The Jew And The Carrot

Taste the Sustainable Flavors of Israel

By Dr. Jeremy Benstein

Hazon

When you think of food – what comes to mind? Usually we think of tastes, smells – the sensual experiences of eating. If we dig a little deeper, we’ll get to issues of producing food (growing, raising, processing…) and preparing it – buying, cooking. If we really “unpack” the idea – we’ll think about the lack of it – hunger – and all the different social, economic, environmental, and political issues that are embedded in our food system that makes it the way it is…

The Israel Sustainable Food Tour, sponsored by Hazon and the Heschel Center for Environmental Learning and Leadership will deal with all these issues and more. We will hit the ground picking, kicking off the week in the field, doing the age old activity of leket, gleaning, collecting agricultural produce straight from the fields, for distribution among disadvantaged populations. The organization that promotes food rescue, and other initiatives to combat nutritional insecurity is called Leket – Table to Table – a worthy beginning to a week focused on the sustainability of our food system – including issues of justice and fair access.

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