Pastoral Leaders from the United Methodist Church of the Greater Northwest and Rostered Ministers from the NW WA Synod are invited to this fall convocation gathering featuring Dr. Joerg Rieger as our presenter.
Liberation movements have transformed the world for the better, but in many places, the pressures against them are only increasing. Liberation theologies, now more than five decades old, are being called to evolve. In this keynote and workshop for pastors and deacons, Dr. Joerg Rieger, Distinguished Professor of Theology at Vanderbilt University and author of Jesus vs. Caesar: For People Tired of Serving the Wrong God, brings a working constructive theology, developed across his published work, in which questions of anthropology and ecclesiology are never far from the center: what does it mean to be human, and what is the church for, in an age that still hasn't figured out solidarity across lines of labor and class?
The real question, he insists, is how we build solidarity, genuine, costly, cross-class solidarity, and what it would take for the church itself to be reshaped by that work rather than merely to sponsor it from a comfortable distance. That's a harder question than either the conservative or the liberal church has been willing to sit with.
This day is offered specifically for those who carry pastoral and diaconal responsibility for leading congregations and/or diaconal ministry. (If you are a lay leader interested in participating, please consider this Saturday, Nov 14 event w/ Dr. Rieger - "Jesus vs. Caesar - for people tired of serving the wrong God." Learn more here: https://www.lutheransnw.org/events/live-retreat-jesus-vs-caesar/2026-11-14
Includes program and lunch
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Smoked turkey with creamy havarti cheese, pesto-balsamic aioli, mixed greens, and tomato.
White albacore tossed with dill pickled chunks, diced celery and mayonnaise. Served on whole wheat with tomato and leaf lettuce.
Ham and swiss served on marbled rye with cucumber slices, leaf lettuce and tomato.
Tomato, mozzarella & avocado w/ pesto-balsamic aioli and leaf lettuce on gluten free bread.
Cilantro lime marinated chicken on gourmet greens with fresh red pepper, mango and carrots. Served with house-made honey lime dressing
Juicy ripe pears on a bed of gourmet greens, topped with bleu cheese crumbles, dried cranberries, walnuts and fresh sliced strawberries. Served with our house-made walnut vinaigrette.
Gourmet greens topped with roasted butternut squash, sweet and crunchy walnuts, pepitas, and dried cranberries all paired with a walnut vinaigrette.
