A Farm-Filled Tu B’Shevat

A warm February weekend set the stage for the first Farm to Table Tu B’Shevat festival at the Kaplan Mitchell Retreat Center at Ramah Darom. Activities from Feb. 10 to 12 were geared toward celebrating the new year of the trees by experiencing ways attendees could facilitate sustainability in their everyday lives.

All meals during the festival were prepared with locally sourced kosher food by Ramah Darom executive chef Todd Jones and Souper Jenny Levison. Staff from Ramah were joined by facilitators who hosted sessions and workshops each day of the retreat, including a Tu B’Shevat seder on Saturday night.

A green festival Sunday was open to people who couldn’t spend the whole weekend in Clayton.

Photos by David R. Cohen

: All the food served during the weekend was organic and locally sourced.

: A pasta-making workshop is a hands-on activity Sunday afternoon.

: On the final day of the retreat, participants help plant a fruit orchard at Ramah Darom with help from Atlanta-based farming entrepreneur Jonathan Tescher.

: Mixologist Robbie Medwed takes on the role of bartender and crafts an array of locally sourced cocktails.

: During a Tu B’Shevat retreat at Ramah Darom in 2017, participants help plant a fruit orchard.

: On the final day of the retreat, participants help plant a fruit orchard at Ramah Darom with help from Atlanta-based farming entrepreneur Jonathan Tescher.