A ‘Sustainable’ Jewish Homeland
Food tours are everywhere — and these days you can eat your way through almost any country with a tour group of fellow foodies. But there have been few tour options for those interested in not just the food, but where and who it’s coming from.
Hazon, a Jewish environmental and food non-profit, is hoping to change that. It will run its first Israel Sustainable Food Tour this coming November. About a dozen Jewish lay leaders and foodies are expected to take part in the five-day trip, during which they’ll learn about sustainable food developments in the Jewish state.
The tour will take an on-site look at Israel’s Community Supported Agriculture, Bedouin farms, organic wineries, artisanal food, and sustainable agriculture ventures bringing together Israelis and Palestinians. Participants will also meet with Israeli farmers, scientists and community food activists along the way.
A list of the tour highlights, and a Q&A with its organizers can be seen here.
I’ll take a (sustainable) bite of that.
Why I became the Forward’s editor-in-chief
You are surely a friend of the Forward if you’re reading this. And so it’s with excitement and awe — of all that the Forward is, was, and will be — that I introduce myself to you as the Forward’s newest editor-in-chief.
And what a time to step into the leadership of this storied Jewish institution! For 129 years, the Forward has shaped and told the American Jewish story. I’m stepping in at an intense time for Jews the world over. We urgently need the Forward’s courageous, unflinching journalism — not only as a source of reliable information, but to provide inspiration, healing and hope.
— Alyssa Katz, editor-in-chief
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