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SUNDAY, APRIL 29, 2012UNIVERSITY OF COLORADO AT BOULDER

Printed on 100% post-consumer waste paper.

This is the first ever gathering of this magnitude of the Jewish Food Movement in Colorado. How appropriate for this event to fall during the spring—a time of promise, sowing new seeds, and growth.

We are also in the middle of the Omer, a 49 day period between the holidays of Passover and Shavuot. The ritual of counting the Omer is a practice derived from a commandment in the Torah to count the days between the barley harvest and the wheat harvest. How suitable for an event exploring the intersection of food, sustainability, and Jewish life, to be in the midst of a period so explicitly tied to agriculture, to food.

The counting of the Omer is also intended to spiritually and symbolically prepare us for receiving the Torah on Mount Sinai (marked by Shavuot). This practice helps create a desire for learning, an openness to revelations, a receptivity to guidance, growth and change.

We are here today to meet new people, get exposed to fresh ideas, and gain resources and tools—all for the sake of creating healthier and more sustainable communities in the Jewish world and beyond. Hazon means vision—please see the back of the program guide for more about our programs, opportunities, and the impact we are making in the world.

Thank you to Rose Community Foundation and Lisa Farber Miller, 18 Pomegranatesand Shari Edelstein, and Oreg Foundation and Julie Shaffer whose generous support makes this event possible. We thank our 42 wonderfully diverse Partner organizations (see back of guide for full listing of Partners). We can’t say enough about all the presenters who are contributing their time, passion, and expertise to make this an amazing day! We are especially grateful to the creative, enthusiastic,and dedicated members of our Planning Team: Eric Altman, Amy Atkins, Elise Berlin, Anne Davidson, Josh Dinar, Lindsay Gardner, Rabbi Ruthie Gelfarb, Paul Gillis, Rachael Goldman, Robyn Goldstein, Lenore Kingston, Meredith Levy, Hannah Limov, Jonathan Miller, Barbara Moore, Aaron Ney, Deena Rosenberg,Jo Schaalman, Raj Seymour, Rabbi Marc Soloway, Gena Welk, and Jill Wildenberg. Thank you to Lorrie Guttman and Shari Abramowitz for coordinating the kugelcontest and to Burke Raby for photography. Our gratitude goes to the hardworking staff of the UMC, including Lori Briggs. We have special appreciation for intern extraordinaire Ian Solow-Niederman and former Hazon Colorado staff Juliet Glaser.

Most of all we thank you for joining us today. YOU are the sower of seeds of change!

Sarah Kornhauser and Becky O’BrienDirectors, Hazon Colorado

WHEN WHAT WHERE

7:45 Yoga Class Gallery

8:00 Egalitarian Morning Services Room 247 Traditional Morning Services Room 415

8:30 – 9:00 Registration

8:45 – 5:00 Family Room Open Gallery

9:15 – 10:00 Opening Room 235

10:15 – 11:15 SESSION I Eco-Ethical Meat, Kashrut and You Room 245 Overcoming Challenges in Local Gardening and Urban Agriculture Room 247 Understanding GMOs Room 382 Cheap Eats: The Unintended Consequences of the Farm Bill for Abundant and Inexpensive Food Room 384 Ayeka: Eating Mindfully Room 386 How to Green Your Wedding, Bar/Bat Mitzvah, Bris/Naming, Shabbat Dinner… Room 415 Spiritually Sprouting Grasses Room 417

11:25 – 12:25 SESSION II Now We’re in Business! Growing a Sustainable Food Enterprise in Colorado Room 235 A Taste of Mystical Kashrut Room 245 Food Justice: Sustainable Communities Through Creative Local Food Programs Room 247 Creating Healthy and Sustainable Jewish Institutions: Hazon’s Food Guide and Food Audit Room 382 Caffeinate Your Conscience Room 384 Eating Locally: Decreasing Your Carbon Footprint Through Food Room 386 Adapting Bubbe’s Recipes to Meet Your Dietary Needs Room 415 From Seed to Table: Does the Little Red Hen Have a Point Room 417

2 l Hazon Rocky Mountain Jewish Food Summit

12:30 – 1:30 Lunch Ballroom

1:20 – 1:40 Traditional Mincha Room 415 (afternoon service)

1:45 – 2:45 SESSION III Sustained Impact: Jewish Community Supported Agriculture Room 245 The Jew and the Eatery: Jewish Restaurateurs of Denver and Boulder Room 247 Honey, Beekeeping, and Honeybee Health Room 382 Food or Fuel? And Other Challenges with Implementing Sustainable Fuels Room 384 Faith, Fear, and Food: Can We Ever Be Satisfied? Room 386 Yearning, Indulging, Emerging: The Journey of Our Food from Desire to Defecation Room 415 To Till or To Tend: Is That the Question? Room 417

2:55 – 4:25 DIY Extravaganza Ballroom/ West Wing

4:25 – 4:50 Closing Room 235

Please see the following pages fordetailed program descriptions, presenter bios and rooms.

