Jesse Beller, Sarah Shamirah Chandler, and Eric Lawrence Gather around a festive table for songs, stories, nosh, and l’chaims!

Great Hall

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SATURDAY 8:00 – 9:00 AM Vinyasa Flow Yoga Red Yurt Carol Berlin Start your day with a Vinyasa flow yoga practice that integrates Jewish teachings and mindfulness. Practitioners can expect an elegant vinyasa-based warm-up sequence, infused with breath awareness, followed by deep stretches that prepare the body for more advanced poses. Poses will start with a basic variation, and students can choose the variation and pace that works best for them. The class will conclude by setting an intention for the day ahead and a restorative shavasana. Some experience is recommended.

8:00 – 9:30 AM Breakfast

Dining Hall

9:00 – 11:30 AM Shabbat Morning Prayer Services See page 14 for details.

Traditional Egalitarian Minyan Orthodox Minyan

Synagogue Beige Yurt

9:15 – 10:15 AM Avodat Lev Red Yurt Noah Weinberg Avodat Lev brings us together for meditation, chanting, and creative sharing. We begin the day in silent meditation, which is unstructured quiet time. Instruction is available for those unfamiliar with contemplative practice. We then find our collective voice, chanting short phrases from Shacharit (the traditional morning liturgy) to open our hearts to ourselves, each other, our community, and the world. Instruments will be used during this prayer service.

10:15 – 11:15 AM Bibliodrama Red Yurt Elizabeth Yaari We will enter this week’s Torah portion through our senses and dive deeply into Pharaoh’s dreams to discover our place in his story. We will disengage our critical thinking minds, step into our imaginations, and prepare our entire body for an opportunity to take part in this biblical interpretation. This program is great for both children and adults.

11:30 AM –12:00 PM Kiddush and Refreshments

Great Hall

12:00 – 1:15 PM Panel-Conversation about Post-Election America Synagogue Nigel Savage This session will be an opportunity to have a hopeful, honest, and open conversation about how the presidential election in the United States may affect you personally and you collectively. This is a landmark moment in our national history, and it’s essential for us to have a space to explore this as we dig deeper into the Jewish Food Movement.

1:30 – 3:00 PM Lunch

Dining Hall

2:30 – 3:00 PM Mincha and Torah Reading Traditional Egalitarian Minyan Orthodox Minyan 28 2016 Hazon Food Conference • Please wear your name badge throughout the Conference!

Synagogue Beige Yurt

SATURDAY PROGRAM BLOCK 1 3:00 – 4:00 PM JOFEE PROGRAMS Adamah Farm Tour Meet Outside Arts and Crafts 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.

Mandala Creation Beige Yurt Elizabeth Yaari Using food we will recreate nature’s patterns and include our own bodies in a large collaborative mandala. Understand our place in nature and the gifts we share of colors, shapes, scents, and touch.

JEWISH LEARNING Praying with Four Feet: Animals in Prayer and Jewish Ritual Synagogue Sarah Shamirah Chandler and Aharon Varaday While most contemporary Jewish rituals do not include live animals (animal products are still used for several important ritual objects, like the shofar and torah scroll), some of the intentions behind ancient rites are still relevant today. We can find meaning in and learn about Judaism’s relationship to animals with rituals still done today, like blessings over food, and even with rituals no longer performed today, like animal sacrifice. Domesticated and wild animals have been part of Jewish ritual for a long time, and Jews today still create novel rituals to honor the animals in their lives. In this session, participants will sample new curriculum from JIFA’s “Ark Project,” get a preview copy of the “New Year for Animals Haggadah” and explore other program models for including animals in modern Jewish life.

PROGRAM BLOCK 2 4:15 – 5:30 PM HEALTH AND MINDFULNESS Pre-New Years Yoga Intention Setting Red Yurt Carol Berlin Shabbat is coming to a close and the New Year is nearly here. It’s a time when we are able to reach our greatest heights both spiritually and physically. In this class we will flow into deep twists, bends, and heart openers to harness and release all of our Shabbat energy and set intentions to lead us into a peaceful and energized year ahead!

DIY Color Your Palate With the Seasons Great Hall Amy Green Come and play with seasonal foods that are nourishing and oh so delish. You’ll learn how to make three salads that you’ll want to eat every day (even during the winter), while learning about why eating seasonally is good for you and the planet in so many ways. This time shared together will be filled with tips and tricks for making food fun and easy to prepare, all while increasing your nutrient IQ. JEWISH LEARNING Ethical & Sustainable Beekeeping: Modern Challenges Synagogue Amalia Haas What should ethical beekeeping look like in practical terms? The beekeeping industry is fraught with challenges caused by loss of habitat, monoculture farming, imported pests, and the bee-industry generated “fixes” of chemical and antibiotic treatments. Bee loss and pollinator loss has continued globally, and while hobbyist beekeeping has grown, those pursuing beekeeping as a career has decreased due to the myriad challenges impacting the industry. This session will help understand these challenges, highlight several innovative approaches, and suggest how the layman can help bees without being a beekeeper. #hazonfoodconference • 2016 Hazon Food Conference 29

SATURDAY 4:00 – 5:00 PM Snack/Seudat Shlishit

Great Hall

5:30 – 5:45 PM Maariv Traditional Egalitarian Minyan Orthodox Minyan 6:00 PM Havdalah and Menorah Lighting 6:45 – 7:45 PM Dinner

Synagogue Beige Yurt Great Hall Dining Hall

PROGRAM BLOCK 3 8:00 – 9:15 PM FOOD JUSTICE Heritage Breed Animals as Ambassadors for Jewish Values Beige Yurt Jerry Schwartz, Adin Zuckerman, Donna Simons, Moderated by Dr. Aaron Gross and Yadidya Greenberg Before the introduction of industrial agricultural, farm animals were bred to live long and productive lives outdoors. This all changed with the advent of factory farming and hybridized breeding techniques. Today, chickens and turkeys have arguably become the most genetically manipulated organisms on the planet, and other common farm animals like cattle and pigs are slowly heading in that same direction. These new forms of breeding cause serious welfare issues, centralize power in the hands of a few large corporations, and seriously degrade biodiversity. But some farmers and consumers are taking a different path by choosing to raise and buy heritage, animals whose centuries-old genetic traditions have been left intact. Join three farmers that have decided to go heritage for a panel where we will discuss the triumphs and challenges of fully forgoing the factory farm system.

HEALTH AND MINDFULNESS Open Heart Meditation Red Yurt Dr. Maya Shetreat-Klein Now is the time to expand in order to receive new gifts awaiting you in the upcoming year. Ignite your inner light and start the year with your heart feeling peaceful and open.

JEWISH LEARNING Behind the Hide: The Profane Production of Sacred Ritual Objects Arts and Crafts Julie Seltzer Ever wonder where the materials for Torah scrolls come from and how they are made? This session is an insider’s introduction to the art of sacred writing and its production. What makes the parchment “kosher” for use? Is there entanglement with factory farming? What about the quills? We will address Jewish laws of sacred writing and present several examples where female scribes are paving the road to more humane practices. Participants will have the opportunity to see and feel parchment and observe a demonstration of cutting a turkey feather into a quill.

9:30 PM Shine Bright for 2017 – New Year’s Dance Party Great Hall A festive celebration to welcome in the New Year. Come get funky to the tunes of DJ M Dot, learn from our resident mixology experts Adam SaNogueira and Chef B-sh, eat gourmet latkes and other artisanal goodies, and enjoy an array of glittery games and crafts. Semi-formal attire (optional).

