Adamah Foods is a value-based culinary enterprise born out of a desire to share the wonders and benefits of a sustainable food system. Built through the work of passionate farmers, chefs, educators, fellows, volunteers, and inspired community members, AdamahFoods has quickly become a leader in artisan-crafted, kosher cuisine. The ingredients we use reflect our values in the larger world. A significant amount of our produce is grown by our own community on our 10-acre organic farm in the Connecticut Berkshires.
We employ traditional season-extending methods such as greenhouse and hoop-house growing, lacto-fermentation pickling, cheese making, freezing, curing, canning and drying to bring farm food to the table year-round. We purchase local, organic, and fair trade products to promote environmental stewardship, vibrant local economies, good working conditions, and animal welfare. We source pasture-raised meats and poultry from Grow and Behold foods. Our ocean bounty is sourced using guidelines and recommendations set forth by the Blue Ocean Institute.
Adamah Foods nourishes every Isabella Freedman experience—whether you crack open a jar of lacto-fermented pickles, spread hand-milked goat chevre and small-batch local berry jam on some toast, or enjoy a whole weekend of Adamah food in our Falls Village dining room while on retreat.
Our tradition teaches us to honor the source of our food as the source of all life. Learn more about Jewish spiritual food practice in an article by Rabbi Michael Strassfeld and our broader values in an article by our own Rachel Jacoby Rosenfeld, Director of the Jewish Greening Fellowship. Our kitchen is certified kosher by the Hartford Kashrut Commission and supervised by an on-site mashgiach (kosher supervisor).
Our farm functions as an epicenter of the sustainable agriculture movement through our fellowship program and community outreach. Adamah Farm is a project of the Adamah Fellowship, the largest educational Jewish sustainable agriculture program in North America. Alumni of the Adamah Fellowship often go on to establish innovative and world-changing food programs in their local communities.
Our innovative chefs create farm-to-table magic. The ingredients we use reflect our values in the larger world. We purchase organic, local, and fair trade products to promote environmental stewardship, vibrant local economies, good working conditions, and animal welfare. A significant amount of our produce is grown right here on campus and we employ traditional season-extending methods such as greenhouse and hoop-house growing, pickling, freezing, canning, drying, and root cellar-ing to bring farm food to our table year-round.
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Find out more about some of our specific suppliers' practices at their websites:
Sample Menus & Recipes
Check out some of our small bites and Shabbat feast menus.