Our Living and Very Pertinent History:
What is our traditional, indigenous Jewish food? How did we cook and eat it?  (We''ll bring some samples). 
What is the relationship between Torah, Kabbalah, and food growing? 
How did our traditional food grow? 

Vision and Action: 
How do we apply best practices from this history as well as current times to grow beautiful, pollinator-friendly food havens in our backyard or on our school, congregational, or corporate campuses? How do we do this in a way that connects us with our heritage, while sequestering carbon and regenerating the biosphere in a changing climate? (Yes, we will talk about permaculture)

This is a round-table offering with plenty of time for discussion, wisdom, questions, reflections, musing from everyone.  

Presented and facilitated by Maggid Charna Rosenholtz and Pam Sherman.

Homemade Jewish Heritage Breads (and a no-gluten something as well) will be served.

No one will be turned away for lack of funds. REGISTER BELOW.

Bio 

Pam facilitates research on the human uses and ecosystem functions of native plants and has grown a full complement of food for almost thirty years with her husband, which she puts up for the winter.  She is the president of the Colorado Native Plant Society Boulder Chapter, was the first Gardening Resources Coordinator for Slow Food USA, and blogs on organic gardening for Mother Earth News. She is the education VP for Hadassah Boulder County. Jewish Gardening for Tikkun Olam brings together her love of Judaism and regenerative food growing. She has studied and works with permaculture and agroecology design, small acreage management, regenerative soil management, and seed stewarding.