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Hazon Educational Library: Food

Tasting the Torah, Torah as a Food Memoir of the Jewish People

by Sarah Rockford
Colby College
There are anecdotal stories about food throughout the Torah. These food-cameos are, perhaps, even more instructive in the origins of Jewish food culture than the direct instructions about what may be eaten.

A Hanukkah Dilemma: Dairy Making, Judith and the Dairy Industry

by Liana Rothman
Isabella Freedman
Three-fold workshop, which involves delving into the history of dairy on Hanukkah, making cheese and butter, and a discussion about the dairy industry and striving towards greater ethical consumption under capitalism, under the lens of our environmental crisis.
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Pasture Politics: Exploring the Tragedy of the Common

by Clara Feigelson
Pearlstone Center
This program is an introduction to collective responsibility as humans to each other and the Earth in the context of games.

Let?s Eat! Why Do We Eat Together?

by Cole Siegel
Isabella Freedman
This program is designed to be primarily a discussion based around eating, looking both at Jewish texts as well as secular contemporary sources.
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Breaking Bread Together

by Hannah Fine
Hazon Detroit
Breaking Bread Together was a community event of cross-cultural engagement over local, regeneratively grown, heritage grains.
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Exploring the Water Cycle and Hebrew Holidays

by Jessica Wolfe
Isabella Freedman
Students will learn how the Jewish holidays relate to the water cycle. We will look at the water cycle of North East United States & Israel to compare and contrast the differences between the water cycles in each region and the holidays that occur during those times.

Jewish Food for Thought: Caring for Pollinators

by Beth Denaburg
Shoresh
The series of programs focuses on the interconnections between Judaism, nature, and food - aiming to explore the threads of interconnectedness that bind people, plants, pollinators, soil, and Jewish traditions.
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Tu B’shvat Outdoor Adventure

by Molly Sease
Milk and Honey Farm
This is a scavenger hunt style program designed as a celebration of Tu B?shvat, the New Year for the Trees. Through a variety of hands-on activities and exploration, students will connect with the holiday through the lens of contemporary Jewish environmental values and will learn the importance of self-and earth care as a whole.
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Making Grape Juice

by Rebecca Leung
Abundance Farm
This program is a lesson on making grape juice from grapes. Participants will have the opportunity to discuss what makes grape juice holy.

Rosh Hashana Symbolism Through Food

by Sara Just-Michael
Grow Torah
A Rosh Hashana seder during which you will be connecting food to different intentions for the new year.

dTHS Stands in Solidarity with the Global Climate Strike

by Stephanie Salem
de Toledo High School
The goal of the program is to educate students and faculty about the global climate crisis and provide them with tangible tools as individuals and as a community to help combat the issue.
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WORMS!

by Jessica Wolfe
Isabella Freedman
This program is designed to help kids understand the values of Hachnasat Orchim and Bal Tashchit. Kids will have the opportunity to meet worms, explore the garden and enjoy a tasty snack. This program can be adapted to indoor locations during the colder months.

CSA Program Write Up

by Hannah Fine
Hazon Detroit
This program seeks to engage the Detroit and metro Detroit Jewish community in an intentional, educational, local, and sustainable food buying practice with clear roots in community and Jewish tradition.
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Home Experience: Elderberry Syrup Buffet

by Chelsea Taxman
Eden Village Camp
Elderberry Syrup Buffet is a hands-on lesson about simple plant medicine making with tangible connections to place and seasons.
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Tiyul Adventure Camp?s Israel Day at Pearlstone

by P Stern Christian
Pearlstone Center
Tiyul Camp?s Israel Day introduces campers to Israeli culture by using personal and Biblical stories as teaching tools, prioritizing experiences of togetherness and nature connection, rather than specific content goals.
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