Most activities are taking place on the second floor of the UMC where the Gallery, Ballroom, and Rooms 235, 245 and 247 are located. Rooms 382, 384 and 386 are on the third floor. Rooms 415 and 417 are on the fourth floor. There are stairs, an elevator and directional signage on the walls.

Boulder, Colorado l 3

Yoga Class (bring your own mat)

Have you ever wanted to be free of the tension you hold in your hips, neck and shoulders? Learn how to strip the layers away from the emotional and physical blocks that we hold in these areas. Using breath in combination with these unique postures we will create freedom and strength in your hips, neck and shoulders. You will feel cleansed refreshed and alive. Bring your own yoga mat.

In 1999, when Jo Schaalman took her first yoga class, she realized that she had found a new emotional and physical outlet that would bring more balance to her life. In 2003 she began teaching yoga and had a profound experience using yoga to rehabilitate her body after an accident caused multiple spinal fractures and loss of movement.

Morning Services

Egalitarian ServicesThis service features traditional Hebrew liturgy and mixed seating for all people. Join us as we lift our hearts and souls through song and silent prayer to connect to Jewish tradition. Led by Carly Coons, President of CU Hillel.

Traditional ServicesThis service has separate seating for men and women, with men leading. We invite you to come and add intention to our prayer. Led by members of Kehilath Aish Kodesh.

7:45 amLocation:Gallery

8:00 amLocation:Room 247

Location:Room 415


Opening Welcome to the first Hazon Rocky Mountain Jewish Food Summit! Start the day with kavanah (intention) and inspiration from Reb Zalman and Aaron Ney.

Reb Zalman Schacter-Shalomi received his rabbinic ordination from the Central Lubavitch Yeshiva in 1947. After years as a congregational rabbi, he acquired a Master of Arts degree in the Psychology of Religion (pastoral counseling) from Boston University and his Doctor of Hebrew Letters from Hebrew Union College. He founded the B’nai Or Religious Fellowship (now ALEPH: Alliance for Jewish Renewal) with a small circle of students. He was initiated as a Sheikh in the Sufi Order of Hazrat Inayat Khan in 1975. That year he also became professor of Jewish Mysticism and Psychology of Religion at Temple University where he stayed until his early retirement in 1987, when he was named professor emeritus. Around this time he authored From Age-ing to Sage-ing, the catalyst for the Spiritual Eldering movement. In 1995 he accepted the World Wisdom Chair at the Naropa Institute (now Naropa University) and teaches contemplative Judaism and ecumenical spirituality. In 2004, Schachter retired from Naropa University and co-founded The Desert Fellowship of the Message, Sufi-Hasidic, Inayati-Maimuniyya Order with Netanel Miles-Yepez, thus combining the Jewish Hasidic tradition with Islamic Sufi tradition into which he had been initiated in 1975. Today, he is retired and living happily in Boulder, Colorado with his wife Eve, and his two cats, Mazel and Brakhah.

Aaron Ney is Executive Director of Ekar Farm in Denver. Aaron grew up in Iowa but his first introduction to farming was at kibbutz Kfar Hanasi in Israel’s Galilee. The hard work shared with fellow Jews from around the world instilled a lasting impression that working the soil can bring people together. Aaron studied Comparative Religion at the University of Iowa, graduating in 1999, and continued for an M.A. in Conflict Resolution at the University of Denver. He has been involved in organizing grassroots and social justice movements on both the national and local levels. Aaron has come to focus his attention on the hyper-local, recognizing that the revolution may come from one’s own backyard—one seed at a time.

9:15 –10:00 amLocation:Room 235


SESSION I

Eco-Ethical Meat, Kashrut and YouWe have all heard the tag line “We answer to a higher authority.” It was our cue to buy only the best meat product there was to offer. But does today’s kosher meat industry really provide this? Is the meat ethical? Is it better because it’s kosher? All, some or none of the above? These presenters have all asked themselves these questions and others. They have explored the relationship between ethical and kosher and have become leaders in the local ethical meat movement. Hear about their different, and equally important, paths in creating a sustainable model for a kosher meat supply.

Rabbi, farmer, rancher, and educator, Elisheva Brenner is Executive Director of the Center for Eco-Judaism in Pueblo, CO and the Founder and CEO of Eco-Glatt, Inc. Bob Goldman is a native Denverite who, over the past 24 months, has developed a passion for ethically raised kosher meat. He and his wife Rachael founded Denver LoKo (Local Kosher) Chickens in order to provide meat and poultry that is not only kosher in a hallachic manner but ethically as well. Yadidya Greenberg was born in Israel on a kibbutz that raises cows and chickens, but it was a factory farm! He now uses the passion developed for animals on that kibbutz to create action-oriented awareness of animal welfare issues. Yadidya is a trained and certified shochet (kosher ritual slaughterer) and the founder of the Boulder Kosher Meat Co-op and serves on the leadership team of the Jewish community egg and goat milk co-ops. Facilitated by Aaron Ney, director of Ekar Farm.

