Jessica Berlin, Hazon: Transformative Experiences, Isabella Freedman Jewish Retreat Center – Falls Village, CT Sukkot and Parashat Ha’azinu Editor’s Note: Welcome to D’varim HaMakom: The JOFEE Fellows Blog! Most weeks throughout the year, you’ll be hearing from the JOFEE Fellows: reflections on their experiences, successful programs they’ve planned and implemented, gleanings from the field, and connections to the weekly Torah portion and what they’ve learned from their experiences with place in their host communities for the year. Views expressed are the author’s and do not necessarily represent Hazon. Be sure to check back weekly! P.S. Interested in being or hosting a JOFEE Fellow? Applications for cohort two are now open for both prospective fellows and prospective host institutions! On a hot summer day in late August, I led a group of young adults on a tour of the Adamah farm on BeeBee Hill at Isabella Freedman Jewish Retreat Center. The inscription above the gateway, “And God saw that it was good,” reminds us of a classic JOFEE interpretation of the Genesis creation story: that the interdependent relationships found in nature are fundamentally good; and that by emulating these relationships, humans can learn to create more sustainable relationships with one another and the land. We […]
Topic: Food Conference
Brought to you by Joyce Goldstein On Sunday, April 27, 2014, prolific cookbook author and chef Joyce Goldstein joined Hazon in Palo Alto for the Jewish Food Festival. She shared with us the health benefits of the California Mediterranean diet and took us on a culinary journey of Sephardi recipes, including this recipe for a spring vegetable ragout to feature at your Passover seder. Ingredients 1 lemon 6 large artichokes 2 pounds fava beans, shelled (about 1 generous cup) 2 small heads romaine or butter lettuce 4 tablespoons extra-virgin olive oil, or as needed 4 tablespoons chopped fresh flat-leaf parsley 4 tablespoons chopped fresh basil Salt and freshly ground black pepper to taste 1/2 cup water or vegetable stock, or as needed Gremolata of grated zest of 2 lemons, 6 tablespoons chopped fresh flat-leaf parsley or basil, and 1 tablespoon finely minced garlic 1 pound trimmed asparagus, cut into 2-inch lengths, or 1 cup shelled English peas, optional additions Instructions Fill a large bowl with cold water. Cut the lemon in half and squeeze the juice into the water. Working with 1 artichoke, remove all the leaves until you reach the pale green heart. Pare away the dark green area […]
Through the generous support of Rose Community Foundation, Oreg Foundation, and 18 Pomegrantes, Hazon is pleased to offer scholarships for people from the Denver and Boulder areas. (more…)
We are seeking a diverse group of applicants of all ages and religious backgrounds
See who’s presenting this year! Space is extremely limited, and we will sell out.
Even though it’s August and the heat is at its worst, I wanted to mention the Shabbat of Hanukkah
What skills do you bring to the Food Conference?
Don’t miss the annual gathering of the Jewish Food Movement, Super Early Bird Rates end tomorrow.
A Hazon intern created a video about his experience with the Rocky Mountain Jewish Food Summit and how it impacted his Jewish identity.
200 attend first ever Hazon Rocky Mountain Jewish Food Summit