farming

Education a main focus

Syd Belzberg, left, founder of Stable Harvest Farm in Langley, and farm manager Kristjan Johannson. (photo by Cynthia Ramsay)

The Jewish Independent visited Syd Belzberg at Stable Harvest Farm in Langley last week, taking a tour of the 65-acre property with Belzberg and farm manager Kristjan Johannson. Much has happened since the JI last visited, in 2021, just a year after the reimagined farm opened.

The land had laid empty for many years, having previously been a horse farm. An organic produce farm for the past four years, its focus is education. (See jewishindependent.ca/hands-on-learning-at-farm.)

About 100 students a day visit from late April to the end of June, then again from the first week of September to the end of October.

“We’ve got it down to a science,” said Johannson. “About an hour-and-a-half a session, two hours. They come in, they get a welcome speech. We have picnic tables up in the main season. We do a 12-station immersive tour, partnered with BC Agriculture in the Classroom [Foundation], so it’s all specific to the curriculum of the province.”

There are elementary and intermediate student groups who do the sessions. Participants receive workbooks and, every six or seven minutes, a cowbell rings and they move to the next station, where another agriculturalist meets them. University students lead the programs.

The farm also runs harvest projects for the kids. “Radishes were a big hit this year,” said Johannson. There were six beds of radishes planted and harvested.

Over the summer, it’s camp, church and other groups that come to the farm, said Belzberg, and they have different reasons for doing so: perhaps to see the bees, or the butterflies. “This summer, we kept the amount of guests down because we are developing and changing so many things,” he said.

The growing process begins indoors. “We’re able to push the season in that way,” said Johannson. “We start all our plants indoors in the nursery tunnel and that way we get a 30- to 60-day head start, and then it allows us, in a short season, to get two crops of most produce.”

photo - Rows of produce are planted alongside rows of flowers, so that the flowers take the brunt of the bug activity — Rows of produce are planted alongside rows of flowers, so that the flowers take the brunt of the bug activity. (photo by Cynthia Ramsay)

In addition to the planting beds, there are gardens. Belzberg’s friend David Bogoch, another member of the Jewish community, started the Biblical Garden, as well as a couple of other flower beds, which Bogoch maintains with the Stable Harvest Farm team.

“Rabbis normally spend 20 to 30 minutes in here,” said Belzberg of the Biblical Garden, which features four of the seven plants the Hebrew Bible uses to describe the land of Israel – wheat, barley, figs and grapes. “We can’t grow dates, pomegranates or olives, but we’re working on pomegranates and olives!” said Johannson, referring to a greenhouse that’s under construction.

Johannson also noted that there was a “very happy, healthy ‘Tree of Knowledge,’” an apple tree, but though the “Fujis are looking very good,” the fruit is not quite ready for harvesting.

Vancouver Talmud Torah probably brings the most kids to the farm, said Belzberg. Grade 3 students, for example, may come in and plant vegetables in spring and then they come back in the fall, as Grade 4s, to harvest what they planted.

When students participate in an education tour, they leave with something the farm produces. That might be honey from one of the 30 hives on the farm (1,500 pounds of honey was extracted a few weeks ago by 40 to 50 volunteers) or bee-forage bookmarks with seeds embedded in them.

“You take the bee off [the bookmark] and plant it in the ground and they [still] have our bookmark with all our information on it,” explained Johannson. “Basically, you have a bunch of kids guerrilla gardening, chucking paper and pouring water on it and having plants that turn into bee forage. Then, they also get popcorn from us or they get sunflower seeds, so, if you’ve got a garden at home, you can plant the corn and plant the sunflowers. If you don’t, you can eat the sunflower seeds and pop the corn.”

Johannson and Belzberg have been working together since the retrofit in 2020, when the farm was converted from housing horses to growing produce.

“We do lots of cover crops and set-asides,” said Johannson, standing next to a field (block) that is lying fallow for a year. “That’s how we build fertility here organically. There are three different types of clover … and all this clover fixes nitrogen from the atmosphere in the ground and then all of this down here will be our organic matter for the next season. We’ll do that on rotation. There are five blocks, so this block here was a cover crop last year.”

Farm heritage chickens and Nigerian Dwarf goats, as well as other animals that pass through or unofficially make their home somewhere on the farm, help keep the soil healthy. “They’ll end up eating all this down and then pooping it [around],” explained Johannson.

We drove past some wheat, which is grown especially for Lubavitch BC’s Model Matzah Bakery.

“Originally, we would just supply the wheat and they would do their thing,” said Belzberg. “In the last year, we changed it…. Everything here was planted by the kids in May. They’re coming back Sept. 8 to harvest it. Then we will store it for them and, at Pesach time, they’ll use it … [in] making the matzah with the bakery, so they’ve got the full cycle.”

For the Lubavitch BC program, some of the wheat harvested by the kids in September won’t be put through a thresher, but rather, in the weeks before Pesach, at the Matzah Bakery, the kids will learn how to remove the grain from the chaff by hand. They’ll put the grain in a stone mill and grind it into flour. “For the sake of expedience, we already have the dough ready,” noted Johannson. “And the kids grab it, it goes onto some sheets and then goes into a pizza oven. They are so good, very efficient,” he said of Lubavitch BC. “They’re the same as our [education] project out here, you’re in and out in an hour and 15.”

photo - Stable Harvest Farm has Jewish and non-Jewish community partners — Stable Harvest Farm has Jewish and non-Jewish community partners. *(photo by Cynthia Ramsay)*

Stopping at several “tunnels,” in which there are rows of flowers alternating with produce – melons, tomatoes, cucumbers, etc. – Johannson picked some treats for the Jewish Independent while talking about the layout.

The flowers are good for pollinators, but also attract the aphids and other bugs, he said. “We come through when they’re all pest-affected, we bag [the flowers] up and remove the pests out of the game.”

There have been challenges over the years – notably, in 2021, both the heat dome and the atmospheric river – and there have been some less successful crops. Johannson pointed to a field of Phacelia. “It’s still going to flower, but … it was too hot when they went in. A lot of the time, with vegetables, with life, with people, if you don’t have a good start to things, things don’t end up well.” The area will become a different cover crop next year, he said.

And there have been other learning opportunities. “This we called the Coyote Area,” said Belzberg as we passed another part of the property. “But we had to change it about a month ago because we had a group of kids out and they were afraid to come [see it]. Now it’s called Beaver Park.”

Belzberg would like to see even more school groups come to the farm, and he’d like to see multiple events happening at one time. In progress are many significant initiatives, from planting more trees (for birds and shade), to grooming an area of the farm for scavenger hunts and orienteering, to building a nature-based playground, to creating an overnight camping section, to adding a picnic area, and to converting what used to be a riding arena into a place where kids can come and do educational projects when it’s raining.

The education aspect of the farm gives Belzberg the greatest satisfaction and enjoyment, he said. “That’s my passion.”

While all the activities at the farm are at no cost to visiting groups, busing kids out to Langley can be expensive, so the farm takes some of their programs to the schools themselves. Belzberg gave Talmud Torah as an example: a program held at the school can reach 500 kids in one or two days, he said.

