Harvesting People and Pickles: An Inside Look at Jewish Farming

September 24, 2012

Source: Jerusalem Post 


Paul Foer tells about a three-month leadership-training program called the Adamah Jewish Environmental Fellowship, held at the Adamah farm in the rural Litchfield Hills of northwestern Connecticut. Adamah provides a setting for work, study and reflection for the fellows who come to participate in a three-month leadership-training program at the farm.

The program for Jewish adults, ages 20-32, integrates organic agriculture, farm-to-table living, Jewish learning, community building, and spiritual practice. Fellows work in the farm, the commercial kitchen and the goat pasture, and in the evenings they learn about Judaism and sustainability, building community and cultivating leadership skills. Adamah says it “connects people to their roots, to the land, to community, to Judaism and to themselves by providing educational programs to build a more sustainable world: cultivating souls and soils, harvesting people and pickles.”

The Adamah staff and fellows work together to produce food for their Community Supported Agriculture (CSA) members, who buy shares in the Adamah Fram produce. In addition to produce, they sell pickles, cheese, berry preserves and other items produced on the farm, and they also provide food for the kitchen of the Freedman Center, which hosts Jewish groups and conferences.

Foer also writes about the programs of the Jewish-focused educational farm of the Pearlstone Center just northwest of Baltimore in Reisterstown, Md.

Read the entire article at The Jerusalem Post.

Updated: Oct. 10, 2012