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SUNDAY 8:00 – 10:00 AM Breakfast/Brunch

Dining Hall

9:00 – 10:00 AM Shacharit Traditional Egalitarian Minyan Orthodox Minyan

Synagogue Beige Yurt

10:00 AM Check-Out of Guest Rooms Kindly strip your bed and place all sheets and towels into the pillowcases. (Please leave mattress pads, blankets and comforters on the beds.) Feel free to store your belongings at Guest Services until you leave.

10:00 AM – 12:00 PM Adamah Market and Bookstore Great Hall and Bookstore Sample some delectable organic preserves from the Adamah farm and discover treasures in the bookstore.

PROGRAM BLOCK 1 10:30 – 11:45 AM FOOD JUSTICE Understanding Food Choices: Why I Chose A Plant-Based Diet Beige Yurt Jeffrey Cohan The session will explain the differences between vegan, plant-based, Mediterranean, Paleo and other diets and explore what the best, largest, and longest nutritional studies have to say. Jewish text will also be examined for clues and inspiration about healthy living. Jeffrey will also speak from personal experience and will invite audience members to share their personal experiences with food and wellness as well. Audience members will learn how to improve their own health through smarter dietary choices and will learn what factors separate credible nutritional studies from the poorly designed studies that the mass media loves to trumpet. In addition, audience members will have a chance to become participants in Jewish Veg’s Veg Pledge program, either as mentors to other people or as pledge takers.

FOOD JUSTICE Grassroots Food Justice in Louisville, Kentucky Synagogue Michael Fraade and Amy Green Join us for a discussion about how the Louisville, KY JCC has partnered with local nonprofit New Roots to implement grassroots, community-centered food justice initiatives. We will speak about our experiences with New Roots’ cooperative Fresh Stop Market model, breaking down barriers between race and faith, and the process of engaging the Louisville Jewish community.

Participants will learn about how to adapt the Fresh Stop Market model for their home communities and expand local food justice efforts across the country, as well as about using traditional Jewish sources to start conversations around food justice.

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SUNDAY 10:30 – 11:45 AM DIY After Yogurt and Ricotta: Intermediate Cheesemaking Great Hall Z’ev Chana Join Adamah Goat Manager Z’ev in making cheese from goat and cow milk. Learn the old Adamah Dairy chevre recipe, and use milk from our very own delightful goats!

12:00 – 1:00 PM Lunch

Dining Hall

1:30 PM Shuttle to Wassaic Train Station (advance reservation required). Meet outside the Main Building with your belongings.

Goodbye! See you at the SUMMER Hazon Food Conference – August 9-13, 2017!

Get social!

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.

Be sure to use these hashtags so people can search for / link to your posts, both from within the conference and throughout our wider communities:

#hazonfoodconference #jewishfoodmovement #jewishfood @hazonvision

@hazon

@hazon.org @foodconference @isabellafreedman

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

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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: Health and Mindfulness Jewish Learning, History, and Culture Food Justice and Sustainability DIY Projects and Cooking Demos 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 and Crafts, unless otherwise noted. If you have any questions, please direct them to Arielle Aronoff, Camp Teva Manager.

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Kids’ Food Conference Schedule WEDNESDAY 2:30 – 4:30 PM Kids’ Zone at the JOFEE Fair Great Hall We will be doing a lot of cooking during the Kids’ Food Conference. Come to the Kids’ Zone to paint your own apron with vegetable stamps!

4:45 – 5:00 PM Kids’ Food Conference Orientation Arts and Crafts (Mandatory for Parents/ Guardians) Arielle Aronoff Responsible adults of children ages 5-12 must attend this brief orientation of the Kids’ Food Conference. We will discuss the program schedule, participation, safety, and answer any questions you may have.

5:00 – 6:00 PM We Are What We Eat Arts and Crafts Building strong bodies and minds starts with what we feed them. Learn how to make those choices in a dynamic, funfilled nutrition fair. We will taste the rainbow, read the labels, and get into the Kids’ Food Conference flow!

THURSDAY 9:00 – 10:00 AM Ancient Burping Yeast… Sourdough Pita Making (in the Cob Oven) Arts and Crafts Arielle Aronoff and Laura Evonne Half of us will go outside to light the wood fired cob oven while the other half stays inside to mix sourdough pita.

1:00 – 4:15 PM Birch Bark Basket Weaving, Fire Building, Wild Tea Making Jared Kapsiak and Arielle Aronoff Arts and Crafts Learn how to weave a basket using natural, foraged materials from the woods right here at Isabella Freedman. You can take this basket home with you, but first we’ll use them to collect wild edible plants to make tea over the fire.

Translating Unicorn Fascination into Protection for Caged Chickens: Teaching Animal Protection through Adventure Roleplaying with Polyhedral Dice Aharon Varady, a JIFA educator Arts and Crafts Participants aged 11-14 will create their own characters in the world of Jewish myth and work together to survive through a dangerous quest. (limited to 5 participants) Aharon will introduce strange, mythical, and magical beings, by way of guided adventure roleplaying in the landscapes and lore of the Jewish imagination. In so doing, students will be involved in thinking and feeling the Jewish concern for non-human animals, natural cycles, and the cosmos.

5:00 – 6:30 PM Theater 108: Behind the scenes Arts and Crafts Laura Evonne Steinman Remember those awesome pillows you made? Lets create a play with them that explores all that we have learned so far.

8:00 – 9:30 PM Ratatouille: Movie Night with Popcorn Bar Arts and Crafts A rat named Remy dreams of becoming a great French chef despite his family’s wishes and the obvious problem of being a rat in a decidedly rodent-phobic profession. Watch his journey while munching on local popcorn. You choose the toppings! Come in your PJ’s for a cozy movie night

10:00 – 11:00 AM Food Photography and Blogging Arts and Crafts Elsie Moche FRIDAY Learn the art of food photography and document the Kids’ Food Conference! Elsie will be uploading your photographs 9:00 – 10:00 AM to a live blog throughout the conference.

GOURDgeous Dreidels and Nutty Menorahs Arts and Crafts I  Veggies! – Pillow Making Arts and Crafts Miriam and Mark from Full Circle Farm Let’s use natural found objects to create our Jewish ritual Laura Evonne Steinman items.

Farms don’t only grow food for us to eat.

All sorts of Sew your own vegetable creation to take home! Googly eyes on a strawberry? A hat, hands, legs, glasses? Get creative with useful objects come from the fields, like DREIDELS! We will your vegetables! We will use these veggie pillows as puppets go out into the forest to collect acorn tops and branches for our menorahs. for our play.

11:00 AM – 12:00 PM Ancient Burping Yeast part II: The Bake Arielle Aronoff Outdoor Kitchen, behind Arts and Crafts Now that our pitas have been fermenting a few hours, it is time to roll them out, bake, and enjoy. Join us as we bake the pita in our wood- fired Cob Oven, and make your own butter to put on them, too!

10:00 – 11:00 AM Lively Latke Learnings Arts and Crafts Nancy Wolfson-Moche Learn about the history of latkes in the Hanukkah story and how to get creative in your latke recipes. This workshop will prepare you for The Great Latke Challenge and give you a leading edge against your competitors. We will be making latkes and eating them too!

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11:00 AM – 12:00 PM Food Photography Part II Arts and Crafts Elsie Moche Hone your photography skills and dig deeper into the Food Conference. There are plenty of sessions to photograph and write about for the blog.

