Hazon Food Conference

Posted by Hazon on December 7, 2015

Hazon Food Conference
December 29, 2015 – January 1, 2016

Isabella Freedman Jewish Retreat Center, Falls Village, CT

Join the thinkers and doers of the Jewish food movement to explore a new angle on food and our changing climate.

Dance in the new year at the 2015 Hazon Food Conference! Raise a glass and break (artisanal organic) bread with 200 of your new friends: farmers and rabbis, nutritionists and chefs, vegans and omnivores. Our annual event connects passionate people who are working for sustainable food systems nationally and internationally, in their communities, and in their own lives. This year we’ll explore how our choices – from the grocery aisle to the ballot box – help to build or destroy a healthy climate. We’ll connect the dots between cattle pastures in Brazil, almond orchards in California, desertification in the Negev, and Jewish delis in Brooklyn. And we’ll have a great time! Learn from the experts, gather insights from Jewish texts, and delve into hands-on workshops. You’ll never look at your lunch, your grocery store, or your health the same way again. Help plant the seeds for a sustainable future at the Hazon Food Conference.

Learn, eat, cook, and create with leaders in food and sustainability, including:

  • Bill McKibben, founder of 350.org and leading climate activist (by video uplink)
  • Dean Cycon, founder of Dean’s Beans, a pioneering sustainable coffee company
  • Ted Merwin, Ph.D., deli expert and author of “Pastrami on Rye: An Overstuffed History of the Jewish Deli”
  • Naftali and Anna Hanau of Grow & Behold, a kosher pasture–raised meat company
  • Rabbi Danny Senter, COO of Kof-K kosher supervision and backyard homesteader
  • Mirele Goldsmith, Ph.D., environmental psychologist, Green Strides Consulting and director emerita of the Jewish Greening Fellowship
  • Robert Friedman, owner of Robariah Farms, a kosher, sustainable Massachusetts poultry farm
  • Leah Koenig, author of “Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen”
  • and many more!


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