HAREDI HYDROPONICS: Technology And Sustainability Meet At The Diaspora Yeshiva
JACOB SCHONZEIT checks the roots of greens growing in the hothouse. (Photos: Jordana Benami)
• JORDANA BENAMI
AUGUST 16, 2019
In the courtyard of a 2,000-year-old stone building on Mount Zion, a sign taped to a tiny black door announces the unlikely scene found within: The Diaspora Yeshiva Hydroponic Garden.
Inside, two agronomists in white shirts and black kippot tend tiers of vibrant kale, basil and romaine lettuce. The strings of their tzitzit gently sway as they climb up and down, adjusting nutrient and pH levels, preparing new seedlings and checking lights and filters.
The hyper-local and hyper-fresh greens, grown in a soil-less medium bathed in nutrient-enriched water, will be harvested and carried across the courtyard to the yeshiva’s kitchen to find their way into a variety of dishes.
“Probably many of these guys have never had kale before,” comments Robin Katz, founder and CEO of Start-Up Roots, the nonprofit that runs hydroponic gardens here and at two haredi (ultra-Orthodox) schools in Jerusalem. “I’ve had some kids look at let- tuce and say, ‘Are you sure this is kosher? I’ve never seen it in my house.’”
Katz, a Chicago émigré, is a lawyer and teacher by profession. Since 2015, her organization has been installing hydroponic systems in schools and providing a multidisciplinary curriculum that teaches how to care for the produce, how to incorporate it into nutri- tious meals and how to monetize the bounty. A photo-journalism element allows the students to create visual documentation of the growth process.
The Diaspora Yeshiva setup was donated by Irving Backman of Massachusetts, an international benefac tor of sustainability and advanced technology initiatives through his DATT (Developers of Advanced Technology Today) group. Backman’s grandson, Rabbi Yaakov Kent, is the son-in-law of the Rosh Yeshiva of the Diaspora Yeshiva and the study partner of Katz’s son, Rabbi Zechariah Kaplan, at the nearby Yeshivas Bircas HaTorah.
“Irving Backman & Associates sent over the equipment for a hydroponic garden at the Diaspora Yeshiva, and Mr. Backman’s assistant, Ameth Alzate, asked me to help shepherd it through customs,” says Katz, who had worked with him previously.
With Backman’s blessing, she took the project under the wing of Start-Up Roots, and the garden was inaugurated on her birthday, June 12.
The site is professionally managed by Ari Waldman, chief operating officer of Start-Up Roots, with daily assistance from Jacob Schonzeit, another study partner of Katz’s son at Bircas HaTorah. “Jacob had a background in permaculture, so we trained him in hydroponics,” says Katz.
Diaspora Yeshiva students, who range in age from 17 to 70-plus, may choose to spend an hour or two every day helping to tend the system.
Daniel Levin, 36, found out about the garden when he saw Katz carrying supplies in the courtyard and offered to help. Now he volunteers regularly.
“When Robin showed me what was happening here, I thought it was cool because in South Africa I lived on a farm where we tried growing different plants and trees. It also combines other experiences I’ve had working with electricity and water pumps and salts and nutrients. We’re looking at what works well and could be most viable to grow efficiently and that would most benefit the yeshiva menu,” says Levin.
SEEDLINGS ARE started in a growing medium called rock wool, and incubated before being planted in the trays.
RABBI YOSEF GOLDSTEIN: Spending time in the hydroponic garden ‘helps our students get close to God.’
KATZ SEES all the Start-Up Roots projects as a strategy toward ensuring a healthier future.
“Chemical pesticides are killing us,” she says. “Israel has the highest chemical pesticide usage in the OECD.
We also have a high poverty rate and a high malnutrition rate, and we’re right behind America with a rising obesity rate. I really believe that schools can be a great agent for change.”
Katz discovered hydroponics several years ago and realized it could solve multiple problems at once: The veggies provide vitamins, minerals and fiber often missing in impoverished families’ diets; the plants don’t leave carbon footprints since they are grown on premises and aren’t trucked in; and the students work- ing in the enterprise gain valuable skills they could use to earn a living.