As well, Belzberg and his team are trying to get funding for a program that would help schools with the cost of busing. “We’re looking to be able to subsidize some or all of that cost,” he said.

As to what Belzberg gets from all these efforts?

“It’s a work of love,” he said. “It’s coming out here, developing it and seeing it grow and become more beautiful [and], mostly, when you get the kids out here.”

Sip for Solidarity campaign

Joshua Greenstein, vice-president of the Israeli Wine Producers Association, showcases the array of wines produced in Israel. (photo from IWPA)

The world of wine in Israel, perhaps the oldest wine-producing region in the world, has become collateral damage of the atrocities that occurred on Oct. 7. To raise awareness, and in support of Israel and Israeli wineries, the Israeli Wine Producers Association (IWPA) is asking consumers to “Sip for Solidarity.”

The massacre has had an immediate, concrete impact, particularly on picking, sorting and winemaking teams. Harvest had begun shortly before the attacks, which meant that the sorting, crushing and fermentation processes were, in many cases, done under the constant threat of attack and bombardment. For many wineries, production teams have been hollowed out, as the young men and women who normally would be shepherding the crucial winemaking process have been called up to help defend the nation.

“Winemaking has its own schedule, unlike other industries, where you can pause production or run with limited staff. Grapes grow and ripen when they do. The winemaking process is very hands-on. Without staff, many wineries face an impending crisis,” said Joshua Greenstein, vice-president of the IWPA, a trade organization promoting 30-plus Israeli wineries through wine education and events.

“Additionally, wine is usually something enjoyed when you go out to eat or to a party, and people in Israel aren’t feeling particularly celebratory these days,” Greenstein added. “It’s catastrophic not just for this year’s sales, but for the vintages harvesting now that won’t be ready for sale for years to come.”

To help the situation, Greenstein suggested, “Buy a bottle of Israeli wine. Not only will the purchase help the wineries, but we’re donating 10% of every case shipped from Nov. 1, 2023, to Dec. 31, 2023, to Israeli relief efforts. With the wine-consuming public’s support, these challenges are surmountable, and wineries will still craft wines that accurately and deliciously reflect the character of the vintage and of Israel, just as they always have.”

– Courtesy Israeli Wine Producers Association

Hands-on learning at farm

Syd Belzberg talks with Vancouver Talmud Torah kids at Stable Harvest Farm. (photo by Shira Sachs)

“The children loved to take their harvest home to share with their families. Many children helped to prepare the family meals, including washing, chopping and plating their meals. There was so much to learn – how healthy food can taste so yummy, how I can help my family make dinner, how the food can make my body feel good.”

“This is from some cute kid, and I see his picture in front of me,” Syd Belzberg told the Jewish Independent in a recent phone interview. “That’s heart-warming. That’s where it’s all at. That’s beautiful.”

photo - Vancouver Talmud Torah Grade 1 students have a plot on Syd Belzberg’s farm, where they grew scallions and other vegetables — Vancouver Talmud Torah Grade 1 students have a plot on Syd Belzberg’s farm, where they grew scallions and other vegetables. *(photo by Jessie Claudio)*

The note came after Vancouver Talmud Torah Grade 1 students visited Belzberg’s Stable Harvest Farm in Langley last month.

Belzberg got the idea for the farm about a half dozen years ago. He read a newspaper article about Vancouver Sun reporters who had started a breakfast program for schoolchildren in the 1980s. “I got in touch with them and got involved a bit, supporting some of the schools with money,” said Belzberg.

But he wanted to have more of an impact and, after he retired a couple of years ago, he decided to reinvent his Langley acreage, which had been home to his many horses several decades ago, but had laid empty for some 17 years. He based his concept on that of Coastal Roots Farm, “a nonprofit Jewish community farm and education centre” located near the home he has in California. “They do a lot of wonderful things,” said Belzberg, “and I thought this would be a heck of a thing to try and copy in a way.”

He hired Kristjan Johannson to manage the farm and the first crop was planted in January 2020. Despite flooding on the property, they gave away about 90,000 pounds of organic vegetables to a half-dozen food banks, as well as to community meals programs.

“This year, we decided to try and double it,” said Belzberg. And they more than doubled it, giving away an estimated 250,000 pounds of food, while continuing to work on the property.

Belzberg established the Stable Harvest Farm Society, he said, “to make this a legacy for my family.” Of his five kids, only one lives in Vancouver, and that daughter, Tammi Kerzner, “has been a massive help to me to build this,” he said.

“There are many facets to what I want to do,” said Belzberg, “but I wanted to get the food thing right because I didn’t know what we’d have to go through to be successful.”

Belzberg’s approach with this project has been similar to that which he has taken with his other endeavours.

“When I started in the car business [Budget Rent a Car] in ’62, I had trucks and other things in mind, but I wanted to rent cars and learn about that first,” he said. “It’s the same thing here. I wanted to prove we can get the vegetables right before I started to do anything else.”

Educational programming is a main component of the farm. “David Bogoch had a lot to do with teaming up with TT. He is such a supporter of it,” said Belzberg about collaborating with the school. “And my children went there. I have a great-granddaughter now who goes there. So it was a natural [fit]. The part that really put us over the top was Emily [Greenberg], because she’s fantastic. She’s so on top of it, and she’s got Jessica [Claudio] there, who goes to another level.”

“Mr. Belzberg has been a very generous supporter of VTT,” said Greenberg, who met Belzberg for the first time when he first saw the school’s rooftop soccer pitch that he funded. That was in her second week as head of school, she said.

“And we’ve had close relationships with David Bogoch, who is quite close to Mr. Belzberg, and he kept talking to me about this farm that Mr. Belzberg was creating … that Mr. Belzberg had a dream to make this farm a centre for Jewish education and Jewish values and the Jewish community and that he would love to see children using this farm, in addition to how it supports the needy in Vancouver.”

Belzberg eventually invited Greenberg for a visit and they spoke about his vision and she “went away and thought about how we could make that happen from our end and, ultimately, bring kids out there.”

The first thing that happened, said Greenberg, was that Johannson came to the school and helped the kids plant seedlings. “Then we had, basically, a little nursery there at the school and watched them grow and supported them.” The plan was for the kids to plant the adolescent seedlings in April at the farm but COVID restrictions had increased, “so we weren’t able to bring the kids to Langley because it was cross-boundary.” But the planting was filmed and a multi-series educational video was made.

“Thankfully, the regulations changed again and we were able to go in the third week of June and send all of our Grade 1 kids out there,” said Greenberg. “They were able to help reap the harvest and they each brought home a bag of veggies from Mr. Belzberg’s farm and made the most amazing salads and soups and all sorts of things and we’ve got some great pictures of what they made that night. We had parents who were ecstatic, watching their kids eat raw vegetables – including scallions.”

The kids had grown the scallions, as well as lettuce and radishes, and their bags were supplemented with some other vegetables from the farm, such as tomatoes and carrots.

