AUGUST 18 • 2022 | 13

There will also be live music from Joe
Reilly and Henry Barnes and the Half
Sauers String Band
The festival is made possible by the
generosity of the William Davidson
Foundation, the D. Dan & Betty Kahn
Foundation, the Ben N. Teitel Trust,
Hebrew Free Loan, the Jewish Federation of
Metropolitan Detroit and dozens of Jewish
and communal organizations.

A UNIQUE LOCATION TO LEARN
Weitzner said the Outdoor Adventure
Center essentially serves first as an interac-
tive children’s museum, introducing urban
children to the wonders of the natural
bounty of northern Michigan. The center
features a 40-foot-tall, manmade, interactive
tree; off-road vehicle, bicycle, kayak, canoe
and fishing-boat simulators; a life-size bea-
ver lodge and eagle’s nest; an indoor archery
range; a 3,000-gallon, freshwater aquarium;
and a man-made, 36-foot-tall waterfall.
The top floor of the center features class-
rooms overlooking the Detroit River. Here
is where event organizers will hold inter-
active classes and workshops and tastings.

Zach Berg, co-owner and head cheese
monger at Mongers Provisions, will lead
a session called “Cheese: Milk’s leap
toward immortality” where participants
can explore dairy preservation and sam-
ple cheeses. Chef Phil Jones
of Farmacy Food will lead
a workshop called “Sweet
Potato Latkes: an edible
journey through Black and
Jewish cultures.
” He will offer
cooking demonstrations and
samplings as well.
One workshop, entitled “When
Manischewitz is Treyf,
” will challenge
participants ages teen and up to think about
whether their values are reflected in choices
they make when buying food and drink,
said facilitator Avery Robinson.
Robinson, who grew up in
Metro Detroit and now lives
in Brooklyn and works as an
editorial associate at the Posen
Library of Jewish Culture and
Civilization, describes the class
as a lively lesson and discus-
sion about the history of the Jewish values

surrounding food and kashrut through the
lens of wine.
“This is going to be an engaging conver-
sation that will revolve around what makes
wine kosher or not kosher, and why as a
beverage the rabbis created a certain set
of special rules for wine making and con-
sumption,
” said Robinson, who grew up in
an actively involved Jewish family.
“The class will be a combination of
stories from history, texts and a discus-
sion to explore what kosher wine means

Zach Berg

Avery
Robinson

Chef Phil
Jones

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