Overcoming Challenges in Local Gardening andUrban Agriculture Judaism is deeply rooted in agricultural traditions. It is a Jewishimperative to care for the earth, but Colorado’s elevation and climate provide unique challenges to gardeners and farmers. Learn from local experts how to extend your growing seasonand how to become a more productive, sustainable grower.

Ilan Salzberg is Farm Director of Ekar Farm and Community Garden in Denver, which hosts 50 community garden plots for a diverse community in the Lowry neighborhood and beyond. Alongside the Community Garden, Ekar Farm is a volunteer farm growing thousands of pounds of produce for the Jewish Family Service Weinberg Food Pantry. Hundreds have volunteered in two years and thousands of pounds of produce have been donated. Patti O’Neal has been an instructor at Denver Botanic Gardens for nine years, specializing in kitchen gardens, seed starting,

Location:Room 247

10:15 –11:15 amLocation:Room 245


preparing the beds, intensive growing, pests and diseases and extending the seasons to a successful harvest. She is a horticulturist in the CSU Extension office in Jefferson County. Barbara Moore of Harvest Mountain Farm Gardens in Lakewood, a nonprofit that is helping to launch 100 new farms and to advance the local food systems in metro Denver.

Understanding GMOsGenetically modified foods have been part of our food system since the mid 1990s, yet never have been tested for human safety nor are they required to be labeled. Learn how GMOs (genetically modified organisms) may be affecting your health, where they are hiding in the foods you eat, why as a Jew you should care, and how to take meaningful action.

Pamela Sherman is a permaculturist/subsistence grower in Boulder County, co-founder of the Community Rights Coalition, a former teacher, and a writer on food, agriculture, nature and kids. Mary Smith isco-founder of Boulder County’s GM Know, which created the Boulder County Citizens Cropland Policy to advocate productive use of publicly owned croplands for the benefit of all citizens of Boulder County while preserving these lands for future generations.

Cheap Eats: The Unintended Consequences of the Farm Bill for Abundant and Inexpensive FoodThanks to US Farm Policy, Americans pay less for food than citizens in any other industrialized country. However, this policy to ensure that our society has an abundant and stablefood supply by establishing a safety net for the great peoplethat grow our food has come with unintended consequences. Come learn about how US Policy has affected the great American farmer, our food supply, the nutritional value ofour food and what the Jewish community is doing to support a healthier and more sustainable Farm Bill in 2012.

Candace Johnson of Food & Water Watch, which works to ensure the food, water and fish we consume is safe, accessible and sustainably produced, and helps people take charge of where their food comes from, and educates about the importance of keeping the global commons — our shared resources — under public control. Leland Swenson is executive vice president of Rocky Mountain Farmers Union, a progressive, grassroots organization dedicated to achieving profitability for family farmers and ranchers; promoting stewardship of land and water resources;delivering safe, healthy food to consumers; strengthening rural communities through education, legislation, and cooperation; and being the voice for family agriculture and rural communities. Judith Belasco is Director of Programs for Hazon; she is a Registered Dietitian and graduated with a Masters of Science in Nutrition and Public Health from Columbia University and holds a Bachelors degree in Urban Studies from Vassar College.

Location:Room 382

Location:Room 384


Ayeka: Eating MindfullyWhat can traditional Jewish texts and our own personal experience teach us about mindfulness in our thinking, action, and relationship with God? Explore the significance of blessings over food and intentional consumption. Ayeka, a program of adult education for the soul, provides a safe venue for Jews of all backgrounds and affiliations to discover, explore, and deepen our own unique relationship with God. The program’s innovative learning method engages the mind, the heart, and the body through the learning of Jewish texts, honest conversation, and experiential exercises. In this session you will also hear about ongoing, local learning opportunities with Kevah (www.kevah.org).

Professor Caryn Aviv is the Posen Senior Instructor in Jewish Secular Society and Civilization at the University of Colorado, Boulder, in the Program in Jewish Studies. She teaches courses on contemporary Jewish cultures, Israel Studies, and gender/sexualities in Judaism. Her current research interests include: innovation in the Jewish non-profit sector, and narrative theory in Jewish culture. Professor Aviv blogs regularly atShma.com. Hannah Kapnik coordinates Kevah’s Boulder- and Denver-based Jewish learning groups and also serves as an educator for Kevah. She co-produces the podcast Come & Listen: Jewish Food for Thought and is a birth doula. Hannah has a degree in Jewish Studies from Wellesley College and has studied at Yeshivat Hadar and the Pardes Institute.

How to Green Your Wedding, Bar/Bat Mitzvah,Bris/Naming, Shabbat Dinner…Do you want to create a large or small scale event that is environmentally conscious? Does the thought of planning an event turn you into bridezilla (or at least stress you out a little bit)? Planning an event should be fun for you and good for the planet; learn how in this fun, interactive, energetic hands-on session.