On their visit, the kids also got to see the part of the property that will become a bird sanctuary – “there’s a hundred and some odd different types of birds and owls that feed there and it became a natural habitat,” said Belzberg.

Another aspect of Stable Harvest is bees. Belzberg works with beekeeper Carolyn Essaunce, who owns the Honest to Goodness Farm Co. Essaunce also made a trip to VTT and spoke to each senior kindergarten class.

photo - Beekeeper Carolyn Essaunce speaks to VTT senior kindergarteners about bees and honey — Beekeeper Carolyn Essaunce speaks to VTT senior kindergarteners about bees and honey. *(photo from VTT)*

“She brought a whole honeycomb with live bees,” said Greenberg. “She helped them understand how, when you take a honeycomb and you put it in a machine and spin it, how you get the honey out…. They understood what it was to produce honey and then they all went home with some of Mr. Belzberg’s honey…. That is definitely something we hope to repeat yearly.”

Experiential learning is the future of education, said Greenberg. “For us, we want to prioritize learning through nature and to exposure to nature, but also, of course, finding ways to make sure that Jewish values are part of that…. So this has been a tremendous opportunity for us. It’s only the beginning – we look forward to bringing many more of our grades out to Stable Harvest Farm next year. There’s obviously a science aspect but we also want our kids to be shomrei adamai, guardians of the earth, and understand the power of nature. There’s an empowerment that happens when they’re part of growing a plant and the excitement that happens. And the understanding of the life cycle and how that eventually nourishes us and nourishes those in need – it’s a tremendous marriage of all of the values we have as educators, but also as a Jewish day school.”

VTT has invested a lot of time in iSTEAM over the last two years, she said, “integrating the innovations that have been coming out of Israel and using that as the platform from which to explore science, technology, engineering, art and math. A great example that you have at Mr. Belzberg’s farm is drip irrigation, which is an Israeli innovation…. We love the fact that our kids can be proud of a technology that’s come out of Israel and understand how innovation can revolutionize an entire industry and, ultimately, help people live a better, healthier life.”

photo - All the workers show off the produce reaped during the VTT schoolchildren’s visit to Stable Harvest Farm — All the workers show off the produce reaped during the VTT schoolchildren’s visit to Stable Harvest Farm. *(photo by Galit Lewinski)*

Greenberg’s goal is to get all of the VTT students out to the farm at least once over a two-year span. “We have a lot of ideas,” she said, “and Mr. Belzberg, thankfully, is very flexible. He just says, ‘Tell me what works for you and we’ll make it happen.’ He always says that: ‘We’ll make it happen.’”

And there is lots that Belzberg plans to make happen. Next year, for example, he hopes to build a large kitchen on the farm for cooking classes, education and other activities. Already, the farm has had its first stand, on June 19, and joined its first farmer’s market, in White Rock, on June 20.

“It’s a helluva way to give back and it fills a vast need and I can afford to do it,” said Belzberg when asked why the farm is important to him. “It’ll hopefully continue forever,” he said.

“When I sat there with the TT kids, and they’re coming up to me and shaking my hand, and when I see the letters that are coming back, the salads, the fact that these kids are into food, I give TT all the credit in the world,” said Belzberg. “It was one of the 10 happiest moments of my life when I sat there a week or so back and watched the kids being in the ground, getting their hands dirty. What could be better than that? And the smiles on their faces.”

Olive trees have long history

Volunteers help pick olives on a windy day in the fair trade grove of Emek Yizrael. (photo from Yoram Ron)

For thousands of years, olive trees have grown in Israel. Neolithic pottery containing olive pits and remnants of olives have been discovered in Israel’s Mount Carmel region, proving that early people produced olive oil by pulverizing the ripe olives in small pots. Some ancient trees reportedly still exist – in the Palestinian village of al-Walaja, residents claim they have the world’s oldest olive tree, supposedly 5,000 years old. More realistic is Beit Jala’s claim to an 800-year-old olive tree.

Olives for making oil are picked around December or January, so it is probably no coincidence that Chanukah comes so close to the picking season. As you know, Chanukah’s miracle revolves around the story that a very limited amount of olive oil burned in the Temple menorah for eight nights.

While the olive branch is a symbol of peace, the olive harvest in both Israel and the Palestinian territories is a challenging time. For Palestinian olive growers, extremist settlers and Israeli government policy have turned their harvest into an uncomfortable, if not a physically and economically dangerous event. Documented cases show some settlers assaulting Palestinian farmers – threatening them, driving them off their own land, physically attacking them or throwing stones at them. Sometimes, settlers vandalize Palestinian vehicles and damage farming equipment. In other cases, settlers jump-start the harvest, stealing the fruit from hundreds of trees. In the saddest of cases, settlers vandalized hundreds upon hundreds of Palestinian olive trees, in what appears to be a gross violation of Deuteronomy’s 20:19 bal tashchit precept. In this law, we may not uproot or cut down a fruit tree if we do not have an acceptable reason to do so. In the early part of last year’s harvest, the Office for Coordination of Humanitarian Affairs reported that 25 Palestinians were injured, more than 1,000 olive trees were burnt or otherwise damaged and large amounts of produce were stolen.

Since the construction of the separation barrier, some Palestinian olive growers have ended up with their groves located on the other side of the barrier and farmers must obtain special permits and go through special gates to get to their trees. The B’Tselem Organization has documented situations in which Israeli soldiers have blocked the access gates or held farmers up, and there have been reports that soldiers have used anti-riot material on the growers.

In a few cases, the separation between olive groves and homes means that growers have to travel some 25 kilometres round trip. Moreover, the growers are given fixed times to get to their trees and, sometimes, the periods available are not long enough to finish all the picking. Related, Palestinians are sometimes put into a situation in which they have to pick their fruit while the olives are still strongly attached to the branches. Olive picking is largely a manual procedure, so, to dislodge the unripened olives, growers either hit the trees with a rod or shake the trees very hard. This can result in damage to both the trees and the olives.

photo - Two men loading freshly picked olives in the organic grove of the Galilee’s Kfar Deir Hanna, November 2020 — Two men loading freshly picked olives in the organic grove of the Galilee’s Kfar Deir Hanna, November 2020. *(photo by Itiel Zion)*

The current pandemic has caused financial havoc all over the world, including in Israel. This harvest season, Jewish Israeli olive growers have had tons of olives stolen. In the Emek Yizrael area, the Border Police found about 10 tons of olives in a nearby sheep pen. The olives had already been bagged and the gathering containers were standing to the side. The alleged thieves live in Zarzir, a village some 10 kilometres from Nazareth. Shomer Hachadash (the New Guard) tries to prevent these incidents using dogs and heat-sensing drones for nighttime surveillance. Some very bold olive thieves have even been spotted in daylight hours.

Despite this gloomy picture, however, there are promising things happening in Israel’s olive industry. Kfar Kanna’s Sindyanna is an olive oil producer. The Galilee operation is a certified fair trade establishment. In addition, it is a nonprofit organization with strong social and political commitments. Their olive oil bottles proudly say that the oil is produced by Jewish and Arab women in Israel.