2:00 PM Grand Opening of the Veggie Puppet Play

1:00 – 2:00 PM The Great Latke Challenge Great Hall Have you ever wanted to be on the Iron Chef? Can you create the most unique, silliest, biggest, or smallest latke? Show off your skills at the Great Latke Challenge!

3:00 – 4:00 PM Goats and Games Meet at Arts and Crafts Meet our Goats, feed them some hay, and then let’s play indoor games in Arts and Crafts.

2:00 – 3:30 PM Sun, Soil, Water, Air. Everything We Eat and Everything We Wear!

Arts and Crafts We will adventure to the farm to see what is growing in December, meet the chickens, and collect compost for seed balls that you can take home and plant in the spring.

4:45 – 6:30 PM Welcoming Shabbat Arts and Crafts Shoshana Leis Shoshana Leis from Romemu will lead a fun-filled Kabbalat Shabbat service of song and prayer.

8:30 – 9:45 PM Night Hike Arts and Crafts Experience a winter night as the owls do. Leave your flashlights at home and walk with an experienced guide around the lake trail.

Games Games Galore Arts and Crafts Come hang out with us for an evening of fun filled games.

Charades, Apples to Apples, Jenga, Settlers of Catan. We’ve got it all!

SATURDAY 9:00 – 10:00 AM Shabbat Shalom Shoshana Leis Creative Shabbat morning prayers.

Arts and Crafts

10:00 – 11:30 AM Good Morning Sunshine!

Arts and Crafts Stretch out and dance! Kid-led yoga and dance.

Cave Exploration Arts and Crafts Hike up to the mountain caves and explore the forest.

11:30 AM – 12:00 PM Kiddush Great Hall We will join our families and friends in the Great Hall to make Kiddush.

12:00-1:15 PM Theater 318: Final Play Practice Arts and Crafts Laura Evonne Come practice the play one last time before our opening act at lunch!

Dining Hall

3:00 – 4:00 PM Hike to the Overlook Meet at Arts and Crafts We will hike up the Red Trail to the famous Overlook. Learn about the forest and play forest games on the way.

4:00 – 5:00 PM Play with Your Food Arts and Crafts Create beauty using food. We will make vegetable critters and mandalas and then eat our creations.

5:00 – 5:45 PM Pickle Jam! Arts and Crafts Visit the Cultural Center where we make our ferments, jams, and store the Adamah veggies. You will get the chance to taste our many treats.

6:00 PM Havdalah Great Hall Join our friends and family in the Great Hall to say goodbye to Shabbat and celebrate the last night of Hanukkah.

8:00 – 9:15 PM Family Contra Dance Synagogue Rachel Gall With local caller Rachel Gall, we’ll turn the Synagogue into a rocking family-friendly contra dance party. Rachel will teach the dances. All ages welcome.

SUNDAY 9:00 – 10:30 AM Cooking For a Blessing Arts and Crafts Nancy Wolfson-Moche Food not only nourishes our bodies, it also nourishes our hearts. We will bake delicious treats to share with seniors living at Geer Village Senior Center, just down the road in Canaan, CT. 10:30 AM – 11:30 PM Create a Cookbook Arts and Crafts Laura Evonne We will put all of the recipes and learning we have done throughout the conference into a hand-bound book. You design the cover and binding!

11:30 AM – 12:00 PM Cleanup and Closing Circle Arts and Crafts Thank you for joining us at the Kids’ Food Conference!

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Presenter Bios Carol Berlin is an e-RYT 200 (Experienced Registered Yoga Teacher) and founder of Freedom Within Yoga in Teaneck, New Jersey. She has been teaching yoga for over 12 years and yoga teacher trainings for three years. Carol has done extensive study of the chakras, meditation, and breath work at the Oneness University in India. Carol brings practical, day-to-day relevance to the practice of yoga. She empowers students to awaken their own inner wisdom and maintain a sense of equilibrium, on and off the mat.

Early Morning Vinyasa Flow Yoga, Thurs. 7:15-8:15 AM, Red Yurt Vinyasa Flow Yoga, Sat. 8:00-9:00 AM, Red Yurt Pre-New Years Yoga Intention Setting, Sat. 4:15-5:30 PM, Red Yurt Aryeh Bernstein lives in Chicago, where he teaches Torah in various social justice settings. He is the Chicago Fellowship Coordinator for Avodah, Educational Consultant for the Jewish Council on Urban Affairs, Director of the Hyde Park Teen Beit Midrash, and Coordinator of the MishkanAvodah-JCUA Chicago Social Justice Beit Midrash. He comes to the Food Conference as resident animal welfare educator for Farm Forward’s Jewish Initiative for Animals (JIFA) and has taught at Mechon Hadar, Drisha, Camp Ramah in Wisconsin, the TAKUM social justice beit midrash, and campuses, communities, and organizations around the U.S. and Israel. He is a Senior Editor of Jewschool.com.

Can Meat from Animals Raised on Factory Farms Really be Kosher?, Thurs. 5:15-6:30 PM, Great Hall Since being an Adamah fellow in the Fall of 2005, Rebecca Bloomfield has taught at The Edible Schoolyard in Berkeley, California, managed the Organic Farmer Training Program at Michigan State University, and operated her own small farm business, Bloomfield Farm, in Ottawa, Canada. Her values of good food, strong community, and the connection to something-greater has brought her back to Adamah as the Associate Director. She loves yoga, warm drinks, quiet walks, and any time spent at her family cottage in Temagami, Ontario.

Power Vinyasa Yoga, Fri. 7:30-8:30 AM, Red Yurt Chef B-sh began cooking at an early age. Since noticing the lack of meat variety in the kosher markets, he has been smoking and curing his own meats for 15 years. He is currently experimenting with various charcuterie for both private and business office while regularly participating in BBQ competitions.

The Power and Glory of Smoke and Salt, Thurs. 5:15-6:30 PM, Outside Arts and Crafts Mixology at New Year’s Party, Sat. 9:30 PM, Great Hall Christopher Carter is an Assistant Professor of Theology at the University of San Diego, whose work explores how religion and the institution of factory farming affect food choices within the African American community. He is a United Methodist pastor and holds a seat on the steering committee for the prestigious Animals and Religion Group of the American Academy of Religion. As a Farm Forward Faith in Food Fellow, Rev. Dr. Carter is studying the impact that the U.S. food policies and practices that created the factory farm have on people of color.

Kosher Soul Food – Vegan Cooking Demo, Thurs. 9:00-10:15 AM, Great Hall Animalization and Oppression: Anti-Black Oppression and Anti-Semitism, Thurs. 2:15-3:45 PM, Beige Yurt Soul Food, Jewish Food, Meaningful Food in the Age of Factory Farming, Fri. 8:30-9:45 PM, Arts and Crafts Sarah Shamirah Chandler is the CCO (Chief Compassion Officer) and team leader at Jewish Initiative for Animals (JIFA) where she works to support Jewish institutions to establish meaningful food policies rooted in Jewish ethics and animal welfare. She recently served as the Director of Earth Based Spiritual Practice for Hazon’s Adamah Farm and teaches, writes, and consults on a national level on issues related to Judaism, the environment, mindfulness, food values, and farming. Sarah managed the 2014 Food Conference as part of the Isabella Freedman/Adamah/ Hazon staff.