Amy Atkins has been planning Jewish life cycle events and programs forsummer camps, boarding schools, and Jewish supplementary schools for20 years. She is currently the Dare to Do Coordinator for 18 Pomegranates, launching her eco-weddings consulting business, and a mom to 4-month old Lilianna. She is a member of the Hazon Colorado SteeringCommittee.

Location:Room 386

Location:Room 415


Spiritually Sprouting GrassesThis program is designed for Middle Schoolers.Participants will learn all about the wonders of sprouting, why it’s great, and how it’s done!

Yael Greenberg loves exploring the intersections between food and community. She believes that the kitchen is the heart and soul of every establishment and looks forward to co-creating a world full of delicious and sustainably produced meals. Yael is a graduate of the Natural Gourmet Institute for Health and Culinary Arts in New York and has served as Food Educator for Ramah Outdoor Adventure at Ramah in the Rockies.

SESSION II

Now We’re in Business! Growing a Sustainable Food Enterprise in ColoradoIn order to be truly sustainable, the business of food must also be economically viable. Enjoy this engaging panel discussion with a group of successful Colorado-based Jewish business founders. We will discuss the challenges and rewards of starting these various enterprises, how food ethics and social ethics play into business, and how each entrepreneur identified opportunities in the market to allow for their companies’ successes. A great conversation for aspiring entrepreneurs oranyone interested in the ever-expanding business of sustainable food. A Q&A with the panel will conclude the presentation.

Ben Mustin, founder of M & M Local Foods; David Lurie, co-founder of Seth Ellis Chocolatier; Eric Clayman, past partner at Udi’s Foods and now working with a number of early-stage, local food businesses; and Zach Frisch, founder at Circle Fresh Farms. Facilitated by Josh Dinar, founder and publisher of Dining Out Magazine.

A Taste of Mystical KashrutMore and more people are hearing about and engaging in Eco-Kashrut, but few are aware that there is an extensive and profound set of teachings that correlate much of the seemingly trivial aspects of Kashrut with deeply embedded mystical concepts and principles of traditional Judaism. Come explore and discuss some of these teachings from original text and translation. Seemingly cryptic Biblical verses encode secrets of the interface between humanity in general, and Jews in particular, with the earth, its produce and the entire created

11:25 am–12:25 pmLocation:Room 235

Location:Room 245

Location:Room 417


world. Why should pig meat be forbidden, but not beef? Why don’t fish need ritual slaughter? Why does a Jew wait three years before eating fruit from a new tree? Come and learn the mysteries of these and other questions about our mystical relationship to all forms of life.

A renowned and beloved educator for over 25 years, Morah Yehudis Fishman teaches Torah to people of all backgrounds and all ages, privately, in groups, schools, synagogues and multiple community programs across the U.S. She has also been a featured speaker in Israel on many occasions. Her unique ability to convey Torah in a personally meaningful and uplifting way endears her to everyone.

Food Justice: Sustainable Communities ThroughCreative Local Food Programs In the Torah, we are commanded to provide for the poor and the hungry. This session will examine the connection between Jewish agricultural traditions and social justice and reveal how some innovative local projects are positively impacting local and global food systems. We will discuss issues ranging from access, health and nutrition, education, the environment and self-empowerment. Learn to make more conscientious choices, engage in advocacy work and play a role in communal efforts to create more equitable food systems.

Leah Bry, founder and director of GreenLeaf Denver, Arlan Preblud of We Don’t Waste and Adam Brock of GrowHaus. GreenLeaf engages youth, ages 14-18, in urban agriculture on vacant lots in neighborhoods that have limited access to fresh produce. Interns earn a fair wage while growing food and exploring a range of social justice issues. We Don’t Waste resources surplus food from venues, events, caterers, restaurants and other major food providers and delivers it to local non-profit agencies serving vulnerable populations at no cost to either the donor or the community-based agency. GrowHaus is a non-profit indoor farm in the NE Denver Elyria-Swansea neighborhood that grows healthy community through food access, production and education. Adam is a trained permaculture instructor and is responsible for managing the GrowHaus Farmer-In-Training, Seed to Seed and Hydrofarm programs. Facilitated by Aaron Ney, director of Ekar Farm.

Creating Healthy and Sustainable Jewish Institutions: Hazon’s Food Guide and Food Audit Special mini-grant opportunity tied to this session.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

Location:Room 382

Location:Room 247


today. The Food Audit is an evaluation tool and planning guidethat will help you to best use the resources available in the Food Guide. Hear from four diverse, local institutions that have done the Audit and are making real changes. Learn about this useful tool, how you can bring it to your institution to promote food sustainability and justice, and how to apply for a mini-grant toimplement improvements to become healthier and more sustainable!

Jonathan Lev with the Boulder JCC, Jack Greene with the Chabad Jewish Center of Longmont, Jessica Hersh with Congregation Bonai Shalom, and Liza Silverwalker with the Denver Academy of Torah. Facilitated byBecky O’Brien, Director of Community Engagement with Hazon.

