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About 105 Jewish college students will be utilizing their spring and summer breaks working on organic farms around the US for a week in six different sessions on the east and west coasts. At the same time, they will learn about food sustainability, Jewish agricultural laws, medicinal herbs, global food security and the growing food justice movement within the Jewish and secular worlds. This in a program, run by Jewish Farm School, with offices in New York and Philadelphia and co-sponsored by Hillel, which intends to give students a greater understanding of the complex issues involving sustainable food production.