Praying with Two Feet: Outdoor Sunset Mincha with the Chickens, Fri. 3:45-4:00 PM, Meet at Arts and Crafts Tisch, Fri. 10:00 PM-12:00 AM, Great Hall Praying with Four Feet: Animals in Prayer and Jewish Ritual, Sat. 3:00-4:00 PM, Synagogue Michael Fraade is a JOFEE Fellow in Louisville, KY. He grew up in Connecticut, where his early love of the outdoors was fostered by Camp Ramah, Boy Scouts, and gardening with his father. He received a BA in history from Yale and has spent time WWOOFing in the American South, and working for Camp Ramah in New England and for the Rabbinical Assembly in NY. Prior to becoming a JOFEE Fellow, Michael was the livestock manager of a small farm in Virginia. Michael’s JOFEE Fellowship placement is

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with the Jewish Community of Louisville, KY where he is excited to help run the community garden and to expand food justice efforts through partnerships with local organizations.

Grassroots Food Justice in Louisville, Kentucky, Sun. 10:30-11:45 AM, Synagogue Judith Friedlander is the founder of the not-for-profit organization FoodFaith. This initiative emerged from her PhD research at the University of Technology Sydney’s Institute for Sustainable Futures. As a journalist who has worked for over 25 years with a number of Australia’s leading newspapers and with current affairs television programs, Judith has always been passionate about connecting different cultures and faiths and raising awareness of environmental issues. FoodFaith, created in 2015, aims to forge connections between different faiths and cultures by celebrating food customs and practices and by drawing on shared wisdoms about sustainability.

The “Planting Seeds” interfaith and community garden in Sydney is FoodFaith’s cornerstone initiative and there are plans to create more of these gardens. FoodFaith’s mantra is “Fertile common ground” with a focus to bring different people to the same table. More information on FoodFaith can be found at foodfaith.com.au Foodfaith: Bringing Faith & Cultures Together to Foster Food Sustainability & Fertile Common Ground, Thurs. 2:15-3:45 PM, Synagogue Keynote – The Jewish Food Movement as a Vehicle for Social Change, Thurs. 8:00-9:15 PM, Great Hall Justin Goldstein serves as a rabbi at Congregation Beth Israel in Asheville, NC. Ordained in 2011, Justin spent his final year of rabbinical school interning with Hazon as a Rabbinic Fellow. Having taught on food justice and sustainability for many years, Justin’s writings have been featured in the Forward, Sh’ma Journal, as well as various books and websites. Justin is a Rabbis Without Borders Fellow and was selected by the Forward as one of the most inspiring rabbis of 2016.

Digging In: An In-Depth Guide to the 2016 Hazon Food Conference, Wed. 5:00-6:00 PM, Great Hall GMOs and Jewish Law: Beyond Kashrut, Thurs. 9:00-10:15 AM, Synagogue Nichnas yayin, yetzei sod: Wine Enters, the Truth Comes Out, Fri. 2:00-3:15 PM, Beige Yurt

Amy Green is the owner of Naked Hummus, a sustainable small batch hummus company, and Real Food U, a health and wellness consulting company. Amy now resides in her hometown of Louisville, after spending over 20 years around the world. Her passions include baking and spreading her love of healthy eating.

Color Your Palate With the Seasons, Sat. 4:15-5:30 PM, Great Hall Grassroots Food Justice in Louisville, Kentucky, Sun. 10:30-11:45 AM, Synagogue Yadidya Greenberg is the program coordinator and kosher meat & animal welfare specialist at JIFA. Yadidya works to increase access to and popularity of higher welfare kosher meat products. Yadidya is a certified shochet (kosher slaughterer) who’s worked in an industrial kosher slaughterhouse and has taught about shechita and animal welfare throughout the country.

In God’s Image - A Kosher Slaughter Presentation, Thurs. 9:00 AM-12:00 PM, Beige Yurt Shackle and Hoist Slaughter: Standing Up to Cruelty in the Kosher Meat System, Fri. 2:00-3:15 PM, Synagogue Heritage Breed Animals As Ambassadors for Jewish Values, Sat. 8:00-9:15 PM, Beige Yurt Aaron S. Gross has played a leadership role in a wide variety of national and international farmed animal welfare campaigns in the Americas, India, and the Middle East since the mid-1990s. While collaborating with novelist Jonathan Safran Foer on Foer’s internationally best-selling critique of industrial farming, Eating Animals, Gross saw the need for an organization devoted entirely to ending factory farming and creating humane and sustainable alternatives to it. As a result, he incorporated Farm Forward in 2007. Gross also serves as a tenured Associate Professor at the University of San Diego where he teaches courses on animals and religion, food and religion, and modern Jewish thought. He has authored two scholarly books and numerous articles dealing with animal and food ethics from both religious and secular perspectives, including his critically acclaimed The Question of the Animal and Religion: Theoretical Stakes, Practical Implications. Gross serves as Vice President of the Society for Jewish Ethics and serves on the Faith Advisory Council of the Humane Society of the United States.

Soul Food, Jewish Food, Meaningful Food in the Age of Factory Farming, Fri. 8:30-9:45 PM, Arts and Crafts #hazonfoodconference • 2016 Hazon Food Conference 37

Presenter Bios Heritage Breed Animals As Ambassadors for Jewish Values, Sat. 8:00-9:15 PM, Beige Yurt Andrew Gurwitz is the Associate Director of Eden Village Camp. He has led the camp’s operations, visioning, and strategy since the camp’s first summer. He has helped shape almost every aspect of the organization, including as the lead architect of their sustainability and food initiatives. He brings a wealth of camp, non-profit, operational, and start-up experience, including helping launch the Agahozo-Shalom Youth Village in Rwanda, cofounding a technology start-up, and consulting for several new businesses and non-profits. He graduated from the University of California Berkeley.

Buying Better: Improving the Food Policy in Your Shul, Home, and Institutions, Thurs. 5:15-6:30 PM, Beige Yurt Amalia Haas, CEO / Founder of Bee Awesome, is a thought leader, social entrepreneur, and food justice activist whose work has been featured in Kosher Nation.

She is the beekeeper behind The Land of Milk and Honey (varietal honey tasting & pairing programs), BeeHive Your Classroom (STEM edutainment), and BeeHive Your Business (team-building focused business consulting).

Amalia purveys raw varietal honeys (retail and wholesale to nonprofits for fundraisers) at www.amaliahaas.com. A proud mother of six fantastic kids, Amalia is thrilled to be at the Hazon Food Conference with Ilan (13), Netta (11), Aviva (6) and Avraham (6). Stay in touch! Find Amalia at: HoneyBeeJewish@gmail.com.

The Land of Milk & Honey, Fri. 8:30-9:45 PM, Synagogue Ethical & Sustainable Beekeeping: Modern Challenges, Sat. 4:15-5:30 PM, Synagogue Ian Hertzmark is a farmer, kosher butcher, and teacher based in Baltimore, MD. He farms small grains on 28 of the nicest acres in the Mid Atlantic Piedmont called Migrash Farm and is growing a community milling operation around local grains and a hard working stone mill. Additionally, Ian is the production manager and lead kosher butcher for Grow and Behold Foods as well as a STEM teacher of bright 6th graders at Ohr Chadash Academy.

Tom Hidas is the Executive Chef at Eden Village Camp.

