Hazon Educational Library: Food
by Sarah Rockford
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.
by Liana Rothman
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.
by Clara Feigelson
This program is an introduction to collective responsibility as humans to each other and the Earth in the context of games.
by Cole Siegel
This program is designed to be primarily a discussion based around eating, looking both at Jewish texts as well as secular contemporary sources.
by Hannah Fine
Breaking Bread Together was a community event of cross-cultural engagement over local, regeneratively grown, heritage grains.
by Jessica Wolfe
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.
by Beth Denaburg
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.
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.
Category: Food & Climate, Jewish Agricultural Traditions, Spiritual Nature Experience, Sustainability
by Rebecca Leung
This program is a lesson on making grape juice from grapes. Participants will have the opportunity to discuss what makes grape juice holy.
by Sara Just-Michael
A Rosh Hashana seder during which you will be connecting food to different intentions for the new year.
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.
Age(s): High School
by Jessica Wolfe
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.
by Hannah Fine
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.
Category: Environmental Justice, Food Systems & Food Justice, Jewish Agricultural Traditions, Sustainability
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.
Category: Health and Wellness, Herbalism & Wild Edibles, Jewish Food traditions, Spiritual Nature Experience
by P Stern Christian
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.