Sindyanna aims to improve the working conditions and livelihoods of local Arab women, a clearly marginalized group. For example, Sindyanna provides employment training for Arab women. On the political level, Sindyanna is committed to inter-religious understanding by contracting Muslim, Jewish and Christian women. Moreover, the growers who sell their olives to Sindyanna, like the population of the Galilee itself, are a mix of ethnic groups.

Hadas Lahav, Sindyanna’s chief executive officer, said the company strongly affirms sustainable farming. Over the years, it has built strong connections with local farmers, buying olive oil directly from about 100 individual farmers and large family groups. Some of the farmers are organized into large family companies, like Al-Juzur’s seven families of the Younis clan. In Deir Hanna, the 2,500 organic olive trees belong to the Hussein family. In the Birya Forest, there are 10,000 organic olive trees maintained by Hussein Hib.

In the Jezreel Valley, there is a non-organic grove that belongs to Sindyanna in cooperation with the landowners, the Abu Hatum family from Yafi’a. In Iksal, the non-organic groves belong to the Dawawsha family. In Arabeh, the non-organic olive groves belong to the Khatib family and, at Moshav HaYogev, they belong to the Ashush family.

photo - Close-up of freshly picked olives in Sindyanna’s fair trade grove in Emek Yizrael — Close-up of freshly picked olives in Sindyanna’s fair trade grove in Emek Yizrael. *(photo from Yoram Ron)*

As Lahav pointed out, with olives, there are good years and less good years. The 2020 harvest was significantly smaller than the 2019 harvest. In a way, it was fortuitous that 2020 produced less fruit, as, with COVID-19, few permits were given to seasonal pickers entering Israel from the West Bank.

The olives picked for Sindyanna’s products are Coratina (this olive tree is highly adaptable and produces abundantly in hot dry climates, including rocky soils), Barnea (this olive was bred in Israel for oil production, but is also used for green or black table olives) and Souri (olives that are native to Israel and have been the major variety cultivated traditionally under rain-fed conditions in northern Israel). On average, in irrigated groves, a tree produces five kilograms of olive oil and, in a non-irrigated grove, a tree produces three kilograms of olive oil. The olive oil is kosher.

Here are some factoids about Sindyanna. Many of us are familiar with Dr. Bronner’s soaps, but did you know that Sindyanna of the Galilee’s organic olive oil is an essential ingredient in Dr. Bronner’s Magic Pure-Castile Soaps? KKL-JNF is also involved with Sindyanna of the Galilee – in KKL-JNF’s Birya Forest, the organic olive grove was once part of the now-defunct Qabba’a village. Not too long ago, another organic grove in Wadi Ara (planted on a former Israeli army firing range) was threatened by the construction of high-tension wires; following the protests of local farmers and the village council, the course of the power line was diverted.

Sindyanna of the Galilee sells its olive oil on Amazon and, this year, it will start selling its olive oil on select Canadian websites and in certain food stores.

Deborah Rubin Fields is an Israel-based features writer. She is also the author of Take a Peek Inside: A Child’s Guide to Radiology Exams, published in English, Hebrew and Arabic.

Terraces in Jerusalem

Patch cultivation, or box fields, in the Judean Lowlands. Image is from the 2017 article “The Origin of Terracing in the Southern Levant and Patch Cultivation/Box Fields” by Shimon Gibson and Rafael Lewis in the Journal of Landscape Ecology. (photo from Rafael Lewis)

Rosh Hashanah is upon us and that means time for a special seder with blessings over eight different fruits and vegetables. One of the chosen fruits is the pomegranate (rimon in Hebrew), most likely because the Israeli pomegranate ripens around the Jewish New Year. Over the pomegranate, we recite the following blessing: “May it be Your will, G-d and the G-d of our ancestors, that we be filled with mitzvot like a pomegranate [is filled with seeds].”

Interestingly, the pomegranate is one of the seven species mentioned in the Torah (Deuteronomy 7:12-11:25). Jerusalem has never been considered prime agricultural land, but farmers of old actually grew pomegranates and other fruits – once they had cleared the rocky hills for cultivation.

How challenging was ancient Jerusalem’s topography and climate? Jerusalem has no natural resources (including water) or fertile land. It is situated on a range of hills running north to south between the Mediterranean Sea to the west and the Jordan Rift Valley to the east. The Hills of Ephraim extend from the Jezreel Valley southward through Shechem (Nablus) and Ramallah. The Judean Hills run southward from Jerusalem through Bethlehem and Hebron down to Beersheva. The watershed runs through the heart of the range. Jerusalem is about 800 metres above sea level; the hills to the north, Shechem, 950 metres; and, to the south, Hebron, 1,000 metres.

Today, Jerusalem’s annual rainfall is about 553 millimetres, with rainfall limited to the months of November through March. Historically, however, while there were fluctuations – including two periods of severe drought – it still appears that, until the Middle Ages, Jerusalem was receiving more precipitation than it does today.

Given that less-than-compelling physical description, it is somewhat amazing that any early people stuck around to farm on Jerusalem’s hillsides. Those who stayed applied the ancient technique of terracing, which, as Haaretz’s Nir Hasson has stated, is simply “a series of steps, with the earth held back by a wall of stones to enable tilling the mountainside.”

Setting up and maintaining the terracing, however, is easier said than done. After you manually clear the rocks (a process called izuq in Hebrew), you have to haul over a layer of fertile soil. But your preparations still aren’t complete. You then have to lug back the cleared rocks to create retaining walls. The retaining walls keep the terraces from collapsing during Israel’s rainy season. Only then could you get down to planting.

Most of the farming on the terraced areas of the Judean Mountains was done without artificial irrigation. Farmers harvested pomegranates, grapes, olives and figs watered solely by rainfall.

How do we know people used terraces so long ago? Jon Seligman, an archeologist and the Israel Antiquities Authority’s director of external relations and archeological licensing, wrote his doctorate on the “rural hinterland” of Jerusalem during the Byzantine period. He concluded that, given Jerusalem’s hilly and rocky topography, there must have been terraces. In fact, in Hebrew, the word step also refers to terrace.

Other scholars have noted that, at some Judean Mountain sites, such as Mevasseret Yerushalayim, the terraces were natural features of the landscape. That the terraces were already there did not rule out all the problems, though. For instance, archeologists discovered that the soil in this area was a different colour, implying farmers had dragged in earth from other locations. When the terrace was wide enough, the farmer worked with a plow. When it was very narrow, the farmer was forced to use a hoe or mattock.

Overall, the size of the irrigated areas in the Judean Mountains was quite small. In these irrigated terraces, farmers chose to grow vegetables, rather than to cultivate orchards. The irrigated areas consisted of three parts: construction of a storage system to hold spring water, slightly raised channels to convey the spring water and level terraces.

In the valleys of the mountains, farmers occasionally had to deal with draining off excess water caused by floods or heavy rains. They did this by extending the terracing deep into the valley. Where necessary, they built drain lines. The drain lines were built at levels lower than the channels. On a needs basis, farmers constructed stone walls to divert excess water.