Moreover, during the shmita (agricultural sabbatical) year, when most haredi Israelis buy only imported pro- duce, the greens raised in the school gardens can be cultivated, harvested and consumed without worry because they don’t grow in the ground. The absence of soil and the indoor environment adds another benefit year-round in keeping the plants largely insect-free.
START-UP ROOTS CEO Robin Katz with the greens growing in the hydroponic garden at the Diaspora Yeshiva.
“You don’t need chemical pesticides. The idea is to control the environment so that insects aren’t such a problem,” says Katz. Before entering the growing area, all visitors cover their shoes with paper booties so as not to track in bugs or other contaminants.
She also explains that in a water-stressed region, growing in water actually makes good ecological sense.
“Hydroponics saves 90% of the water of regular agriculture because the water goes directly to the roots and not into the ground,” explains Katz.
Speaking of roots, the word in the name of the organization has more than one layer of meaning. “Many children think that lettuce comes from the grocery store. They have no concept of the chain behind it. So we try to connect kids with the source of their food,” says Katz.
Beyond that are the roots of Torah teachings involving agriculture. Religious schoolchildren learn the laws of tithing, for example, but rarely or never have the opportunity to pick fresh produce and perform the ceremony. It’s all been done at a distant packing house.
And on a more spiritual level, Katz adds, “By watching how the tiny seeds develop, kids learn that the universe is more complicated and bigger and more awesome than they ordinarily take time to stop and think about. They learn that if they don’t put in the effort nothing will grow, but there are also aspects that are beyond their control.”
Rabbi Yosef Goldstein, spiritual adviser at the Diaspora Yeshiva and son of its founder, says spending time in the hydroponic garden “helps our students get close to God.
It’s a way to clean their minds and to be surrounded by nature. Even learning next to the plants for an hour in the morning helps them grow spiritually. I love to come in here and see what’s growing and breathe in all the oxygen. And afterward, we get to eat this healthy nutritious food.”
GOLDSTEIN, WHO is also a practitioner of Chinese medicine, hopes the garden will raise herbs in the future. In only a few months, the site has produced vegetables including cucumbers, radishes, green beans and chard.
“We have 200 students from all over the world from many different backgrounds, and I believe this project can also be a way to build a future source of parnassa [income] especially in the shmita year,” adds Goldstein. “It will be nice for religious people to go into agriculture.”
Levin says that volunteering in the garden “gives me a new dimension of looking at what I am learning in the Torah.”
The connection between faith and farming is entrenched in Judaic sources. The 13th century Tosafist Talmudic commentators expressed it like this: “The farmer who sows seeds places his faith in the life-giver of all the worlds, for he trusts that God will provide all that is needed for his crops to grow.”
The Torah also admonishes against waste, Levin points out. “When you know where food comes from and how much goes into growing something that takes five minutes to eat, you are motivated not to waste anything.”
Katz extracts additional lessons from the hydroponic growing experience.
“In an indoor controlled environment, we’re putting nutrients directly into the water exactly what the plant needs – and we measure it every day along with the pH of the water because that affects how the plants absorb the nutrients,” she says.
“We use that as a metaphor for absorbing information in the learning environment. We encourage kids to think how they can optimize their own ‘pH level.’ They see that if you take care of something it thrives, and they can apply the same principle to themselves.”
Aside from the project at the Diaspora Yeshiva, Start-Up Roots has established hydroponic gardens at two haredi girls’ schools in Jerusalem. The schools’ science teachers present the science part of the curriculum, while a Start-Up Roots dietitian presents hands- on sessions to enable students to discover the impact of the food choices they can make.
“The students enjoy the nutritious food that they are growing, which enables them to incorporate the greens into their own diets in tasty ways,” says Katz.
Shiran Iluz, vice chairman of the IDC Entrepreneurship Club, came to one of these schools to help the students develop a viable business plan around the veggies.
“One girl thought of selling a green drink. Initially, the others thought it sounded awful but when they tried making it with our nutritionist, they discovered that they loved it. Then they named it and learned how to pitch it and sell it to their classmates. They had to learn how to network with kids outside their social circles, and this project totally changed the social dynamics of the school.”
In the fall, Start-Up Roots will implement a hydroponic garden at a pluralistic school in the Sharon region.
“Food is a great unifier and our environment is a great unifier,” says Katz. “I’m very happy that every segment of Israeli society is embracing our initiative and our curriculum.”