2014 Gendler Grapevine projects
Hebrew Union College-JIR
Project Title: “HUC-JIR New York School Greening Initiative”
Project Summary: HUC-JIR will create a green and just food/waste system by developing new policies and purchasing practices (e.g., food purchasing, using environmentally friendly dishware, instituting a composting program, leading hikes to promote experiential learning).
Jewish Theological Seminary
Project Title: “JTS Green Team Terrace Garden and Eco-Sanctuary”
Project Summary: JTS will overhaul their terrace garden, offer two Greening Internships for students, create environmental education programming such as holiday tie-ins and an Earth Day celebration, and expand composting programs to all of the residence halls.
Rabbinical School of Hebrew College
Project Title: “Tikvah: The Jewish Eco-Ritual Lab”
Project Summary: The school will develop a set of liturgical and ritual resources that foster and deepen environmental awareness and activism at key moments in the Jewish life cycle. This will be reinforced via a seminar for Jewish leaders.
Reconstructionist Rabbinical College
Project Title: “Rabbis as Activist Leaders for Environmental Sustainability and Justice”
Project Summary: RRC will create and pilot a new course, develop and post an adult education curriculum, and host a workshop on non-violent direct action featuring Rabbi Everett and Dr. Mary Gendler. The curriculum will be made widely available to over 400 Reconstructionist rabbis and rabbinical students, as well as to over 100 affiliated congregations.
Yeshivat Chovevei Torah Rabbinical School
Project Title: “Shechita Fellowship”
Project Summary: The fellowship will teach the skills of Kosher slaughter. The grant will help build a cohort of rabbinical students interested in shechita who believe in openness as well as commitment to tradition, and who are interested in bringing the teachings of shechita to the wider Jewish community. There is a social justice component to this project and a focus on developing and encouraging a more humane relationship with our food source.