The lands of Israel and Palestine are rich centers of biodiversity, home to wild and cultivated varieties of almond, artichoke, arugula, barley, beets and chards, mustard, celery, chickpea, date palm, emmer, pear, fig, flax, lentil, lettuce, melon, olive, pea, radish, safflower, and wheat. Wild edible plants and the indigenous knowledge surrounding their use are deeply rooted in both Jewish and Arab food traditions. However, this heritage is increasingly under threat due to the industrial takeover of food and seed systems, as well as the devastating impact of ongoing conflict.

Through this project, I aim to plant seeds from Israel and Palestine in the Hampshire College community garden, Bed #17. My hope is that this garden becomes a space for dialogue, learning, and collaboration—one that connects students to the agricultural traditions of the region, fosters conversations across differences, and highlights the importance of seed sovereignty and cultural resilience.

Our first gathering will be on Tuesday May 6st from 4:00-5:00 pm at the Comunity Garden