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JOES dinner group – Jews for Organic Environmentally Sustainable dinner group

What is Eco Kosher? Is there a connection between organic agriculture and Tikkun Olam? What does food waste have to do with Bal Taschit? J.O.E.S. – Jews for Organic and Environmentally Sustainable Food – brings together fellow LT members interested in the intersection of liberal Jewish values and current food and sustainability issues. Think of it as a foodie supper club with a distinct eco-Jewish flavor. Combining dinners at members’ homes, farmers’ market visits, guest speakers and community outreach, the group will explore how the food choices we make and our identity as Reform Jews go hand in hand.

Our JOES meetings will be approximately once a month on a Tuesday at 8pm. Location will rotate among members homes.
The first 2 dates will be:

Couples must sign up individually. There is a cap of 14 participants (including the three leaders and their spouses).
Participants are expected to attend all, or most, of the meetings.

Co-Leaders: Ari Perkins (ER doc, aspiring cook and resident mixologist amperk001@yahoo.com), Adam Kaye (Culinary Director at Blue Hill at Stone Barns adamdkaye@me.com ) and Leah Katznelson (leahkatznelson1@gmail.com)
Meets Monthly on Tuesday

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JOES dinner group – Jews for Organic Environmentally Sustainable dinner group
What is Eco Kosher? Is there a connection between organic agriculture and Tikkun Olam? What does food waste have to do with Bal Taschit? J.O.E.S. – Jews for Organic and Environmentally Sustainable Food – brings together fellow LT members interested in the intersection of liberal Jewish values and current food and sustainability issues. Think of it as a foodie supper club with a distinct eco-Jewish flavor. Combining dinners at members’ homes, farmers’ market visits, guest speakers and community outreach, the group will explore how the food choices we make and our identity as Reform Jews go hand in hand.

Our JOES meetings will be approximately once a month on a Tuesday at 8pm. Location will rotate among members homes.
The first 2 dates will be:

Couples must sign up individually. There is a cap of 14 participants (including the three leaders and their spouses).
Participants are expected to attend all, or most, of the meetings.

Co-Leaders: Ari Perkins (ER doc, aspiring cook and resident mixologist amperk001@yahoo.com), Adam Kaye (Culinary Director at Blue Hill at Stone Barns adamdkaye@me.com ) and Leah Katznelson (leahkatznelson1@gmail.com)

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