Caffeinate Your ConscienceFair Trade. Shade grown. Arabica. What does it all mean for your daily cup of coffee? Is Fair Trade really fair? Do any of the coffee growers use sustainability in their production? What do all those certifications mean and do they really matter? These are just a few of the questions that conscientious consumers can get answered in this session with a local coffee roaster.

Bob Goldman is a native Denverite and long time coffee drinker. He is a roaster at Allegro Coffee, in Thornton, CO, one of the industry leaders in farm relations and truly conscientious coffee buying.

Eating Locally: Decreasing Your Carbon Footprint Through Food This presentation will focus on the impact our globalized/industrialized food system has on the environment and on human health and well-being, and on the need for localizing our food supply to the greatest degree possible. Learn about the Local Food Shift campaign to catalyze food localization in the Colorado Front Range, and the surprising positive benefits to the local economy. Discover how you can shift your diet to locally-sourced food and join the movement for community resilience and self-reliance.

A catalyst for relocalization, Michael Brownlee is co-founder of Boulder-based Transition Colorado, working towards community resilience andself-reliance. A founding member of Boulder County’s Food and Agriculture Policy Council, Michael is the architect behind the Local Food Shift Campaign(www.LocalFoodShift.com) to localize the food and farming system, and the publisher of Boulder County’s Local Food Shift Resource Guide and Directory. In 2011, he co-founded Localization Partners LLC, which is now investing in local food and farming enterprises—Slow Money style—aswell as offering powerful tools and processes for catalyzing food localiza-tion as economic development in communities across North America.

Location:Room 386

Location:Room 384


Adapting Bubbe’s Recipes to Meet Your Dietary Needs Do you, anyone in your family, or any of your holiday guests have food allergies? You no longer need to feel limited with your menuwhen you understand allergies and conversions. Learn aboutdelicious substitutions and conversions for common allergiesand taste some samples. Pull your favorite recipe from Bubbeout of the cupboard and share it with the next generation!

Leha Moskoff, C.H.H.C., received her training to practice Holistic Health Counseling at the Institute for Integrative Nutrition, a nutrition school integrating all the different dietary theories—combining the knowledge of traditional philosophies with modern concepts like the USDA food pyramid, the glycemic index, the Zone and raw foods. She has extensive experience working with food sensitivities and continues to concoct exciting and delicious recipes for all dietary needs. Her studies in herbal and homeopathic medicine as well as diet have given her the basic belief that food really can heal.

From Seed to Table: Does the Little Red Hen Have a PointThis program is designed for Middle Schoolers. We have all read the childhood book the Little Red Hen, right? But what does that have to do with Judaism? Get your hands dirty, learn how to sow seeds, and experience the mindful process of growing food on the farm to the bracha (blessing) after the meal.

Robyn Goldstein is a sophomore at Colorado State University studying Natural Resources Management with a double minor in Global Environ-mental Sustainability and Organic Agriculture. She is a counselor and bike specialist at Ramah in the Rockies as well as a high school youth group leader. Robyn is very passionate about veganism, farming, Hazon, and sustainability. Currently she is the manager of the Student Sustainable Garden at CSU.

Lunch

Afternoon Service

Traditional MinchaThis service has separate seating for men and women, with men leading. We invite you to come and add intention to our prayer. Led by Rabbi Yisroel Wilhelm of CU Chabad.

Location:Room 417

Location:Room 415

1:20 –1:40 pmLocation:Room 415

12:30 –1:30 pmLocation:Ballroom


SESSION III

Sustained Impact: Jewish Community Supported AgricultureHazon’s CSA program is the first ongoing effort in the American Jewish community to support local, sustainable agriculture. Founded in 2004, our CSA program now includes over 55 sites–including four in Colorado–and over 2,300 households. This program has helped the Jewish community to put nearly$5 million behind sustainable agriculture! Hear about the sustained impact and best practices of Jewish CSA programs in Colorado from a farmer’s, a volunteer’s and a member’s perspective.

Wyatt Barnes has been running Red Wagon Organic Farm in Boulder, with his partner Amy Tisdale, since 2004. Red Wagon strives to run a sustainable farm and believes in growing local food for local people, including the members of Boulder Tuv Ha’aretz, a Jewish CSA program. Meredith Levy is the site coordinator of Minyan Na’aleh Hazon CSA in Denver. Emily Warm is a member of Boulder Tuv Ha’aretz who has been profoundly affected by membership in the CSA. Facilitated by Judith Belasco, Hazon’s Director of Programs.

The Jew and the Eatery: Jewish Restaurateurs ofDenver and BoulderIt takes a little luck and a lot of passion to run a successfulrestaurant. In this session you’ll learn how Jewish values translate into some of the most popular dining rooms in Denver and Boulder. A panel discussion, led by popular radio personality Pat Miller, The Gabby Gourmet, will talk about the state ofrestaurants on the front range, what trends are helping to shape the way we dine out, and the leading role that restaurants —and the big personalities behind them—take in the food sustainability movement. Dining Out Magazine will be on hand to cover the session in its Summer issue. A Q&A will conclude the session.