There is evidence that early terracing took place initially in the lower parts of hill slopes, closer to the wadi (valley or ravine which is dry except in the rainy season) beds, which were also terraced, with newer terraces later being built further up the slopes following woodland removal.

Apparently, the chief consideration in ancient and Arab settlements in the Judean Mountains was on preserving cultivatable areas. Hence, most of these settlements ended up on mountain plateaus and adjoining ridge crests.

But how did early people come to consider terracing? For more than 100 years now, some archeologists have been suggesting box fields or patch cultivation may have sparked early attempts at terracing. Box fields or patch cultivation denote the natural step-like appearance of the rocky slopes of hills, with thin layers of chalky marl interposed between limestone or dolomite strata.

Some researchers contend that these box fields were used on deforested slopes. Shimon Gibson and Rafael Lewis write in a 2017 article in the Journal of Landscape Ecology that their appearance on Jerusalem’s hilly slopes (and in other parts of ancient Israel and Jordan) were “sufficiently broad and deep enough to accommodate the root systems of one or sometimes two trees, usually olive trees. While limited in size, they constitute leveled cultivable soils on sloping rocky ground.”

Moreover, “box fields were also recorded as a phenomenon on the hill slope of Sataf, west of Jerusalem. During excavations at this site, the remains of houses and installations dating from the Chalcolithic period (4800-3500 BCE) were found adjacent to two springs of water. Due to the very steep angle of the Sataf hill slope, there can be no doubt some form of retained fields must have existed there during that period…. Indeed, an agricultural terrace from the Early Bronze I (3330-3050 BCE) was excavated at the site, and it too may have been a development of a box field.”

photo - Terraces at Sataf in the Jerusalem Corridor — Terraces at Sataf in the Jerusalem Corridor. *(photo from Photo Archive of JNF)*

About 35 years ago, at the Sataf Spring, the Jewish National Fund began to reestablish the ancient terraced fields. The organization’s purpose was to preserve the cultural heritage of terracing and to preserve the landscape. The terraces are more or less the same size as the ancient steps. The trees found at the terraces are from the original species – basically, the biblical seven species, which includes olives, pomegranates, dates, grapes and figs.

Part of the terraces have trees, which grow from rainfall only, and part of the terraces contain organic vegetables and herbs irrigated by Sataf’s springs. Spring water travels to the vegetable plots via channels. These channels are simply opened and closed by earth and stone banking. When Jerusalem has a “wet winter,” i.e. with plenty of rain, the fields are watered solely by rain.

The terraces are maintained by a small staff headed by Gidi Bashan and a large number of volunteers. The work is all done by hand. There is no mortar used in the stone walls. Consequently, heavy rains occasionally seep in between the stones, eventually pushing out the stones. The collapsed walls must then be rebuilt, one stone at a time. In addition, there are some 55 small allotments, which allow Jerusalem residents – for a token fee – to farm in their spare time.

Terracing in the Judean Mountains has altered the flow of both the spring water and the run-off water. It has largely halted the growth of the area’s natural vegetation. It has changed the course of paths and roads.

South and west of Jerusalem, Arab villages have continued to employ terracing. Thus, according to EcoPeace Middle East (formerly known as Friends of the Earth Middle East), Battir, a village south of Jerusalem, still uses irrigated terraces, which date back 4,000 years. The terraces are the product of centuries of work. With the billion collected stones “piled one on top of another, generations have engaged in traditional farming. Spring water – stored in small pools – is channeled to the terraced fields by open canals. Today, Battir families grow olives, cabbage and eggplant just as was done in antiquity.

Terraces in any given area will look different, as it depends on what on-site raw materials are available.

From the First Temple period onward, thousands of agricultural terraces were in use around the Judean Mountains. They were destroyed and rebuilt during the Hellenistic, Roman and Byzantine periods. Farmers – including Arab families, until Israel’s War of Independence – and Jerusalem residents were able to make a living from a small number of repaired ancient Jerusalem-area terraces. While terraced farming will no longer provide enough produce to feed a large and expanding population, it is hoped that some terraces will continue to be part of Israel’s cultural heritage.

Deborah Rubin Fields is an Israel-based features writer. She is also the author of Take a Peek Inside: A Child’s Guide to Radiology Exams, published in English, Hebrew and Arabic.

Growing mushrooms

Mira Weigensberg and her husband, Oren Kessler, started Tekoa Farms in 1986. (photo by Barry A. Kaplan)

When Mira Weigensberg, who was born and raised in Montreal, and her husband, Oren Kessler, from Brooklyn, moved to Israel in 1979, she joined a research lab at Hadassah Hospital and came across research that caught her interest.

“Edible mushrooms had a potential effect on the immune system,” she explained in an interview at Tekoa Farms.

Tekoa is five miles south of Jerusalem, close to Herodium, the palace fortress and small town built by King Herod between 23 and 15 BCE. Tekoa was also the birthplace of the prophet Amos and, at the time of the Holy Temple, only olive oil produced in Tekoa was allowed in the service.

The Jewish community in Tekoa, which was established in 1978, is today a mixed religious and secular community comprised of approximately 3,000 people like Weigensberg and Kessler. The couple moved to Tekoa in 1983.

While working in the research lab, Weigensberg said to her husband, “Wouldn’t it be great if we could grow mushrooms at Tekoa?”

To learn more about the prospect, she went to the agriculture department of the Hebrew University and to Germany, while Kessler traveled to Holland.

“Ultimately, we scraped together enough money to start a mushroom farm, which began in 1986,” said Weigensberg.

Initially, they grew oyster and shiitake mushrooms, selling to chefs and specialty stores. In 1990, they started expanding their product range with items like lemongrass, asparagus, limes, snow peas, baby broccoli and baby artichokes. They have also added quick preparation goods, which only need hot water added.

“Every year, we try to add something new: a healthy product or mushroom-related or not easily available in Israel,” said Weigensberg.

Between production, sales and marketing, the farm currently employs 50 to 60 people.

The growing rooms are climate-controlled and, for example, in the room for oyster mushrooms, approximately a ton are grown on wheat straw. Other mushrooms grown and sold at Tekoa Farms include shiitake, king oyster, shimeji and shinoki.

In addition to the produce mentioned above, the farm’s vegetables and spices include ginger root, Belgian endive, red endive, turmeric root, shallots, Brussels sprouts and sundried tomatoes; fruits also include raspberries and blackberries.

Weigensberg said they are hoping to eventually have a visitor centre where people can come in for tours, but they are not set up for this now.

Sybil Kaplan is a journalist, lecturer, book reviewer and food writer in Jerusalem. She created and leads the weekly English-language Shuk Walks in Machane Yehuda, she has compiled and edited nine kosher cookbooks, and is the author of Witness to History: Ten Years as a Woman Journalist in Israel.

