Hazon brings resources and expertise directly to the Denver and Boulder areas to strengthen and support existing Jewish institutions and start-ups. We work with local leaders and organizations to respond to their expressed needs and desires to build and strengthen Jewish food, outdoor, and environmental programs.
Hazon catalyzes energy and passion that already exist, gives people a sense of Jewish possibility, seeds programs and ideas, and supports nascent leaders, so that a growing range of programs and experiences transform people’s lives and materially strengthen the Jewish community overall. We support local programs and institutions to take their work to the next level and enable the Jewish community to contribute to creating healthier and sustainable Denver and Boulder communities overall.
As ambassadors for Hazon, we also provide access to our national programs and foster connections with the growing Jewish environmental community throughout the country. Hazon is excited to work hand-in-hand with individuals and organizations interested in growing the Denver/Boulder Jewish Food Movement and in enhancing their Jewish environmental programs. If any of this sounds exciting and relevant to you, please don’t hesitate to contact us. We want to hear from you!
Spend your day learning, celebrating and hands-on doing at the intersection of food, sustainability and Jewish life.
Sarah is a creative generalist with passions for helping people find and amplifying their voice, group facilitation, cooking, yoga, and most recently interior design. The thread is finding a balance of function and beauty in all realms of work.
Sarah’s story has been inspired by family, travel and experiencing the world through many lenses. Her best ideas are about collaboration and working from the inside out. She strives to innovate. Sometimes working in a team to launch Jewish initiatives and other-times pouring over design blogs; then combining the mélange of thought streams into one fluid direction–forward.
As the Director of Hazon Denver, Sarah has the opportunity to learn of innovative work happening within the Colorado community. Her superpower is connecting the individuals that power this work; through the power of the collective, she maximizes the individuals impact. Being Jewish can be a vibrant lens through which we view and transform the world. Through food and the environment, Sarah is exposing our community to that lens.
Sarah received an M.A. in International Economic Development from the University of Denver. Her work to understand how to increase written literacy, lead to a curiosity of building cultural literacy, and five years ago landed her in the world of Jewish Professionalism. Sarah has worked for Hazon as the Director of Hazon Denver since March 2012. Sarah lives in Denver with her partner Adam and her pup Mingus.Denver, CO | 303.886.4894 | email@example.com
Becky O’Brien has been with Hazon since the founding of its Colorado office in December 2010. She has worked for a variety of social justice causes in the nonprofit sector for more than 15 years. She has a background in volunteer coordinating, programming, political advocacy, fundraising, communications and non-profit administration. She received a Bachelors Degree in Religious Studies from the University of South Florida and a Masters 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, reading, knitting, and applying the principles of Voluntary Simplicity to her life.Boulder, CO | 303.886.5865 | firstname.lastname@example.org
Amitai Malone, Co-chair
Rabbi Marc Soloway
Jill Wildenberg, Co-chair
Amy has been a member of the Colorado Advisory Board since its founding in 2010. She is a Jewish environmental educator, community organizer, vegetarian, and event planner. Amy served as co-chair of the 2013 Hazon Food Festival: Rocky Mountains. Amy’s master’s thesis at Colorado State University looked at the benefits of teaching environmental education through a Jewish lens. Amy, her partner Todd, and their 2 year old daughter Lilianna successfully completed a family challenge to bike more miles than they drove from Memorial Day to Labor Day!Boulder, Colorado
Valerie Cassano joined the Colorado Advisory Board in 2013 after moving to Colorado from Washington D.C. Her work focuses on low-income youth and family issues and state legislative campaigns. She loves outdoor activities including long runs with friends. Conserving the environment for future generations is very important to her and she is excited to focus on sustainability issues through Hazon.Denver, Colorado