Etai Baron, owner at Udi’s Restaurants; Josh Wolkon, owner at Vesta Dipping Grill and Steuben’s Restaurants; Daniel Asher, chef/partner at Root Down and Linger; and Martin Hammer, owner at 4580 Restaurant. Facilitated by Pat Miller (“The Gabby Gourmet”).

Location:Room 247

1:45 –2:45 pmLocation:Room 245


Honey, Beekeeping, and Honeybee Health Learn about the art and science of backyard beekeeping, the biology of honeybees, and most importantly, the current state of the health of honeybees, and Colony Collapse Disorder. Discover why these creatures are essential to the world (in addition to providing us with a delicious sweet substance in which to dip our apples)!

After college, Norm Klapper attended an Ulpan (intensive Hebrew study) at Kibbutz Yad Mordechai, where he worked at their commercial apiary (and where he met his wife of 30+ years!). Norm now lives in Niwot, where he owns his own industrial sales company and keeps two healthy hives. He’s a member of the Boulder Beekeepers Association and the Northern Colorado Beekeepers Association, and has given talks at the Mizel Museum about honeybees and beekeeping.

Food or Fuel? And Other Challenges with Implementing Sustainable FuelsRenewable energy, battery operated vehicles and reducing reliance on fossil fuels is a favorite topic of politicians and activists. Eliminating the need for fossil fuels is an admirable goal, but have they done the math? How many acres ofcorn would we need to plant or solar panels would we need to install to feed our nations insatiable appetite for energy? Explore these issues from cradle to grave and learn aboutthe practical challenges of reducing reliance on fossil fuels.

Lee G. Meyer has more than 35 years of experience as a corporate executive, chief counsel, patent attorney, chemist and entrepreneur in the energy production business. Mr. Meyer formerly held executive positions with Texaco, Total Petroleum, Diamond Shamrock, and Alcan Aluminum. Mr. Meyer earned BS degrees in Chemistry and Political Science, an MBA and a Juris Doctor with honors from the University of Wyoming, and also an MS of Technology Management from the University of Denver. He has taught graduate-level intellectual property law, management systems, and technology management courses.

Faith, Fear, and Food: Can We Ever Be Satisfied? Using Midrash and proof text, searching etymology and mystical threads, participants will learn how to delve deeply into the text as we connect Torah and modern problems around food. Through Storahtelling methodologies, we will grapple with what Torah has to teach us about our behavior, our spiritual practices, and the land’s ability to bring forth food. Storahtelling is a pioneer in Jewish education making ancient

Location:Room 384

Location:Room 386

Location:Room 382


stories and traditions accessible for new generations, advancing Judaic literacy and raising social consciousness. Mile High Mavens have been enriching text study in Colorado since 2008.

Charna Rosenholtz, MA is an accomplished teacher, specializing in psycho-spiritual growth and applications of spiritual wisdom. Ordained as a Hebrew wisdom teacher (Maggid) by Rabbis Zalman Schacter-Shalomi and Tirzah Firestone, she also holds a Masters degree in Religious Studies from Naropa University in Boulder. Rabbi Birdie Becker, ordained at the Academy for Jewish Religion-CA, has officiated throughout the Rocky Mt. Region and has led Temple Emanuel-Pueblo, for ten years. Innovator of teaching techniques, Becker has served as a community educator and performer throughout the Midwest and Rocky Mountain Region and isPresident of the Rocky Mountain Cantors Association. A composer, choreo-grapher and cellist, she has spent five decades in the theatre. Becker holds Master degrees in Education, Social Work and Rabbinic Studies and a Doctorate in Education.

Yearning, Indulging, Emerging: The Journey of Our Food from Desire to DefecationTraditional Jewish blessings describe the spiritual and physicalpath of our food from craving to tasting to digesting. The amazingliturgy of appreciation and wonder includes blessings before andafter food, as well as a powerful blessing recited after processingand eliminating waste. In this interactive session, we will study,explore and discuss some of these brachot (blessings) alongwith classical interpretations and contemporary re-readings to depict a narrative of our relationship with food, the body andthe soul, helping to turn eating into a spiritual adventure.

Since doing the Hazon-Arava Institute Israel ride in 2008, Marc Soloway has become more and more involved in Hazon having co-chaired Hazon’s national Food Conference in 2010 and 2011, ridden twice in the Israel ride,joined the Colorado Steering Committee for Hazon and now serving as chair of Hazon’s Rabbinical Advisory Board. Marc has been the rabbi of Congregation Bonai Shalom in Boulder since 2004. He has always lovedfood, perhaps a little too much, and in recent years has thought more deeplyabout where this food comes from, how it is produced and how it fits with deep Jewish obligations and values. Marc is a founding board member of Limmud Colorado and a 2011/2012 fellow of Rabbis Without Borders.