Business of building peace

Barbara Stegemann’s 7 Virtues perfumes help farmers in war- or weather-torn countries rebuild. (photo from Barbara Stegemann)

Barbara Stegemann (née Rabinovitch) was born and raised in an Anglophone neighbourhood in Montreal. While her Catholic mother disallowed any practise of Judaism, Stegemann recalled having begged her zaida to take her to synagogue to meet the rabbi.

“My soul felt very Jewish,” Stegemann told the Independent. “As Ben Stiller says, ‘When I look in the mirror, I see a Jew.’ That’s how I feel. My 23andME report came back and said I am 47.7% Ashkenazi Jew – so, science even accepts it.

“Interestingly, this genetic DNA test does not tell you if you’re Christian, Catholic or Muslim, but your DNA tells you that you are Jewish. For me, that is how powerful the connection is to being Jewish. It’s undeniably in our DNA.”

After earning a degree in journalism in 2006, Stegemann moved to British Columbia and settled in Port Moody, where she started a boutique PR firm, providing community economic development and strategy to clients from the City of Coquitlam to Mitacs, which designs and delivers research and training programs.

Then, something happened that shook Stegemann to the core. Her best friend from university and mentor, Capt. Trevor Greene, took off his helmet in a village in Afghanistan during a discussion about the need for clean drinking water and healthcare for the residents. A man attacked Greene, taking an axe to his head.

“We didn’t think he would make it through the night,” said Stegemann. “I prayed harder that night than I have ever prayed in my life. He made it through the night and, together with his fiancée, Debbie, and family, we all went on a healing journey. Since then, he married Debbie and they now have two children, Grace and Noah.

“I was blessed that I had my own company, so I could visit him in the Vancouver General three times a week. I lived in Port Moody, so it was not far. And, in the hospital, I promised him I would take on his mission of peace while he healed. Then, I realized, as a female in this patriarchy, I didn’t have a way to touch peace.”

Stegemann knew that, if women could find a way to harness their power – their buying and voting power – they had a chance to end war and corruption, two roots of poverty and suffering. With this in mind, she wrote the book The 7 Virtues of a Philosopher Queen: A Woman’s Guide to Living & Leading in an Illogical World, which was published on International Women’s Day (March 8) in 2008. A bestseller, it will see its seventh edition this year.

“I took all of the stoic wisdom of Socrates and Aurelius, the great leaders who guided [Winston] Churchill and the leaders who had to guide us out of hell,” said Stegemann. “I realized that our mothers didn’t talk to us about Adam Smith, capitalism, Plato and the polis … and that, if we, as women, were to take our rightful places changing policy and leading to an end of the cycles of war and poverty … we needed to have that same wisdom men have been given for 2,400 years.

“I used to walk around as a child with my Bible story records and play them for anyone who’d listen. My favourite story was The Wisdom of Solomon. I became entranced by the virtues and how they could change your life through their daily practice – wonder instead of judgment (which gives you all the resources you need on this earth), balance, truth, courage, justice, wisdom and beauty.”

One day, while Stegemann was studying about Afghanistan, she read about Abdullah Arsala in Afghanistan and about how Arsala was growing legal rose and orange blossom crops to liberate the farmers from growing illegal poppy crops.

She learned that the same people who had attacked her friend, Greene, were knocking over Arsala’s distillery, which made his flowers into essential oils for use in perfumes.

“I decided, that is it! I am going,” said Stegemann. “I flew to Ottawa and met with CIDA (Canadian International Development Agency) and told them to help me find Abdullah. I bought what little orange blossom oil he had on my Visa and launched The 7 Virtues [perfumes] in 2010, on International Women’s Day.

“Two weeks later, we were on the front page of the Globe and Mail. And, eight weeks later, I was on Dragons’ Den, pitching to venture capitalists. By then, I’d moved back home to my province of Nova Scotia and became the first woman from Atlantic Canada to land a venture capital deal on the popular CBC show.”

Stegemann helps farmers transition into growing legal crops, and make twice as much profit as they did growing poppies. According to Stegemann, when a farmer in Afghanistan grows legal crops for her perfumes, “His daughters are safe from being taken by the Taliban opium traders if the poppy crop fails. There is less heroin that ends up on the streets, destroying lives. And, when a farmer grows legal crops, he is honouring his faith. It goes against Islamic law to grow the illegal poppy crop.”

By helping the farmers, Stegemann believes she is helping bring peace. “It may not be my faith, but the truest way to peace is to honour one another and our beliefs,” said Stegemann. “The Taliban are completely going against their faith, forcing their neighbours to grow the illegal poppy crop. So, we must help one another.

“Our legal essential oil purchases in Afghanistan began this peace journey by liberating farmers from the illegal poppy trade and all of the abuses they and their families endure at the hands of the Taliban.

“Then, countries rebuilding after war or strife began coming to us, asking us to purchase from their distilleries to further build peace in nations rebuilding. The next country was Haiti. We began sourcing their vetiver oil.”

Stegemann travels often to Haiti to volunteer. On a trip after Hurricane Matthew hit, she was devastated to learn of a boatload of aid being turned away from the south, where not a mango stick stood and people had no shelter, as a result of the hurricane. The local official had asked for a bribe so large that the aid workers on the ship could not pay it.

“Haiti is the 10th most corrupt country in the world,” said Stegemann. “We have to engage our world leaders to end the culture of corruption in Haiti, in Afghanistan, and other nations that can’t take care of their people because their leaders are corrupt and don’t pay their police fair wages.

“There are many steps that have to be taken, but sourcing from a nation, spending time there and getting to know the issues, allows us to not only purchase fair trade products that give people dignity and jobs … but I can then write articles and be a voice as a trained journalist and activist to push our government to expect more from these countries.”

Stegemann believes social enterprise is a key way to build peace. She also believes that these cycles of war and poverty will remain if we expect our military and government to do the heavy lifting. According to Stegemann, we need a cavalry of businesses to come and buy saffron, pomegranates, essential oils or any other ethically sourced product, and this will help build peace.

It wasn’t until Stegemann moderated a panel discussion on the Middle East at a German Marshall Fund of the United States-hosted forum in Halifax that she realized the potential. On the panel were then-deputy minister of defence for Israel Matan Vilna’i and the minister of housing for the Palestinian Authority Dr. Mohammad Shtayyeh – and everyone got along.

“I feel strongly that destruction takes no imagination, no creativity, no intelligence, and it is actually boring,” said Stegemann. “I am not going to give my energy to it. Now, rebuilding, that is exciting! My real job is to make building more exciting than destruction.

“I do this through perfume. I decided to make a perfume of harmony from the Middle East. I sourced sweetie grapefruit from the Sharon region of Israel, with the help of ambassador [Miriam] Ziv. And we tried to get oils from the Palestinian region but could not.

“When I learned of Israeli Ronny Edry’s ‘We Love you Iran’ campaign, I decided to put Israel and Iran together with lime and basil essential oils from the Shiraz region of Iran. In our classic collection at the Hudson’s Bay stores, it is called Middle East Peace. It’s our bestselling fragrance and sells out quite often.”