Amy Engelman is honored to serve on Hazon’s Colorado Advisory Board as her family always comments on how “she takes her food very seriously,” which is exhibited through a variety of her behaviors. Amy was delighted to support the second Hazon Food Festival: Rocky Mountains because of the unique opportunity it offers to (re)connect to Judaism and to (re)build Jewish community locally on shared values and practices that are inspiring, meaningful, and relevant. As a community psychologist, Amy brings over 12 years of program development and evaluation experience supporting school and community health initiatives and coalitions. She is excited to be part of a growing Jewish food and sustainability movement.Denver, Colorado
From his childhood in the lush woods of Tennessee to his teenage years in the dry forests and deserts of Israel, Noah Goldstein always found himself in love with the nature. He studied Ecology at Boston University and went straight to Adamah from there. He then spent a year studying Judaism at Pardes in Jerusalem before moving to Brooklyn to work as an environmental educator and study Chinese Medicine. He is now an Acupuncturist, tending to his garden and chickens, and hiking in Boulder in his free time. He has attended the Rocky Mountain Food Festivals and is looking forward to more!Boulder, Colorado
Rabbi Brian Immerman is the assistant rabbi at Temple Emanuel in Denver. He grew up in Shaker Heights, OH and graduated from the University of Rochester with a degree in computer science where he was also captain of the swim team. After college, he worked in the Youth Division of the Union for Reform Judaism while he began his preparatory studies for Hebrew Union College. He has served congregations in Montana and in New York, and worked at the Jewish Home and Hospital, as well worked at Jewish summer camps as both education director and leading outdoor adventure trips. Rabbi Immerman brings a passion for the outdoors, regarding both environmentalism and spirituality in nature to his rabbinate. He strives to help people create more meaning in their lives by continuing the rich Jewish tradition and making positive change in our society. He was co-chair of the 2013 Hazon Food Festival: Rocky Mountains.Denver, Colorado
As a 15-year culinary connoisseur, Chef Shellie Kark shares her kitchen vigor and prowess with amateur home cooks, seasoned chefs and everyone in between. As a skilled chef and trained educator, you can find Chef Shellie cultivating culinary skills on television news programs, authoring columns and articles in local and national news and culinary publications, leading courses at several local schools and serving as a nutritious cooking and eating consultant to health and wellness organizations; she has also presented at the Hazon Food Festival: Rocky Mountains. Chef Shellie also has her own DVD series, KitchenCUE, which helps home cooks hone the fundamentals of food preparation and presentation through a simple, step-based approach.Denver, Colorado
Amitai Zachary Malone first engaged sustainable ideas about food and community through living at the Tassajara Zen Monastery in Carmel, CA when he was 18. Since that formative experience, he moved to Boulder, CO and graduated from Naropa University studying progressive (“neo-hasidic”) Jewish spirituality and tradition under Rabbi Zalman Schachter-Shalomi, Rabbi Miles Krassen and other influential teachers. Amitai is currently staying busy with his editing. publishing, and web development business while also studying to be a licensed Counseling Psychologist and serving on the Hazon Boulder, Colorado Advisory Board. He lives with his besheret, Rebekah, in Boulder, Colorado.Boulder, Colorado
Aaron Ney grew up in Iowa. His first introduction to farming was at kibbutz Kfar Hanasi in Israel’s Galilee. The hard work shared with fellow Jews instilled in Aaron a lasting impression that working the soil can bring people together. Aaron has been involved in organizing grassroots and social justice movements on both the national and local levels. Aaron has attended four national Hazon Food Conferences and has been with Hazon Colorado since 2010. He is excited to help Hazon locally make healthier and more sustainable communities a reality.Denver, Colorado
Peter Ornstein is the former Deputy Regional Counsel with the Environmental Protection Agency’s Denver office. He has worked on a wide range of environmental issues over the course of 30 years, and currently teaches environmental law at the University of Denver Sturm College of Law. Peter is passionate about the connection between Judaism and the environment. He has been deeply involved with the Hazon Food Festival: Rocky Mountains and is an alumnus of the Israel Ride.”Boulder, Colorado
Jo Schaalman is co-founder and co-author of the book The Conscious Cleanse: Lose Weight, Heal Your Body and Transform Your Life in 14 days. Jo has been able to share the wisdom she’s gained through both her yoga classes and the Conscious Cleanse program, helping countless people find their most vibrant health. Jo leads both nutrition and yoga workshops nationwide, focusing on transformative healing and optimal health. Jo considers herself a green smoothie junkie, check out her favorite recipe here. She is an alumna of two Hazon Food Conferences and has been deeply involved in the Rocky Mountain Hazon Food Festivals.Boulder, Colorado
