The focus on this experiential and educational ritual/meal is on the foods of the Shmita Year. What was harvested during this year? What were the main foods that were eaten? How can we use the harvests and diets of the Shmita Year to inform a sustainable, ecological agricultural practice on all years? Main topics are perennial foods, wild foods, and preserved foods. Creatively use this seder in connection with the ‘seders’ of Tu B’Shvat & Rosh Hashana, or at any time of year.