In their new contemporary collection, launching at Sephora this month, they have a fragrance with the same oils, named after the oils – Grapefruit Lime – and the story is on the packaging, as is information about the oils’ healing properties.

On Stegemann’s most recent volunteering trip to Haiti (after Hurricane Matthew), she learned of the Sephora Accelerate program for female founders in the beauty business. As fewer than four percent of beauty company chief executive officers are women, Sephora decided to mentor, empower and create a network for these women.

“I felt so alone before,” said Stegemann. “I never had other female social entrepreneurs to share knowledge and suppliers with, and to bounce ideas off of. I wanted the program so badly that, when I first met with my Sephora buyers, I asked about this program. They immediately connected me with the women in San Francisco who run the program. They wanted the trailer to our doc film, Perfume War (perfumewar.com), and said they loved it. So, I got in. I was mentored by the director of Sephora Canada, Will Chung. They gave me the confidence to stretch out of my comfort zone and hire a branding agency.”

Going with Sephora was a hard decision for Stegemann, as that meant she had to leave the small boutiques she had built. But she was determined to stick with her mission of helping as many farmers as she could, and going big was the only way to do that.

The 7 Virtues perfumes can be found at Sephora online (sephora.com) and in stores, including the Robson, Park Royal and Richmond stores in Metro Vancouver.

Rebeca Kuropatwa is a Winnipeg freelance writer.

Farming as social enterprise

In the book Street Farm: Growing Food, Jobs and Hope on the Urban Frontier, Michael Ableman shares the story of how Downtown Eastside residents helped create Sole Food Street Farms. (photo by Michael Ableman; Street Farm [Chelsea Green, 2016])

In his book Street Farm: Growing Food, Jobs and Hope on the Urban Frontier (Chelsea Green, 2016), Michael Ableman shares the inspirational story of how residents in one of the poorest urban areas in North America – Vancouver’s Downtown Eastside – helped create Sole Food Street Farms.

Ableman has been a leading voice in the organic sector for 45 years and is the owner of Foxglove Farm (an organic 120-acre plot of land on Salt Spring Island), an author and a public speaker.

“I became incredibly impassioned by the power of food and farming to heal the world, to change people’s lives, to reconnect them,” Ableman told the Independent. “I came to see farming, not as the industrial activity that it had become since World War Two, but as a community venture to be shared by everyone participating.

“I think that has formed all my endeavours, all the projects I’ve done, all the work I’ve done – not all successfully … but it’s a function of being 63 years old … that you begin to recognize the importance of talking about those areas where you fall short … because, it’s a lot more informative than patting yourself on the back.”

Ableman responded to a call for strategies to help transform the Downtown Eastside, which is the lowest-income community in Canada, “with the highest rates of intravenous drug use perhaps in North America … mental illness, open prostitution,” he said.

“I agreed to come to a meeting with a number of social service agencies on the Downtown Eastside who wanted to come up with some creative ideas. They had access to a half-acre parking lot next to one of the dive hotels. And, you know, one meeting led to the next and, before you know it, I was directing and envisioning the birth of this amazing social enterprise that we started … which became Sole Food Street Farms.”

Now, after seven years in operation, the farm’s four-plus acres on pavement is producing 25 tons of food annually, employing up to 30 people, and is having a profound impact on people’s lives, as well as on how urban agriculture is perceived.

In his book, Ableman tells the story of the people he is working with, how their lives are being affected, and how they work with municipal governments to do what had never been done before on this scale.

“It is my belief that the smaller production units, whether front or back yards, are actually incredibly important for our future,” said Ableman. “And, probably, in the end, my goal has always been to see individuals and families put farmers out of business, by growing for themselves. But, we have a long way to go. My goal is still very much focused on jobs and producing quantities of food.”

Every city has two main challenges if you’re going to attempt to do gardening or agriculture, he said. “Number one, the soils are either too contaminated to grow in or are paved over. And, number two, the value of the land is too high for landowners or municipalities to give up.

“We felt it was incredibly important in the enterprise we created in Vancouver to address those issues. So, we designed a very innovative box system and we had these boxes manufactured. The boxes are isolated from contamination or pavement. They have interconnected drains. They are stackable, nestable, have pockets for hoops, and are indestructible.”

Ableman said Street Farm is a “why-to” book, though they are “producing an actual tool kit, a companion to this book, the nuts and bolts of how we did it.” But, Street Farm, he said, “is a book that says, ‘Look, even under the worst circumstances, the poorest neighbourhoods, here is what individuals in a community can do to improve their lives and here’s how they did it.’ So, if we could do it here, you can do it elsewhere. We’re there to inspire people and make them understand that you have to do it in a way that addresses the particular needs of your community – the culture, economics, ethnicity. All those things have to be considered when setting something like this up – knowing who you are serving and why.”

Since the book came out, the project itself has evolved. In fact, Sole Food had to move their largest farm location a few months ago, which was a huge undertaking.

“When you write a book, the story is the story that existed at the time the manuscript was submitted and accepted by the publisher,” said Ableman. “But, nothing stays the same, especially in the work we do. Certainly, the individuals I write about, their lives have changed. We’ve learned more things … and we shift our systems accordingly. It’s really the wonder and beauty of agriculture, that it requires that each of us approach it with what I call a ‘beginner’s mind’ – never having a preconception, always being open to the moment. It’s a biological system, and requires a day-to-day, moment-to-moment response to that system. That’s the beauty, what we love about it – it always changes.”

He recalled, “For my bar mitzvah, the section of the Torah I read from was about the land of milk and honey. It was essentially about creating a fertile environment, abundance and nutrition from the land. At 13, the last thing I ever thought I’d be involved with was agriculture.

“If you really go back to the roots of our tradition – Judaism – we have strong roots in the land, strong agrarian roots. That doesn’t mean each of us has to be a farmer. What it means though is that we have a responsibility to create relationships and connections with those who are, and trying to do it well.”

It’s so much more than agriculture.

“While we generate $300,000 every year in products grown and sold,” said Ableman, “we still have to raise another $300,000 to support the social component of what we do – the trainings, taking people to the hospital, rain gear, literacy programs, meals. We are recognized as a world-class model. Participate in whatever way you can in your own tradition by supporting local enterprises trying to do the right thing.”

More about Ableman and Sole Food Farms can be found at solefoodfarms.com.

Rebeca Kuropatwa is a Winnipeg freelance writer.

Israel joins the fruit-fly fight

Biofeed’s Nimrod Israely, top centre, with mango growers in Karnataka, India. (photo from Biofeed via Israel21c)

Shortly before Indian Prime Minister Narendra Modi’s visit to Israel in early July, Indian diplomats in Israel heard about a revolutionary no-spray, environmentally friendly solution against the Oriental fruit fly (Bactrocera dorsalis) made by Biofeed, a 10-employee ag-tech company. They invited Biofeed to be one of six innovative Israeli companies meeting with Modi and Israeli Prime Minister Binyamin Netanyahu.