To Till or To Tend: Is That the Question?This program is designed for Middle Schoolers.We will discuss our role as humans on Planet Earth and how that relates to our relationship with our food. Prepare for some hot debate!Yael Greenberg loves exploring the intersections between food and community. She believes that the kitchen is the heart and soul of every

Location:Room 417

Location:Room 415


establishment and looks forward to co-creating a world full of deliciousand sustainably produced meals. Yael is a graduate of the Natural Gourmet Institute for Health and Culinary Arts in New York and has served as Food Educator for Ramah Outdoor Adventure at Ramah in the Rockies.

DIY Extravaganza

Food Preservation and Canning 101 Learn the basic steps and safety precautions to take when canning and preserving at home through a demonstration with applesauce.

Deena Rosenberg and Rachael Goldman both come from a long line ofself-sufficient families, with good hippy parents who made them baby foodfrom scratch and taught them how to be queens in their own kitchens.

Build Beautiful Blessings Learn several prayers over food and discuss how blessings can be applicable and meaningful to you every day!

With local educators and blessing enthusiasts!

How to Grow Microgreens Growing something, anything, takes a leap. Microgreens require the most micro of leaps. Join Ilan Salzberg, Farm Director of Ekar Farm for some easy ways to grow a tasty treat just about anywhere.

Ilan Salzberg began growing organic produce in Colorado during his summers home from college at Columbia University. He started Red Wagon Organic Farm, then obtained a law degree from the University of Denver. Becoming a father in 2009 created the impetus for building a unique urban Jewish farm – Ekar Farm – based entirely on tzedakah/charity and that serves the community with volunteer events, education and donations to the Jewish Family Service food pantry.

Flavored, Infused Vinegars Learn how to prepare herbal and fruit-flavored vinegars. Mix upa sample to bring home and amaze your family and friends.Lindsay Gardner has been a “foodie” since her teens. While living overseas in Russia and China, she learned how to prepare ingredients that could not be found in local stores. She grows vegetables, herbs, raspberries and plums. She auditioned for Master Chef and is active in the local food movement, including serving as a member of the Hazon Colorado Steering Committee.

2:55 –4:25 pmALL WorkshopsLocation:Ballroom/West Wing


In the He-Brew Tradition: A Shorty History ofBrewing Beer Beer is considered to be liquid bread. When did it originate andwhere and how has Jewish American history intersected withbeer making? Learn about resources available to assist localhome brewers and get a basic introduction to home brewing.

For the past 20 years, Paul Gillis has been an occasional brewer, but a frequent imbiber of beer. His favorite brew is a steam beer, but he enjoys ales too. He currently grows hops for Colorado Native Lager and is a member of the Hazon Colorado Steering Committee.

From Garbage to Garden: Closing the Loop with Composting Learn how to turn kitchen waste into garden gold by composting. Having a back yard compost or indoor vermi-compost (worm compost) bin can reduce the size of your trash can as well as the amount of fertilizer you need to buy for your garden. Ekar Farm will go through the step by step process of how to create your own backyard and indoor compost and how to use the compost you make.

Joshua Trager is with Ekar Farm, a communal urban farm, inspired by Jewish values. We work to build community, provide experiential and environmental education, and grow sustainably produced fruits and vegetables, expanding access to those in need.

Bike-Blended Super Smoothies Learn how to whip up smoothies—in a sustainable, bike-powered blender!—that not only taste great but also make your body feel great!

Shari Goldstein has been obsessed with making delicious smoothies for her family for the past 15 years. Give her any ingredient and she can make it into a delicious tasting treat. And healthy too! No ingredients are off limits, and her kids never seem to know exactly what goes in. Shari has been teaching preschool at the Hebrew Educational Alliance in Denver for the past 12 years.


4:25 –4:50 pm

Location:Room 235

Closing

Making it Count: From Community Inspiration to Individual Action

Rabbi Ruthie Gelfarb has a B.A. in Social Studies from Harvard College and Rabbinic Ordination from HUC – JIR. A committed domestic and international social justice activist, Rabbi Gelfarb has served as the Director of Service at the American Jewish World Service (an international development organization), the Program Director at the Chicago Foundation for Women (a grantmaking organization) and as the Senior Jewish Educator at the University of Chicago’s Hillel. Rabbi Gelfarb has studied at the Pardes Institute of Jewish Studies, Drisha Institute, the Jewish Theological Seminary, as well as the Chicago Theological Seminary. She is deeply committed to the practice of tikkun atzmi and has taught Mussar throughout the United States and recently completed a two year rabbinic training program in Jewish Spirituality.