Tom’s love affair with food began at a young age and was nurtured by his mother’s cooking. Shortly after graduating from the University of Pennsylvania, Tom began working in restaurants across the country, finally settling in Amherst, Massachusetts. In Amherst, he opened his own restaurant specializing in Asian noodles, cultivating relationships with local farmers to integrate seasonal specialties into the menu. At Eden Village, Tom has been able to put into practice a lifetime of knowledge to create one of the most dynamic institutional kitchens in the country.

Buying Better: Improving the Food Policy in Your Shul, Home, and Institutions, Thurs. 5:15-6:30 PM, Beige Yurt Melissa Hoffman is a humane education and program specialist at JIFA. Melissa works with Jewish institutions and communities to develop materials and programs that foster compassion, respect, and responsibility for all living beings. Recently, she earned a M.S. in Animals and Public Policy from Tufts University School of Veterinary Medicine in Massachusetts. Melissa has also worked extensively as a cantorial soloist and Jewish educator, and is an animal care volunteer at the International Bird Rescue in California.

Hip, hip, humane! Hatching a Community of Effective Jewish Advocates, Thurs. 1:00-2:00 PM, Synagogue The Ark Project: Bringing a groundbreaking b’nai mitzvah curriculum to your community, Fri. 1:00-2:00 PM, Arts and Crafts Hannah Jacobson-Hardy, founder of Sweet Birch Herbals, is a holistic health coach and community herbalist devoted to providing western Massachusetts with highquality plant-based medicines that are locally grown and sustainably wild-crafted. Hannah approaches her work with compassion and an open heart, as she serves a wide range of clients. She also offers herbal medicine classes throughout Massachusetts. Hannah creates custom blended formulas and provides specifically tailored protocols that include nutritional guidance and lifestyle suggestions. All of her plant medicines are sustainably wild crafted and cultivated to ensure abundance for future generations.

Migrash Farm: Finding a Sense of Place in the Grain Economy, Thurs. 9:00-10:15 AM, Red Yurt

Essential Herbs & Spices for Winter Wellness, Thurs. 9:00-10:15 AM, Sunroom

Beef Chuck and Shoulder Butchering Demo, Thurs. 2:153:45 PM, Great Hall

Make you own Herbal Ghee with Local Butter, Thus. 10:30-11:45 AM, Great Hall

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Jason Kass is the Founder and President of Toilets for People (TfP), a social business, established in 2013, that designs and manufactures open-source, waterless composting toilets, and trains NGO partners in the developing world on how to build, install, and maintain them. TfP’s signature product – the Compact, Rotating, Aerobic, Pollution-Prevention, Excreta, Reducer, aka the CRAPPER – is an affordable, self-contained, easy-touse, long-lasting composting toilet that uses a proven technology to safely treat human waste and is specially suited for use in flood-prone areas, informal urban settlements and refugee camps worldwide. Jason is an environmental engineer by trade with 15 years experience in water supply protection, sanitation and environmental cleanup. He began his international development career as a volunteer with Engineers Without Borders where he designed water and sanitation systems from 2006-2012.

DIY Composting Toilet Workshop, Thurs. 1:00-2:00 PM, Red Yurt Patty Lovera is the Assistant Director of Food & Water Watch and coordinates FWW’s food policy team. Patty has a bachelor’s degree in environmental science from Lehigh University and a master’s degree in environmental policy from the University of Michigan. Before joining Food & Water Watch, Patty was the deputy director of the energy and environment program at Public Citizen and a researcher at the Center for Health, Environment and Justice. In addition to many labeling issues, FWW’s food work includes fighting the TPP, factory farms, food safety and meat inspection, and the need for antitrust policy to address growing consolidation in the food and agriculture system.

Fixing the Food System, Fri. 10:30-11:45 AM, Synagogue Rachel Makleff is a retired quality assurance officer in health care who never got invited to parties and was fired from time to time for being too enthusiastic. When family tragedy struck, the world of activism she was studying found her and she was able to change the Wisconsin State Code of Regulations, adding acquired cognitive disability to the list of eligible services. Along the way, she worked with an ex-nun to found Wisconsin Brain Trauma Society and its network of support groups. She found great excitement immediately in retirement – in the Climate March and sitting in on the Secular New York State Working Group on the Farm bill for starters. She now volunteers for a number of advocacy organizations and loves policy debates. She

sat in front of the instructor at so many Hunter lectures on food that she was invited to audit a graduate course in Ecology and Nutrition at Teachers College. Every year her respect for Hazon in its values and projects deepens.

A Detroit native, she was thrilled to visit the Hazon Detroit staff at their first Food Festival last summer and to attend a meeting of Detroit Jews for Justice. Rachel is proud of her two sons and two granddaughters.

Advocacy 101: Reports from the Field, Thurs. 10:30-11:45 AM, Synagogue Jessica Minnen is the Resident Rabbi and Cities Director at OneTable, an online and in-person hub that inspires emerging adults to host and share Shabbat dinner. She is also the founder of Seven Wells and Ecstatic Mincha.

Jessica is the Vice Chair of the board of the American Jewish Society for Service and for the past five years has led experiential, intergenerational High Holiday services at Congregation Beth El in Bethesda, Maryland.

Originally from Paducah, Kentucky, Jessica is an alumna of Washington University in St. Louis, the Pardes Institute of Jewish Studies, Paideia: The European Institute for Jewish Studies in Sweden, Baltimore Hebrew University, and the Jewish Theological Seminary.

OneTable Many Dishes, Thurs. 10:30-11:45 AM, Red Yurt Hody Nemes joined Hazon after working as a reporter for The Forward’s news and digital teams. A graduate of Yeshivat Maale Gilboa and Yale, he was the advocacy cochair of the Yale Student Environmental Coalition and a research associate for the Yale Project on Climate Change Communication, which studies public perceptions of climate change. He assisted in the execution of the Limmud NY 2014 conference, and previously served as a communications intern for Hatenuah Hayerukah, Israel’s green party, which regrettably did not improve the party’s electoral fortunes. In his spare time, Hody plays xylophone and steel pan and worries about climate change. He originally hails from St. Louis, Missouri.

Green your Organization: Lessons from the Hazon Seal of Sustainability, Thurs. 2:15-3:45 PM, Red Yurt Marissa Nuckels is the founder of The Homestead Jerusalem, a brand new Jewish urban farm and homebased community center in Nachlaot, Jerusalem. She received her B.A. from UCSB in Religious Studies, a Permaculture Design Certificate in Jerusalem, and was part of the Spring 2015 Presentense LA cohort. A vibrant, #hazonfoodconference • 2016 Hazon Food Conference 39

Presenter Bios high-spirited community organizer, seasoned urban farmer, and Jewish educator, Marissa is passionate about the intersection of Judaism and nature — connecting the religious tradition back with its roots, practically and spiritually.

Keynote – The Jewish Food Movement as a Vehicle for Social Change, Thurs. 8:00-9:15 PM, Great Hall Pure Olive Oil & The Light of Hanukkah, Fri. 10:30-11:45 AM, Red Yurt Becky O’Brien is Hazon’s Director for Boulder, Colorado.

She has worked for a variety of social justice causes in the nonprofit sector for more than 18 years. She has a background in volunteer coordinating, programming, political advocacy, fundraising, communications, and nonprofit administration. She received a Bachelor’s Degree in Religious Studies from the University of South Florida and a Master’s Degree in Religious Studies from the University of Colorado, graduating summa cum laude from both. She enjoys her family, hiking, and camping in the beautiful Colorado outdoors, gardening, knitting, and applying the principles of Voluntary Simplicity to her life.