Lily grew up in Houston, Texas but has lived in Denver for over five years. She has a Bachelor of Arts in International Studies from Trinity College in Connecticut and a Master of Arts in International Studies from the Josef Korbel School of International Studies at the University of Denver (DU) where she took courses on food and water sustainability. She is involved with the greater Denver food and sustainability community through being a Garden Leader and Master Community Gardener with Denver Urban Gardens and by teaching gardening courses with DU’s Employee Wellness Program.Denver, Colorado
Born and raised in Denver, Ian is now extensively involved with the Jewish community of Boulder. In 2013-14 he is a senior at the University of Colorado pursuing a Communication Major, and Minors in Religious Studies and Jewish Studies. In the Jewish community he is the President of CU’s Hillel and is the Rush Chairman of his Alpha Epsilon Pi chapter, along with his work with Hazon. Prior to serving on the Colorado Advisory Board he did an internship with Hazon and was deeply involved in the Hazon Food Festival: Rocky Mountains. Other interests include food, baseball, and college basketball.Boulder, Colorado
Marc has served as the rabbi of Congregation Bonai Shalom in Boulder, Colorado since 2004. He has always loved food, perhaps a little too much, and in recent years has thought more deeply about where this food comes from, how it is produced and how all of that fits with deep Jewish obligations and values. Marc has ridden twice in the Hazon-Arava Institute Israel Ride in 2008 and 2010. Marc co-chaired two Hazon Food Conferences on the west coast in 2010 and 2011, he is on the Hazon Steering Team in Colorado as well as the Jewish Life team for the Rocky Mountain Jewish Food Summit in April 2012. Marc was instrumental in bringing Boulder’s first Jewish CSA through Hazon, which is now a collaboration of five synagogues and the JCC with two weekly drop-off sites. Marc is also a proud member of a Jewish goat and chicken co-op across the street from his synagogue. Marc was very active with the Limmud Conference in the UK, serving as co-chair in 1996 and 1997 and he was a founding board member of Limmud Colorado in 2008, which has informed his work with Hazon. He was in Ghana as part of the second AJWS Rabbinic Delegation, volunteering with a grantee in the south, as well as a fellow of the Rabbis without Borders program with CLAL. Marc is also a graduate of the 5th Rabbinic Cohort of the Institute of Jewish Spirituality. Before becoming a rabbi, Marc was an actor, storyteller and massage therapist in his native London and currently is the narrator of a documentary film about the Baal Shem Tov.Boulder, Colorado
Michele Moss Weingarden is a freelance writer, seasoned sustainability professional, and strategic communications and political consultant. Michele advises parents on how to make eco-conscious child rearing choices and served as the Director of Greenprint Denver under the last three Denver mayors. She is active with the Jewish Community Center Early Childhood Center and enjoys serving on Hazon’s Colorado Advisory Board. As a strong supporter of Hazon, Michele has participated in a Hazon CSA and the local Hazon Food Festival. Michele lives in Denver with her husband and two children.Denver, Colorado
I have worn many hats in my life, but one that I never take off is that of being a Jew. I have been a teacher, synagogue education director, synagogue President and committee member, fundraiser for various organizations, community organizer, professional artist and cooking teacher. I love Hazon because it connects me to fellow Jews, Jewish values and care for the environment and others less fortunate than us.Denver, Colorado
Our work is made possible through the generous support of:
Announcing $250 Grants to Denver/Boulder-area organizations taking the Hazon Food Audit!
The Hazon Food Guide helps you navigate food choices in your Jewish institution, and offers practical suggestions for bringing our ancient tradition of keeping kosher – literally, eating food that is “fit” – to bear on the range of food choices we’re making today. The Food Audit, a supplement to the Food Guide, is an evaluation and planning tool that will help you to best use the resources available in the Food Guide at your Jewish institution. The Food Audit will enable you to:
- Identify the strengths and weaknesses of your institution’s policies and practices for promoting food sustainability and justice through an assessment process;
- Develop an action plan for improving your institution’s food sustainability and justice policies and practices, and;
- Involve your institution in implementing this plan.