18 Pomegranates FoundationAllied Jewish Federation of Colorado

Beis TarnagalBeis Izim

Boulder Jewish NewsCAJE Florence Melton Adult Mini School

CU Challah for HungerColorado Agency for Jewish Education

Colorado Interfaith Power and LightCongregation Beth Ami

Congregation Beth EvergreenCongregation Bonai Shalom

Congregation Har HaShemCongregation Nevei KodeshCongregation Rodef Shalom

Robert E. Loup JCCDenver Urban Gardens

EcoGlattEkar

The GrowHausHaver: The Boulder Rabbinic Fellowship

Hebrew Educational AllianceHillel of Colorado

Jewish National Fund/JN FutureKehilath Aish Kodesh

Limmud ColoradoMinyan Na’aleh

Oreg FoundationPardes Levavot

Ramah Outdoor Adventure atRamah in the Rockies

Rocky Mountain Rabbinical CouncilRose Community Foundation

Stepping StonesStorahtelling Colorado

Temple EmanuelTemple Sinai

Transition ColoradoTuv Ha’aretz CSA

University of Colorado Programin Jewish Studies

We Don’t Waste

18pomegranates.orgajfcolorado.orgyadidyamg@gmail.combouldertikkunolam@gmail.comboulderjewishnews.orgcaje-co.org/meltonchallahforhunger.org/chapters/bouldercaje-co.orgcoloradoipl.orgbethami.combethevergreen.orgbonaishalom.orgcongregationharhashem.orgneveikodesh.orgrodef-shalom.orgjccdenver.orgdug.orgecoglatt.comekarfarm.orggrowhaus.orgboulderhaver.orgheadenver.orghillelcolorado.orgjnf.orgboulderaishkodesh.orglimmudcolorado.orgminyannaaleh.orgJulie@oregfoundation.orgpardeslevavot.orgramahoutdoors.org

itjrmrc.comrcfdenver.orgsteppingstones-family.comstorahtelling.orgemanueldenver.orgsinaidenver.orgtransitioncolorado.orgtuvhaaretz.wordpress.comjewishstudies.colorado.edu

wedontwaste.org

Thank you to these local businessesthat generously donated prizes for the kugel contest winners:

A Kitchen Maven

Garbanzos Mediterranean Grill

Hapa Sushi Grill

HBurgerCo

Oh Yes You Candy

Ozo Coffee

Savory Spice Shop



Notes, new friends, awesome organizations, things I’ve learned,how I’m going to make a difference in my community . . .

Hazon means vision. We create healthier and more sustainable communities in the Jewish world and beyond.

Hazon effects change in the world in three ways:• TransformativeExperiences:Programsthatdirectlytouchlivesinpowerfulways• Thought-Leadership:Resourcesforothers,includingteaching,writing,and advocacy• Capacity-Building:SupportingandnetworkingpartnersinNorthAmericaand Israel

Transformative ExperiencesEncouraging people to make a different in the world, and enabling them in the process to renew and reframe their own Jewish journeys, including the Hazon CSA network with nearly 60 CSA sites around the country, including four in Colorado; the annual Hazon Food Conference; Hazon Bike Rides including the Cross-USA Ride (summer 2012), New York (Labor Day), California (May), and Israel (November); and of course Hazon’s Rocky Mountain Jewish Food Summit!

Thought-LeadershipThis includes teaching, writing, speaking, curriculum development, and advocacy. We are catalyzing and inspiring the Jewish Food Movement and building intellectual bridges between Jewish tradition and key contemporary issues through the Jewish Food Education Network (JFEN) which offers curricula and training, our sustainable Shabbat and Holiday Guides, our blog the Jewish and the Carrot, the Hazon Food Guide and Food Audit, and our participation in the Jewish Working Group for a Just Farm Bill.

Capacity-BuildingSupporting and networking great people and great projects in North America and Israel, including supporting a range of Jewish environmental and food-related projects with grants from our bike rides and local community funds, including here in Colorado. Hazon offers fiscal sponsorship to first-stage organizations; launched Siach, a conference to build relationships between environmental and social justice leaders in the US, Israel, and Europe; and launched Makom Hadash, a shared offer space in NY for second-stage Jewish non-profits.

Hazon in ColoradoHazon has a year-round presence in Colorado, where we support and strengthen the work of the local Jewish Food Movement. Our partners include synagogues, JCCs, four Jewish Community Supported Agriculture (CSA) programs, a grassroots goat milk and egg co-op, farms and gardens, day schools, summer camps, outreach organizations, passionate individuals, and others. We provide educational resources, mentoring, program development and support, capacity building (including mini-grants), networking, and cohort experiences and scholarships for national Hazon events. Our local staff, Sarah Kornhauser and Becky O’Brien, want you to be in touch!

May 10 – May 13

June 7 – August 16

August 31 – September 3

October 30 – November 6

December6–9•FallsVillage,CT

Apply for a mini-grant from Hazon!

Application deadline is May 30, 2012.

http://www.hazon.org/colorado/mini-grant-info/

[email protected]

California Ride:

Cross-USA Ride:

New York Ride:

Arava Institute & Hazon Israel Ride:

Food Conference:

Sarah KornhauserDirector, Denver303-886-4894

[email protected]

Becky O’BrienDirector, Community Engagement

303-886-5865Becky.O’[email protected]

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