Colorado Meetup, Thurs. 1:00-2:00 PM, Great Hall The Ark Project: Bringing a Groundbreaking B’nai Mitzvah Curriculum to Your Community, Fri. 1:00-2:00 PM, Arts and Crafts Eric Robbins is the President and CEO of the Jewish Federation of Greater Atlanta and was formally the CEO of Camp Twin Lakes, a network of camps for children with serious illnesses and life changes. Eric is a co-founder of Limmud Atlanta SE and now serves on its Board of Directors. Eric received a Bachelor’s of Science from Georgia State University and a Master’s in Social Work from the Wurzweiler School of Social Work at Yeshiva University.

Keynote – The Jewish Food Movement as a Vehicle for Social Change, Thurs. 8:00-9:15 PM, Great Hall Jessica Roff is the Programs Manager for Catskill Mountainkeeper and was the Downstate Regional Organizer for New Yorkers Against Fracking, organizing against fracking and its infrastructure mainly in New York City, Westchester, and Long Island. She is a lawyer by training, but has been working as a climate justice, antifracking, and food justice activist since moving back to Brooklyn from Washington, DC in 2009, implementing creative actions and community-based educational

events to fight against local pipelines and support communities’ struggles against compressor stations and other infrastructure. She was a full-time relief and rebuilding organizer in the Rockaways after Superstorm Sandy, working closely with community members and organizations. Prior to this, Jessica worked for the US Commission on Civil Rights and then spent nearly eight years practicing Federal Indian law at the Department of the Interior focusing on treaty hunting and fishing rights, law enforcement in Indian Country, and international negotiations on the rights of indigenous peoples.

Advocacy 101: Reports from the Field, Thurs. 10:30-11:45 AM, Synagogue Eli Rogosa is an Israeli farmer, artisan baker and anthropologist. She founded and managed the Jerusalem Cityfarm for seven years, worked in the West Bank as an extension for ecological water management and organic farming, and worked with the Israeli gene bank, Machon Volcani, to collect the almost-extinct ancient grains of Eretz Israel. She was funded by the European Union for 5 years to collect rare seeds in Europe with gene banks.

Eli is author of Restoring Heritage Grains – Culture, Biodiversity, Resilience and Cuisine published by Chelsea Green, and manages the Heritage Grain Conservancy on her biodiversity farm in Western Massachusetts with her husband Cr Lawn. She bakes amazing sourdough einkorn bread from the einkorn seeds that she collected in Israel and now grows on her biodiversity farm.

Part 1 – The Sacred Embrace: RESTORING Ancient Grains – Biodiversity, Culture, Resilience and Torah (two-part series), Fri. 9:00-10:15 AM, Great Hall Part 2 – Bread from the Earth: Einkorn Sourdough Sprouted Bread (two-part series), Fri. 10:30-11:45 AM, Great Hall Book Signing, Fri. 1:00-2:00 PM, Sunroom Sue Salinger creates the direction of and manages Hazon’s program in Metro Detroit. She leads a dedicated team that is re-imagining what it means to be Jewish in a city and region undergoing rapid change, through partnering to build capacity within existing Jewish institutions in Jewish Outdoor, Food & Environmental Education, and creating new programs and experiences that bring people together across difference around health and sustainability. Sue was the Director of Lifelong Learning at Temple Emanu-El in Oak Park, Michigan, and Director of Education at Congregation

40 2016 Hazon Food Conference • Please wear your name badge throughout the Conference!

Nevei Kodesh in Boulder, Colorado. She graduated with a Masters of Fine Arts in Writing and Poetics at Naropa University, an MA in Communications and Philosophy at the European Graduate School in Switzerland, and is A.B.D. towards a PhD in Communications Philosophy at EGS. While at Naropa, Sue was a teaching assistant to Rabbi Zalman Shachter-Shalomi, zt”l. She’s a Master Gardener and lives in Sylvan Lake, Michigan.

Detroit Meetup, Thurs. 1:00-2:00 PM, Great Hall Adam SaNogueira entered the kitchen as an apprentice in 1999, where he has stayed since. Adam attended culinary school and apprenticed at two Michelin starred restaurants in Italy. He worked for four years in his native state of Connecticut at Isabella Freedman Jewish Retreat Center, first as Adamah’s Lead Pickler, and then as Chef and Foodservice Director. Adam continues to be inspired to improve the world through making food. He currently lives in Durham, North Carolina with his wife, Rikki, and daughter, Halleli, where he enjoys the Eno River, the Duke Botanical Gardens, and the beer.

Book launch – Kabbalah and Ecology: God’s Image in the More-Than-Human World, Thurs. 9:30-10:45 PM, Synagogue Sauces 101: Kitchen Pantry Fundamentals, Fri. 2:00-3:15 PM, Great Hall Mixology at New Year’s Party, Sat. 9:30 PM, Great Hall Nigel Savage is an Englishman in NY. He founded Hazon in 2000. One of his favorite times of the year is the Food Conference at Isabella Freedman over New Year’s Eve. In his spare time he picks gingko nuts in Central Park.

Digging In: An In-Depth Guide to the 2016 Hazon Food Conference, Wed. 5:00-6:00 PM, Great Hall Rabbinic Student Meetup, Thurs. 1:00-2:00 PM, Stage Keynote – The Jewish Food Movement as a Vehicle for Social Change, Thurs. 8:00-9:15 PM, Great Hall Panel-Conversation about Post-Election America, Sat. 12:00-1:15 PM, Synagogue Rabbi Shlomo Barya Nadiv Schachter currently serves as the OU-JLIC Rabbi at the University of Illinois at Champaign Urbana. The son of Rabbi Zalman Schachter-Shalomi and ordained by Rabbi Shlomo Riskin, Rabbi Shlomo is heir to both Chassidic lineage and the intellectual legacy of Rabbi Joseph B. Soloveitchik. A trained and certified

Shochet (Kosher slaughterer), Shlomo is experienced in the entire process of turning living animals into Kosher food, including the rare skill of removing the sciatic nerve from the hindquarters. He is an American Football Coach in Israel; defensive coordinator of the three time IFL champion Judean Rebels as well as the defensive line coach of the Israeli National Team. Shlomo specializes in creativity within Jewish texts, balancing Halachic examination with Chassidic insights and finding the “Holy sparks” in pop-culture. Rabbi Schachter particularly enjoys speaking on the subjects of Do It Yourself “DIY” Mitzvot, Football in the Torah, Organic Theology and the Halachic legacy of his father. Rabbi Schachter holds a degree in Modern Religious Thought from Oberlin College where he was a three-year varsity letter winner at defensive end while still keeping Shabbos.

In God’s Image - A Kosher Slaughter Presentation, Thurs. 9:00 AM-12:00 PM, Beige Yurt Katie Scott is the New England Food Policy Coordinator for the Humane Society of the United States. Katie travels throughout the area, meeting with food service directors of school districts, colleges, hospitals, and other institutions to assist them in serving and promoting plantbased foods, known to be a better choice for our health and for our planet. Katie has also been working with JIFA and Hazon on advising Jewish overnight camps and synagogues to develop meaningful food polices rooted in animal welfare, as well as engaging Jewish leaders in a regional campaign for farm animal protection. She earned a Bachelor of Journalism from the University of Texas at Austin and has previously worked in the oil and gas industry as an associate editor of a magazine; she moved to Connecticut from Texas three years ago.

