By Eliot Godwin
Nestled in the charming confines of Beit T’Shuvah’s Comey Complex on a cool Saturday evening in February, BTS residents, staff and a few lucky guests broke bread and shared laughs during the first ever Farm-to-Table Harvest Dinner. Conducted by Organic Garden co-founders Davis Watson and Allison Hennessey, whose aim is healthy living and active recovery, the dinner was a rousing success from start to finish.
“We’re building a sense of community by connecting people to the land,” Watson said. “Part of why the food tasted so good is because everyone’s hands were on it. We invited the staff and others, and everyone got to know each other better.” This egalitarian attitude defines the Beit T’Shuvah philosophy, and when residents recognize this, they can’t help but dive in and flourish.
“Community is not just a word here,” said Jonas Eisenberg, a resident. “For Rabbi and Harriet to share their personal time with us was really great— it was an amazing experience.”
It began early afternoon at Beit T’Shuvah where residents harvested a healthy crop of greens and vegetables from the Organic Garden. The yield was so great that only about half of it was used to feed the twenty-plus attendees.
“We got boxes and boxes of food, and the garden looks like we didn’t even touch it,” Watson said before everyone dug into the feast, which featured lamb and kosher chicken stews with dried figs and apricots on a bed of couscous, organic arugula and mesclun mix salad. Soda bread made by celebrity guest Fionnula Flanagan, and freshly baked spelt flatbread with ricotta cheese and assorted toppings, started off the dinner with flavor rich foods.
Watson’s sister Anna, a food writer from New York City, was the organizing force behind the dinner and head honcho in the kitchen. Beit T’Shuvah residents and distinguished guests alike assisted her with preparation of the meat for the stew, rinsed and cleaned the salad greens, chopped vegetables and herbs, and took her expert direction with smiles and laughter. Rabbi Mark Borovitz happily chipped in, kneading and rolling the flatbread dough with aplomb.
Anna’s keen, positive attitude kept the machine churning throughout the evening. A travelling food writer, published in large concerns like the Wall Street Journal and Food & Wine magazine, Anna said she was “happy to be here! It’s great to be part of something so unique as this.”
Watson and Hennessey urgently deflect praise for the success of the garden to the community, but it’s their diligent effort and subtle flair for horticulture that has quickly turned a fledgling project into a prodigious enterprise, inspiring many residents to get involved and keep the garden growing.
“This mirrors how we look at addiction,” said Rabbi Adam Siegel, a spiritual counselor who oversees the garden program. “People tend to live compartmentalized lives and create artificial barriers. At Beit T’Shuvah we are made of all the compartments, and [tonight] showed the level of respect that staff and residents have for each other. Whether it means being part of this program or another program, we are helping people see the holy soul within them.”