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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