Hip, Hip, Humane! Hatching a Community of Effective Jewish Advocates, Thurs. 1:00-2:00 PM, Synagogue Rabbi David Seidenberg is the creator of neohasid.org and the author of Kabbalah and Ecology: God’s Image in the More-Than-Human World. He has ordination from both JTS and Reb Zalman, and lives in Northampton, MA. The paperback edition of his book will be launched during our conference!

Book launch – Kabbalah and Ecology: God’s Image in the More-Than-Human World, Thurs. 9:30-10:45 PM, Library Compassion and Covenant: Turning from Animal #hazonfoodconference • 2016 Hazon Food Conference 41

Presenter Bios Welfare to Justice for All Living Beings, Fri. 9:00-10:15 AM, Synagogue Book Signing, Fri. 12:00-1:00 PM, Sunroom Julie Seltzer started learning the scribal arts in 2007, while working as the baker at Isabella Freedman. She went on to write a Torah on display at the Contemporary Jewish Museum in San Francisco, making her the second woman in history known to have written a Torah. Julie is part of a group working to obtain humanely-sourced animal-skin parchment. She lives in the Hudson Valley with her Israeli mutt, Shusha.

Behind the Hide: The Profane Production of Sacred Ritual Objects, Sat. 8:00-9:15 PM, Arts and Crafts Maya Shetreat-Klein, MD is a neurologist, herbalist, urban farmer, and author of The Dirt Cure: Healthy Food, Healthy Gut, Happy Child (Simon and Schuster, 2016), which has been translated into ten languages. She has been featured in the New York Times, The Telegraph, NPR, Sky News, The Dr. Oz Show and many more. Board certified in adult and child neurology as well as pediatrics, Dr. Maya completed the University of Arizona’s Fellowship in Integrative Medicine, and now serves on their faculty.

She works and studies with indigenous communities and healers in Ecuador. In her book and her practice, she offers an integrative and spiritual approach to allow moving beyond chronic health problems in children and adults. She also founded the Terrain Institute, where she teaches Terrain Medicine™, an earth-based program for transformational healing.

Book Signing, Thurs. 1:00-2:00 PM, Sunroom Fat: Is It Good or Bad for Us?, Thurs. 5:15-6:30 PM, Red Yurt Healing our Bioterrain: The Missing Piece in Our Health and Wellbeing, Fri. 2:00-3:15 PM, Red Yurt Open Heart Meditation, Sat. 8:00-9:15 PM, Red Yurt 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 family: Arthur, Tzuf, and the cats.

Comparative Agricultures: Behind the Labels, Fri. 9:00-10:15 AM, Sunroom Donna Simons is founder of Pound Ridge Organics, a dynamic food hub in the lower Hudson Valley of NY, dedicated to providing the community with the most nourishing, cleanly, and ethically produced meat, vegetables, dairy and eggs. Pound Ridge Organics is the first known CSA in the country to offer APA Approved organic heritage breed chicken and eggs – and now kosher poultry as well. Donna is committed to the highest standards of animal welfare, and, as such, has been awarded AWA (Animal Welfare Approved) certification for her farm.

Pound Ridge Organics is the first and only Jewish farm to receive AWA Certification. Donna recently returned from Turin Italy where was part of the US delegation for Slow Food USA. As chairman of her regional chapter, Donna is taking the lead on projects relating to hunger, education, sustainability and peace through food.

Kosher Soul Food, Thurs. 9:00-10:15 AM, Great Hall Heritage Breed Animals As Ambassadors for Jewish Values, Sat. 8:00-9:15 PM, Beige Yurt Dr. Healy Smith, M.D. found in psychiatry a meeting of science and soul, brain and gut. She practices adult psychiatry, specializing in integrative approaches and the perinatal period, and has published and lectured in these fields. She has a private practice in downtown Manhattan, and teaches at Weill-Cornell/ NY Presbyterian Hospital. She received a B.S. in biology from Brown and completed medical school and residency at UCLA, followed by a reproductive psychiatry fellowship at Cornell/ NYP Hospital. She is board certified in Psychiatry, and Integrative and Holistic Medicine. Most recently, she’s been captivated by the emerging research on the microbiome, its existential implications, relevance to psychiatry, illumination of the interconnected web within us and amidst us, and the perspectives it shines on food, ecology, and environmentalism.

Microbiome and the Mind, Thurs. 10:30-11:45 AM, Beige Yurt Microbiome and Community, Thurs. 2:15-3:45 PM, Library Dr. Ken Sonnenschein, M.D. is the co-founder of Mitzvah Garden KC, a gardening project of the Kansas City Jewish community where volunteers grow produce which is then

42 2016 Hazon Food Conference • Please wear your name badge throughout the Conference!

donated to local food pantries and shelters. This faithbased project works closely with other KC gardens and gardeners as part of Cultivate KC, KC Community Gardens, and The Giving Grove. Ken started the Mitzvah Garden in 2000, which expanded to Mitzvah Garden KC, with co-founders Andrew Kaplan and Larry Lehman in 2010.

Ken coordinates educational activities for individuals and groups that come to the Garden to teach about the connections between Judaism and agriculture. In addition to his activities at Mitzvah Garden KC, Dr. Sonnenschein is board certified both in General Psychiatry and Child and Adolescent Psychiatry.

Keynote – The Jewish Food Movement as a Vehicle for Social Change, Thurs. 8:00-9:15 PM, Great Hall Laura Evonne Steinman is a Community Artist, Educator & Activist who comes from a multi-faith family. She is the Director of Religious Education at Arlington Street, a Unitarian Universalist (UU) Congregation in Boston, MA. The program she directs has a focus on art, social justice, and ritual in a spiritual setting. Laura Evonne facilitates Art and Education workshops for folks of all ages, focusing on her passions: the natural world and recycled materials. She lives in the Merrimack Valley, North of Boston with a bunch of animals, a little farm stand and a little free library. Laura Evonne is also the designer of the “Occupy Your Heart” sticker, which comes with the question: “What Fills Your Heart?” More information can be found at handinhandarts.com.

Camp Teva – see page 34.

Aharon N. Varady is a Jewish Educator (M.A.J.Ed, JTSA/ Davidson) and Community Planner (M.C.P., UC/DAAP) concerned with the health of all living creatures impacted by human settlement. Before coming to JiFA in 2016, he helped to develop curriculum for Telem, Amir, and Teva, and has worked with the Teva Learning Center, the Jewish Journey Project, and Eden Village Camp as a Judaics specialist and environmental/experiential educator.

Besides working on reviving the ancient Jewish New Year’s Day festival for Domesticated Animals – Rosh Hashanah LaBehemot, Aharon teaches Jewish myth and rabbinic lore through Midbar Quest, a guided adventure roleplaying game he created for participants to immerse themselves in the landscapes and lore of the Jewish imagination.

Through Dimus Parrhesia Press, a small publishing house he founded, Aharon publishes works of Jewish myth and magic “smuggled from across the River Sambatyon.” In

2012, he was the subject of an interview in the Atlantic Magazine on his advocacy for Open-source Judaism. He is the co-founder of the Jewish Free Culture Society and the founding director of the online and open-source Jewish prayer book crafting project, the Open Siddur.