The Food Audit addresses seven areas related to sustainable food choices and best practice:
- The food you serve: is it organic, local, fair trade, healthy? Including, kosher sustainable meat, cheese, wine, and chocolate and how to source them
- Eating together: starting conversation and bringing the community together around food
- Serving and cooking the food: plates, utensils and more, including outfitting your kitchen: energy audit, appliances, etc.
- Food waste: reducing it, recycling it, composting it!
- Food education for adults and children
- Community Supported Agriculture and gardens
- Food justice and social responsibility
Each grant is $250. Applications can come from staff or volunteers of Jewish organizations in the Denver and Boulder areas; you are not required to have a building. Grants are “first come, first served” and awarded 2-3 weeks following your application submission. REQUIRED FIRST STEP: There are a limited number of grants available. Before applying, contact Hazon’s Colorado office to ensure availability. (A grant is not guaranteed at this point and final award is pending, based on your application.) There are grants available at this time. Questions? Send us an email.
To Apply For A $250 Food Audit Grant
Thank you for your interest in creating healthier and more sustainable communities! There are a limited number of grants available. Before applying, contact Hazon’s Colorado office to ensure availability. (A grant is not guaranteed at this point and final award is pending, based on your application.) This also enables us to share with you any additional support, resources, and programming available while you are in the process of taking the Audit and deciding what actions you can take to become a healthier and more sustainable organization. To be eligible for a grant you must take this first step; any applications received that were not preceded by this first step may be dismissed or award notification may be delayed.
Next, you will take the Food Audit for your organization (downloadable here) and submit it to Hazon by email at Colorado@Hazon.org or by mail to Hazon, c/o 306 W. Geneseo Street, Lafayette, CO 80026.
Once you have completed and submitted the Audit you will fill out the application online – click here for the application. The application will request the following information:
- Contact information:
- Organization’s name, address, phone, email and website.
- Name, title/position, phone, and email of point person for this grant.
- How the grant check should be made out, and an address to mail it to.
- How you’re submitting your organization’s completed Food Audit (by email or mail).
- A brief statement (see sample below) explaining what the grant will be used for.
Tell us what action(s) to become healthier and more sustainable your organization would be taking using the $250 in Hazon grant funds. This doesn’t need to be lengthy, but provide enough information so that someone who hasn’t been a part of your process and isn’t familiar with your institution could understand what you are intending to do. Please include: the names and positions of people involved in making the action(s) happen, estimated timeline, and exactly what the $250 will be spent on.
SAMPLE BRIEF STATEMENT
We are going to switch to organic grape juice and non-disposable kiddush cups for kiddush at our youth services. We, social action committee members X, Y and Z, will contact our usual vendors and visit supermarkets to research availability, price, convenience. We’ll select the most appropriate vendor and inform the volunteer/staff who buys for the kiddush about the change. We’ll also write a “blurb” about this great change for the newsletter and remind the clergy (rabbi X and youth group president Y) leading youth services to talk about the change at the first 2-3 services with the new juice. We’ll start the process as soon as we receive the grant and expect to be serving organic juice in non-disposable cups 1-2 months later. We expect the new juice will cost about 50 cents more/bottle, at 2 bottles per service x 52 services = $52. We’ll use Hazon funds to cover this increase for one year after which time we’ll roll this increase into our regular budget. We have already researched and priced out metal kiddush cups and arranged for staff and volunteers to wash them each week. With shipping, we can get 150 for about $200.
Help plan the Colorado Food Festival, start a CSA, lead a bike ride, volunteer, make a donation.
Join the Hazon Colorado Bike Google Group!
- Find out more about a ride
- Meet up with other riders in your area for a ride after work
- Ask questions about what kind of bike you should get
- Communicate with training ride leaders and the entire Hazon community about everything to do with Jews on bikes
- See if a ride is still on if the weather looks bad
Stay tuned for information about our Colorful Colorado Summer Rides.