The company’s founder and chief executive officer, Nimrod Israely, who has a PhD in fruit-fly ecology, told the two leaders that Biofeed’s product can protect Indian farmers against fruit flies like the Iron Dome system protects the people of Israel against missiles. The Oriental fruit fly has been decimating 300 fruit species in India and in 65 other countries in Asia, Africa and the Americas and is considered to be the most destructive, invasive and widespread of all fruit flies.

Biofeed’s lures, hung on trees, contain an organic customized mix of food, feeding stimulants and control or therapeutic agents delivered by a patented gravity-controlled fluid release platform. Attracted by the odour, the fly takes a sip and soon dies – without any chemicals reaching the fruit, air or soil.

The launch of Biofeed’s first-in-class attractant for female Oriental fruit flies results from 15 years of development of the core platform and more than a year of development and testing in Israel and Karnataka, India. Mango farmers on four Indian orchards saw an overall decrease of fruit-fly infestation from 95% to less than five percent.

“We were hoping to bring a solution that will replace spraying and increase productivity by 50%,” Israely told Israel21c. “I am excited by the results, demonstrating the future potential for some farmers to bring about 900 times more marketable produce to market.”

photo - A fruit fly feeding in a Biofeed lure — A fruit fly feeding in a Biofeed lure. *(photo from Biofeed via Israel21c)*

One farmer in the Biofeed pilot explained that previously he had used a trap that attracted only male fruit flies, with limited success. “If you cut 25 fruits, we were getting only one good fruit; 24 were infected,” he said.

K. Srinivas Gowda, president of the 70,000-farmer Karnataka Mango Growers Association, wrote in a letter presented to Modi and Netanyahu that he “would like to have this [Biofeed] technology implemented to all the mango farmers through the government of India. This technology can be used to develop pest-free zones in the mango-growing belts in India.”

The pilot project started after Biofeed won a Grand Challenges Israel grant last year from the Israel Innovation Authority and the Foreign Ministry’s international development agency, Mashav.

“We don’t have the Oriental fruit fly in Israel. However, until now there was no solution for this problem. So, we took the challenge and chose to focus on India,” Israely said. The company worked with Kempmann Bioorganics in Bangalore to carry out the trial.

Biofeed’s products are used in many Israeli fruit orchards against the Mediterranean fruit fly and other common pests, including the olive fruit fly and the peach fruit fly (Bactrocera zonata).

“Bactrocera zonata is the number two pest in India. There are three main pests in India, so now we’ve given, within two years, a solution for the two most devastating fruit flies in India and in other parts of the world,” said Israely.

“We are the only company in the world with a solution for those two pests and both solutions are harmless to the environment,” he added. “We estimate the annual market potential of these two pest segments to be well over $1 billion.”

The Biofeed platform is effective with as few as 10 units per hectare and for a period of nearly a year before the dispenser needs replacing.

Biofeed, founded in 2005, also has a formula targeting mosquitoes that bear viruses such as Zika.

“Evolution has given insects an elaborate sense of smell, which they utilize to find mates, food, egg-laying sites and more,” Israely told Israel21c last year. “The company has developed a liquid formula that ‘knows’ how to tie different kinds of smells to other materials, as the need arises. The result is a special ‘decoy’ that draws the target insect through smell. The decoy is slow-released from a device over the course of a year. The insect is drawn to the decoy, feeds off it and dies shortly after.”

Headquartered in Kfar Truman, Biofeed sees the future of agriculture in developing countries such as India and China.

“We want to bring something that is extremely easy to use: you don’t need tractors, you don’t need to remember to spray once a week, you don’t need to put yourself in danger with sprays, there’s no safety equipment. This is something that can make a dramatic change in agriculture and human health,” said Israely.

For more information, visit biofeed.co.il/enhome.

Israel21c is a nonprofit educational foundation with a mission to focus media and public attention on the 21st-century Israel that exists beyond the conflict. For more, or to donate, visit israel21c.org.

Making your own cheeses

Once a full-time organic farmer, David Asher offers workshops through his Black Sheep School of Cheesemaking. He has also recently published his own book, The Art of Natural Cheesemaking. (photo by Kelly Brown)

Have you ever wanted your own cheese cave? If not, David Asher might convince you to crave one.

Based on British Columbia’s Gulf Islands, the former full-time organic farmer is the author of the recently published The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World’s Best Cheeses (Chelsea Green). His book covers all the details one needs to know to make a variety of cheeses at home – and, yes, creating a “cave” to age it. Step-by-step recipes include paneer, cheddar, feta, blue cheeses, gouda, and about a dozen others.

“It’s as easy to make cheese at home as it is to make good bread at home,” he said.

For the past seven years, Asher has been offering workshops through his Black Sheep School of Cheesemaking to teach others the “lost” art of creating their own natural cheeses without unnecessary additives. But he wasn’t always a cheese fan – in fact, for most of his life, just the opposite.

“We weren’t a cheese-eating family. We only ate that stack of kosher cheese slices stuck together without plastic wrapping in a slab. I suffered through really terrible cheese as a child,” he said.

Like his favorite food, though, his taste has ripened with age.

As a young boy, he was introduced to “Italian immigrants’ guerrilla gardens” by Montreal’s railroad tracks, where he would relish plucking carrots and harvesting kale. Eventually, he created his own garden and, by his 20s, he was volunteering at community farms.

It was during an organic farming apprenticeship, traveling around visiting other farms, that he met a home cheesemaker, who was “making some inspiring rounds of moldy goat’s cheese” in her home with milk from her very own goats.

“She made this alchemy happen,” he said. “To make this beautiful cheese … without any specialized tools or equipment, I thought, ‘I can do this.’”

On a mission, Asher consulted the go-to cheesemaking guidebooks to find out how to start creating, but he was not inspired by the recipes or by the techniques suggested. Part of the problem, he said, was that the recipes called for freeze-dried packaged cultures.

“I didn’t want to have to purchase these culture starter packages to make my cheese, because I knew that traditional cheesemakers didn’t use these,” he said. “I knew there had to be a better way, but there weren’t really any resources.… There were no references as to how traditional cheesemakers grew their white rinds, their camembert, almost as if that information had been lost.” Truly, he was “feta” up with the lack of “gouda” details.

Through trial and error, he explored and learned natural methods used long ago, for want of a mentor. And then, much like a wheel of provolone, things came full circle.

“After years of experimenting, I felt confident with my techniques. I then decided that I’d write a book,” he said, adding that it also serves as a resource for his students.

Asked if he thought any decent commercially made cheese can be found in mainstream supermarkets, he responded with a deep sigh. “You don’t want me to answer that,” he said. “Call me when you’re ready to make your own.”

For those wanting to make their own, there are three cheesemaking seminars this month: with the Clever Crow Sea Salt Co. in Black Creek May 7-8, with Linnaea Farm on Cortes Island May 14-15 and in Chilliwack at the Valley Permaculture Guild on May 28-29. For more information, visit theblacksheepschool.com.

Dave Gordon is a Toronto-based freelance writer whose work has appeared in more than a hundred publications around the world. He is the managing editor of landmarkreport.com.