Book Signing, Fri. 1:00-2:00 PM, Sunroom Praying with Four Feet: Animals in Prayer and Jewish Ritual, Sat. 3:00-4:00 PM, Synagogue Noah Weinberg is an educator, song leader, and aspiring pursuer of peace (rodef shalom). Noah’s passion for JOFFE work and Jewish animal welfare grew this past year through his experiences as a spring Adamah fellow and while completing a Permaculture Design Course at Kibbutz Lotan. Noah also just finished his fourth summer as a Music Educator at Eden Village Camp where also helped lead educational shechita experiences for teen campers. Noah is currently finishing college at Tufts University where he studies Peace and Justice Studies and Education. Noah is currently interning at the Gann Academy in Waltham, MA working at the intersection of spirituality and social justice, and will be leading “Food Justice and Identity” themed “Exploration Week” this spring. On campus, Noah founded a Jewish meditation and spirituality group called Kavanah and has served as co-president of Tufts’ chapter of J Street U. Noah is excited to help nourish communities that aim to care for the earth and all her inhabitants!

In God’s Image - A Kosher Slaughter Presentation, Thurs. 9:00 AM-12:00 PM, Beige Yurt Can Meat from Animals Raised on Factory Farms Really be Kosher?, Thurs. 5:15-6:30 PM, Great Hall The Ark Project: Bringing a groundbreaking b’nai mitzvah curriculum to your community, Fri. 1:00-2:00 PM, Arts and Crafts Avodat Lev, Sat. 9:15-10:15 AM, Red Yurt Sarit Wishnevksi is the NY Hub Manager at OneTable and is also an entrepreneur, chef, food blogger, and a Shabbat dinner host. She has a Masters in Public Administration with a focus in Nonprofit Management from the NYU Wagner School of Public Service. Prior to joining the OneTable team she worked for Hillel at Oberlin, DOROT, Be Social Change, and sat on the PresenTense Steering Committee in NYC. Sarit also volunteers for food-related causes, and is the founder of The League of Extraordinary Women.

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Presenter Bios OneTable Many Dishes, Thurs. 10:30-11:45 AM, Red Yurt Larissa Wohl is the Tzedek Program Manager at B’nai Jeshurun. She oversees direct service programming, including the Judith Bernstein Lunch Program, BJ/SPSA Homeless Shelter, CSA, and BJ Reads. She manages the synagogue’s sustainability projects including introducing a community composting initiative as part of the Hazon Seal of Sustainability Pilot.

Green your Organization: Lessons from the Hazon Seal of Sustainability, Thurs. 2:15-3:45 PM, Red Yurt Nancy Wolfson-Moche is a nourishment educator, counselor and writer guiding people in improving their health and well-being through making informed diet and lifestyle choices. She has created several Jewish and secular food awareness curricula for children and adults that she teaches in schools, community centers, camps and privately. Prior to this, Nancy was an editor on Style. com, Glamour, Seventeen, Parents, and Redbook, and her articles have appeared in scores of magazines and newspapers. Visit her blog at www.vfbnancy.com.

Digging In: An In-Depth Guide to the 2016 Hazon Food Conference, Wed. 5:00-6:00 PM, Great Hall Camp Teva – see page 34.

Meditation and Movement, Thurs. 1:00-2:00 PM, Beige Yurt Renewal Circle Gathering, Thurs 3:45-4:15 PM, Red Yurt Meditation and Creative Writing, Fri. 10:30-11:45 AM, Beige Yurt Bibliodrama, Sat. 10:15-11:15 AM, Red Yurt Mandala Creation, Sat. 3:00-4:00 PM, Beige Yurt Jeffrey Yoskowitz is the co-owner of The Gefilteria, a culinary venture that reimagines Ashkenazi cuisine, and co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods. He fell in love with the art of lactofermentation while training as a pickler at Adamah. He has since worked in the food world as an entrepreneur, consultant, cook, public speaker, and a writer for The New York Times, The Atlantic, Slate, and Gastronomica. He was also featured in the Forbes’ 30 Under 30.

Root Vegetable Latkes Straight from the Old World, Wed. 9:00-10:15 PM, Great Hall Book Signing, Thurs. 1:00-2:00 PM, Sunroom The Gefilte Manifesto: A new wave of Ashkenazi cuisine inspired by the Old World Jewish kitchen, Thurs. 5:15-6:30 PM, Synagogue

Elizabeth Yaari is an artist and co-founder of ExploraTorah. For the last 11 years she has used Bibliodrama and art to engage workshop participants in authentic storytelling, self expression, co creativity and deep mutual understanding of themselves, the Bible, and nature. She is a graduate of The Institute for Circlework.

Thank You! We are all incredibly grateful for Jess Berlin – lead staff for the Hazon Food Conference and Isabella Freedman JOFEE Manager. Her content expertise, tireless dedication, programmatic creativity, and caring kindness that she brings to every aspect of her work shines through this program in every way. Everyone who has worked with Jess to bring this conference into being joins us in saying from the heart: Thank you Jess!

The Hazon Kids’ Food Conference is the creation of Arielle Aronoff, who manages our Camp Teva programs year-round.

In creating a space for young people to have an experience that mirrors and enhances the larger conference, she has taken that vision to the next level. Huge thanks Arielle, and all of the wonderful Kids’ Food Conference staff for making this happen so beautifully.

44 2016 Hazon Food Conference • Please wear your name badge throughout the Conference!

Thank You! Special thanks to: • Hazon Food Conference co-chairs, Nancy Wolfson-Moche and Justin Goldstein, who worked for months to make connections and create an amazing program • Adam SaNogueira for being a creative chef extraordinaire and making the DIY track so spectacular • Rachel Makleff and Jacob Weiss for sharing your passion and countless hours towards the Food Justice and Sustainability track • Sarah Shamirah Chandler who curated the JIFA sessions and for being a chief advisor for the Conference • Jaclyn Schwanemann and Nachshon Ben-Tzion who made the registration incredibly smooth and friendly for all our guests • Lisa Kaplan for creating this beautiful program book and all of the graphics • Jon Leiner for running our social media campaign and Amy Hannes for overseeing marketing • The Isabella Freedman Operations staff, led by Mordy Schram, Director of Food Services, Mike Davino, Managing Director of Facilities, and Tonia Moody, Housekeeping Manager, who go above and beyond the call of duty each and every day • Jesse Beller for coordinating the book signings and running the Hazon Store • Becky Havivi and Ida Assefa for coordinating all of the minayim

Special thanks to the following funders who supported the 2016 Food Conference: • Anonymous – for support of scholarships for rabbinical students • The Lisa Anne Botnick Teen Scholarship Fund – for support of teenage participants • Rose Community Foundation, 18 Pomegranates, 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 this year • 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

• Emily Glick and Ren Feldman for helping plan the party and edit this program book • Rebecca Bloomfield for coordinating all of the Isabella Freedman volunteer staff • Hody Nemes, our 2015 Food Conference program manager, for advising and leaving us with extremely well organized files and systems to use for building this year’s conference.

• Adam Segulah Sher for all of the things • All of the prayer leaders and teachers for the conference who are bringing their talent and insights to help us create community and dig deeper into the Jewish Food Movement Our co-sponsors: Farm Forward and the Jewish Initiative for Animals, whose staff and team of educators envisioned and planned our programming on aligning our food choices with the Jewish value of animal welfare.

Grow and Behold Foods, who produced the meat that we infused into our DIY and Cooking Demo sessions and served in the dining hall – and that we serve year-round at Isabella Freedman OneTable for sponsoring Friday night dinner for all of our participants in their 20’s and 30’s

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.”

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

#hazonfoodconference • 2016 Hazon Food Conference 45

#hazonfoodconference • 2016 Hazon Food Conference 47