Monthly Archives: March 2014

Teva 2014–It’s More than Nature

“This is the best tomato I’ve ever eaten.”

“I like getting my hands dirty.”

“Can I PLEASE pick more chives?”

“I want to sleep in the Teva shack.”

“Can I take home a chicken?”


These are incredible sentiments straight from the hearts of campers that celebrate our vibrant, dynamic Teva program here at CRB.  Kayitz 2014 promises to be the best summer yet for Teva, as plans are unfolding as we speak to create engaging new activities for campers in each edah.

Tsar Balei Chayim, Bal Tashchit, Shomrei Adamah, Seder Bereishit and Brachot are Jewish environmental values that we weave into everything we do not only in Teva, but throughout all of camp.  There are opportunities at every juncture where we talk about why we do what we do, from caring for our own Teva pets and the critters we catch down at the agam or see in the wild, to reducing waste and conserving energy, to teaching chanichim why we don’t step on ants “for the fun of it”.  Teva teaches kids why and how to live by these Jewish values so as to become Shomrei Adamah – guardians of our world.  “Being green” is something our society has been talking about more recently over the past couple of decades, but it’s been inherent to our tradition for thousands of years and holds much wisdom for us to learn and live by.

In recent years, Teva programming has served as a model for the entire CRB community, as we have infused these values into all facets of camp life.  Learning to care for the natural world extends beyond the woods and the garden.  We must also embrace the need to care for each other and nurture positive relationships.  This summer, we once again look forward to building on our partnership with the Amir Project through the expansion of our farm and community outreach activities.  We hope to be able to grow enough food to be able to donate some of our harvest to local food pantries so that families can have access to fresh, healthy, organic vegetables.

To this end, we are planning to get our farm in the best shape possible earlier this year, so we can jump start the growing season and produce a higher yield of crops.  It’s a big plot of land (the Amir folks told us it’s the biggest one they’ve worked with!) and we could use some helping hands to get things going.  We are planning a “Day at the CRB Farm” in May for anyone interested in coming up to camp for the day and helping us dig, weed, and plant.  Stay tuned for additional details.


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Meet Chef Michael Wolf


Chef Michael Wolf is not your ordinary hide behind the stove chef. When Chef Michael enters the dining room he brings with him his wonderful smile and allure. Although he has ground his teeth in the trenches, Wolf often finds himself in the limelight. A simple Google search bring you to YouTube videos, restaurant reviews, celebrity photos, and an impressive array of articles that include write-ups on his own Las Vegas Strip side herb garden.

When Chef Michael was just fifteen he got his start in his local Chinese Restaurant. Not just any Chinese, Kosher Chinese food at Hunan Teaneck. He was immediately hooked. After studying between Cornell University and Ithaca College, Chef Wolf enrolled in the prestigious French Culinary Institute. During his time there, Wolf not only learned the French techniques of savory food, he also concentrated on Artisanal Bread Baking. Taking every opportunity to work alongside industry giants such as Jacques Pepin, Alain Sailhac, and Andres Soltner, it’s no wonder Chef Wolf brings a charisma to his craft. During his time in New York, Wolf did stints studying at some of the best restaurants the city has to offer; The Harrison with Chef Brian Bistrong, Ouest with Chef Thomas Vallenti, and Danny Meyer’s famed Tabla with Chef Floyd Cardoz.

Chef Wolf found his way to the west coast where he worked with Hillstone Restaurant Group’s R&D department at Gulfstream. Eventually, Wolf found his way to Caesars Palace in Las Vegas where he was the Head Chef de Cuisine for the famous Serendipity 3. At Caesars Palace Chef Wolf not only ran the Serendipity kitchen but also worked his way into the General Manager role and also was on the Caesars Palace Green Team where he rolled out an amazing property wide composting program.

Recently, Chef Wolf chose to leave the big lights of Las Vegas for a more humble enterprise. He founded WOLFoods, Inc. specializing in elevating food at resident summer camps. Chef Wolf wants to share his passion for the kitchen with the next generation – what better forum to do so than at Camp Ramah in the Berkshires!

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